Show Me Vegan

Veganomicon's Quinoa Salad with Black Beans and Mango

2010-05-02T20:30:00.002-05:00

This week's mission: select a recipe for a potluck that can be made in advance, sit around in a cooler for a while before the meal is served, satisfy a hungry vegan, and please non-vegans even though it will compete with pizza. Veganomicon to the rescue with this vibrant, tropical, addictive quinoa salad that is a perfect room temperature dish. A salad so pretty and delicious that it will be one of my go-to dishes for potlucks this summer. If you don't have your own copy of Veganomicon yet, you can check out the recipe here.

Let's see, a couple of discoveries since I last posted include vegan pizza with Daiya cheese at Katie's Pizzeria in St. Louis. Plus, cheddar and mozzarella Daiya retail packs available at Whole Foods. Welcome back to my kitchen, gooey quesadillas!

Red Curry Chickpeas and Broccoli with Coconut Milk, Puppy Mill Act, and Scooter!

2010-03-31T20:30:00.002-05:00

A couple of topics before we get to the recipe! If you live in Missouri, have you had the opportunity to sign the petition to get the Puppy Mill Cruelty Prevention Act on the ballot? Unfortunately, Missouri is known for puppy mills and meth labs, and the Missouri House just endorsed a bill to allow horse slaughter for human consumption. Let's hope the Senate has more sense. But back to the puppy mill issue. If you have not signed the petition to get the Puppy Mill Cruelty Prevention Act on the ballot, please look here for an event where you can sign. You might also be able to telephone the HSMO locations and sign a petition there if you prefer, please check. This act simply requires large-scale dog breeders to provide basic care. I have personally seen the victims of puppy mills and these dogs need our help.

On a lighter note, I attended an Indian Street Food cooking class this week for St. Louis food bloggers! What an informative and fun event, taught by Nupur of One Hot Stove. She is an excellent instructor - enthusiastic, knowledgeable, and down to earth. Nupur is vegetarian, and this event's menu was almost entirely vegan! And she so considerately provided vegan options for the couple of items that were not. The food was delicious. I took the night off from blogging but check out Kelly's report on Vegan Thyme. It was great to meet Kelly in person finally!

Let's move on to today's recipe. Y'all know I like to keep it short and sweet so here we go. This stove top stew is hearty, creamy, and has a hint of sweetness. I basically followed this recipe with the following changes. I used chickpeas for the beans and lemon rather than lime juice, just because that's what I had on hand. I used a little olive oil rather than cooking spray to saute. I also chopped a head of broccoli and added it to the pot for the last 15 minutes of cooking, covering with a lid. We ate the stew atop red jasmine rice all mixed together with some chipotle roasted sweet potatoes. Tasty!

I'll leave you with a video of my buddy Scooter, available for adoption at the HSMO on Macklind. He is SO freaking adorable. He tends to not bark much in the shelter and likes to cuddle. He walks very nicely on a leash and frequently gives you a sit on his own because he knows the people love for him to sit and be a good boy. He is very handsome and has the sweetest brown eyes! He is a little happy-go-lucky fella who's ready for his forever home. Check him out below.

Vegan Chickpea, Sausage, & Kale Pasta

2010-03-20T10:20:00.000-05:00

Whew, after an EARLY day at work Thursday (5:40am!) and a long week, this pasta was a welcome comfort and perfect for my first outside supper of the season. The backyard is still a tangle of dried leaves, brown perennial stems, raspy tall grasses, and emerging Spring Beauty, but I can tolerate the chaos in exchange for just enough sunlight and warmth for dinner outside.

I spotted this recipe on bitchin' camero. The simplicity of preparation and bold ingredients appealed to me, so I veganized it using Tofurky Italian sausage and eliminating the parmesan. Unfortunately, I only had regular penne in the pantry rather than whole wheat. I do recommend the drizzle of extra virgin olive oil to finish. So good. Almost good enough that I didn't envy MD for his business dinner at Niche. Almost.

Curried Lentils with Carrots and Peas

2010-03-11T17:50:00.002-06:00

This week I pulled out Vegan Planet, one of my first vegan cookbooks, and made this delicious curried lentil dish to serve with jasmine rice. Vegan Planet is a great starter cookbook for the new vegan, because with so many recipes you are sure to find many you like. Plenty of the recipes use familiar ingredients, making the transition to vegan cooking easier, and Robertson gives lots of advice for the beginner vegan. I remember one of my earliest satisfying vegan pastas was from Vegan Planet, proving that yes, pasta can be delicious without the cheese! After being vegan for over two years, I still find fun and tasty recipes in Vegan Planet. This particular dish is simple to prepare, requiring little chopping, but the numerous spices yield a complex flavor. It's a forgiving recipe that held up even with my shortcuts and omissions. You can take a peek at Vegan Planet on Google Books.

Laura Beck's Vegan Smoked Apple Sage Sausage and Chard Spaghetti, plus sampling Primal Strips

2010-03-04T18:55:00.001-06:00

Laura Beck, of Vegansaurus and Rocket Dog Rescue, recently posted an adorably sassy column on Huffington Post's Eating In series. Not only was I happy to see another pro-vegan column on HuffPost, but she included a pasta recipe to boot! Bo-nus. This pasta is easy to make but does take a little coordination to get all your separate pots ready when needed. You have sauteed Field Roast Apple Sage Sausage going in one skillet (which I can't seem to stop eating), steaming chard in another pot, and your pasta in another. This dish is so flavorful and the short ingredient list makes it quick to prepare on a weeknight. I can seriously imagine eating it every week.

I also recently had the chance to try Primal Strips vegan jerky after the company kindly sent me a bunch of flavors! I thought all the flavors were pretty tasty, especially the smokier ones like Texas BBQ and Hickory Smoked. The Mesquite Lime is mildly tangy. I'm always looking for good "road food" that will hold me over during a road trip or business travel, and these would be perfect! No refrigeration needed, they make a great snack as is. When you're on the road and your options are limited, this would be a great source of protein and flavor to add to a veganized Subway sandwich, side salad, or baked potato. I thought this was a great grab and go snack for any time you need something extra. Just have a napkin on hand, the strips are a little moist from the tasty flavoring.

Vegan Lentil and Sausage Soup

2010-02-20T13:40:00.002-06:00

I think of soups in two categories, those with coconut milk and those without. Soup recipes without coconut milk have to try a little harder with me to make the cut, and this one is my new favorite. The aroma of this soup makes you want to plant your face in the bowl because it smells so good. Red wine and sage are the key ingredients that give it an irresistible fragrance. Make sure to run an errand after cooking this soup, or at least go out for a walk, so you can come home and notice how good your house smells all over again.

This is a veganized version of a Whole Foods recipe. I made the following substitutes and additions - Field Roast Smoked Apple Sage Sausage, vegetable broth, a 14.5 ounce can of diced tomatoes with juice rather than fresh tomato, about 1 teaspoon of dried thyme rather than fresh, about 1 teaspoon of dried sage, and of course no Parmesan.

Vegan Soul Kitchen Author Bryant Terry in St. Louis

2010-02-15T11:00:00.004-06:00

Bryant Terry, eco chef and author of Vegan Soul Kitchen and Grub, will appear at Washington University March 1st and 2nd! This will be a great opportunity for St. Louis to learn how delicious vegan food is. See details for both events below. The theme of the cooking competition is vegan tempeh recipes. Chefs all over St. Louis are googling "tempeh" like mad. Until then, you can try one of his recipes such as a batch of Cumin-Cayenne Mashed Potatoes with Caramelized Onions.

Danforth University Center
Washington University, St. Louis

Monday, March 1st:
5pm- booksales begin
6pm- "Redefining Soul Food"- live cooking demo, presentation, and tasting with Bryant
7pm- booksigning with Bryant

Tuesday, March 2nd:
6pm- 1st Annual North vs South Champion Chef Competition
Theme: Vegan Tempeh Recipes
Featuring Washington University Dining Services Chefs and Student Sous Chefs
Bryant Terry and Catherine Neville, Editor-in-Chief, Sauce Magazine (now you're talking, Sauce!) and a panel of judges
live emcee
featured recipes sampled to audience

Vegan Shepherd's Pie and Lessons from Shelter Dogs

2010-02-06T14:15:00.002-06:00

This vegan shepherd's pie was such a hit at the holiday supper club (including with the non-vegan diners) that I had to make another one. I used this Whole Foods recipe, subbing veggie crumbles for the tempeh and using dried herbs, not fresh. (Go ahead and use the same herb quantities from the recipe, which will lend a deliciously strong sage flavor). For the mashed sweet potato topping, I followed this recipe from Gluten-Free Goddess. This dish is so flavorful and comforting that it will be welcome equally at a festive occasion or for an intimate dinner at home.

Around the time of my veganversary, Kelly of Vegan Thyme gave me an Honest Scrap award! What a nice way to celebrate. Thanks Kelly! She's one of a growing group of Missouri vegan bloggers. Yes, we are taking over the Midwest. I found her blog relatively recently, and enjoy visiting every post. You won't find mundane cooking at Vegan Thyme; prepare yourself for creative and venturesome recipes.

While I am supposed to tell 10 honest things about myself, I'm gonna bend the rules and talk about my favorite topic, shelter dogs! For inquiring minds, you can find random things about me here and here. As you can see from my blogroll, there are so many vegan blogs I admire and could nominate. If you would like to join in the fun, consider yourself nominated for the award and check out Kelly's blog for details.

Ten Lessons I Learned from Shelter Dogs:

1. It's always the bottle. I had the honor and pleasure of socializing pit bull puppies, among other tasks, at the temporary shelter for the large dog fighting rescue that occurred this summer. What was the favorite toy nine times out of ten during supervised play time? Not the braided ropes or balls, but the empty plastic water bottle. Noisy and crunchy, it was always the bottle.

2. Music can be therapeutic for dogs too. Do you turn up your Chillaxin' playlist when things get hectic? Research indicates that classical music can calm anxious and stressed dogs. Put some Bach on your doggie playlist if your dog is having a hard day.

3. Mental stimulation is just as important as physical exercise. Dog training and particular types of toys can challenge Fido's mind and keep him relaxed and focused on constructive activities. Stuff Kongs with peanut butter and freeze them and keep a variety of treat dispensing toys on hand to give your dog something to work on.

4. Be quiet and say something. Our nonverbal behavior can say a lot more to dogs than our words, and there are particular "calming signals" we can show to communicate to dogs that we mean no threat to them, such as yawning and turning the head away.

5. Don't blame the dog. One misconception about shelter dogs is "those dogs are there for a reason." Yes they are, but is the reason because they are bad pets? Nope, reasons include the owner lost a job, got divorced, moved, developed an illness, didn't take time to train the dog, was a poor match in terms of energy level, or thought the dog should not fart. (I kid you not.) Shelter dogs vary greatly in temperament and energy level, and some will benefit from training, like any dog. Shelter dogs aren't bad pets. They need another chance to find the right home.

6. Have hope. Sometimes it seems like a particular shelter dog may never find the right home. Maybe she has several strikes against her due to stigma about her breed, shy behavior, and feeling stressed, and adopters pass her by again and again. But that perfectly matched person who can see beyond this and meet her where she is can come in to take her home this afternoon.

7. Don't judge a book by its cover. Some dogs might be rowdy in the shelter kennel, or shut down, but outside on a walk or in a quiet room with a toy, they can really loosen up and show their playful personalities. If you are visiting dogs at a shelter, keep in mind that the shelter environment can contribute to the behavior they might show.

8. You can teach an old dog new tricks. Scout, our stray mixed breed, was around 7-years-old when she graduated from Reactive Dogs class. Thanks to clicker training, she rarely does her Cujo imitation when she sees dogs on walks. Shelter dogs of all ages can benefit from training too, both after being adopted and even while in the shelter. Check out this comprehensive program for shelter dogs called Working Like Dogs.

Here's Scout, cuddling happily with her new buddy Ruby. Much better than Cujo behavior!

9. Obama, it's not too late for you to adopt a shelter dog. Looking for a particular breed, maybe due to allergies or preference? I've seen labradoodles, Old English Sheepdogs, Great Pyrenees, chihuahuas, yorkies, and so many more breeds available through shelters and other rescue organizations. If you desire a particular breed, you will be able to find one to rescue.

10. You never know who will steal your heart. I gravitate toward medium to large sized dogs who are rough and tumble types. So to my surprise, one of my favorite shelter dogs was Blossom, a shy, soulful-eyed, sweet beagle (who has long been adopted). While it's helpful to consider characteristics of the dog you prefer to adopt, you never know who you might make a special connection with.

Of course, a medium-sized rough and tumble type stole my heart too. Here's our adopted shelter dog Ruby, with her own plastic bottle.

Fiery Tofu and Coconut Curry Soup

2010-01-31T18:30:00.001-06:00

I celebrated my two year veganversary recently with this Fiery Tofu and Coconut Curry Soup over jasmine rice. While the flavor was delicious, I didn't find it particularly "fiery" prior to adding Sriracha sauce, but the color was! The lime juice really made the flavor pop.

For local readers, a commenter let me know that Scape in the CWE offers a three course raw vegan meal, recommending the lasagna. Thank you for the tip! I'm always happy to share news of local vegan options.

Red Chile Vegan Chicken and Rice with Black Beans

2010-01-23T14:00:00.001-06:00

I love cookbooks but hardly ever buy non-vegan ones. One exception is Mexican Everyday by Rick Bayless. This book is full of gorgeous photographs and includes helpful information on common ingredients in Mexican cooking. Recipe categories include dressings, salads, salsas, tacos, and soups, just to name a few. Recipes that aren't vegetarian or vegan often include a vegetarian "riff". Even without these riffs, many recipes are amenable to adaptation by subbing vegan ingredients. For example, I easily veganized the Red Chile Chicken and Rice with Black Beans by using chicken-style seitan and vegetable broth. Ground ancho chile powder coats the seitan, rice, and beans for a super flavorful dish with a little heat. My rice turned out a tad crunchy, so I'll try an additional half cup of vegetable broth next time. The original recipe has been posted online here.

Banh Mi with Lemongrass Tofu

2010-01-16T16:00:00.001-06:00

A local foodie magazine recently did a spread on Banh Mi sandwiches from area restaurants. The featured sandwiches were stuffed with pork, lamb, chicken, fried egg, and head cheese (a term I could not have imagined ever typing on this blog). What? No Banh Mi Chay (vegetarian)? An oversight perhaps, but I'm starting to wonder after the magazine's blog recently mentioned "the war on vegetarianism". We're at war? Vegans stockpile tofu, people, not weapons of mass destruction. But if the folks with a boner for bacon think we're at war, I guess vegetarians and vegans are doing something right.

I basically followed this recipe from the Kitchn, using vegan ingredients. A baguette slathered in cilantro-soy sauce-mayo is stuffed with lemongrass tofu slices, pickled carrots and daikon radish, fresh jalapeno, and cilantro. I added sliced Roma tomatoes and Sriracha sauce. The sandwich is juicy, sweet, tangy, and spicy. Delicious! This recipe for a vegan version with seitan sounds delicious as well.

Vegan Beef Stew, Sriracha's Spicy Sister, Sambal Oelek, and Pi

2010-01-10T18:00:00.001-06:00

This week we are eating VegCooking's Vegan Beef Stew. I made a few minor changes, using faux beef broth, mushrooms rather than green beans, and decreased the cooking time. The flavor is rich and hearty. If you prefer not to use seitan, beans would substitute nicely.

Friends recently gave us a bottle of Sambal Oelek chili sauce from Huy Fong of Sriracha fame. They warned us it is addictive and we've been putting it on practically everything. John even suggested a new snack. Smear a tortilla with some peanut butter and sambal oelek, heat for a few seconds in the microwave, roll up, and eat.

Finally, I gotta give more vegan love to Pi Pizzeria, which just keeps getting better with every visit. (Even the Obamas can't resist!) We had dinner at the bar of the new CWE location, starting with cocktails. Then on to a house salad sprinkled with Daiya shredded cheese, followed by a thin crust pizza with Daiya, Match sausage, kalamata olives, roasted garlic, and sun dried tomatoes. I don't know whether we can top this combination of ingredients, but I'm up for the research!

Slow Cooker Curried Vegetable and Chickpea Stew

2010-01-04T21:15:00.001-06:00

Happy New Year everyone! We've been trying to stay warm with this creamy, chunky stew from The Kitchn. Load up your slow cooker with vegetables, spices, and broth, and let that baby cook for a few hours while you catch up on Vegansaurus (I can't stop playing that pit bull vs. roomba-driving kitty video) and the latest Underdog to Wonderdog episode (who doesn't want to be part of the Doggie Wonder Team?!). Top off the stew with a little coconut milk, a lot of baby spinach, and spoon over jasmine rice for a bowl of yum.

Hope your holidays have been relaxing and fun. Some of my fun has come from playing with pit bulls at the Humane Society of Missouri such as Emma and Hershey. Emma is a happy, happy puppy who does that cute butt-scoot run when she gets really excited about her walks. Then she'll stop and give you a quizzical look that is so smart.

Hershey is a gorgeous girl who started out shy but is getting to know us and feeling a little more comfortable in the shelter. She now greets us enthusiastically and seems more confident. Both can be adopted at the HSMO.

We recently returned from celebrating our anniversary in the Sunshine State with Scout and Ruby. They thought sunning by the water in December was pretty nice.

Now we're back in STL to ridiculously cold weather, but one of the best ways to combat post-holiday, post-vacation blues is to make more plans to look forward to. Thanks to tips from Lex about vegan eats in St. Louis, we have reservations at Niche to celebrate another special occasion in a few weeks. While the menu does not appear vegan-friendly, I hope the chef will accommodate us. Lex also pointed out that Rooster offers a vegan crepe. "Vegan" is actually on the menu! Has anyone tried it? I can't wait to check it out. Vegans on the internet are the best - thank you Lex!

Whew, that's a long post for this sporadic blogger. Time to get back to studying iPhoto. Please bear with me and my hinky photos. Learning something new prevents dementia, right? Or contributes to potty mouth. Hope y'all have a great week.

Eating Animals by Jonathan Safran Foer

2009-11-09T19:55:00.001-06:00

Jonathan Safran Foer's Eating Animals is the first non-fiction book (other than cookbooks) that has caught my interest in a while. The author of Everything Is Illuminated researched eating animals in preparation for the birth of his child so that he could make an informed decision about his child's diet. Foer is no animal rights activist, but someone who previously ate a vegetarian diet on-and-off, and who is interested in knowing the facts behind his food. This book shares his research, including visits to family farms, interviews with factory farm workers, and nights spent with an animal activist during farm visits.

Each chapter begins by highlighting one fact, and these alone will cause reflection. Consider that "Less than 1% of the animals killed for meat in America come from family farms." Visualize that "in the typical cage for egg-laying hens, each bird has 67 square inches of space". Foer includes an image to demonstrate just how small this is.

The information presented never seemed dry to me, a credit to Foer's writing style and creative strategies for illustrating points. Sometimes Foer approaches subjects by raising questions to challenge our assumptions, such as his examination of A Case for Eating Dogs. Foer even looks at the emotional ties we have to food, as well as the social implications of our food choices. I found his tone consistently respectful and not preachy.

Reading information that could rock your world does pose some risks. Living without that information has consequences as well.

Vegan Red Curry Chicken and Vegetables with Coral Red Jasmine Rice

2009-10-25T17:45:00.001-05:00

After seeing how much fun Bianca (of Vegan Crunk) is having with the Whole Foods Recipes app, I got it too and found this quick red curry dish to adapt and veganize. The Whole Foods app allows you to search for recipes based on items you have on hand (I searched on chicken and coconut milk, planning to use chicken-style seitan, of course). You can also search according to course, category, and special diet (including vegan, vegetarian, and dairy free). You can save recipes to cook at a later date under Favorites. Each recipe includes separate tabs for the overview, ingredients, and method, and many have colorful photos. Plenty of iFun for those who love to try new recipes.

I increased the red curry paste for more heat, amongst other changes, and served this over Coral Red jasmine rice. This rice is a nice change of pace from white jasmine, with a slightly nuttier texture and pretty merlot color. Scroll down for my adaptation of the recipe.

I was happy to hear from Ecorazzi that Natalie Portman will be the guest on Top Chef this week! I don't know whether she'll ask the chefs to cook vegetarian or vegan, but I'll be tuned in either way.

And thanks to Sara Beth again, I found out there's another St. Louis restaurant where a vegan can order a pizza with vegan cheese - Bottleworks. It's listed on the online menu under pizza toppings. I can't wait to give it a try.

Finally, the Shelter Pet Project is up and running and looks like a fun site to explore. The goal is to dispel myths regarding shelter pets, encourage shelter adoptions, and facilitate matches between pets and people. The PSA below is priceless.

Vegan Red Curry Chicken and Vegetables

1 pound 2 ounce container chicken-style seitan, chopped

3 Tablespoons vegetable oil

1 large onion, chopped

1 red bell pepper, chopped

12 ounces chopped mushrooms

1 large carrot, thinly sliced into half moons

1 can coconut milk

2 Tablespoons vegan red curry paste

salt to taste

3/4 - 1 cup frozen cut green beans

handful cilantro, chopped

rice of choice, prepared according to package

Heat the oil over medium heat in a very large skillet. Saute seitan, onions, bell pepper, mushrooms, and carrot for about 10 minutes. Add coconut milk and red curry paste. Stir until curry paste is distributed throughout the stew. Add salt to taste and green beans. Reduce heat to low and simmer for about 5 minutes. Add cilantro and serve over rice.

Vegan Pizza at Pi Pizzeria

2009-10-18T18:50:00.002-05:00

Last weekend I was reading Sara Beth's Happy Bellies blog, and discovered that vegan pizza has finally arrived in St. Louis! I'm not talking making do by having a place hold the cheese if you are lucky enough to find a restaurant offering a vegan crust. (Sadly, St. Louis vegans are still "making do" far too often when we dine out.) I'm talking a real vegan pizza with melted cheese to hold all the delicious toppings in place.

Pi Pizzeria to the rescue. Pi offers vegan cheese and vegan sausage which you can order on the thin-style (vegan) crust. MD and I got down to business and ordered one to carry out the same night that I read the news. Less than a week later we were back for another pizza, this time with vegan cheese, vegan sausage, onions, and red bell pepper. We added our own jalapeno slices at home. The cheese melts well and has a creamy texture. I think the sausage could be more flavorful and I also added salt, but overall this pizza was excellent.

Thank you Pi! We look forward to many more visits.

SweetArt's Vegan Delights and Pumpkin

2009-09-24T21:10:00.003-05:00

Being vegan in St. Louis just got even sweeter. SweetArt now offers vegan cupcakes and vegan brownies EVERYDAY! Kelly of Vegan Thyme recently gave high praise to the brownies. And she's right. Now we have the dilemma of choosing between brownies and cupcakes any day. This week I selected the vegan French Toast cupcake. Moist, sweet, and just the right maple syrup flavor.

This was the finishing touch to a decadent and delicious lunch that started with the Botanical wrap, a whole wheat tortilla wrapped around baked tofu, avocado, red cabbage, scallions, and cilantro with a spicy peanut dressing. And it sounds like new lunch items will be on the menu soon. So go, support vegan dining in St. Louis, and leave full and happy. (Plus you'll get your Nina Simone fix from their playlist while you're there. Could this get any better?)

And now for the dog portion of the post. The Humane Society of Missouri is featuring black dogs for adoption in September. You have likely heard that black dogs are often passed by in shelters, so this month these wonderful pups are highlighted.

Pumpkin is my current favorite HSMO black dog. She looks a little shy in this photo, but she is actually very playful, spunky, sweet, smart, and affectionate. You should see this young girl prancing around on her walks carrying her favorite stuffed teddy bear. She is adoptable at the Macklind location.

Have a great weekend everyone!

Edited 9/26/09 to share the good news that Pumpkin has been adopted!!

Tempeh Sloppy Joes, Creamy Miso Ginger Dressing, and Ruby

2009-09-12T14:50:00.004-05:00

Busy summer days mean cooking previously-tried recipes that I know will be quick and easy, but unfortunately that also means less to blog! I made Caribbean Pumpkin Soup again on a recent visit to SC. We also took along Follow Your Heart Organic Creamy Miso Ginger dressing.

I usually prefer to make my own dressing, but the convenience of store bought was appealing to have along on a trip. I'm hard to please when it comes to store bought dressings, but I would definitely buy this one again! It is creamy and a little sweet, and tastes delicious on salad or as a dip for vegan chicken pieces. Above you see it on a simple salad of baby spinach, grape tomatoes, and broccolini.

The salad is alongside one of the few new recipes I've tried recently, Tempeh Sloppy Joes from The Vegan Table. I find myself drawn to try practically every new sloppy joe recipe I see, and this one will go into my regular rotation. I seasoned it liberally with chili powder and the sauce turned out to be very flavorful even though the ingredient list was pretty short. You can find a variety of recipes from the book here and here and here.

And finally, one reason I'm keeping busy this summer is pictured below. We adopted Ruby from the Humane Society of Missouri!

I think she's saying "are you my new people?" in this one.

And here she's decided that getting adopted makes for a tired girl.

Caribbean Pumpkin Soup

2009-08-20T21:30:00.001-05:00

Random notes and busy-ness from the past week or so and those to come:

Local Harvest Cafe now features a special vegan dish on the menu Tuesday nights, when Chef Molly is in the kitchen. Last Tuesday we enjoyed the World's Best enchiladas, stuffed with refried beans and vegetables and smothered in the most delicious smoky sauce. I kid you not. Looks like there might be a special event next Tuesday; I'm not sure about a vegan dish that night, but they seem to be tweeting about the Tuesday night menu here.

We are SO ready for the weekend, and will kick it off right by seeing Deano Waco /Meat Purveyors at a house concert Friday. After a long week of immersion in learning a new treatment modality and driving my co-workers batty by spouting geeky psych terms like "therapy-interfering behaviors" about 25 times a day, the weekend isn't here a moment too soon for any of us.

There's more fun next weekend with the Folk School Trivia Night Fundraiser. Do people love trivia night gatherings in your town as much as St. Louis seems to? Anyway, my honey is the musician in the family, and we'll be there to support the Folk School if not get any questions right.

Did y'all see Isa Chandra Moskowitz's series of blog posts on Powell's Books? Sometimes it's so hard to talk about veganism with non-vegans that I bite my tongue and let my actions speak for me. (All my friends are now saying, "you do???") Except for when I blurt out that meat is murder. So I loved the balance Isa struck in her post called There Is No Vegan's Dilemma. You can find additional posts here.

And now for today's vegan recipe. This creamy, rich soup is decadent and tropical, with the added bonus that it is so quick and easy to prepare. Enjoy and have a great weekend.

Caribbean Pumpkin Soup

Serves 4-6

1 Tablespoon extra virgin olive oil

1 small onion, chopped

1 yellow bell pepper, chopped

3 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon ground chipotle chile

1 15 ounce can black beans, rinsed and drained

1 15 ounce can pinto beans, rinsed and drained

1 15 ounce can pure pumpkin

1 13.5 ounce can coconut milk

1 cup Not Chik'n broth (or vegetable broth)

4 heaping tablespoons cilantro, chopped

juice of 1 small lime

salt, freshly ground black pepper, hot salt, and/or hot sauce to taste

In a large pot, heat oil over medium heat. Saute onions and bell pepper for about 6 minutes, until tender. Add garlic, cumin, and ground chipotle. Saute about 30 seconds. Add black beans, pintos, pumpkin, coconut milk, and broth. Bring to a boil. Reduce heat and simmer for about 5 minutes. Stir frequently. Add cilantro, lime juice, and desired seasonings.

Adapted from Epicurious

Vegetable Rundown

2009-08-09T18:00:00.001-05:00

Vegetable Rundown is a Jamaican stew of coconut milk and vegetables, seasoned with thyme and allspice for that Jamaican flavor. The stew is simmered long enough for the broth to become thick and creamy. This turned out slightly sweet with a little subtle heat from the habanero. We chose the theme "Jamaican Me Hungry" for our turn to host Supper Club, and this dish made the menu. I'm still debating whether to make Jamaican Patties, BBQ Black Beans with Dark Rum, or Ital Stew for another main. Rum Punch, of course, will be the cocktail of the evening. Leave me a comment if you have a favorite Jamaican vegan recipe!

And now for something that has nothing to do with vegan food. I recently found a blog, the fbomb, after reading about it in Bust. While the target audience is teenage girls, I've enjoyed reading it for feminist-related news and topics. Today you'll find another installment of Support Women Artists Sunday. Check it out!

Before today's recipe, I leave you with this week's installment of HSMO cuteness, Bunny. She is adorable, sweet, and adoptable at the Macklind location.

Vegetable Rundown
Serves 4-6

1 Tablespoon olive oil
2 large onions, chopped
3 scallions, chopped and divided
3 large fresh thyme sprigs
2 cloves garlic, minced
1 teaspoon ground allspice
1/2 habanero chile, minced
1 14 ounce can coconut milk
14 ounces sweet potato, peeled and chopped
2 carrots, chopped
1 large zucchini, chopped
1 1/4 cups water, divided
kosher salt and freshly ground black pepper, to taste
2 cups frozen corn
5 ounces baby spinach
jasmine rice

Heat oil in a large pot over medium-high heat. Add onions and 2 scallions, thyme, garlic, allspice, and habanero. Saute for about 8 minutes. Add coconut milk and simmer gently about 3 minutes (reduce heat if necessary). Add sweet potato, carrots, zucchini, 1 cup water, and salt and pepper. Cover and simmer for about 10 minutes. Add corn and remaining water. Cover and simmer until the vegetables are tender, for about 20 minutes. Add water if necessary. Remove cover and continue to cook down until the broth is thick. Add baby spinach and cook for a couple of minutes until wilted. Check for seasonings. Serve over jasmine rice and garnish with remaining fresh scallions.

Adapted from Epicurious

Spicy Portobellas and Pinenuts with Spaghetti

2009-08-01T20:00:00.003-05:00

This savory pasta dish can be filed under "full-flavored comfort food, fast". For minimal effort, you get spicy portobellas with toasted pinenuts, garlic, and fresh basil over whole wheat spaghetti. A delicious finish to a long day when you want to get in and out of the kitchen quickly. My version is pretty spicy; cut down on the pepper flakes if you prefer.

And don't miss Top Chef Masters this week! The chefs must make a vegan, soy-free, and gluten-free meal for Zooey Deschanel. For real.

Spicy Portobellas and Pinenuts with Spaghetti
Serves 4

1/4 cup extra virgin olive oil, plus extra for drizzling
3-4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
2 large portobellas (about 8 ounces), thinly sliced into bite-sized pieces
1/2 teaspoon salt
1/2 cup packed fresh basil, chopped
1/4 cup pinenuts, toasted
freshly ground black pepper to taste
8 ounces whole wheat spaghetti

Heat 1/4 cup olive oil over moderately low heat in a large skillet. Cook garlic and red pepper flakes for about 1 minute. Add mushrooms and salt and cook for about 5 minutes, or until mushrooms release their juices and begin to brown.

Cook the spaghetti according to package directions. Drain.

To the mushrooms, add chopped basil, toasted pinenuts, and black pepper. Combine with the cooked spaghetti. Drizzle with a little more olive oil and add salt to taste.

Adapted from Food and Wine

Karina's Jalapeño and Lime Hummus

2009-07-26T16:40:00.002-05:00

I recently came across this Jalapeño and Lime Hummus recipe while looking around Karina's Kitchen blog. As many of you know, Karina's blog is beautifully photographed with many vegan recipes to explore. This hummus turned out to be delicious. My only change was to substitute pinto beans for the chickpeas, just because we were out. While I've used tahini in many bean dips, I've never used peanut butter, so I'm glad I tried Karina's recipe to find out how well it works! And don't skimp on the lime juice. It lends a strong citrus flavor that is just right.

Before wrapping up, I want to share this fun video of "Pit Bull Blues" by John Shipe. If you've been thinking of adopting a pit or pit mix, check out the HSMO where you are sure to find one you can't resist.

By the way, I almost forgot to give a "pine mouth" update! Thank you for the sympathetic comments. The metal taste lasted about 5 days, and now I'm ready to try another pine nut recipe, with a new batch of nuts, of course.

Pine Mouth and the Quinoa Salad that Wasn't

2009-07-16T18:50:00.001-05:00

It dawned on me yesterday that everything had been tasting bitter, since, uh, since Sunday! (Why it took me three days to notice the pattern is still a mystery.) Poblanos, wine, salad, everything. After this realization, I came to the ~~hysterical~~ logical conclusion that I must have a stress-induced neurological disorder. A quick search on the internet did not reveal this high on the list of potential diagnoses, but pregnancy, GERD, and a hernia were. Not liking any of those answers, my research continued and I noticed that food blog posts about pine nuts kept popping up. What does that have to do with my symptom?

Everything, it seems. After eating a dish including pine nuts, I apparently developed pine mouth. Some people develop a reaction after eating pine nuts resulting in a bitter, metallic taste that can last a couple of weeks! I've eaten plenty of pine nuts in my day, and this is my first experience with metal mouth. It's been proposed that certain pine nuts may be rancid, and those imported from China seem particularly risky. The weird thing is that not everyone reacts with the bitter taste after consuming them. I checked my recently purchased batch from a local grocery store chain, and sure enough, they are from China. From now on, it's back to the Italian brand I used to buy that never caused me this problem.

As you can imagine, the perception that I've been chewing on pencil lead every time I consume something is not so helpful for creating recipes. I created this quinoa salad before I realized my tasters were out of whack.

Tastes bitter to me. MD says it's bland. Oh well. I will leave the cooking up to the rest of you for now! Have a great weekend, and let's be careful out there (about pine nuts).

Gin Cocktails, Dogs, and Tofu Goulash

2009-07-09T20:15:00.001-05:00

Summertime is in full swing in St. Louis and time is flying. What's been up since my last post? I've been keeping up with your blogs. (You all put me to shame with your consistent posting!) Otherwise, a new cocktail book, get togethers, and dogs have consumed my time.

Mix Shake Stir by Danny Meyer makes me want to run away from home to become a mixologist. I could spend hours poring over the gorgeous photos and both innovative and classic recipes in this book. Above you see the Rickshaw, a straightforward gin cocktail with basil-infused simple syrup and lime juice. Created to "make gin fun." (Who says it's not?) The book includes recipes for infusing simple syrup and alcohol, cocktails, special garnishes, and mixers, mostly inspired by the seasonal kitchen.

On the food front, I've relied on some already posted recipes such as Tipsy Soft Tacos for the most recent Supper Club (our friends chose Cooking with Beer as the theme). We had Sweet Tahini Miso Dip with Sugar Snap Peas and Carrots for dippers as well as Cannellini Spread with Sundried Tomatoes and Basil with Crostini for a July 4th get together.

And of course Humane Society dogs such as Maxine and Hailey keep me entertained. (They can be found here, select dogs, then dogs again, and search by names or St. Louis City location.) Maxine is such a goofy girl who loves to play on her walks. She has a special pink stuffed bunny that she brings along. You can catch a hint of her personality and playfulness at the end of this video.

Before I get to a recipe, you have likely heard about the HSMO and HSUS participation in the largest dog fighting raid and rescue in US history. The most recent number I saw was over 400 dogs rescued and being cared for. The HSMO could use money donations or large box fans, sheets, full-size towels, blankets, shredded paper, newspaper, creamy peanut butter and sturdy toys. Donations can be dropped off at the Humane Society of Missouri Headquarters at 1201 Macklind Avenue, St. Louis, MO 63110.

Finally, I did recently try a new recipe when I wanted to get dinner on the table and practically the only fresh vegetable around was bok choy. A variation on a couple of recipes for Tofu Goulash did the trick. This sounded a little weird to me, but turned out delicious. You can't beat vegetable soup with tofu for a filling, one-dish meal. Have a great weekend everyone!

Tofu Goulash with Bok Choy
Serves 6-8

14 ounces firm tofu
3 tablespoons canola oil
1 medium red onion, diced
3 cloves garlic, minced
1 tablespoon paprika
2 tablespoons tomato paste
14 ounce can diced tomatoes
4 cups vegetable stock
1 cup water
1 head bok choy, leaves sliced and stalks chopped into 1-inch pieces
kosher salt and freshly ground black pepper to taste

Crumble the tofu into a bowl and set aside.

Heat the oil in a large pot (that has a lid) over medium-high heat. Add the onions and garlic and saute for about 3 minutes. Add the tofu, paprika, and tomato paste. Stir periodically and cook until the mixture becomes mostly dry and begins to stick slightly to the pot.

Add the tomatoes, stock and water. Bring to a boil, then lower heat to maintain a simmer. Cover and simmer about 5 minutes. Add the bok choy, cover, and simmer for 5 minutes. Add salt and pepper to taste.

Adapted from How to Cook Everything Vegetarian

African Peanut Soup with Red Beans

2009-06-22T20:30:00.002-05:00

Around the Show Me casa, we eat hot soup all year long. Even in the midst of an Excessive Heat Warning (temps in the upper 90's with heat indices over 110 degrees). So I guess we're pretty serious soup lovers.

This vegan bowl of goodness (adapted from Mark Bittman's West African Peanut Soup with Chicken) will be filed amongst our favorites. The rich peanut butter and sweet potatoes complement each other so well. And with kale too, this soup has nearly all of our preferred ingredients. Substitute red beans for chicken and this hearty soup will have you going Vegan Before 6 and After 6 too!

Don't forget the Worldwide Vegan Bake Sale, including a St. Louis location at the Tower Grove Park Farmers' Market this Saturday before noon.

African Peanut Soup with Red Beans
Serves 6

3/4 cup dry roasted peanuts, coarsely chopped and divided
2 Tablespoons peanut oil
1 medium onion, chopped
3 cloves garlic, minced
2 Tablespoons fresh ginger, minced
cayenne, salt, and pepper to taste
6 cups vegetable stock
2 sweet potatoes, peeled and thickly sliced
14.5 ounce can diced tomatoes
2 15 ounce cans red beans, rinsed and drained
1/2 pound kale, stems discarded and leaves sliced
1/4 cup peanut butter

Heat the oil in a large pot over medium heat. Saute the onion, garlic, and ginger for about 5 minutes. Add 1/2 cup of the peanuts, cayenne, salt, and pepper and saute for about 30 seconds. Add the vegetable stock, sweet potatoes, tomatoes, and red beans. Bring to a boil, then reduce heat to a simmer. Add kale and simmer for about 20 minutes, or until potatoes are done. Add peanut butter and stir until combined. Garnish each serving with a sprinkle of the remaining peanuts.

Curried Red Lentil Soup with Baby Spinach

2009-06-17T21:10:00.001-05:00

This thick and fragrant lentil soup features red lentils, garbanzos, baby spinach, and carrots. The curry powder and fenugreek smell amazing, and the plentiful leftovers will tide you over during a busy week. Uncooked red lentils are a pretty pink-orange color, but become yellow when cooked. The use of red lentils as opposed to other types allows this soup to cook up quickly.

Curried Red Lentil Soup with Baby Spinach
Serves 6-8

2 Tablespoons extra virgin olive oil
1 large onion, chopped
heaping 1/2 cup sliced carrots
3 cloves garlic, minced
6 teaspoons curry powder
1 teaspoon ground fenugreek
1/2 teaspoon ground cayenne
3 cups vegetable broth
3 cups water
1 pound red lentils
15 ounces garbanzos, rinsed and drained
3 1/2 packed cups baby spinach
kosher salt to taste, optional

Heat olive oil in a large pot over medium heat. Saute the onion and carrots for about 10 minutes. Add the garlic, curry powder, fenugreek, and cayenne, and saute for about 30 seconds. Add the broth and water and increase heat to high. Bring to a boil. Add lentils and garbanzos and reduce heat to medium. Cover the pot with a lid and simmer for about 8 minutes. Stir a few times while simmering. Add spinach and cook for 2 minutes more, or until wilted. Season with salt if desired.

Adapted from Epicurious

Of Animals: Photographs by Frank Noelker

2009-06-11T21:22:00.003-05:00

This photo is not by Frank Noelker. It's a shot of Scoutster checking out the sprinkler in our backyard (see it hiding behind the pot?) because I can't give you a post without a photo. And because I think our delight and compassion for our beloved dogs and cats should extend to other animals, the subject of this quick post.

An interesting Riverfront Times review alerted me to a photography exhibit that locals might like to check out - Of Animals: Photographs by Frank Noelker at the Sheldon Art Gallery. Photographs include images of animals housed in zoos across the world and the "noble faces" of chimpanzees retired from research, the entertainment industry, and the pet trade. The chimps now reside in sanctuaries. The exhibit should be moving, thought provoking, and inspiring. There is an opening reception Friday June 12th and a free gallery talk by the artist Saturday June 13th, details here.

Hug your animal buddy (or consider adopting one if you don't have one) and have a great weekend!

Terrene's Happy Hour

2009-06-09T21:40:00.001-05:00

One of my favorite ways to kick off the weekend after a long work week is winding down and catching up over cocktails and small plates at Terrene's bar. There's an urban yet comfy vibe, with a bartender who is warm and gregarious without being intrusive. And these aren't just any bar eats; more on the food in a minute. To top it off, cocktails and small plates are discounted in the bar weekdays, 5-7pm. What's not to love?

We typically order the veggie sausage flatbread, pictured above, which can be requested vegan-style by omitting the cheese. The "sausage" and sundried tomato topping is boldly flavored so you won't miss the cheese except as a substance to hold the delicious crumbs together. Not to worry, you and your honey can quibble over who gets the stray bits and pieces.

We also loved the Tofu on a Stick. Don't let the name deceive you, a favorite for vegans and non-vegans alike, this crispy breaded tofu dipped in Asian-style cashew sauce on a little bed of slaw was irresistable. And who doesn't like vegan food on a stick? Not available currently, the replacement is Chipotle Tofu Tacos.

These tacos had some big shoes to fill after Tofu on a Stick, and they rose to the occasion. Tiny tofu cubes seasoned with chipotle are nestled under pico de gallo and lettuce with a green salsa on the side. The corn tortillas are a little smoky from grilling, I suppose. Mmm!

Of course, if you want to be bad, and you know you do, the frites are the best in town. I'm talking a gigantoid plate of crispy, perfect frites. Just order double dippers of horseradish ketchup, and hold the mayo typically served on the side, until they start offering Vegenaise.

Terrene offers a tofu entree as well, which can be ordered in the bar or the dining area, if you are not interested in small plates (and entrees would not be part of the Happy Hour discount). There is a lovely patio where we've enjoyed many a dinner to impress out of town friends.

But I keep coming back for the bar vibe. I just love the cozy feeling of sharing dishes perched at a little bistro table or at the bar. Terrene staff generally know what "vegan" means and will accomodate your requests and provide helpful information. I typically have a pleasant dining experience that does not feel alienating and restrictive, in contrast to some other establishments in St. Louis.

If you also have a favorite way to kick off the weekend, I'd love to hear it! And have a great one, by the way. Um, I guess it's Tuesday. Is it too early to think about the weekend?

Panang Tofu Curry

2009-06-08T06:40:00.002-05:00

Sunday's supper was one of our favorite meals, coconut curry with tofu and vegetables. No one likes to see the weekend wind down, but a special meal on Sunday night extends the fun for a little longer. We like to try various takes on the curry concept, and this version of Panang Tofu Curry is delicious. The beautiful color comes from turmeric, and peanut butter combines with light coconut milk for a thick broth. I made a few substitutions (onions for shallots, green beans for carrots, and green pepper for red pepper). Serve over jasmine rice with Sriracha sauce.

For another colorful recipe, local readers can pick up the current Sauce magazine to check out my article, "Color Yourself on Vacation", including a recipe for Costa Rican-style Arroz sin Pollo. This issue of Sauce has all kind of vegan goodness, also raving about the vegan chocolate chip cookies at Local Harvest Cafe and spot-lighting Patrice Mari, owner of the vegan-friendly Shangri-La Diner.

And finally, you might have noticed the blog's new header, created by my friend Anne Mitchell. Having a friend who is also a talented artist is pretty cool. She even included Scout in the drawing. I love the result. Thank you Anne!

Tipsy Soft Tacos

2009-05-31T14:50:00.001-05:00

While the official start of summer is a few weeks away, I feel like it's already here after making our first batch of pico de gallo. We could eat this fresh salsa by the bucket. Its tangy flavor contrasts deliciously with the beer-soaked black beans in these tacos. Some toasted pepitas add an almost buttery flavor as well as a little crunch. Diced avocado lends a creamy note. These fillings would work well in burritos or atop tostadas too.

Tipsy Soft Tacos
Serves 4

1 large tomato, diced
1 large onion, diced
1 large jalapeno, seeded and minced
juice from 1/2 lime
small handful cilantro, chopped
kosher salt
1 Tablespoon extra virgin olive oil
3 cloves garlic, minced
1 teaspoon Mexican oregano
1 teaspoon cumin
1/2 teaspoon ground chipotle
freshly ground black pepper
12 ounce beer
2 15 ounce cans black beans, rinsed and drained
1 avocado, diced
pepitas
8 corn tortillas

Make the pico de gallo by placing the tomato, 1/4 of the onion, 1/4 of the jalapeno, lime juice, cilantro, and a pinch of salt in a bowl. Stir and set aside. Stir occasionally while you prepare the beans.

Prepare the beans by heating oil in a large skillet over medium heat. Add remaining onion and jalapeno. Saute for about 3 minutes. Add garlic, oregano, cumin, chipotle, and salt and pepper to taste. Saute for about 30 seconds. Add beer and black beans. Increase heat to high and bring to a boil. Reduce heat to medium or medium low and simmer for about 20 minutes. Use a potato masher or the back of a spoon to partially mash the beans so they thicken but remain chunky.

Toast the pepitas in a skillet over medium low heat until they become fragrant. Set aside. Heat the tortillas. Prepare each serving by topping tortillas with beans, pico de gallo, avocado, and pepitas.

Vegan Enchilada Casserole

2009-05-26T20:15:00.002-05:00

I am a sucker for a creamy casserole. I just love the comforting nature of a hot and gooey one dish meal. Pre-vegan, this meant a dish smothered in cheese. Not so animal-friendly. Since going vegan I haven't made many casseroles, as I'm not a fan of the faux cheese I've tried. So over the holiday weekend I searched around the internet to find some new recipes for cheesy casseroles without the cheese.

This one is a keeper. It's a slightly modified and lazy version of Paul McCartney's Ob-La-Di Enchiladas. The tofu filling, seasoned with smoky salsa and spices, and a layer of tofu sour cream added the creamy touch I was looking for. This was so tasty! Below I note a few of the changes I made to this recipe.

And for local folks, here are a few St. Louis vegan news items. I just love getting tips about vegan options in St. Louis. Keep them coming!

Black Bear Bakery will serve vegan buckwheat pancakes upon request. The site also mentions a tempeh reuben and black bean burger, but I don't know whether these can be served vegan. Sounds like a little research outing is called for!

The Royale has several Match options on the menu. Inquire about whether the dishes are vegan. I ordered the Mediterranean pita, no feta, with Match chicken, and the chef very kindly whipped up a vegan sauce to accompany it. I just LOVE restaurants who graciously accommodate vegan requests.

stimulus! baking company offers vegan cupcakes delivered to your St. Louis door. Go St. Louis vegans!

Free Range Cookies offers some vegan sweets too.

I have a new Vital Voice column on Survival Tips for New Vegans, with a recipe for Colorful Peanut Noodles with Vegetables. You can find the print version at area businesses, and the online version should be up in about a month here.

Now back to lazy enchiladas. Here are my changes to the original recipe.

Prepare the sauce according to the original recipe. I used Mexican oregano rather than regular and added salt.

Prepare the tofu filling according to the same recipe. I added salt.

I omitted the spinach. Instead, I sauteed one thinly sliced large portobella mushroom with 1 bunch of shredded chard in olive oil with salt, pepper, and ground chipotle. Squeeze excess moisture from vegetables with a clean kitchen towel if necessary after they are cool enough to handle.

To assemble, I used a large rectangular casserole dish. Spread a little enchilada sauce on the bottom. Place 6 corn tortillas on top of the sauce. Spread half the tofu mixture on the tortillas. Spread the chard and mushroom mixture on top of that. Spread a little more sauce on top of that. Top with remaining tofu mixture. Layer on remaining 6 tortillas. Spread them with tofu sour cream. Top with remaining sauce. Bake at 350 degrees for 30 to 45 minutes. Top each serving with salsa, pepitas, or shredded spinach if you like.

Smoky Black Bean Soup with Cilantro Sauce

2009-05-18T18:10:00.001-05:00

What do you do when you feel like you were run over by a truck? Make soup, that hot, hearty, one dish meal that can soothe all. It all started when I got home from work Friday, and MD told me he just ordered a mondo amount of mulch to arrive Saturday morning. Things got even more alarming when he showed me the spread sheet of calculations to determine the necessary amount for our front and back yards. Despite my trepidation, I determined that no mulch would interfere with Friday cocktail time and proceeded to make margaritas. And all was well until...

Saturday morning greeted us with chilly, drizzly weather. We had weeding to do before the mulch could go down, so we got right to it, crouching, pulling weeds, squatting some more. Then, the mulch arrived, and I mean a mulch mountain. I fantasized about taking a photo of the mulch mountain for you guys, and caption it "I'd rather be blogging", but I was too overwhelmed to get the camera.

Flash forward to Sunday night. We had two days of squatting, pulling, shoveling, hauling, spreading, kneeling, ....you get the picture. I could barely move. What I needed was some serious comforting nourishment, and this soup fit the bill. After a little chopping of vegetables, everything was ready to simmer away while I had a glass of wine and called for more Ibuprofen. The result was a smoky black bean soup with chunky potatoes, red bell peppers, and corn, all flavored with chipotle in adobo. I stirred in a sauce at the end of minced cilantro, garlic, and olive oil to impart a nice flavorful finish.

I hope to get a few shots of our flowers and culinary herbs to share soon. If I can keep Scout from nibbling the Thai basil. And after I stop feeling like I was run over by a truck.

Smoky Black Bean Soup with Cilantro Sauce
Serves 6-8

2 Tablespoons extra virgin olive oil, divided
1 large onion, chopped
1 large red bell pepper, chopped
4 cloves garlic, minced and divided (set 1 clove aside)
1 Tablespoon chipotle in adobo, minced
2 teaspoons cumin
1 teaspoon kosher salt, divided
1 pound Yukon gold potatoes, peeled and chopped
14.5 ounce can fire roasted diced tomatoes
2 15 ounce cans black beans, rinsed and drained
4 cups vegetable broth
1/3 cup cilantro, chopped
freshly ground black pepper, to taste
1 cup frozen corn
crumbled tortilla chips and hot sauce to garnish, optional

In a large pot (that has a lid), heat 1 Tablespoon olive oil over medium heat. Add onions and bell pepper and saute for about 8 minutes. Add 3 cloves minced garlic, chipotle, cumin, and 1/2 teaspoon salt. Saute for about 1 minute. Add potatoes, tomatoes, beans, and vegetable broth. Bring to a boil. Cover and reduce heat to simmer. Cook for about 30 minutes.

In the meantime, prepare the cilantro sauce by combining the chopped cilantro, 1 clove minced garlic, 1 Tablespoon olive oil, 1/2 teaspoon salt, and black pepper to taste in a small bowl. Set aside.

After the soup cooks for 30 minutes, remove the lid and add the corn. Simmer for about 15 minutes, until it thickens to the consistency you desire. Turn off heat and stir in cilantro sauce. Serve each bowl garnished with crumbled tortilla chips. Check for seasoning and add salt or hot sauce if desired.

Swell Vegan's Lentil Bolognese

2009-05-15T07:15:00.001-05:00

You might have visited the Swell Vegan blog, one of my favorites for gorgeous food photography. When the swell cookzine was published, I knew I had to purchase a copy! This recipe for Lentil Bolognese alone is worth the purchase. A chunky lentil and tomato sauce with a few ingredients that smell divine. We ate the sauce over whole wheat penne one night, and over toasted buns another. We also loved the Coconut Red Bean Quinoa, which is included in the cookzine as well as here. Everything in the zine sounds so delicious, the only dilemma is which recipe to try next.

Have a great weekend everyone!

Cashew Mushroom Pâté

2009-05-10T17:20:00.001-05:00

A house concert potluck Friday night gave me the chance to try a new appetizer recipe, this cashew mushroom pâté. If you haven't been to a house concert, keep an eye out for an opportunity in your town. We prefer to hear live music in small venues, and it doesn't get more intimate than someones home. House concerts involve someone hosting a band in their home, and opening the show to the public. All donations go to the band, and people usually bring food to share too. Friday night we saw The Greencards, who put on an energetic show with some amazing musicianship. They play some traditional bluegrass, and plenty of bluegrass-influenced songs with their own modern spin on them. There's a little swing, a little pop, and some world music influences thrown in for good measure.

While my go-to house concert dish is cold peanut noodles, this time I wanted to make a dip instead. This pâté combines sautéed mushrooms and onions with spices and cashews for an earthy taste with a predominant curry flavor. The Lovin' Spoonfuls restaurant recipe was featured in a Vegetarian Times column on best restaurant recipes. I substituted dry vermouth for sherry, since we always have martini fixin's on hand. A little diced peppadew is sprinkled on top to garnish. Check out the article for more fun recipes. I've put The Grit's Golden Bowl on my list to try too. Even though I have The Grit's cookbook, I've yet to make the Golden Bowl.

And thanks everyone for the good thoughts for Ricky! We have our finger crossed that he'll be adopted soon.

Ricky!

2009-05-06T22:43:00.003-05:00

Happy May everyone! Today I'm taking a break from vegan food to share a special doggie post. Y'all know by now that I'm a dog lover. There's Scout, of course, plus I get to have fun with all sorts of other dogs by volunteering at the Humane Society of Missouri. Remember Rosetta and Spanky? They both found families after spending some time at the shelter.

One of our volunteers wrote a special poster about Ricky, who is at the Macklind location of the Humane Society of Missouri. Here's some info about our boy:

My name is Ricky and I am a gorgeous black Labrador Retriever/Pit mix. I have been waiting patiently at the shelter for a long time and I would love to find my forever home. I am a little over 1 year old so I still have some puppy energy, but I am also a good listener and I like to please people. I love to go for walks, and I love to sit with someone and cuddle and give kisses. I’m very sweet and I love everyone, but because of my size and energy level, it would be better for me to go home with older children. I sit on command and could learn a lot more. I much prefer to potty outside rather than mess up my kennel. Ask the volunteers how great I am! Please give me a chance. I just want someone to love me! If you are looking for a new best friend or a great family dog, come and meet me at the HSMO-Macklind. I would love nothing more than to finally go home!!!

I'll add that Ricky is a really smart guy too, and full of personality. During our Shelter Dog Training class, Ricky figured out which one of us had the tastiest treats. He'd do what any one of us asked, but he'd then look to the person with the tastiest treats because he wanted his reward from her! So adorable; he had all of us cracking up. If you know of someone who is interested in adopting and think that Ricky might be a good fit, encourage them to come visit Ricky at the Humane Society of Missouri on Macklind. He is located in the Female Wing (I know, ignore the gender part, the dogs are assigned to both wings regardless) and his identification number is A453865. Check out the directions and business hours for the Macklind location here.

Thanks for spreading the word about Ricky, an athletic, smart, funny, great-looking boy.

Michelada

2009-05-04T21:50:00.001-05:00

With Cinco de Mayo coming up fast, I thought I'd try a Michelada for the first time. This Mexican beverage might not have the immediate appeal of the more familiar margarita. Beer over ice, really? But I can imagine finding it festive and refreshing on a sweltering day. The flavors are citrusy, salty, and spicy. For some reason, it reminded me of iced tea, but perhaps this was mostly the color and citrus flavor. The typical Michelada is beer and lime juice over ice, with some savory and spicy seasonings, served in a glass with a salted rim. I added ground ancho chile to kosher salt for some smoky flavor for the glass rim. If you're looking to try something new for Cinco de Mayo, the Michelada is a good option. ¡Salud!

Michelada

1 Serving

kosher salt

ground ancho chile

juice from 1/2 lime

1 dash vegan Worcestershire sauce

1 dash Maggi seasoning sauce or soy sauce

2 dashes hot sauce

12 ounces beer

Place a little kosher salt and ancho chile powder on a saucer. Mix it up. Rub the half lime around the rim of a tall glass then dip the rim in salt and chile mixture.

Add lime juice, Worcestershire sauce, Maggi sauce, and hot sauce to glass. Stir. Put some large ice cubes in the glass and slowly fill with beer. The beer might foam quite a bit.

Green Curry Tofu Scramble

2009-05-03T15:20:00.001-05:00

I need to be too busy to make breakfast more often, because this was the result on Saturday. MD took matters into his own hands to create this Green Curry Tofu Scramble, inspired by a dish he had at Mokabe's brunch. This scramble is seasoned with green curry paste and coconut milk, and mixed with carrots, red bell pepper, and baby spinach for a veggie-filled start to the day. It tastes amazing, and is a nice change of pace from our typical Mexican-spiced scramble. The recipe below is our best guess at MD's creation. Hmm...I wonder what would happen if I'm "too busy" to make dinner tonight?

Green Curry Tofu Scramble
Serves 2-3

14 ounces extra firm tofu, pressed
1 Tablespoon canola oil
1 carrot, diced
1 red bell pepper, diced
1/2 can (about 6 ounces) coconut milk
1 heaping Tablespoon vegan green curry paste
several dashes of tamari
salt to taste
5 ounces baby spinach
chopped cilantro and Sriracha chili sauce, to taste

Heat the oil in a large skillet over medium heat. Saute the carrot and bell pepper until soft, about 10 minutes. Add half of the coconut milk and the green curry paste. Heat until the curry paste is dissolved. Add remaining coconut milk, tamari, and salt. Crumble the tofu into the skillet. Simmer for about 14 minutes. Add the baby spinach and stir until it wilts. Top each serving with cilantro and Sriracha sauce.

Sweet Potato, Chard, and Mushroom Vegan Quesadillas

2009-04-28T21:43:00.001-05:00

A recipe and St. Louis vegan news is what I have today! First, the food. This quesadilla is pretty much a meal to itself. I guess the only key food group missing is chocolate. Otherwise, you've got your leafy greens, beans, sweet potatoes, baby bellas, and smoky chipotle. This is one filling quesadilla bursting with goodies. Scroll down for the recipe.

In local veg news, The Vital Voice, a St. Louis progressive newspaper, now features a meat-free lifestyle column called The Vegetarian Voice! You can check out Vegan 101 for my column including a recipe for a saucy Vegetable Curry with Jasmine Rice. If you are a new reader who found your way here from The Vital Voice, welcome! I hope you enjoy looking around and find something good to cook. Until next time everyone!

Sweet Potato, Chard, and Mushroom Vegan Quesadillas
Serves 2

1 1/2 Tablespoons extra virgin olive oil, divided
8 ounces sweet potato, diced into 1/2-inch pieces
1 large chipotle in adobo, minced
freshly ground black pepper and salt to taste
15 ounce can kidney beans, rinsed and drained
2 large cloves garlic, minced
5 baby bella mushrooms, diced
1 1/2 teaspoon cumin
1/2 teaspoon ground chipotle chile
1 bunch chard, stems discarded, leaves sliced
1/3 cup water
2 whole wheat tortillas
vegan sour cream, optional garnish

Prepare the potatoes by covering with water in a pot and boiling until tender, about 12 minutes. Drain. Mash them in a large bowl using a potato masher, adding chipotle in adobo, 1/2 Tablespoon extra virgin olive oil, kidney beans, and salt and pepper to taste. Set aside.

In a large skillet (with a lid), heat 1 Tablespoon olive oil over medium heat. Saute garlic and mushrooms for about 5 minutes, then add cumin, ground chipotle, and salt to taste for about 1 minute. Add chard and 1/3 cup water. Cover and simmer for about 10 minutes. Remove the lid and simmer until liquid is reduced, about 5 minutes. Remove from heat.

Spritz one side of a tortilla with extra virgin olive oil. Turn over and on the un-spritzed side spread a thin layer of the sweet potato mixture. On half of the tortilla, spread half of the chard mixture. Then fold the tortilla over so that the stuffings are inside the tortilla like a sandwich. Heat through in a skillet over medium heat, turning several times, until browned. Prepare the second tortilla in the same manner. This recipe makes enough greens for two quesadillas. You will have leftover potatoes. Top each serving with vegan sour cream, optional.

Smoky Vegan Sausage Beer Chili with Quinoa

2009-04-19T12:33:00.003-05:00

Life has been busy since we returned from vacation, and it looks like this coming week won't slow down either. But I thought I'd take a little break from other things to share this chili recipe. I left it saucy rather than super thick, which makes it a great partner for quinoa or a grain of your choice. And I loved the Liquid Smoke flavor, so don't skip it if you have some around. Hope you all are having a great weekend!

Smoky Vegan Sausage Beer Chili with Quinoa
Serves 6

1 1/2 Tablespoons extra virgin olive oil, divided
8 ounces vegan sausage (such as Gimme Lean)
2 medium onions, chopped
1 celery rib, chopped
1 orange bell pepper, chopped
1 large jalapeno, minced
2 heaping Tablespoons chili powder
12 ounces beer (such as PBR)
15 ounce can black beans, rinsed and drained
15 ounce can garbanzos, rinsed and drained
2 14 1/2 ounce cans diced tomatoes
1/2 cup frozen corn kernels
1 Tablespoon Liquid Smoke
salt and white pepper to taste (black pepper is fine too)
quinoa, prepared according to package
hot sauce (such as Happy Dogs)

Heat 1 Tablespoon extra virgin olive oil in a large pot over medium heat. Saute sausage until browned, breaking it into crumbles. Set sausage aside in another container. Add 1/2 Tablespoon olive oil to the pot and heat over medium heat. Saute onions, celery, bell pepper, and jalapeno for 5 to 10 minutes, until soft. Add chili powder and saute for another minute. Add sausage, beer, black beans, garbanzos, tomatoes, corn, Liquid Smoke, and salt and pepper. Bring to a boil. Reduce heat and simmer for about 30 minutes. In the meantime, prepare quinoa according to package. Serve chili over quinoa with hot sauce to taste.

Vegan Eats in San Francisco and a Challenge for St. Louis

2009-04-09T00:35:00.002-05:00

Savoring a Pink Lemonade (Cranberry-Lemon Thyme Infused Gin, lemon juice, agave, and soda) and a Manhattan while waiting for a spot at Millennium for dinner, MD and I discussed the enormous painting of naked women loosely wrapped in crumpled sheets who gazed down at us in the Hotel California lobby. What were those women thinking, or not thinking, who appeared to me like some kind of Escher drawing gone all soft and sensual. Quotes on California rambled across the wall below the women. Herb Caen amused me with "One day if I do go to heaven, I'll look around and say, It ain't bad, but it ain't San Francisco."

Hours before, our trip began with a visit to the Mission District to check out Latin food and vibrant murals. Papalote's humongous burritos fortified us for our own walking tour of the area. Having just arrived in San Francisco, I was pretty overwhelmed with the menu. Not being accustomed to actual vegan options, I must have asked six times while ordering, "is there a vegan version" and "what's the vegan option?" The staffer patiently replied, "all the options can be vegan." Welcome to San Francisco. I settled on the grilled tofu con achiote, black beans, rice, salsa, and guacamole in a whole wheat tortilla, swearing to order the vegan chorizo at my next opportunity. The food was flavorful, fresh, and filling.

We went on to explore the Mission District, including the Women's Building mural below. It's more amazing than this photo can show. I thought it was kind of cool that another woman tourist was enamored as well, and we shared a moment of awe between shots of the art. MD and I also found Atlas Cafe in the neighborhood, by chance coinciding with the monthly Thursday bluegrass night. We had a few beers and I noticed a cheeseless pizza and tofu sandwich on the menu. The music had our toes tapping, and we found it amusing that bluegrass seemed so foreign to the California crowd. It's pretty common here in Missouri, and I thought the San Francisco folks quickly warmed up to the unfamiliar harmonies and old fashioned tunes.

The next morning we hit Herbivore for a hearty vegan breakfast. Below you see my order of scrambled tofu with spinach, mushrooms, and tomatoes, with house potatoes, toast, and fruit spread. MD gave a big thumbs up to his southwestern scrambled tofu with salsa, house potatoes, black beans, guacamole, vegan sour cream, and corn bread. The space was kind of noisy with lots of hard surfaces, but we were happy with the food.

Saturday morning we hit the Ferry Plaza Farmers Market. We shared a raw spicy curry wrap of veggies and a sassy nut spread bundled in a big leafy green of some sort. The tables bursting with fresh, colorful produce and herbs made me want to load up some sacks of food and head to my kitchen. We also found these vegan samosas and addictive cilantro chutney. This was a great snack right before the cooking demo by a local cookbook author. While I was somewhat impatient with all her talk about happy cows and hens who produced the ingredients for her cream and egg smothered dish, I did learn about nettles and green garlic from the presentation.

That night, I discovered heaven on Earth, Millennium. See how subtle the facade appears, you would never suspect the awesomeness within.

I quote from the menu, because it doesn't get any better than this:

Black Bean Torte: whole wheat tortilla, caramelized plantains, smoky black bean puree, pumpkin-habanero papazul, cashew sour cream, carrot & onion escabeche.

Mushroom and Walnut Strudel: flaky pastry crust, green garlic mashed potatoes, seared asparagus, herbed green peppercorn cashew cream, blood orange & black olive relish.

Chantenay Carrot Polenta Cake: seared greens, snap peas & smoky tempeh "sausage", orange scented black bean feijoada, aji coconut cream, lime & cilantro soffrito, plantain crisps, coconut cashews.

Chocolate Bread Pudding with Peanut Butter "Ice Cream" and Port (sorry, no fancy menu description, but it was amazing!)

As many of you know, Millennium offers a fine dining experience that's creative, warm, and edgy all at once. The place is vegan and the place is packed. Yes it is.

But wait, there's more! The next day, we headed to Weird Fish for breakfast, and I finally got my fix of vegan chorizo. Contrary to rumors, we didn't have to wait for a seat and it didn't smell fishy. A shotgun space with plenty of dark wood accents and marine decor was brightened by aqua walls and porthole mimicking mirrors. I'd go back for that tofu chorizo scramble with red beans, vegan sour cream, and corn tortillas in a minute.

Across the Golden Gate Bridge, we were amazed by the beauty of the Marin Headlands and Point Bonita Lighthouse area. Here are seals resting and soaking up some rays. We really got lucky with sunny, bright days.

On our way out of the city, we traveled through Berkeley and happened upon Bobby G's Pizzeria for lunch. The restaurant's sign actually includes "vegan" in big letters. Considering that I'd been mysteriously craving pizza the whole trip, which I rarely eat since going vegan, this spot seemed meant to be. Bobby G's offers house made organic soy cheese as an option for any pizza, many vegan salad options, and vegan cookies. Santo Dios! I had the vegan baby greens salad with a tangy balsamic vinaigrette and we shared the vegan Margherita pizza. The crispy crust was topped with a thin layer of tomato sauce and a garlicky, rich soy cheese similar to a tofu ricotta, with a sprinkle of fresh basil. I thought this was absolutely delicious. MD thought that a veggie version would have added more pizzazz, so we'd try some extra toppings next time.

Thank you so much to everyone who left suggestions and well wishes for the trip! There were not enough days to cover the meals we wanted to try. San Francisco offers a delicious variety of vegan meals and I can't wait for St. Louis restaurants to step it up, considering the growing interest in fine vegan dining. St. Louis chefs, are you listening? 'Cause we know it can be done.

Mexican Vegetable Stew with Cilantro Lime Rice

2009-04-01T12:10:00.001-05:00

This stew marries Latin flavors such as ground ancho chile, cumin, and Mexican oregano with a bit of tomatillo salsa for a smoky, sweet note. The Cilantro Lime Rice, a delicious tester recipe for Vegan Latina, tasted great with the stew due to the tangy contrast.

We leave soon for a few days in San Francisco! I'm busily bookmarking tourist guides and restaurant menus on my Touch, and my VegOut app is ready to go. Let me know if you have any recommendations for vegan eats I shouldn't miss! I expect to be back to blogging sometime after Wednesday next week. Have a great week everyone!

Mexican Vegetable Stew
Serves 6

1 Tablespoon canola oil
8 ounces seitan, chopped into bite-sized pieces
1 large onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 teaspoons ground ancho chile
2 teaspoons cumin
1 teaspoon Mexican oregano
2 cups not chick'n broth (or vegetable)
2 cups diced potatoes
2 carrots, sliced into thin half-moons
28 ounce can diced tomatoes, with juice
15 ounces kidney beans, rinsed and drained
1/2 cup tomatillo salsa
salt and freshly ground black pepper to taste
hot sauce to taste

Heat oil in large pot over medium heat. Add seitan, onion, and bell pepper. Saute about 10 minutes, until soft and everything begins to brown a little.
Add garlic, ancho chile, cumin, and oregano. Saute about 30 seconds.
Add broth, potatoes, carrots, tomatoes, beans, and salsa. Bring to a boil. Reduce heat to simmer and cover with a lid. Simmer about 30 minutes. Remove lid and simmer until the stew thickens, if necessary. Season to taste.

Green Coconut Curry with Asparagus and Tofu

2009-03-30T06:39:00.001-05:00

This weekend was one of simple pleasures. Saturday was rainy and chilly, providing the perfect excuse to stay indoors to cook and catch up on chores. (After starting the day with soyrizo and spinach tofu scramble of course.) Y'all know that feeling when you don't really mind puttering around the house because you're finally getting around to some stuff that's been on the "to do" list way too long? Plus, I played a long list of Latin tunes, and Manu Chao, Chingon, and Gotan Project provided a lively soundtrack for a dish I'll post next time.

Sunday was chilly again, and started with an inch of snow on the ground. This meant another great day for chores and cooking, including this green coconut curry. With this dish, I finally got my weekly coconut curry fix, which I can get grumpy without.

And with a dish this easy, there's really no reason to go a week without coconut curry. This version is bursting with vegetables, but feel free to play around with the particular ones you include. Jasmine rice goes great with it to soak up the broth.

Green Coconut Curry with Asparagus and Tofu
Serves 4-6

1 Tablespoon canola oil
1 small red onion, sliced
2 carrots, sliced into thin semi-circles
1 large portobella, thinly sliced
1/2 large jalapeno, minced
1 Tablespoon minced fresh ginger
1 bunch asparagus, tough ends discarded, and sliced into 1-inch pieces
14 ounces extra-firm tofu
13 1/2 ounces coconut milk
1 cup vegetable broth
1 Tablespoon Braggs or tamari
2 Tablespoons vegan green curry paste
juice from 1/2 lime
large handful cilantro, chopped
salt to taste
Sriracha, as desired
jasmine rice, prepared according to package

Press the tofu for about 20 minutes or so. Cut into bite-sized cubes.

In a large skillet (that has a lid), heat oil over medium heat. Add onion, carrot, and mushroom. Saute for about 8 minutes, until vegetables soften. Add jalapeno and ginger. Saute about 1 minute. Add asparagus, tofu, coconut milk, vegetable broth, Braggs, and curry paste. Cover with lid and bring to a boil. Reduce heat and simmer for about 5 minutes, stirring occasionally. Remove lid and continue to simmer until the sauce thickens to desired consistency. Add lime juice and cilantro. Add salt if necessary. Serve over jasmine rice, topped with Sriracha.

Vegan Nachos with Avocado Buttermilk Dressing

2009-03-27T06:45:00.001-05:00

Vegan nachos? What, is that some kind of oxymoron? How can you have nachos without cheese? Let me count the ways. You might make a "cheezy" sauce. Vegan Explosion is working on selling their vegan queso online and will re-post the apparently amazing recipe soon. Also, this recipe is another one of many for vegan nacho sauce available on the web. I'll admit that I haven't ventured much into the faux cheese sauce territory. Instead, I tend to replace the cheese in nachos with guacamole, or even better, a creamy, tangy avocado dressing. Previously, I loved this Creamy Avocado Dressing. Today's version is equally delicious, but a bit chunkier in texture and with a vegan buttermilk base. It's quite spicy, so if that's not your thing, reduce the amount of jalapeno or hot sauce.

Before we get to the recipe, I thought I'd share a couple of fun sites I've been visiting of late: VEGdaily and Ecorazzi. Both have plenty of veg news and gossip. Happy weekend everyone!

Vegan Nachos with Avocado Buttermilk Dressing

dressing serves about 3 nacho dinner plates

1/2 teaspoon apple cider vinegar

about 1/4 cup soy milk

1 Tablespoon Vegenaise

juice from 1/2 lime

1/2 teaspoon kosher salt

1/2 large jalapeno, chopped

1 large garlic clove, chopped

1/2 avocado, mashed

1/2 teaspoon hot sauce

tortilla chips

refried beans

shredded lettuce

corn kernels

chopped grape tomatoes

chopped scallions

salsa

To make dressing, put the vinegar in a 1/4 cup size measuring cup. Fill the cup with soy milk. Let sit a few minutes while you prep the other ingredients.

In a food processor, combine the vinegar and soy milk mixture with the Vegenaise through hot sauce ingredients. Pulse until combined.

Prepare the nachos. You might either heat the beans in a pot on the stove top and then spoon onto tortilla chips, or broil the chips covered in beans on a baking sheet to heat. Top with remaining ingredients and avocado dressing.

Vegan Chicken Salad with Red Curry Peanut Dressing

2009-03-20T17:45:00.001-05:00

This showy dish entices you back to eating salad with vibrant colors and rich flavor. I've mentioned my hiatus from salad during the chilly St. Louis winter, and the Chipotle Roasted Vegetables with Avocado and Mixed Greens that helped me get back on track. Today's salad is similarly hearty with pan-fried Match vegan chicken crumbled on top. The romaine lettuce and purple cabbage provide a crunchy contrast. On the spur of the moment, I sprinkled in some peppadew peppers. Their sweet-spicy flavor complemented the red curry peanut dressing perfectly!

Vegan Chicken Salad with Red Curry Peanut Dressing
Serves 3-4

2 Tablespoons extra virgin olive oil
1 package Match chicken
1/2 cup lite coconut milk
1/4 cup organic natural peanut butter
1 teaspoon minced fresh ginger
1 Tablespoon vegan red curry paste
1 Tablespoon tamari
1/2 teaspoon agave nectar
1 teaspoon Sriracha
1/2 teaspoon kosher salt
romaine lettuce, chopped
purple cabbage, shredded
grape tomatoes, chopped
peppadew peppers

Heat oil in a large skillet over medium heat. Tear vegan chicken into pieces and place in skillet. Saute 5 minutes or so, until the chicken begins to develop a brown crust. Use tongs to turn each piece and saute until the other side browns, breaking up with a spatula. Remove from heat. When cool enough to handle, cut into bite-sized pieces. Set aside.

Make the dressing by whisking coconut milk, peanut butter, ginger, red curry paste, tamari, agave nectar, Sriracha, and salt in a large measuring cup or bowl.

Prepare the salad by combining remaining ingredients with chicken and dressing.

Stuffed Peppadews and Stuff to Do

2009-03-15T13:45:00.001-05:00

My friend Bruno introduced me to the idea of stuffed peppadews quite a while ago on his blog Bruno's Dream. I was so smitten with the simplicity of preparation and beautiful appearance that I made them for New Year's Eve that year. Well, all my friends know how this story turns out. After stuffing I don't know how many peppers and cleaning the exterior of each for a meticulous presentation, I left the tray on the cocktail table and returned to the kitchen. When I came back to the living room, the peppadew tray was empty! The only evidence apparently remained on the roof of Scout's mouth, as she flickered her tongue in and out trying to swallow the last bites.

In case you aren't familiar with the peppadew, they are both sweet and spicy. Poor Scout didn't know about the spicy part. Surprisingly, she had no ill effects other than the aforementioned tongue flickering, which lasted quite a while. Scroll down for the recipe I made today, and beware that these are apparently dog magnets.

Now for the Stuff to Do.

Whole Foods stores in the Midwest now stock vegan pizza in the prepared foods section! These are topped with Upton's Naturals Italian sausage-style seitan and Teese mozzarella! Teese has caused quite a stir amongst vegans, so this pizza is definitely on my "to try" list.

HBO airs Death on a Factory Farm Monday March 16, a look at practices in an Ohio factory hog farm based on an undercover animals rights investigation.

The Martha Stewart Show will air the annual Dog Show on Wednesday March 18. We expect to see a segment on the puppy mill rescues by the Humane Society of Missouri.

I Was a Teenage Feminist: A Documentary Film about Redefining the F-Word is showing at the Missouri History Museum on Thursday March 19 at 7pm.

Unfortunately I'll miss Langhorne Slim at Off Broadway Tuesday March 17 due to attending a Dogs with Issues Class at the HSMO. Which brings us full circle to the peppadew incident. Here's Scout apparently thinking, "Dogs with Issues class? Are you talkin' to me?"

Actually, I take full responsibility for leaving the food in reach. The class is to address her Cujo imitation when she sees other dogs on walks. Really, so unnecessary.

Stuffed Peppadew Peppers

peppadew peppers (I found them in the deli section of the grocery store in the "olive bar")

vegan cream cheese mixed with chopped kalamata olives, green olives, peppadew peppers, salt, and freshly ground pepper

Stuff. Enjoy.

Flower Ice Cubes for Cocktails

2009-03-11T21:55:00.002-05:00

We had weather so warm last weekend that I was drawn to our patio like Scout is to peanut butter. We put some old Rolling Stones and not so old Mother Truckers on the playlist. (There's something about sunny days and country-tinged music that just seem right together.) I needed something to do while soaking up the sun, and decided to pull out some cookbooks. Shocking, I know. As if sun, tunes, and the first Gin and Tonic of the season aren't enough entertainment. (Fondly called G 'n' T's in the Show Me casa.)

Just when I thought "it doesn't get any better than this," something caught my eye in the book Appetizers, Finger Food, Buffets, & Parties: decorative ice cubes!! What a way to elevate your Springtime cocktails to a new level. You can make these by filling an ice cube tray halfway with water and freezing. Then dip edible organic flowers in cold water and place one on each half-cube. Top with water and freeze completely. Look for edible flowers in the produce section of the grocery store, in little plastic containers near the fresh herbs. When my cubes were frozen and ready, it was not actually "cocktail hour", so I tried them in a glass of club soda. So festive, with a slight floral aroma. I can't imagine that they wouldn't be divine in a G 'n' T.

I also got the chance to start testing recipes for Vegan Latina, Terry Hope Romero's upcoming cookbook! Feast your eyes on possibly the best casserole I've ever tasted, and I'm a big fan of the casserole.

This is the Sweet Basil and Corn Pot Pie. So aromatic, sweet, savory, and creamy. Y'all are gonna love this cookbook.

Asparagus with Dijon Maple Adobo Sauce

2009-03-08T19:30:00.001-05:00

Hello again! I found little time last week for cooking and blogging, and I certainly missed it. We made do with nachos, tofu scramble, and whatever else we could get on the table with little effort or thought. However, the weekend finally provided the chance to try some new things, one of which is this asparagus appetizer or snack. Blanched asparagus as a dipper is elegant in appearance, and also plain fun since you get to eat with your fingers. And remember that sweet, tangy mustard you used to eat pre-vegan (that contained egg and honey)? You can whip up this tasty vegan version before you can say "vegan food rocks."

Asparagus with Dijon Maple Adobo Sauce

1 bunch asparagus

1 Tablespoon salt

salt and pepper to taste

1/3 cup Dijon mustard

1 Tablespoon plus 1 teaspoon maple syrup

1/4 teaspoon adobo sauce from chipotles in adobo

paprika to garnish

Snap tough bottoms from asparagus stalks and discard bottoms. Bring a large pot of water to a boil. Add salt and return to boil. Add asparagus and boil around 3 minutes. Prepare a large bowl of ice water while asparagus cooks. Use tongs to transfer asparagus to ice water when cooked. Drain, pat dry with a clean kitchen towel, and sprinkle with pepper and salt.

To make sauce, stir Dijon, maple syrup, and adobo sauce in a bowl. Adjust proportions to your liking. Serve asparagus in a tumbler with sauce on the side for dipping. Sprinkle with paprika if desired.

Spicy Broccoli, Bell Pepper, and Cannellini Beans with Bowtie Pasta

2009-03-01T20:30:00.001-06:00

Full of vegetables, with a smattering of creamy cannellini beans and enough crushed red pepper to get your attention, this pasta could be the next addition to your quick meal rotation. If you're like me, you find yourself with way more activities than you can cram into your non-work time. I still have Christmas decorations to pack away. I kid you not. (Did I really just admit that on the internet?) Anyway, with so much to do, a pasta dish full of nutritious vegetables and beans for protein can fortify you for a busy schedule, without carving out a huge chunk of your precious time for preparation.

Spicy Broccoli, Bell Pepper and Cannellini Beans with Bowtie Pasta

Serves 4

8 ounces whole wheat bowtie pasta

2 cups broccoli florets and stems, sliced into small pieces

1 Tablespoon olive oil

1/2 large red bell pepper, sliced

3 small cloves garlic, minced

1 teaspoon crushed red pepper

1 teaspoon dried oregano

1/2 teaspoon dried basil

1 14.5 ounce can diced tomatoes with juice

1/2 teaspoon salt

freshly ground black pepper

1 cup cannellini beans, rinsed and drained

toasted pinenuts, to garnish, optional

Cook the pasta according to package directions. After the pasta has cooked about 7 minutes, add the broccoli to the pot. Cook about 3 more minutes, then drain.

While pasta cooks, prepare the sauce. Heat oil in a large skillet over medium heat. Saute bell pepper until tender, about 5 minutes. Add garlic and crushed red pepper and cook about 1 minute. Add oregano, basil, tomatoes, salt, black pepper, and beans. Simmer for about 5 minutes, or until the sauce thickens.

Combine sauce with pasta and broccoli. Check for seasoning. Top each serving with pinenuts if desired.

Vegan Tortas

2009-02-25T20:55:00.002-06:00

Don't let this unassuming Mexican sandwich fool you. Rustic in appearance, a closer look reveals a splash of color reminiscent of those found in a lovely authentic cantina. Take a bite, and the flavor is hearty and complex. The crispy bread embraces the burrito ingredients of your choosing. Our selection? Soyrizo-studded refried beans, citrusy avocado spread, nopalitos, purple cabbage, and sliced Roma tomatoes.

It's easy to make your own Mexican torta. You want bread that has a crispy exterior. I used ciabatta, so maybe I should call this fusion torta? Anyway, slice the bread and remove a little of the soft interior, to create room to nestle all your awesome ingredients. If you have a favorite brand of canned refried beans, feel free to use the ready-made variety. But you really want to use delicious stuffings to raise your torta from "eh" to "exceptional".

Vegan Tortas

4 servings

Refried Beans:

1 Tablespoon oil

4 ounces soyrizo

1 small onion, chopped

1 teaspoon cumin

1 1/2 teaspoons Maggi seasoning sauce, divided

2 cans black beans, rinsed and drained

1 cup vegetable broth

salt to taste

hot sauce to taste

Avocado Spread:

1 avocado

lime juice to taste, from approximately 1/2 lime

salt

cilantro, chopped

hot sauce

Other fixin's:

purple cabbage, sliced

Roma tomato, sliced

nopalitos, rinsed and drained

Crusty bread rolls or subs

To make the refried beans, heat the oil in a skillet over medium heat. Saute the onion and soyrizo about 5 minutes, until soyrizo begins to brown and onion softens. Add cumin and 1 teaspoon Maggi sauce. Stir for a minute or so. Then add about 1/3 of the beans, 1/3 of the broth, and salt to taste. Mash the beans with a potato masher or back of a spoon and cook until broth is absorbed, about 7 minutes. Add 1/2 of the remaining beans and 1/2 of the remaining broth. Repeat mashing and cooking until broth is absorbed. Add remaining beans and broth, but don't mash beans so you have a chunkier texture. Simmer until broth is absorbed. Add remaining 1/2 teaspoon Maggi sauce and hot sauce to taste. Check for seasoning.

Prepare the avocado spread by placing avocado, chopped cilantro, hot sauce, salt, and lime juice in a bowl. Coarsely mash with a fork. Proportions are up to your tastebuds!

Slice your bread and remove some of the soft interior to make room for the stuffings. For each sandwich, spread some refried beans on a slice of bread, then top with purple cabbage, nopalitos, Roma slices, and avocado spread. Top with another slice of bread and enjoy.

Sesame Tofu Bowl with Peanut Dressing

2009-02-22T16:45:00.001-06:00

As a vegetarian, I used to skip the tofu chapters of cookbooks entirely, ignoring the various recipes and never preparing it at home. Who knew that during my first year of being vegan, I'd end up finding tofu absolutely addictive? This dish is inspired by the Thai Noodle Bowl I sometimes carry out from Whole Foods. I baked tofu cubes after marinating them in a sesame oil-based sauce, and could hardly stop eating them right from the baking dish. Served over jasmine rice with raw vegetables and a peanutty dressing, this makes a refreshing and flavorful meal. The only problem with this recipe is that I ran out of leftovers way to soon.

Sesame Tofu Bowl with Peanut Dressing
Serves 2

Marinated Tofu:
1 container extra firm tofu, pressed for 30-45 minutes then cubed
1 teaspoon minced fresh ginger
2 cloves garlic, minced
2 Tablespoons sesame oil
2 Tablespoons Bragg liquid aminos or soy sauce
1 heaping teaspoon Thai garlic chili pepper sauce

Peanut Dressing:
5 Tablespoons crunchy organic peanut butter (or non-crunchy)
1/4 cup water
2 Tablespoons rice vinegar
1 Tablespoon maple syrup
1 Tablespoon Bragg liquid aminos or soy sauce
1/2 teaspoon Sriracha or hot sauce
salt to taste

Other Bowl ingredients:
raw vegetables such as purple cabbage, scallions, and orange bell pepper, thinly sliced, and baby spinach
jasmine rice
fresh cilantro, chopped
lime zest

Prepare the marinated tofu by whisking the marinade ingredients (ginger through Thai garlic chili pepper sauce). Place the tofu cubes in a shallow baking dish and pour marinade over them. Gently stir and place in the refrigerator for a couple of hours. Stir occasionally if you get the chance. Then preheat the oven to 450 degrees. Bake the tofu for about 25 minutes, stirring occasionally.

Prepare the peanut dressing by whisking the peanut butter through salt. Set aside.

Prepare the rice, chop the vegetables, and zest some lime peel. Combine everything in a couple of bowls and drizzle with preferred amount of dressing.

Beer-Glazed Black Beans with Grape Tomatoes

2009-02-19T07:00:00.001-06:00

These beans make the house smell amazing! It's the beer. And the garlic and molasses. But mostly the beer. They taste like sweet barbecued beans that baked for an hour, but they are prepared in a skillet in much less time. They are good on their own, as a topping for nachos, or as the protein in a grain and veggie bowl. The recipe is from Mark Bittman's How to Cook Everything Vegetarian, and also can be found here. I substituted molasses for honey, used an entire can of beer, and added chopped grape tomatoes at the same time as the beans. See the pretty red color the sauteed tomatoes add? I'll definitely make this dish again when I want quick-to-cook beans in a sweet sauce.

Chipotle Roasted Vegetables with Avocado and Mixed Greens

2009-02-16T17:52:00.001-06:00

This is my idea of a transition salad. I've neglected eating raw vegetables during these cold winter days, but I recently noticed some appetizing photos of green salads on other vegan blogs. To ease my way back to fresh salads, I created this one that includes roasted vegetables as well. Well, not any roasted vegetables, primarily roasted potatoes. And potatoes make everything appealing, in my opinion. We enjoyed this salad very much. The chipotle roasted potatoes and red onions contribute a little heat, smoky flavor, and crispy texture. Then there's the fresh mixed greens and creamy avocado, with the surprising crunch of pumpkin seeds. A light, tangy vinaigrette brings it all together.

If you're like me, you might be tempted to pile on the vegetables when roasting. They make great leftovers and it seems like an efficient strategy to roast a lot at once. But resist the urge. You want plenty of space on the baking sheet so that the vegetables crisp up, rather than steam. I found that this amount of vegetables worked fine for roasting in one batch.

And by the way, the HSMO Adopt-a-thon was very successful! I think around 25 adoptions occurred from the Macklind location. It was heart warming to see so many pets and their new people go home together, not to mention the hard work and dedication of the staff and volunteers. If you ever doubt that there are people in the world who are compassionate and devoted to making a difference, consider volunteering somewhere such as the Humane Society, where I'm inspired by compassionate people every time I'm there.

Chipotle Roasted Vegetables with Avocado and Mixed Greens
3-4 servings

1 pound organic yellow potatoes, chopped into small pieces
1/2 large red onion, chopped
1 1/2 Tablespoons extra virgin olive oil
1/2 teaspoon ground chipotle chile
2 Tablespoons walnut oil (or use another oil of your preference)
1 1/2 Tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1 clove garlic, minced
salt and pepper to taste
1 avocado, chopped
mixed salad greens
pumpkin seeds

Preheat the oven to 425 degrees. Place potatoes and red onion on a baking sheet with the 1 1/2 Tablespoons olive oil and ground chipotle. Stir to coat the vegetables. Bake for about 25 minutes, stirring once after about 10 minutes.

Prepare the vinaigrette by combining walnut oil, red wine vinegar, Dijon mustard, garlic, and salt and pepper in a jar. Top with a lid and shake.

After the vegetables are roasted, let them cool slightly. Prepare only as much salad as you want to eat now, storing leftover ingredients separately. Place your preferred amount of salad greens and roasted vegetables in a bowl with some avocado and pumpkin seeds. Add just enough vinaigrette for this serving. Stir gently. Check for seasoning.

Spicy Thai Stew and HSMO Valentine's Adopt-a-thon

2009-02-12T20:30:00.003-06:00

I wanted to make a soup full of diverse vegetables, and found this wonderful recipe in The Everyday Vegan for Spicy Thai Stew. It has been posted here. I substituted yellow potatoes for yams, crushed red pepper for red chili pepper, and peanut butter for almond butter, based on ingredients in my pantry. The complex flavors of ginger, citrusy coriander, fragrant toasted sesame oil, cilantro, and creamy peanut butter were a delicious combination. I could hardly stop eating. Besides chopping the vegetables, the cooking time was relatively quick too. We thought this was sooo excellent.

Now for the dog segment of the blog! The Humane Society of Missouri is hosting another Adopt-a-thon this Saturday. Spread the word to your St. Louis area friends. Every day in February, save $30 on adoption fees. And for Saturday, February 14th, save $50 on adoption fees. These discounted fees apply to dogs 6 months and older and greater than 35 pounds, and to cats 6 months and older. You may know that the HSMO Disaster Response Team recently aided pets and their owners in Southeast Missouri after a severe ice storm. St. Louis also took in animals from a Southeast Missouri shelter that had no power and heat. So there are many great animals ready, and soon to be ready, for adoption!

We Pet Pals (HSMO dog walkers) love all the dogs, but it's interesting how we do seem to have our favorites. I confess, Rosetta, pictured above, has me charmed. She is an athletic, playful, affectionate pit bull terrier mix with a pretty brindle coat and the most expressive face! We just started a new training program that allows some Pet Pals to work with the shelter dogs on typical commands as well as learning new activities for enrichment. Rosetta proved how smart and eager to please she is in our class this week. You can get your fix of cute doggie pictures by checking out adoptable dogs here.

The link to Rosetta's specific info didn't work as planned. You can search on the adoptable dogs link, select dogs, then sort by name to find Rosetta. Or ask for her at the HSMO St. Louis City location on Macklind.

Pasta Puttanesca

2009-02-10T21:20:00.001-06:00

With Valentine's Day on Saturday, many of us are planning a romantic meal. MD and I have come to prefer a quiet meal at home after finding that many area restaurants offer a restricted menu on Valentine's that is not veg-friendly. Not to worry, we relish the thought of staying home to enjoy an amazing bottle of red wine (at half the price as restaurant rates), delicious vegan food to order, and perhaps a romantic comedy dvd to boot.

For some reason, when I think romantic food, I think pasta. Could it have something to do with childhood memories of that spaghetti scene from Lady and the Tramp? Do y'all remember how cute that was?

Or maybe it's just because pasta is so cozy and can be quite simple. On a special occasion such as Valentine's, no one wants to slave in the kitchen for hours, you know.

Which brings us to this amazing Pasta Puttanesca. There are various opinions on why this sauce is associated with prostitutes. One proposes that the ingredients rely on pantry items for a quick sauce. While the origin of the name might be debated, the flavor is salty, spunky, and bold. A quick sauce with a lot of attitude. Perfect, in my opinion, for a romantic dinner when you want to spend more time with your honey than you do with the stove.

Pasta Puttanesca

about 4 servings

3 Tablespoons extra virgin olive oil

1/2 large red onion, thinly sliced

4 garlic cloves, thinly sliced

1 teaspoon crushed red pepper flakes

2 Tablespoons capers, rinsed and drained

1/3 cup kalamata olives, pitted and sliced

1/3 cup green olives, sliced

14.5 ounce can diced tomatoes

1 cup crushed tomatoes

salt to taste

freshly ground black pepper to taste

fresh chopped parsley, to garnish

vegan Parm, to garnish, optional

8 ounces pasta, such as whole wheat red pepper spaghetti

In a large skillet or pot, heat olive oil over medium heat. Saute onion until translucent. Add garlic and red pepper and saute about 1 minute. Add capers, black olives, green olives, diced tomatoes, crushed tomatoes, salt, and pepper. Simmer for 10 minutes. Prepare your pasta while simmering. Garnish each serving with fresh parsley and vegan parm.

BBQ Black Beans with Kale

2009-02-09T11:40:00.001-06:00

Today we have a twist on the typical beans and greens combo. This version combines the sweet and spicy taste of BBQ black beans with yellow bell pepper and garlicky kale. It makes a delicious meal that goes great on a bed of rice or baked potato. While homemade barbecue sauce is superb, sometimes you want your beans and veggies on the table without much fuss. This recipe calls for store bought sauce. I used my favorite, the Tangy Barbecue Sauce from Whole Foods. The most time consuming part here is trimming the kale leaves from the stems. And you won't mind going to that little bit of trouble because greens are so healthy and tasty too.

Barbecue Black Beans with Kale

4 servings

2 Tablespoons extra virgin olive oil

1 pound kale, stems discarded, leaves rinsed and coarsely chopped

4 cloves garlic, minced

salt and pepper to taste

1 large yellow bell pepper, chopped

2 teaspoons ancho chile powder

2 cans black beans, rinsed and drained

3/4 cup barbecue sauce

1 shot (1 1/2 ounces) rum

In a large skillet, heat 1 Tablespoon oil over medium heat. Add kale (in batches if necessary), salt, pepper, and garlic. Cook until wilted, a few minutes. Pour into a bowl and set aside.

Heat remaining Tablespoon olive oil in the skillet over medium heat. Saute bell pepper with ancho chile powder for about 4 minutes, until the pepper softens. Add beans, barbecue sauce, and rum. Turn to low heat and cook gently for 15 minutes. Stir in kale. Serve over baked potato or rice.

Broccoli, Seitan, and Penne in Peanut Sauce

2009-02-05T20:00:00.003-06:00

This recipe might have you thinking, why go out to dinner? Instead, I can eat broccoli and whole wheat pasta with seitan smothered in a spicy peanut sauce at home. In my pajamas. Not that anyone around here would already be in pajamas at dinner time. Ahem.

Ah well, winter won't last forever. I'll be taking long walks in the evenings and puttering around the yard, rather than holing up indoors in lounge wear, until well after dinner time once the summer evenings arrive.

This dish met MD's approval as well. He said if he were served this at a restaurant, he'd be so satisfied that he'd order it next time too. I guess we have a keeper! Enjoy the weekend everyone. The St. Louis temperature is supposed to warm up a little. I hope the same for you, should you so desire.

Broccoli, Seitan, and Penne in Peanut Sauce

About 3-4 servings? My memory fails me!

1/2 Tablespoon peanut oil (or more as needed)

8 ounces seitan, chopped

1/2 teaspoon ground ginger

6 Tablespoons peanut butter

6 Tablespoons hot water

3 Tablespoons tamari

2 large cloves garlic, minced

1 1/2 teaspoons sugar

1 Tablespoon Thai red chile sauce

salt to taste

1 medium carrot, sliced into bite-sized matchsticks

8 ounces whole wheat penne

1/2 pound broccoli, florets chopped and stems peeled and thinly sliced

toasted sesame oil

2 scallions, chopped

In a medium skillet, heat peanut oil over medium heat. Saute seitan and ground ginger a few minutes until seitan begins to brown. Add more oil if needed. Set aside.

In a medium bowl, whisk the peanut butter, water, tamari, garlic, sugar, chile sauce, and salt until combined. Set aside.

In a large pot, cook the penne until almost al dente, about 8 minutes. Add the broccoli and cook 2-3 more minutes. Drain. Place penne and broccoli back in the large pot and drizzle with a little toasted sesame oil. Add seitan, carrot, and the amount of peanut sauce you desire. Top each serving with scallions.

Curry Chickpea Dip

2009-02-03T20:40:00.001-06:00

What particular pita pleases your palate, peeps? After years of buying the whole wheat pita pocket bread, which frankly can be dry at times and tear when stuffed, I finally noticed the flatbread style of pita at the grocery store. Moist, soft, and chewy, this is some delicious bread. I'll admit I haven't read the fat content on the label. I'll live in ignorance for a little while longer.

With the purchase of my preferred pita product, I needed a bean dip to go along. This colorful, creamy Curry Chickpea Dip came to the rescue. Okay, I'm now on alliteration probation. Shutting up now and on to the recipe!

Curry Chickpea Dip

1 15 ounce can chickpeas, rinsed and drained

1/2 cup pintos (because I had some leftover. Sub chickpeas if you like.)

1 garlic clove

1 Tablespoon tahini

1 teaspoon extra virgin olive oil

2 teaspoons curry powder

3/4 teaspoon turmeric

1/4 cup water

salt to taste

1 scallion, chopped, optional

Combine everything in a food processor except scallion. Pulse until creamy. Stir in scallion if you like. Enjoy at room temperature with pita bread or vegetable dippers. (You can brush the pita with a little olive oil and heat in a skillet. Mmm!)

Jamaican Jerk Chili and Vegan Lunch at SweetArt

2009-02-02T06:30:00.001-06:00

If you've been looking for a way to enjoy that jerk seasoning in the pantry, this Jamaican Jerk Chili recipe from Vegetarian Times might be the answer. I have a little batch of Penzey's jerk chicken and fish seasoning, which consists of ginger, sweet chili, allspice, thyme, nutmeg, and about eight other spices. It lent a decided aroma of ginger to this chili, which is a chunky dish full of tomatoes, seitan, beans, and potatoes. I followed the stove top cooking directions rather than the ones for the slow cooker, which basically involves putting everything into a pot and cooking on low heat for about one and a half hours. So easy! It's a great recipe for an afternoon when you are puttering around the house, because you just want to stir it every once in a while to make sure it doesn't stick. I added a few cloves of minced garlic and substituted black beans and pintos for kidney beans. This makes a big batch, enough to enjoy now with some to freeze for later, for one of those nights when you just want to defrost a cozy meal and put some reggae on the iPod.

And a note for St. Louis area readers, SweetArt now offers several vegan lunch items! (They are open Wednesday through Saturday.) Last week I tried the Sweet Burger, which was juicy and a little spicy. The menu also included a vegan tofu salad, baked tofu sandwich, veggie sandwich (vegan if you hold the feta), and pb&j. I'll be back next week to try something new! If I can resist the Sweet Burger, that is. Check it below.

Green Curry with Red Jasmine Rice

2009-01-29T21:27:00.001-06:00

If you're reading this, you might be kind of geeky about food like I am. I get all excited about discovering some "new" ingredient. Whether it's a spice or vegetable I've never used, or just an unexpected twist on something familiar, I can be found exclaiming aloud to myself in the grocery aisle, "look at that!" Well, maybe you don't talk to yourself in public like I do about finding teeny dried chiles (that are so cute!), but for the sake of discussion let's assume you can relate.

You can imagine my reaction to finding red jasmine rice at Whole Foods. I've cooked with red quinoa before, but not red jasmine rice. It retains its rich burgundy color after cooking, and has a slightly nutty taste. The cooking instructions threw me off, because they call for boiling it uncovered, but I followed them and it worked just fine.

This time I topped the pretty Cabernet-colored rice with a Thai green curry of potatoes, mushrooms, carrots, red bell pepper, coconut milk, and cilantro. Delicious, as any dish with coconut milk tends to be. But I'm already thinking of what else to do with red jasmine rice. Hmm...I think there is a red-themed holiday coming up in a couple of weeks. Perhaps red rice would be perfect for a romantic dish!

Green Curry with Red Jasmine Rice

Adapted from Gourmet

About 4 servings

1/2 large red bell pepper, thinly sliced into bite-sized pieces

1 small onion, chopped

10 ounces baby bella mushrooms, sliced

1 Tablespoon vegetable oil

salt and pepper to taste

2 cloves garlic, minced

2 Tablespoons vegan green curry paste

1 pound russet potatoes, peeled, halved, and thinly sliced

2 carrots, thinly sliced

14 ounces coconut milk

1/2 cup vegetable broth

handful cilantro, chopped

Sriracha to taste, as a condiment

red jasmine rice, prepared according to package

Heat oil in a large skillet with a lid over medium heat. Add bell pepper, onion, mushrooms, and salt and pepper. Saute about 5 minutes. Add garlic and curry paste. Stir and saute about 1 minute. Add potatoes, carrots, coconut milk, and broth. Cover and simmer, stirring occasionally. Simmer until potatoes are nearly done. Uncover and simmer until sauce thickens. Add cilantro and serve over rice.

African Beans and Potatoes from The Tropical Vegan Kitchen

2009-01-28T06:47:00.001-06:00

I recently purchased The Tropical Vegan Kitchen by Donna Klein. The recipes cover more territory than I expected, including Australia, the Canary Islands, Hawaii, Vietnam, Thailand, and Mexico. From the cover: "From Africa, the Caribbean, and Latin America to Southeast and South Asia, More Than 225 Sweet, Spicy, and Irresistible Vegan Recipes." The book begins with brief introductions to some exotic ingredients, such as jackfruit, chayote, and taro root, including information such as preparation and storage tips. The recipes are organized in courses, including appetizers, soups, salads, main dishes, sides, desserts, and beverages (Mango and Melon Colada anyone?).

I chose the African Beans and Potatoes for my first dish to try, because I had all the ingredients on hand, and, yep, because the word "potatoes" was in the title. We were quite pleased with the result, which was a subtly seasoned dish that allowed the peanut oil flavor to shine through. The Fusion-Style Dragon Noodles with Asparagus caught my eye to try soon, which is described as fuchsia-hued! There's a lot to explore in this book. If you've tried any recipes yet, leave a comment and let me know what you suggest. St. Louis currently has several inches of snow and sleet and the conditions "feel like" 1 degree F. Tropical Vegan Kitchen, take me away!

Queso Dip

2009-01-26T07:08:00.001-06:00

With the Super Bowl coming up this weekend, many of us are perusing snack recipes to plan the perfect spread. Admittedly, I don't follow football, but who doesn't love a good excuse for snacking and hanging out on a Sunday? Dips are one of my favorite dishes to make for get togethers. They can be incredibly simple to prepare and pack a lot of flavor. This queso has a richer flavor than the nacho cheese type dips, because the base is Tofutti vegan cream cheese. Delicious served warm with tortilla chips, it would make a great spread for burritos too.

Queso Dip

1 Tablespoon canola oil
3/4 cup diced red bell pepper
1 large clove garlic, minced
8 ounces Tofutti cream cheese
2 scallions, chopped
1/2 cup salsa
1/4 teaspoon salt
freshly ground black pepper
handful of cilantro, chopped

In a medium pot, heat oil over medium heat. Saute bell pepper for about 4 minutes, until soft. Add garlic and saute about 30 seconds. Add Tofutti, scallions, salsa, salt, and pepper. Reduce heat and cook gently until the Tofutti is melted. Add cilantro, stir, and serve warm. You could use a mini crockpot for serving to keep it warm.

Beans in Mole Sauce over Chipotle Potatoes

2009-01-22T21:24:00.003-06:00

This week's Kitchen Getaway to Mexico ends with a non-traditional mole recipe atop the ever-popular fried potatoes. While one day I hope to devote hours to learning to make more traditional mole, this was not the week to do so. If you have a busy week as well, no need to feel slighted, because this quicker version was quite good. I was inspired by a dish I ate as a vegetarian at Maya Cafe, called Mayan Fries or something like that, which I recall including potato wedges topped with black beans, corn, cheese, etc. This mole recipe would also make a great topping for quinoa, rice, or a baked potato if you're trying to be good.

The dish also gave me the chance to try out the Mexican oregano I purchased at Supermercado El Torito. Here's a photo comparing Mexican oregano (on your left) with more typical oregano (sometimes referred to as Mediterranean, on your right).

The Mexican oregano is bolder in aroma as well as in texture. The aroma is said to stand up better to the hearty flavors often used in Mexican dishes, and has a distinct, pleasing citrus note.

Lila Downs even has a song about mole that will enhance your cooking experience.

This has been a fun week of Mexican recipes. I'll focus on a new kitchen getaway in the future. Meanwhile, I'll be back to regular posts on Monday. Have a great weekend everyone!

Beans in Mole Sauce over Chipotle Potatoes
Adapted from Whole Foods
Mole yields around 5 cups

1 Tablespoon canola oil
1 medium onion, chopped
2 cloves garlic, chopped
1/4 cup almonds
2 teaspoons ground ancho chile
3 Tablespoons cocoa powder
1 teaspoon Mexican oregano
4 teaspoons chile powder
2 teaspoons cumin
2 pinches cinnamon
2 pinches nutmeg
1 pinch ground cloves
4 pinches salt (or to taste)
freshly ground black pepper to taste
2 14.5 ounce cans fire roasted diced tomatoes, with juice
2/3 cup raisins
1/2 cup vegetable broth
2 15 ounce cans kidney beans, rinsed and drained
scallions, chopped, to garnish

In a large skillet, heat oil over medium heat. Saute onion about 3 minutes, then add garlic and saute about 30 seconds more. In a food processor, combine onions, garlic, and all remaining ingredients except for kidney beans and scallions. Combine until coarsely chopped. Pour back into the skillet and add the beans. Cook gently over medium low heat for about 30 minutes. Make the potatoes while the mole simmers.

Chipotle Potatoes

2 pounds russet potatoes, peeled and chopped into 1-inch pieces
salt
2 Tablespoons olive oil
1/2 teaspoon ground chipotle chile
freshly ground pepper to taste

Put potatoes in a large pot, add 1 teaspoon salt, and fill with cold water until about an inch above the potatoes. Boil for about 5 minutes, or until potatoes are somewhat tender but not mushy. Drain potatoes. Heat olive oil in a large skillet over medium high heat. Add potatoes to skillet along with chipotle chile and black pepper. Fry until golden, turning periodically with spatula. Check for seasoning. Top with beans in mole sauce and scallions.

Fideo con Frijoles y Nopalitos

2009-01-21T06:30:00.001-06:00

For this week's kitchen getaway series, I'm focusing on Mexican recipes after a trip to Supermercado El Torito here in St. Louis. Today, we have a recipe for fideo! Fideo is a very thin pasta that comes coiled in small bundles. You can see a photo of a package in my last post. The typical way to prepare fideo is to break the noodles into small pieces and brown them a little in oil before adding vegetables, broth, and other ingredients. Then you simmer until the pasta is done. This yields a thick, comforting, soup-like dish that's full of noodles. If you don't have access to fideo, you can substitute thin pasta such as cappellini that you break into one to two-inch pieces.

Fideo con Frijoles y Nopalitos
Adapted from Cooking Light
About 4 servings

1 Tablespoon canola oil
about 6 ounces fideo, or other thin pasta such as cappellini
4 cloves garlic, minced
1 medium yellow onion, chopped
1 large chipotle pepper in adobo sauce, chopped
2 teaspoons cumin
28 ounces vegetable broth
15 ounce can black beans, rinsed and drained
1/2 cup nopalitos, rinsed, drained, and chopped (optional)
1 cup corn
14.5 ounce diced tomatoes, with juice
1 teaspoon Maggi seasoning sauce (or tamari)
handful of fresh cilantro, chopped
salt and pepper to taste, optional

In a large pot, heat oil over medium heat. Break fideo into pieces and saute for about 4 minutes, until it browns slightly. Add onion, garlic, and chipotle pepper and saute for about 1 minute. Add cumin and saute about 30 seconds, stirring constantly. Add broth, beans, nopalitos, corn, tomatoes, and seasoning sauce. Increase heat and bring to a boil, then reduce heat and simmer for about 12 minutes, or until pasta is done. Stir in cilantro and check for seasonings.

Mexican Hot Chocolate with Ancho Chile

2009-01-19T07:45:00.004-06:00

Winter has made itself comfortable in St. Louis like a tiresome guest who's kicked off his shoes, occupied your favorite chair, and doesn't seem to be going anywhere soon. I seek solace in searching the 'net for the perfect lodging in Tulum, or other off the beaten path beach destinations. Until we do settle on a trip (and I get my passport renewed), how about a kitchen getaway? I'll be exploring some specialty markets in St. Louis, and pairing these outings with posts on regional recipes. First up in the kitchen getaway series, we have Show Me Mexican!

Many St. Louis grocery stores stock Mexican groceries, but a visit to one of the Mexican markets in St. Louis reveals an exciting variety of ingredients. We hit the Supermercado El Torito at 2753 Cherokee Street last weekend. (Conveniently located only a couple of blocks away from Shangri-La Diner.) I was particularly fascinated by the dozens of dried chiles! So much to explore. Here's a sampling of items we purchased.

Starting top left, we have Herdez salsa casera, Ibarra chocolate, La Morena chipotles in adobo, La Morena refried bayo beans with chipotle, nopalitos (cactus), Maggi seasoning sauce, fideo, pepitas, Mexican dried oregano, and a molinillo.

The molinillo is a Mexican wooden tool specifically for frothing hot chocolate. Which I think is cool. Not only is it pretty, but it's a great excuse for making cocoa more often. Here's how it works. Place the large end of the molinillo in the cocoa, and spin the handle between the palms of your hands. The motion of the molinillo's loose rings creates the froth.

As for the Ibarra chocolate, it's flavored with sugar and cinnamon and comes in a box of large disks. Each disk is molded to have eight wedges (picture a pie cut for eight servings). So with my new molinillo and Ibarra chocolate, I was ready to make cocoa. This recipe is mildly smoky from the ground ancho chile. We enjoyed this cocoa right before our walk with Scout, and it certainly kept us feeling warm inside on a cold day outside.

I'll be back on Wednesday with another Show Me Mexican recipe!

Mexican Hot Chocolate with Ancho Chile
Serves 2

2 cups soy milk
4 wedges Ibarra (half a disk), chopped into thin slivers with a knife
1/8 teaspoon ground ancho chile powder

Heat soy milk in a pot over medium to medium low heat with chocolate and ancho chile powder. Stir periodically and heat until the chocolate has melted and the soy milk is steamy. Pour into a tall heat proof container to give room for sloshing (such as a 4 cup size pyrex measuring cup) and froth with molinillo by spinning the handle between your palms. If you don't have a molinillo, you could whisk the cocoa or use a blender to combine the hot soy milk with the Ibarra. Enjoy before walking the dog on a cold day.

Comforting Spaghetti Sauce

2009-01-15T21:46:00.001-06:00

I recently read that comfort food will be one of the food trends for 2009. Isn't comfort food always popular? Anyway, this got me thinking about food I loved growing up. I vividly recall coming home from school famished and snacking on a big bowl of "spaghetti sauce" that Mom had prepared for supper. In our house, we didn't talk about "pasta", it was always spaghetti. And spaghetti sauce meant a thick tomato sauce with ground beef.

My vegan version is a chunky red sauce of thinly sliced mushrooms with red wine, fresh rosemary, and crushed red pepper. Gourmet gave me the idea of simmering the sauce with fresh rosemary sprigs that are removed after cooking. This is perfect for MD, who finds the texture of rosemary leaves somewhat prickly.

For me, today's comfort food still involves a good spaghetti sauce, but I do prefer it on pasta nowadays rather than straight up in a bowl. Give me a tumbler of Cabernet (the tumbler is how restaurants often served wine during a too long ago trip to Italy) and a good book, and I'm set to recover from a day that had me pondering, "What fresh hell is this?"

Comforting Spaghetti Sauce
Inspired by Gourmet
About 4 servings

2 Tablespoons extra virgin olive oil
4 cloves garlic, minced
1/4 teaspoon crushed red pepper, or more to taste
16 ounces mushrooms, thinly sliced
14.5 ounces fire roasted crushed tomatoes
1/4 cup red wine
1/4 teaspoon sugar
1/2 teaspoon salt
freshly ground black pepper, to taste
2 sprigs fresh rosemary

In a large skillet, heat the olive oil over medium heat. Add garlic, crushed red pepper, and mushrooms. Saute for about 10 minutes. Add remaining ingredients. Increase heat and bring to a boil, then reduce heat to low and simmer gently for about 20 minutes. Remove rosemary before serving. Serve with pasta of choice.

Thai Red Curry Soup

2009-01-14T07:25:00.001-06:00

You might have noticed we have soup around here weekly. The newsflash is that this little gem is our new favorite. Yowza. I veganized the recipe to use seitan not chicken (among other changes), but pressed and cubed tofu would be delicious as well. One day I'll venture into making my own curry paste, but with results like this, I can't say I'm in a rush.

Before we get to the recipe, I was honored with this award from Mary of St. Mary!

Mary is renovating a church to become her home. Check out her blog for photos of the process, recently including so many pretty Christmas trees. What a nice start to the day when I heard that Mary finds some inspiration and interesting recipes here. I want to thank Mary sincerely for such a thoughtful gesture! It's always fascinating and heartwarming to make a connection with someone across the internet.

On to the recipe! And don't forget the Sriracha, y'all.

Thai Red Curry Soup
Adapted from Bon Appetit
Serves 4-6

2 Tablespoons vegetable oil
1 large red bell pepper, chopped
6 ounces portobella caps, chopped
8 ounces seitan, chopped
2 Tablespoons vegan red curry paste
1 heaping cup peeled and diced russet potatoes
4 ounces green beans
3 cups unsweetened coconut milk
3 cups vegetable broth
1 Tablespoon tamari
salt and pepper, to taste
heaping 1/4 cup fresh basil, chopped
Sriracha sauce, optional condiment

Heat oil in large pot over medium heat. Saute bell pepper and mushrooms for about 5 minutes. Add seitan and red curry paste. Stir to distribute curry paste, about 2 minutes. Add potatoes and green beans and saute about 1 minute more. Add coconut milk, broth, and tamari. Bring to a boil, then reduce heat. Simmer for about 10 minutes, or until potatoes are done. Add salt and pepper to taste. Stir in fresh basil before serving. Garnish with Sriracha sauce for a spicier taste.

Black Bean Stew with Brown Rice

2009-01-11T22:15:00.001-06:00

A big plate of black beans and rice is a welcome standby that pleases vegans and non-vegans alike. The dish is filling, colorful, and nutritious. There are lots of recipes available, but this one is notable for the variety of colorful vegetables and option of tweaking the flavor by adding your choice of condiments. Once your rice is cooking, the rest is pretty quick to make.

Black Bean Stew with Brown Rice
Adapted from Everyday Food

Serves 4-6

1 cup uncooked long grain brown rice, prepared

1 Tablespoon olive oil

1 large red onion, chopped

1 red bell pepper, chopped

1 serrano pepper, minced

2 cloves garlic, minced

1 cup corn kernels

14 ounces vegetable broth

2 cans black beans, rinsed and drained

1 Tablespoon apple cider vinegar

1/2 teaspoon dried oregano

salt and pepper to taste

garnishes such as lime juice, fresh cilantro, radishes, bell pepper, avocado, salsa, or hot sauce

Heat oil in skillet over medium heat. Saute onion, bell pepper, and serrano pepper until they soften. Add garlic and corn and saute a minute more. Add broth, beans, vinegar, and oregano. Use a potato masher to smash some of the beans and cook for about 15 minutes, until the stew thickens. Season with salt and pepper to taste. Serve stew over rice with desired garnishes.

Kale Pesto with Vegan Ravioli

2009-01-09T06:00:00.001-06:00

I seem to be smitten with kale. It's relatively new to my kitchen, one of the foods I began to cook only after becoming vegan. It's delightful in soup due to the hearty texture, and quick as can be to saute with garlic for a healthy side. But as the base for pesto? I wondered whether it would be too bitter. This recipe inspired me to give it a try, and it was delicious! And the color, so vibrant. We enjoyed this pesto with Rising Moon Organics Creamy Artichoke and Olive Ravioli, but I can imagine how much I'd like it stirred up in a baked Yukon Gold potato too.

Also, a note to Missouri vegans, did you notice that Laura of Peace by Pastries started a thread on the PPK forums about a vegan meet up? Check out the thread if you're interested in a Show Me State vegan get together! And have a great weekend everyone!

Kale Pesto
Adapted from Whole Foods

8 ounces fresh kale (about 1/2 a bunch)
2 to 3 cloves garlic, minced
1/3 cup pinenuts, toasted
1/3 cup walnuts, toasted
1 Tablespoon nutritional yeast
3/4 teaspoon salt
freshly ground black pepper
1/3 cup extra virgin olive oil
vegan ravioli
sliced kalamata olives, optional garnish

Remove thick stems from kale and coarsely chop. Rinse it well and spin a couple of times in a salad spinner to dry. Pulse garlic a few times in the food processor. Add nuts, nutritional yeast, salt, pepper, and about 1/3 of the kale. Pulse several times, then add kale in two more batches, pulsing each batch. Slowly add olive oil while processing. Check for salt and pepper.

Prepare ravioli according to package. Reserve a little pasta cooking water. Drain the ravioli and combine with the amount of pesto to your liking. Thin the pesto with a little pasta water as you mix with ravioli. Garnish with kalamatas if you like.

Cornflake Fried Vegan Chicken with Smashed Potatoes and Peas

2009-01-07T07:10:00.001-06:00

I must have been channeling Opie's Aunt Bee this week when I cooked up some cornflake fried vegan chicken with smashed potatoes and peas. This supper (and this is definitely a meal y'all should call supper like we do in the South) warmed us up in no time flat on a bitter Monday night.

This dish uses Match chicken, which is a soy and wheat protein product made right here in St. Louis. I purchase mine at Whole Foods, but don't feel left out if you're not local, you can also buy it from Cosmo's Vegan Shoppe. I haven't experimented much with Match, except for the divine BBQ pulled pork sandwich.

Match veganized the recipe for cornflake fried chicken from Gourmet magazine. You can search for other Match recipes by product, including vegan ground pork, Italian sausage, breakfast sausage, ground beef, crab, and ground chicken. This recipe is quick, easy, and fun to make, with all that smashing cornflakes and frying. Both cathartic and hedonistic! I used poultry seasoning rather than celery salt for the seasoning mixture. Next time I think I'll season the Match more heavily than a sprinkle, and increase the salt. I also cooked the chicken about 10 minutes total (5 minutes per side). You can add your own favorite spices. I also took the chef's advice on making Gourmet's smashed potatoes and peas, using Yukon Golds and vegan ingredients. Oh yeah. I guess Aunt Bee would say "I haven't had an experience like that since I was baptized."

Broccoli and Baby Spinach Soup

2009-01-05T06:35:00.001-06:00

This is not the typical soup recipe for me. I tend toward chunky soups that are a meal in a bowl. But sometimes a lighter soup is in order, as a starter or to complement a heavier side dish. This recipe is a nice one to keep in mind for such times. It caught my eye due to the use of oats to thicken the texture. And full of broccoli and spinach, what's not to love?

Before we get to the recipe, a note to St. Louisans that SweetArt from-scratch bakeshop and art studio is open for business! Hours currently are Wednesday through Saturday, 10-6. You might call ahead if you are making a trip just for vegan goodies. The day I stopped by, I grabbed the last vegan chocolate chip cookies in the store! They were as delicious as they were gigantic, according to the non-vegans I shared them with too. And don't forget you can place an order at SweetArt for vegan cakes and cupcakes for any occasion.

Broccoli and Baby Spinach Soup
Adapted from Everyday Food
Serves about 8

1 Tablespoon extra virgin olive oil

2 medium onions, chopped

2 celery ribs, chopped

1 large clove garlic, minced

1/2 teaspoon ground nutmeg

about 2 pounds 4 ounces broccoli, spears separated and stalks peeled and thinly sliced

2/3 cup rolled oats

8 cups vegetable broth

3 cups water

salt and pepper

1 cup baby spinach

Heat olive oil over medium heat in a large pot. Saute onions and celery until they soften. Add garlic and nutmeg and saute about 30 seconds more. Add broccoli, oats, broth, water, and salt and pepper. Bring to a boil. Reduce heat and simmer for about 10 minutes, or until broccoli is tender. During the last couple of minutes, add spinach. Use an immersion blender or regular blender to puree the soup. Check again for seasoning.

Cajun Spiced Tempeh Sandwiches

2009-01-02T06:25:00.002-06:00

This recipe for Cajun Spiced Tempeh yields a large casserole dish of barbecued tempeh slices that can be piled on buns for filling sandwiches. The recipe is easy but does involve several steps. Tempeh slices are pan fried and then baked in a spicy tomato sauce studded with sauteed bell peppers and onions. They are meant to be served on hoagie rolls like po' boys, but we ate ours open-faced on wheat buns we had on hand. The flavor develops and is even better the next day. This is a Bryant Terry recipe, and I can't wait until his Vegan Soul Kitchen comes out this Spring.

Sloppy Joe Dip and Favorite Songs of 2008

2008-12-31T06:15:00.001-06:00

With all the parties going on this time of year, here's another appetizer recipe to consider. Going to a party where someone is sure to have one of those hell-veeta cheese product dips? Take this Sloppy Joe Dip along as a delicious and less scary alternative. Scroll down for recipe.

Not only is this the time of year for party food, but plenty of people are reflecting on 2008 and making various "Best of" lists. We like to spend New Year's Eve with friends sharing our favorite songs of the year. Below is my list, with commentary, in no particular order.

1. Sour Cherry by The Kills - Best running song I found this year.

2. I See You Baby (Fatboy Slim Remix) by Groove Armada - Yes I'm a feminist. Yes this video is objectifying. I can only say this song is my guilty pleasure this year.

3. Worrisome Heart by Melody Gardot- cool and hot all at once.

4. Top Yourself by The Raconteurs - If I could listen to only one cd from this year, this would be the one, over and over.

5. She's Gone by Langhorne Slim - NPR says folk singer with a punk rock sensibility. I have fond memories of this rockin' concert accompanied by the Dyno Family.

6. Overdue by Bitter:Sweet - this entire cd will get you through happy hour quite happily.

7. Honey Bee by Lucinda Williams - I've been waiting for this song since seeing her on Austin City Limits. Lucinda just keeps on rockin'.

8. Creepy Crawl by Be Your Own Pet- another favorite running song.

9. Something is Not Right with Me by Cold War Kids - reminds me of Talking Heads. Caught this song at the end of True Blood I think. HBO has good soundtracks, if not shows.

10. Let It Rock by Chatham County Line - we've seen these guys at Pickathon and Wood House Concerts. They bring down the house. Why aren't they famous yet?

Hope you all bring in the New Year with some good tunes and vegan food. See you in 2009!

Sloppy Joe Dip

Adapted from Food and Wine

1 1/2 Tablespoons canola oil

1 pound vegan burger crumbles

1 small red onion, diced

3 cloves garlic, minced

1 roasted, peeled and diced poblano pepper

1 can diced tomatoes with juice

1/4 cup ketchup

1 Tablespoon vegan Worcestershire sauce

1 Tablespoon wet yellow mustard

1 Tablespoon chili powder

salt and pepper to taste

Tofutti vegan sour cream

Heat oil over medium heat in large skillet. Saute crumbles until they begin to brown. Add onion, garlic, and poblano and saute until they soften. Add remaining ingredients except sour cream and cover with a lid. Cook over low heat about 15 minutes. Serve with chips or fritos and a dollop of vegan sour cream.

Pumpkin Sage Balls

2008-12-29T06:26:00.001-06:00

Looking for an appetizer for New Year's Eve? Check out this Vegetarian Times recipe for Pumpkin Sage Balls. The flavors are seasonal and the crispy fried sage leaves add a special touch. The balls are meant to be dipped in a little hot sauce. They remained quite soft after baking, but were so tasty we gobbled them right up anyway. Next time I'll reduce the oil, which might help them firm up a bit. It might also help to turn the balls during baking and increase the time in the oven. Regardless, they are a pretty color and delicious too.

Christmas Eve Dinner

2008-12-26T11:00:00.002-06:00

Christmas Eve dinner found us with old friends and a few new recipes. Our friends A & J brought a stunning cheeze ball appetizer.

We also started with a salad of blood oranges and scallions.

To complement our Mexican menu, the cocktail of the night was a margarita with a splash of pomegranate juice for a red hue.

The meal included arroz verde, refried black beans, and the roasted root vegetable enchiladas with chipotle cashew cream from VegNews magazine, December 2008. I've had my eye on this enchilada recipe since Thanksgiving, and it did not disappoint. Our version featured Yukon Gold and sweet potatoes with locally made blue corn tortillas. After a little wine, J's home brewed beer, and time for dinner to settle, we finished with an assortment of ice "cream" flavors topped with crumbled peanut butter Newman-O's and kahlua.

What a pleasure to celebrate with a mellow evening at home. I hope you all are enjoying the holiday season as well!

Spicy Tomatoes, White Beans and Spinach on Garlic Bread

2008-12-23T06:10:00.002-06:00

This meal might be my new favorite super quick recipe that tastes like you spent all day in the kitchen. It's a spicy stew served over garlicky toast, with sage, white beans, fire roasted tomatoes, and wilted spinach. We could even call it a Christmas recipe with the pretty red and green colors. With merely a brief break on Christmas Day from perusing your new vegan cookbooks and trying on your new sassy vegan t-shirts, you can whip up a filling lunch or supper that should be a crowd pleaser. (You might double the recipe if you do actually have a crowd.)

However you spend the holidays, I hope you find them relaxing and full of good food. Happy Holidays and I'll see you back here, and on your blogs, after Christmas!

Spicy Tomatoes, White Beans and Spinach on Garlic Bread
Adapted from Epicurious
Serves about 4

4 slices rustic bread
extra virgin olive oil
2 garlic cloves, peeled and sliced
1 garlic clove, peeled and left whole
fresh sage leaves, about 1 packed Tablespoon
3/4 teaspoon crushed red pepper
2 14 1/2 ounce cans diced tomatoes (fire roasted if possible)
1 15 ounce can white beans, rinsed and drained
2 handfuls baby spinach
1/2 teaspoon salt
freshly ground black pepper

Brush bread slices with a little olive oil. Set aside on a baking sheet to toast later.

Heat 2 Tablespoons olive oil in a large skillet over medium heat. Add the 2 sliced garlic cloves, sage, and crushed red pepper. Cook for about 30 seconds. Add the tomatoes, beans, spinach, salt, and pepper. Increase heat and cover skillet to wilt the spinach. Remove cover after a few minutes and continue cooking for a few more minutes to thicken sauce to desired consistency.

While the sauce thickens, toast the bread under the broiler. When done, rub whole garlic clove across the bread slices. (Skip this step if you don't like a very garlicky flavor.)

Place each bread slice in a bowl and top with stew.

Split Pea Soup

2008-12-22T06:20:00.001-06:00

A cold weekend like ours definitely called for soup. My choice of recipes was easy since we had ingredients on hand for split pea soup. This is a standard version using Liquid Smoke for the smoky flavor (tempeh bacon would do as well) and garnished with Sriracha for a little heat. There are so many possible variations with flavors such as curry powder or coconut milk that I can see returning to this soup again and again over the winter.

Split Pea Soup
Adapted from Oxmoor House
Makes about 8 servings

1 Tablespoon extra virgin olive oil
1/2 large red onion, chopped
1 large red bell pepper, chopped
2 carrots, sliced
3 cloves garlic, minced
8 cups vegetable broth
16 ounces dried green split peas, checked for debris, rinsed and drained
1 Tablespoon Liquid Smoke
1 teaspoon dried basil
salt and pepper, to taste
2 bay leaves
Sriracha or other hot sauce

Heat oil in a large pot over medium heat. Saute onion, pepper, and carrots for about 5 minutes. Add garlic and saute about 30 seconds. Add broth, peas, Liquid Smoke, basil, salt and pepper, and bay leaves. Bring to a boil. Cover, reduce heat, and simmer for about 1 hour or until peas are done. Remove bay leaves and puree with an immersion blender to desired consistency. Add hot sauce to individual servings if desired.

Soft Tacos with Mushrooms, Spinach, and Soyrizo

2008-12-19T07:00:00.001-06:00

These soft tacos are quick to make for those weeknights when you want a good dinner without much fuss. You can add your favorite vegetables to individualize the filling. This version has baby portobellas, spinach, corn, and soyrizo, and is topped with avocado dressing to add a creamy touch. I think making a big batch of soup will be on the agenda for this weekend. The forecast for Sunday is a high of 15 degrees and windchill of zero! Brrr. Stay warm everybody and have a great weekend.

Soft Tacos with Mushrooms, Spinach, and Soyrizo

Makes about 3-4 tacos

1 Tablespoon extra virgin olive oil

1/2 large red onion, sliced

5 ounces soyrizo

10 ounces baby portobellas, sliced

2 cloves garlic, minced

1 cup frozen corn kernels

approximately 2 ounces baby spinach

salt

freshly ground pepper

whole wheat tortillas

Heat olive oil in a skillet over medium heat. Saute onion, soyrizo, and mushrooms for about 10 minutes. Add garlic and saute about 30 seconds. Add corn and spinach and cook until the spinach is wilted and everything is heated through. Season with salt and pepper. Heat the tortillas in another skillet. Make tacos and top with avocado dressing or salsa.

Chewy Chocolate Raspberry Cookies

2008-12-17T06:10:00.001-06:00

This time of year, there's usually at least one event where you'd like to take a dish. For vegans, this also means you have the opportunity to showcase tasty vegan food to a non-vegan audience. While I enjoy exploring unfamiliar ingredients and techniques, my philosophy is not to get too adventurous with non-vegans, but keep it mainstream. You know those stereotypes about vegan food being weird, inferior, and perplexing. Let your food make the counter-arguments for you.

Which brings us to these Chewy Chocolate Raspberry Cookies from Veganomicon. Thank you Isa and Terry! These cookies taste great and are so easy to make even I cooked up a batch with success and minimal cursing. (What is it about baking ingredients and me? I must have Baking Clutz Syndrome, as all those flours, powders, and sugars end up covering me and my kitchen.)

This recipe is such a nice introduction to vegan baking. Someone asks for the recipe? Cool. All the ingredients are familiar ones- raspberry preserves, cocoa powder, canola oil, etc. Nothing scary or bland around here.

Any favorite vegan desserts you like to wow them with? Share your secret weapons in a comment if you like.

Thanks to my co-worker, L., for bringing me a batch of these cookies a while back. Her vegan niece baked them and sent them to work for me!

Roasted Garbanzos and Spanky is Home for the Howlidays

2008-12-15T20:15:00.002-06:00

I thought this recipe for roasted garbanzos sounded interesting so I gave it a try using savory seasonings rather than sweet. Frankly, it turned out fine, but it's not at the top of my list to make again. I think if you want a snack for munching and are avoiding nuts, this is a reasonable substitute. Not bad at all, just not a "wow" recipe for me. Skip to the recipe below if you're here for the food, and let me know if you come up with a variation that you really like! And how about that crazy tiki shot glass my friends A & J brought back from Hawaii? I love it.

Now for the Home for the Howlidays Adopt-a-thon update. Saturday was a wonderful day. We placed 25 pets from the Macklind Humane Society location, with a total of 52 animals from all HSMO locations! I was so happy to meet Spanky's new family. Spanky is a pitbull mix who'd been at the shelter for a while. He was one of my favorites to walk. So well-mannered and full of love. A little on the skinny side, the shelter was working on fattening him up. Not everyone was taken with Spanky. In fact, some potential adopters found him homely. But there's a family for every dog! This nice couple approached me at the Adopt-a-thon and with certainty said, "we're interested in adopting Spanky. We saw him on the internet." After I briefly gushed about how wonderful Spanky is, and refrained from hugging them, I set them up with our Adoption Counselors to get things moving. While they were waiting for an available counselor, they went back to Spanky's kennel to visit. Sweet talk and all. And Spanky? He turned on the charm. Curled on his bed, chewing his toy with gusto, looking cute as all get out. That's my boy! Spanky found his family on Saturday. Later that night as memories of the day fluttered in my mind, I realized my heart was full. Thanks everyone for your interest in the great pets at the Humane Society!

Roasted Garbanzos
Adapted from Epicurious

1 cup dried garbanzo beans
2 Tablespoons extra virgin olive oil
1 1/2 teaspoons garam masala
salt, freshly ground pepper
1/4 teaspoon cinnamon

Place the beans in a container and cover with cool water. Cover container with a lid and place in refrigerator overnight.

Preheat oven to 350 degrees.

Drain beans and pat dry on a towel. In a bowl, combine beans with olive oil, garam masala, pepper, and 1 teaspoon salt. Place in one layer on a cookie sheet and roast in oven for about 45 minutes, stirring several times. Add cinnamon and extra salt if needed after baking.

Jessy's Tofu 'n Broccoli with Spicy Peanut Sauce and Adopt-a-thon

2008-12-11T21:00:00.002-06:00

When I saw Jessy's recipe for Tofu 'n Broccoli with Spicy Peanut Sauce, I knew I had to give it a try. All the recipes on her blog happyveganface look so good, but this one with tofu particularly caught my eye because I'm still learning various ways to cook it. This time she coated tofu cubes in a little cornstarch and pan fried them in peanut oil. I made a few changes to incorporate some ingredients I needed to use up, such as some added mushrooms and light coconut milk. We loved Jessy's recipe! It was gone in no time and totally dee-licious.

If you're local to St. Louis, spread the word that the Humane Society of Missouri is having an Adopt-a-thon this Saturday, 12/13/08. I'll be there bright and early to walk the dogs so they're ready to meet their potential new families! If you've been thinking of adding a dog or cat to your family, and who hasn't, stop by one of the adoption locations and I'm sure you'll find a new companion full of personality and affection. You can even get a preview by exploring photos of adoptable pets here. Whatever your weekend holds in store, have a great one and I'll see you back here Monday!

Home for the Howlidays image from Humane Society of Missouri

Brazilian Stew, this Bud's for you

2008-12-10T06:20:00.003-06:00

I've been discussing this stew with MD for two days. (He's quite tolerant of me, obviously.) How to describe the flavors that make it so tasty? It reminds me of a pasta sauce I made as a vegetarian that included tomatoes, heavy cream, and white wine. Obviously I haven't made that recipe for a while, so I was so surprised to detect the familiar flavor and aroma in this dish!! I suppose it must be the stew's combination of tomatoes, coconut milk, and Budweiser. We're still stumped to put the flavor into words, but I can say it is fragrant, creamy, and we loved it over rice to soak up every juicy drop.

Brazilian Stew
Adapted from Cooking Light
6-8 Servings

1 teaspoon peanut oil
1 medium onion, chopped
3 cloves garlic, minced
1 Tablespoon minced peeled fresh ginger
1/2 habanero pepper, minced
1 cup water
2 14.5 ounce cans organic diced tomatoes, with liquid
1 12 ounce can Budweiser
1/4 cup natural peanut butter
2 cans chickpeas, rinsed and drained
1/2 cup light coconut milk
1/2 cup tightly packed cilantro, chopped
juice from 1/2 lime
1/2 teaspoon salt
freshly ground black pepper

Heat oil in large pot over medium heat. Saute onion and garlic about 2 minutes. Add ginger and habanero and saute about 30 seconds. Add water, tomatoes with liquid, and beer. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes. Add peanut butter, chickpeas, and coconut milk. Increase heat and bring to a boil. Reduce heat and simmer 5 minutes. Add cilantro, lime juice, salt, and pepper. Check for seasonings.

Sunny Rice Salad with Black Beans

2008-12-08T06:20:00.001-06:00

The teeth rattling, bone chilling St. Louis temperature last weekend had me thinking of Mexico. Weighing obligations, counting accrued vacation hours, and dreaming of lunch under a palapa. I think I can see a peek of ocean through the fuschia bougainvillea.

Am I still in St. Louis? Sigh. Well, I don't have to eat like it's below freezing out. How about a vibrant salad? The colors of this salad are a delight. Tasty as is, it would also make a delicious wrap filling. Slather a warmed whole wheat tortilla with some bean dip or vegan cream cheese sprinkled with chili powder, add some salad, wrap, and eat. I'd rather eat it under a palapa, but for now this will have to do.

Sunny Rice Salad with Black Beans

Adapted from Food and Wine

2 Tablespoons extra virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

1 1/4 teaspoon salt

freshly ground black pepper

1 1/2 cups jasmine rice

2 3/4 cups water

1 bay leaf

1 can black beans, rinsed and drained

1 orange bell pepper, chopped

1 carrot, sliced

about 28 grape tomatoes, halved

1 cup baby spinach, chopped

1 Tablespoon white wine vinegar

2 handfuls cilantro, chopped

sliced scallions and lime wedges as condiments

In a medium saucepan, heat oil over low heat. Add the onion and cook about 5 minutes. Add the garlic, turmeric, cumin, 1 teaspoon of salt, pepper, and rice. Cook for two minutes, stirring occasionally. Add water and bay leaf. Bring to a boil. Cover, reduce heat to low, and simmer for about 18 minutes or until liquid is absorbed. Remove bay leaf.

Combine rice with remaining ingredients in a large bowl. Garnish each serving with scallions and a lime wedge for spritzing some fresh juice.

St. Louis Vegan Birthday!

2008-12-05T06:45:00.001-06:00

What does a vegan in St. Louis do for her birthday? Well, she might eat lunch at Local Harvest Cafe, where she can order the vegan soup of the day (Creamy Roasted Vegetable) and the special sandwich which happens to be a vegan wrap.

Then she might be greeted after work with a vegan chocolate birthday cake from SweetArt!

But wait, there's more. (I do know how to get mileage out of a birthday.)

With my birthday falling on a Thursday, we planned to celebrate Friday night by going out, which also allowed MD to make his Thursday night mandolin class. But of course we were able to squeeze in a quick dinner Thursday at Atomic Cowboy, including margaritas and fries.

It's not officially my birthday until fries are involved.

Tonight for the continuing celebration, we'll hit Terrene for cocktails and Shangri-La for dinner, two of the vegan friendliest spots in town.

A very wonderful first vegan birthday indeed, thanks to my sweetie and birthday wishes from friends and family! I'll be back to recipes on Monday. Have a great weekend!

Hearty Vegetable Soup

2008-12-03T20:05:00.001-06:00

If you're a vegetable soup lover, you probably have a "necessary ingredient" that has got to be included. For us, it's potatoes. And tomatoes. Cabbage used to be on the list too, but more recently has been replaced by kale. This version is so hearty it's really a meal in a bowl. Outside right now, there's a dusting of snow on the car and the wind chill makes it "feel like" 19 degrees. I'm looking forward to soup leftovers for tomorrow!

Hearty Vegetable Soup

Adapted from Cooking Light

1 Tablespoon extra virgin olive oil

1 medium onion, chopped

3 cloves garlic, chopped

1 1/2 teaspoons cumin

6 cups vegetable broth

1 14.5 ounce can diced tomatoes

2 carrots, thinly sliced

4 cups roughly chopped (and peeled) Yukon Gold potatoes

salt and pepper

1 bunch kale, stems removed and chopped

1 cup orzo (I'd reduce to 1/2 cup next time for a "soupier" version)

1 can kidney beans, rinsed and drained

Heat the oil in a large pot over medium heat. Saute onion for a couple of minutes. Add garlic and saute about a minute. Add cumin and saute 30 seconds longer. Add broth through salt and pepper. Bring to a boil, then reduce heat and simmer for about 10 minutes. Add kale, orzo, and beans. Simmer about 8 more minutes, or until orzo and vegetables are done. Check for seasoning.

Sweet Tahini Miso Dip with Steamed Broccoli

2008-12-01T19:45:00.002-06:00

I hope everyone had a restful holiday. We are settling back in after our visit to family in SC. While many people hit the malls on Friday, I convinced my family to go to Earth Fare instead! I don't think we have any Earth Fare stores in the St. Louis area, but this one seemed very similar to Whole Foods. It had all the vegan essentials- tempeh, seitan, Vegenaise, Silk, Earth Balance, and even a few deli and bakery vegan selections! This totally blew me away for a small town. It will be one of my first stops next time I visit!

Okay, has anyone else had enough sweet potatoes and green beans for now? This dip is a change of pace from the typical Thanksgiving flavors. The recipe is adapted from one on the Westbrae Organic Mellow Brown Rice Miso container. I haven't used miso much before. This paste contains brown rice, soybeans, water and salt. It can be used the way you would use soy sauce or vegetable broth, for a subtle, complex flavor. The dip is both sweet and tangy, and downright addictive. It would make a good spread for toast, but we enjoyed it with crackers and steamed broccoli. It went quickly, so I'll probably double the portion next time.

Sweet Tahini Miso Dip
makes between 1/4-1/2 cup

1/4 cup tahini (stir before measuring)
2 Tablespoons maple syrup
2 teaspoons miso

Combine with a spoon. Refrigerate unused portion.

Super Easy Steamed Broccoli

Wash broccoli and chop into bite-sized spears. Place in a casserole dish and fill with a little water (1/4 to 1/2 inch). Cover casserole with a lid. Microwave 4-5 minutes. Pour broccoli into a strainer to drain water. Careful! The water will be very hot.

Chipotle Bourbon Sweet Potato Quesadillas and Thanksgiving Tips for Vegans

2008-11-25T17:20:00.002-06:00

As promised, Thanksgiving quesadillas! While sweet potato casserole is nice, making spicy quesadillas out of it is even better.

What are your plans for Thanksgiving? We're getting ready for our cross country trip to visit family, and I can't help but recall my trip home from college for Thanksgiving, ahem, a while back, when I first became vegetarian. (Which is probably why I had Fettucine Alfredo on the brain earlier, reflecting on our college days! So weird how the brain works.) I became vegetarian about a week before Thanksgiving that year, and read excerpts from Animal Liberation to MD during the drive home for the holiday. Once again, I'm faced with a significant first at Thanksgiving, this year being my first vegan Thanksgiving. Luckily, my family is supportive and doesn't make my diet a source of debate.

However, holidays can be stressful for vegans for a variety of reasons. The links below offer recipes, support, and advice for a happy vegan Thanksgiving or eating with non-vegans. Thanks to The Vegan Treehouse for a couple of these links, a blog I visit regularly for vegan news, humor, and Austin dining info. (You gotta check out Stella's post with the Erykah Badu video!)

A Recipe for a Family Fight

A Vegetarian Thanksgiving

10 Survival Tips and Tactics for Eating Veg in a Non-Veg World

Guide to a Vegan Vanguard Thanksgiving, Part 1

Chipotle Bourbon Sweet Potato Quesadillas

1 Tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup corn kernels
2 teaspoons chipotle chile powder (or 1 tsp if you prefer milder)
1 can black beans, rinsed and drained
1/4 cup vegetable broth
1 1/2 cups sweet potatoes with Wild Turkey
1/4 teaspoon salt
whole wheat tortillas
olive oil in a mister or cooking spray

Heat olive oil in large skillet over medium heat. Saute onion for about 4 minutes. Add garlic, corn, and chipotle powder. Saute about 1 minute. Add beans, broth, sweet potato mixture, and salt. Combine, mashing the beans a little to mix well. Cook until heated through.

Take a tortilla and spritz both sides with olive oil or cooking spray. Spread enough sweet potato mixture to your liking on half of the tortilla and place in skillet over medium heat. Warm until tortilla is soft enough to fold over in half. Continue cooking, flipping periodically, until heated through and browned on both sides.

Now that's how to enjoy Wild Turkey at Thanksgiving! If you celebrate the holiday, hope you have a great one. Spend some time with positive people and your dogs and cats. See you back here after December 1st.

Sweet Potatoes and (Wild) Turkey

2008-11-24T20:50:00.001-06:00

I challenged myself to try a typical Thanksgiving recipe. For some reason, I'm usually out of sync with holiday foods. I find myself blogging about Jamaican food on July 4th. Cinco de Mayo burgers in June. So I decided to try to cook something in tune with this holiday. I like sweet potatoes, don't I? But, um, how about with Wild Turkey. This dish will not satisfy the person looking for the more dessert-like casserole. But if you like sweet potatoes and whiskey, I don't think you'll have any complaints. Especially if you eat these the next day, after the flavors really have a chance to get friendly.

I couldn't stop there, of course, and liked this dish even more in quesadillas. Okay, maybe not so "typical," but who can argue with Wild Turkey and chipotle quesadillas? I'll be back tomorrow with the quesadilla recipe, and some tips for having a happy vegan Thanksgiving.

Sweet Potatoes and (Wild) Turkey
adapted from Sunset

2 shots (3 ounces) Wild Turkey bourbon, divided
1/4 cup dried apricots, chopped
2 1/2 pounds sweet potatoes
1 Tablespoon maple syrup
1/2 teaspoon ground cloves
2 Tablespoons softened Earth Balance buttery sticks, divided, plus extra to coat casserole dish
pinch of salt
chopped pecans to garnish

Pour 1 shot of bourbon over chopped apricots in a bowl and allow to soak about 45 minutes.

Preheat oven to 350 degrees.

Microwave sweet potatoes for about 15 minutes according to A Veggie Venture's instructions. Peel when cool enough to handle. Place in a bowl and add maple syrup, cloves, remaining shot of Wild Turkey, 1 Tablespoon of Earth Balance, and salt. Mash with potato masher. Stir in apricots with Wild Turkey. Lightly coat a casserole dish with Earth Balance. Spread sweet potato mixture in dish, top with pecans, and dot with remaining tablespoon of Earth Balance. Bake for about 30 minutes, or until heated through.

Hummingbird Cake from SweetArt

2008-11-23T15:30:00.001-06:00

This vegan Hummingbird Cake from SweetArt was the star of our Thai One On Supper Club Saturday night! When I host non-vegans, not only do I want everyone to have a good time, but I want the vegan food to be accessible (meaning not too "weird") and delicious. Thanks to this cake, vegan cooking scored a lot of points with our guests! The beautifully decorated cream cheese frosting covered five layers of moist, flavorful cake with banana, nuts, and pineapple. Our guests couldn't believe it was vegan, and some even went back for seconds.

SweetArt will open very soon in the Shaw neighborhood. The website indicates that many items can be ordered vegan, and based on the Hummingbird Cake, Reine really knows what she's doing in the vegan baking department. For those of us who don't, there's no need to skip dessert any longer.

By the way, thanks to everyone for your comments on my earlier post about our Thai meal. I did end up adding red bell peppers to the curry for color and cilantro throughout. The meal was exotic, flavorful, and genuinely seemed to be a hit. As I mentioned previously, our guests contributed many of the dishes, and most of them chose to make vegan versions of Thai dishes! Here's how the menu turned out.

Thai Mango Passion Cocktail

Spicy Thai Pineapple Lettuce Wraps

Veggie Potstickers

Thai Green Salad

Spinach and Mushrooms with Coconut Milk

Evil Jungle Prince

Noodle Salad with Spicy Peanut Sauce

Red Curry with Winter Vegetables and Cashews

Jasmine Rice

Hummingbird Cake

Here's a final shot of the cake, for breakfast with coffee. Mmm.

Photo at the top of the post taken by MD.

Vegan Linguine Alfredo with Broccoli

2008-11-21T06:45:00.003-06:00

Pasta with Alfredo Sauce brings back memories of college and a restaurant in Clemson, SC, where we celebrated special occasions with this dish. It was one of the only vegetarian options on the menu. I even made it a few times in my little apartment for MD's birthday (we were vegetarians then). By the time I hit grad school, I was more of a spicy red sauce kind of pasta eater, so I'm not sure why this recipe caught my eye last week. Maybe I was out of sorts from being confronted with cold and dark at 5pm (5pm???). Maybe I wondered, does it really taste like Alfredo sauce? The recipe is from Vegetarian Times, except I didn't have portabellos so I added steamed broccoli. This was very good. Creamy, garlicky, and comforting. It doesn't taste like Alfredo to me, so if you give it a try, be ready to enjoy it for its own thing. The World's Best Tomato Pesto is still my favorite pasta sauce, but this was a fun and tasty change of pace!

Mexican Soup with Vegan Meatballs

2008-11-19T06:50:00.001-06:00

MD: When are you blogging that soup?

Me: That soup is un-photographable. I can't blog it. I did the curry instead.

MD: But it tastes so good! You have to blog it. (Proceeds to make several photography suggestions I've tried already.)

Me: The only way that soup can be photographed is if I put a paper bag over it.

And so I did.

Mexican Soup with Vegan Meatballs
Adapted from Food and Wine

1 Tablespoon extra virgin olive oil
1/2 large onion, chopped
1 red bell pepper, chopped
1 chipotle chile in adobo, minced
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 bunch kale, stems discarded, leaves chopped
4 cups vegetable broth
3 cups water
1 14.5 ounce can fire roasted tomatoes
1 3/4 teaspoons salt
pepper to taste
about 24 vegan meatballs (such as Whole Foods brand)
1 cup frozen corn kernels
1/3 cup salsa
hot sauce to taste

Heat oil over medium heat in a large pot. Saute onion, bell pepper, and chipotle for about 4 minutes. Add garlic, cumin, and coriander and saute about 1 minute. Add kale, broth, water, tomatoes, salt, and pepper. Cover and simmer for about 15 minutes.

Add vegan meatballs, corn, and salsa. Simmer for about 10 minutes. Serve with hot sauce to taste.

7 Random Things

2008-11-17T06:40:00.001-06:00

River of Wing-It Vegan tagged me to list 7 random things about myself. Have you checked out her 7 yet? What an impressive pie she made back when she first became vegan! Here we go with mine:

1. My first vegetarian cookbook, Vegetariana, was a gift during college from a wonderful friend since grade school. It became pretty tattered after getting me through holiday family dinners, potlucks, and just weeknights at home.

2. My most recent cookbook purchase was Vegetable Love, found on sale. Basic info about tons of vegetables. Looks like a great reference book.

3. I tend to get obsessed with a hobby for a while, then move on to something new. I've been through motorcycling, music collecting/playlist making, embroidery, glass etching, and jewelry making. Here's some stuff I made before vegan cooking took over.

4. I kept my name when I got married. An unintended benefit is that I immediately detect telemarketers who address me as "Mrs. (insert husband's surname)".

5. I get extremely anxious about blood, wounds, etc. Just the thought of IV therapy and I'm nearly sent into fainting goat mode.

6. I've been listening to Lucinda Williams' "Honey Bee" every time I turn my iPod on.

7. We decorate more for Halloween than any other holiday.

Hope everyone had a relaxing weekend. I did some cooking, dog walking, dog bathing, and eating great food at Everest. I'll be back Wednesday with the Mexican Meatball Soup that almost wasn't. And if you want to play along with this meme, consider yourself tagged!

Thai One On Supper Club

2008-11-15T08:45:00.001-06:00

We're hosting our neighborhood Supper Club next week, and the theme is Thai One On. We're expecting about 12 for dinner. Sometimes our group is as large as 16. We get together about once a month, and the couple who hosts chooses a theme. Everyone brings a dish. Oh, and there's always plenty of wine and cocktails. Past themes have included French, Italian, Wrong Side of the Tracks, 70's (in honor of someone's birthday- no she didn't turn 70, she was born in the 70's!), Latin, Hawaiian, and Breakfast for Dinner (everyone wore pajamas for this one). I'm the only vegan in the group, so I always bring a substantial dish to share rather than something like dessert. Several of our friends have talked to me about what vegan means and are very considerate about bringing vegan dishes. In fact, last time my plate was full of tasty food.

For Thai One On, we plan to make this Red Curry with Winter Vegetables and Cashews from Real Vegetarian Thai. I'm still trying to figure out how to make and serve jasmine rice for 12. A friend at work says he'll loan me his rice maker, so that might be the easiest strategy. Anyway, this curry tastes great, but my choice of vegetables (sweet potatoes and carrots) resulted in a monochromatic orange. I think I'll change the vegetables for Supper Club to include red and green bell peppers for contrast. Any other suggestions? The curry also includes seitan, which I think is a good choice for non-vegans, who might be less open to tofu or tempeh.

The other dish we'll make is Vegan Planet's Noodle Salad with Spicy Peanut Sauce. Guests are rounding out the menu with a Thai Green Salad with Ginger Dressing, Spring Rolls, and an appetizer to be determined. We're covering dessert, which will be a vegan cake with bananas and pineapple from SweetArt! I am so excited for their shop to open, and you can also place orders beforehand over the internet.

I'm eyeing this Thai Mango Passion Cocktail for the occasion. What do you think? The sparkling white wine should provide a festive touch.

Garam Masala Spiced Tomatoes, Green Peas, and Tofu

2008-11-12T06:41:00.001-06:00

Does anything smell better than cooking with garam masala? I can't imagine what it might be. Nupur, of One Hot Stove, was so kind to give me some garam masala a while back when we got together, and it is wonderfully aromatic. (Check out her blog for beautifully photographed Indian vegetarian/vegan dishes and even some foodie knitting.)

This dish also features chewy tofu, tomatoes, carrots, green peas, and some habanero for a kick. Omit the habanero if you prefer a milder version. We ate this with whole wheat couscous for a quick meal, but rice would be good with it as well. Tasty, spicy, and smells so good too!

Garam Masala Spiced Tomatoes, Green Peas, and Tofu
Adapted from Whole Foods

14 ounces organic extra firm tofu, pressed for about 25 minutes, then cut into small cubes
canola oil for pan frying
3 Tablespoons corn starch
1 large onion, thinly sliced
1/2 cup carrots, sliced thinly into coins
1/2 habanero pepper, minced
1 Tablespoon fresh ginger, minced
1 Tablespoon garam masala
14.5 ounce can diced tomatoes
10 ounce can Rotel diced tomatoes with green chiles
1/4 cup water
10 ounces frozen green peas, defrosted
salt and pepper to taste
1 cup whole wheat couscous

After pressing, toss tofu cubes with corn starch in a medium bowl.
In a large skillet, heat about 1/4-inch canola oil until a little corn starch dropped into it sizzles. Add the tofu cubes in a single layer. Fry until one side becomes golden brown, then turn with tongs to fry the other side. Remove tofu from skillet to drain on a clean kitchen towel. Pour off oil (into heat proof container, or let it cool first) so that you have 1/4 cup oil remaining in the skillet.
Heat oil in skillet over medium heat. Saute onions and carrots for 5 minutes. Add habanero and ginger to saute about 1 minute. Add garam masala and tomatoes. Simmer about 5 minutes. Add peas, water, tofu, and cover. Simmer on low heat for 15 minutes. Season with salt and pepper to taste. Serve over couscous.

Kale with Soyrizo and Great Northern Beans

2008-11-10T06:38:00.001-06:00

It got to be Sunday afternoon (where does the weekend go?) and I realized I hadn't had my soyrizo fix for the weekend. Hence, this delicious kale, soyrizo, and white bean dish. The kale is simmered in a garlicky vegetable broth, and the slightly sweet, fresh grape tomatoes add a colorful note. You can sprinkle on some lemon juice or vinegar to finish if you like.

Kale with Soyrizo and Great Northern Beans

Adapted from Epicurious

4 ounces soyrizo

1 Tablespoon extra virgin olive oil

1 large onion, sliced

3 cloved garlic, chopped

1 bunch kale, washed, stems discarded, and cut into strips

1 cup vegetable broth

1 can Great Northern beans, rinsed and drained

grape tomatoes, halved

salt and pepper to taste

In a large skillet, brown soyrizo over medium heat. Add olive oil to skillet, and when warmed, add onion and garlic. Saute about 1 minute. Add kale and use tongs to combine with olive oil. You can add a little at a time until wilted enough to fit it all in the skillet. Add vegetable broth, cover, and simmer for about 8 minutes, or until kale is tender. Add beans and simmer uncovered until warmed, a couple of minutes. Top each serving with halved grape tomatoes. Add salt and pepper if desired.

Sun-dried Tomato Tapenade with Kalamata and Green Olives

2008-11-07T06:25:00.001-06:00

This tapenade makes a flavorful, light spread for crostini or crackers. It's a nice option when you want an appetizer that isn't based on beans for variety's sake. We also combined this with bowtie pasta, steamed broccoli, additional olive oil, and vegan parm for a simple dinner.

Sun-dried Tomato Tapenade with Kalamata and Green Olives

Adapted from Cooking Light

2 cups boiling water

1 cup sun-dried tomatoes (not packed in oil)

1/2 cup kalamata olives, pitted

several shakes crushed red pepper

2 Tablespoons dried basil

juice from 1/2 lemon (add a little at a time until desired tartness)

1 clove garlic, chopped

2 teaspoons extra virgin olive oil

salt and pepper to taste

toasted pinenuts and sliced green olives to garnish

crostini

Pour boiling water over tomatoes and cover for about 15 minutes, until soft. Drain, reserving 3/4 cup of the tomato water. Combine tomatoes, water, kalamata olives, crushed red pepper, basil, lemon juice, and garlic in food processor until coarsely chopped. Stir in oil. Season to taste with salt and pepper, if necessary. Sprinkle with toasted pinenuts and green olives. Spread on crostini.

Tortilla Soup with Seitan and Fire Roasted Tomatoes

2008-11-05T06:40:00.002-06:00

So much excitement with Election Day in the US! We've all been abuzz about voting and our future. How in the world to segue to food on this historic day? How about this quote from Orson Welles: "Ask not what you can do for your country. Ask what's for lunch." Today we have soup!

This soup's appearance is a little deceptive. Simmering in the pot, it doesn't look remarkable. A mostly red shade, with black flecks from the fire roasted tomatoes and some browned seitan chunks. But after taking a bite, we were hooked. Garlic, habanero, cumin, and cilantro combine for amazing flavor. I added seitan because I had some on hand, but it's optional. And a few cubes of diced avocado on top wouldn't hurt if you have one on the counter.

Tortilla Soup with Seitan and Fire Roasted Tomatoes
Adapted from Whole Foods
about 4 servings

1 Tablespoon extra virgin olive oil
8 ounce package seitan, sliced into bite-sized pieces
1/2 large onion, chopped
4 cloves garlic, minced
1/2 habanero pepper, minced
1 1/2 teaspoons cumin
2 14.5 ounce cans organic fire roasted diced tomatoes
salt and pepper to taste
2 cups water
juice from 1/2 lemon
1/2 cup cilantro, chopped
tortilla chips to crumble on top of each serving

Heat olive oil in a large pot over medium heat. Saute onion and seitan for about 5 minutes, until seitan browns a little. Add garlic, habanero, and cumin, and cook about 1 minute. Add tomatoes, salt and pepper, and water. Cover the pot and simmer for about 15 minutes. Add lemon juice and cilantro. Top each serving with tortilla chips.

Curried Chickpea Salad

2008-11-03T05:55:00.001-06:00

VeganMoFo is no mo' for this year. Ah well, it was great while it lasted. As my fellow bloggers have noted, it was fun to find new blogs and delicious vegan recipes. And the sense of camaraderie really blossomed amidst the frenetic pace of blogging and visiting other blogs. Congrats to everyone who participated!

With temperatures in the 70's all week, I made this curried chickpea salad for lunches. It can be stuffed in a sandwich, served atop salad greens, or eaten on its own. The taste is savory and sweet, and the toasted cumin seeds and almonds add a little crunch. This dish is easy to prepare, with just some chopping and a little toasting of the cumin seeds and almonds.

Curried Chickpea Salad

Adapted from Whole Foods

2 teaspoons cumin seeds

1/4 cup (heaping) almonds

2 teaspoons apple cider vinegar

juice from 1 lime

1/4 cup extra virgin olive oil

2 teaspoons curry powder

2 teaspoons maple syrup

1/2 teaspoon salt

1/2 cup seedless raisins

2 cans chickpeas, drained and rinsed

1 orange bell pepper, chopped

1/4 cup chopped carrots

4 scallions, chopped

1/2 cup cilantro, chopped

Toast the cumin seeds and almonds in a small skillet over medium-low heat for a few minutes, until fragrant.

In a medium bowl, whisk vinegar, lime juice, olive oil, curry powder, maple syrup, and salt. Add raisins, almonds, and cumin seeds and stir. Add remaining ingredients and combine.

VeganMoFo: Potatoes and Seitan with Couscous

2008-10-30T18:00:00.001-05:00

This dish made me realize I should make couscous way more often. Super quick and easy! However, couscous is not the star here; I loved the potatoes. They are quickly boiled using a technique from The Grit cookbook, then sauteed with seitan, broccoli, mushrooms, garlic, and chili powder. Top it off with a spoon of salsa, and you are ready for supper.

Potatoes and Seitan with Couscous

1 pound potatoes, chopped into 1-inch pieces

1 Tablespoon olive oil

1 medium red onion, chopped

1 small bunch broccoli, chopped into bite-sized pieces

1 handful sliced mushrooms

1 8 ounce package seitan, chopped

3 to 4 garlic cloves, chopped

1 Tablespoon chili powder

salt and pepper to taste

1 cup whole wheat couscous

salsa, optional condiment

Place potatoes in a saucepan and add cold water until covered by an inch. Add about 1/2 teaspoon salt. Bring to a boil, and cook for about 6 minutes, or until tender when tested with a knife. Drain.

Heat olive oil over medium heat in large skillet. Saute potatoes, onion, broccoli, mushrooms, and seitan for about 10 minutes, stirring occasionally.

In the meantime, cook couscous according to package directions.

Add garlic, chili powder, and salt and pepper to taste to potato mixture. Saute about 1 minute more. Test vegetables to make sure they are done to your liking.

Serve potato mixture atop couscous. Top with salsa, optional.

VeganMoFo: Spicy Butternut Squash and Peanut Soup

2008-10-29T12:10:00.001-05:00

This soup is stick-to-your-ribs satisfying. Butternut squash and peanut butter are the main ingredients, with an habanero pepper for heat and orange bell pepper just in case there aren't enough orange ingredients already. I used frozen butternut squash cubes, and a rather thick, local natural peanut butter. We thought it was just right, but you might cut the habanero by half if you prefer a milder version.

Spicy Butternut Squash and Peanut Soup

Adapted from Cooking Light

1 Tablespoon peanut oil

2 10 ounce packages frozen butternut squash cubes, slightly defrosted

1 large onion, chopped

1 orange bell pepper, sliced into bite-sized pieces

1 habanero pepper, minced

6 cloves garlic, minced

1/2 teaspoon salt

1 teaspoon cumin

1/2 teaspoon coriander

3/4 cup natural peanut butter

4 cups vegetable broth

2 Tablespoons tomato paste

1/4 to 1/2 cup cilantro, chopped

Heat oil over medium heat in a large pot. Saute squash, onion, and bell pepper for about 5 minutes. Add habanero, garlic, salt, cumin, and coriander and saute about 1 minute. Add peanut butter, broth, and tomato paste, increase heat, and bring to a boil. Then reduce heat and simmer for about 10 minutes. Add fresh cilantro. Add salt to taste.

VeganMoFo:Tofu in Spicy Red Curry Coconut Sauce

2008-10-28T19:25:00.001-05:00

My honey recently hinted around that there's been a dearth of Thai-inspired dishes on our table of late. I believe he shook the Sriracha bottle while looking both endearing and hopeful. In the aftermath of Halloween party preparation, we finally got around to having something for dinner beyond carry out or Boca chik'n patties. This dish said to us, welcome back to a home cooked meal! It's simple to put together, just needing some chopping and a little time for the rice to cook. The jasmine rice soaked up the crimson coconut sauce for a consistency similar to risotto. Yeah, baby. The baby 'bellas and red pepper strips lent some substance, and the cilantro added fragrance and a beautiful green accent. This dish sent me into repetitive mode. Do you ever get this way? Me: "This is soooo good." A little later, me again: "That was really good." And later still, "Man, that was good." Obviously, a keeper recipe.

Tofu in Spicy Red Curry Coconut Sauce
Adapted from Cooking Light

1 package extra firm tofu
1 Tablespoon extra virgin olive oil
1 red bell pepper, sliced into bite-sized pieces
2 cups sliced baby 'bella mushrooms
1 cup sliced scallions
1 heaping Tablespoon minced fresh ginger
3 cloves garlic, minced
2 Tablespoons Bragg Liquid Aminos or soy sauce
1 Tablespoon vegan red curry paste
1/2 teaspoon salt
1 14 ounce can light coconut milk
1 large handful cilantro, chopped
1 cup jasmine rice, cooked according to package
Sriracha and salt, to taste

Press the tofu for about 20 minutes, then cut into small cubes.

Cook the jasmine rice according to package.

Heat olive oil in large skillet over medium heat. Saute mushrooms and bell pepper until they become tender, 8 minutes or so. Add scallions, ginger, and garlic and cook for about 1 minute. Add Bragg's, red curry paste, coconut milk, and salt. Bring to a simmer, then cook on medium heat for about 2 minutes. Add cilantro. Serve over jasmine rice with Sriracha and salt to taste.