VeganMoFo Day 20: @GlobalVegan’s Black Bean Chili and Cilantro Pesto

If you’re ever looking for a good starter vegan cookbook that has over 400 recipes from around the word, pick up a copy of Robin Robertson’s Vegan Planet. As I noted in a previous post, there’s a new up-to-date version out if you’re looking to one-up me in the vegan cookbook collection department, and there are even a few sample recipes posted here. I reference it again tonight because we decided to dig in to one of my favorite recipes, Black Bean Chili with Cilantro Pesto. This recipe stews together onions, celery, garlic, tomatoes, cumin, and chili powder with black beans and lemon juice (which always gives a black bean soup/stew “zing”), then combines a rich pesto of cilantro, almonds, garlic, salt, and olive oil. I know some of you are pulling a face because you don’t like cilantro – to those of you I say phhhfttt, more for me!

The pesto is absolutely what makes this chili – I left a little out for garnish, but I could probably eat it with a spoon. Once mixed in with the olive oil and almonds, the cilantro takes on a much milder personality, which well compliments the smooth black bean and pungent chili/cumin flavors. Seriously, this is good eats – excellent over brown rice, with a little jalopeno hot sauce, or sprinkled with vegan cheddar.

VeganMoFo Day 19: Cashew Alfredo & Noodle Medley

Tonight’s dinner features a cashew-based creamy alfredo sauce paired with a mix of zucchini and whole wheat noodles and lightly cooked veggies. As a bonus, it’s easy enough to pull together in about 20 minutes.

I had the idea to pull together a cashew alfredo after stumbling across an alfredo recipe in Mistress Ginger Cooks and this awesome post from Sprouts and Chocolate with 10 different cashew cream recipes. Personally, cashew cream completely changed my vegan life and made everything 1000% more awesome. Here it becomes a lovely garlicky sauce that can practically be eaten off the spoon. (But if you save it for your pasta, your family will thank you.)

Cashew Alfredo & Noodle Medley

Serves: 6 Prep time: ~20 minutes.
Accessibility notes: Requires chopping; you will need a spiralizer and/or good julienne tool, as well as a blender or food processor. You’ll need to manage at least two pots and be able to lift a large pot of boiling water to drain.

Ingredients:

• 8 oz. whole wheat fettucine noodles
• 1 large zucchini
• 2 cups broccoli florets, roughly chopped
• 1 cup carrots, peeled and chopped into half moons
• 1/4 cup whole cashews
• 1 cup soymilk
• 1/2 tsp salt
• 1/2 – 3/4 tsp dijon mustard
• 1/4 tsp black pepper
• 2 tbsp Earth Balance or other non-dairy butter
• 3-4 gloves garlic, minced
• 1/2 tsp arrowroot powder (may sub cornstarch)

Directions:

1. First, place the cashews in a small bowl with enough hot water to cover. Let soak about 15 minutes.

2. Bring a large pot of salted water to a boil over high heat. Meanwhile, use a spiralizer or julienne tool to cut the zucchini into wide noodles, and set aside. Now is a good time to chop the broccoli and carrots; set these aside when complete.

3. Once the water is boiling, add the whole wheat noodles and set a timer for ~9 minutes. About three minutes before the end of the cooking time, throw in the zucchini noodles, broccoli, and carrots.

4. As the noodles cook, drain the cashews of water, then blend them with the soymilk, dijon, salt, and pepper. This may take a few minutes to get the sauce completely smooth.

5. Meanwhile, melt the 2 tbsp of Earth Balance in a small pot over medium heat. Add in the minced garlic and let cook for 1-2 minutes. Next, add the cashew mixture from the blender, stirring well. Whisk in the arrowroot powder with a fork, letting the mixture thicken for about 4-5 minutes, stirring occasionally to prevent sticking.

6. When noodles are al dente and veggies are just tender, drain everything and return the noodles to the pan. Pour the thickened cashew alfredo sauce over everything, stirring well to coat.

7. Enjoy!

VeganMofo Easy Supper: Meatless Meatball Subs

Holy crap, it is Day 18 of VeganMofo!

Tonight supper followed a long, hard run, so I was in a hurry to throw together something quickly that would satisfy my post-run famishment.

So I threw together some Meatless Meatballs (Whole Foods’ 365 Brand):

The fact that they are actually sold as “Meatless Meatballs” makes me giggle every time.

Heated those up in some marinara:

First time using this, but it was quite good!

Mixed up my favorite el cheapo cheezee sauce in a separate pot:

Chee(z)e! From my kitchen cupboard!

And stuffed it all into some wheat rolls before baking in the oven for a few minutes:

Just a few….

This is my Get-in-Mah-Belly Food.

What I Ate Wednesday: Mushroom Seitan Stroganoff

After a very long day at work involving a 3-hour meeting, I only wanted to crawl home, curl up in a corner, and nosh on some comfort food. I also wanted to pretend that it’s fall, despite the thermometer screaming otherwise. So tonight we had mushroom seitan stroganoff from Robin Robertson’s Vegan Planet. Vegan Planet is one of the first vegan cookbooks I owned, so whenever I make a recipe from it, there’s always a bit of nostalgia. (Note: There’s a new, updated version of this cookbook out this year, with over 50 new recipes. I am so jel, ya’ll.)

Made with quartered white mushrooms, bell pepper, onion, seared seitan strips, plenty of sweet Hungarian paprika, and homemade vegan sour cream, this stroganoff screams “home-cooking”. Okay, so it doesn’t scream anything (which is how I prefer my food), but it’s damn tasty, especially over pasta. The sour cream gives it a slightly tangy edge, but it’s stewy, mildly peppery goodness all the way.

I could eat this every day.

This “What I Ate” entry brought to you by the words “tired”, “fatigued”, and “argle-bargle”.

VeganMoFo Day 16: Maple Chocolate Oat (No-Bake!) Cookies

Back in the days of single parenting three young children, I had an old-fashioned recipe for simple no-bake cookies that relied on little more than safflower margarine, sugar, milk, cocoa powder, peanut butter, and oats. As I remember, the recipe was a bit dry, but it was a quick chocolate fix, and an easy kid pleaser. I haven’t made that recipe in ages and had a craving for something chocolatey, so I decided to recreate it — except this time I wanted to switch out the sugar, and use something a little healthier than margarine to help keep things together.

Maple syrup has become one of my favorite sweeteners, not only because of its delicious flavor but also because (unlike sugar) it is also a source calcium, potassium, iron, and zinc. I split it with a bit of agave nectar, which is a thicker, stickier sweetener that performs better at binding. I’ve also added raw coconut butter in lieu of margarine, as well a bit of vanilla. The result is a soft, chewy, chocolatey cookie with a subtle maple flavor.

Maple Chocolate Oat No Bake Cookies

Serves: 5 (~15 cookies). Prep time: 5-8 minutes.

Ingredients:

• 1/4 cup pure maple syrup
• 1/4 cup agave nectar
• 1/4 cup raw coconut butter
• 1/4 cup fresh-grind peanut butter
• 3 tbsp cocoa power
• 1 tsp vanilla extract
• 1 1/2 cups rolled oats

Directions:

1. In a medium saucepan, combine the maple syrup, agave, coconut butter, peanut butter, and cocoa powder over medium flame/heat until coconut butter and peanut butter soften. Stir until the mixture is well-combined and just bubbling.

2. Remove from heat and add the vanilla extract, then stir in the oats, 1/2 cup at a time, until everything is coated.

3. Cover a baking sheet with wax paper. Drop in small tablespoons on the wax paper, rounding carefully with your fingertips. These will solidify on their own fairly quickly, but I suggest popping them in the fridge or freezer and keeping them there until you’re ready to enjoy.

VeganMofo Day 15: Thai Almond Curry and Forbidden Rice

Unfortunately there are no new shiny recipes here tonight – only our attempts with a new food – forbidden rice, with a simple but delicious almond curry.

Image via: soap.com

Forbidden rice, also known as Chinese black rice, is apparently super-healthy for you, with loads of iron and vitamin E, and is full of antioxidants, comparable to blueberries. It’s also a shorter-grain rice that cooks up in 30 minutes (so take that, brown rice!)

If forbidden rice falls on a black plate in the kitchen, does anyone around see it?

I wanted something light and colorful to throw over our forbidden rice, so I settled in with Dreena Burton’s Thai Chickpea Almond Curry. This curry, which hails from her book Let Them Eat Vegan, has a coconut milk and almond butter base, with red curry paste, ginger, and lime juice to breathe it to life; tender chickpeas and airy green onions and zucchini give it texture and add a punch of protein. Honestly, it’s just delicious stuff, and a beautiful golden color to boot – I could lick the pan it’s cooked in. Pairing it with the forbidden rice was a good move – it softened up the grain and its warm flavors complimented the slightly nutty taste.

Members of the family had mixed reactions to our rice – some could not believe the name, others were not enamoured with its texture and focused on stabbing their chickpeas for sport. The majority, however, realized that it was simply another form of tasty rice. With all of its nutritional benefits, I see it as something we’ll be eating again. It looks like it might also be good in these black rice tofu cakes.

Dark Cherry Chocolate Almond Smoothie

Most days I throw together a green smoothie in the morning, but sometimes I can get a bit indulgent. A few months ago I tried a blend of frozen sweet dark cherries and cocoa, and I’ve been on a mission to perfect it ever since. The current incarnation pulls together cherry, almond, and chocolate flavors, so it’s a bit like drinking a cherry cordial.

Of course, there’s a dose of healthy kale hidden in here, but you’d never know it from the taste.

Dark Cherry Chocolate Almond Smoothie

Serves: 1 Prep time: <5 minutes.
Accessibility Notes: No chopping here! You’ll need a blender; if you don’t have a fancy high-speed blender, consider soaking your date(s) in hot water for about 15 minutes prior. This isn’t a necessary step but it may make the blending a bit easier.

Ingredients:

•  1 cup almond milk
•  1 cup frozen sweet dark cherries
•  1 frozen banana (peel the banana the night before, break it into chunks, and throw it in a baggie in the freezer)
•  1 1/2 cups loosely packed chopped kale
•  1-2 dates, pitted
•  1 tbsp + 2 tsp cocoa powder
•  1/8 – 1/4 tsp almond extract
•  sliced almonds, raw cocao nibs, and dried cherries, for garnish (optional)

Directions:

1. Combine the almond milk, cherries, banana, and kale in a blender and blend until smooth, about 1-2 minutes.

2. Add the date(s), cocoa powder, and almond extract and blend another minute until the date(s) are decimated. (I suggest starting with 1/8 tsp almond extract and then adding more as desired.)

3. Add garnishes as desired and enjoy!

 

Celebrations: Keeping It Kind Chocolate Cake

It’s been a bit of a crazy day – one my boys is turning 13, so there’s been a party, visitors coming and going, setting off of celebratory fireworks, and constructing a giant 8-person tent for a massive sleepover of boys.

In the midst of all of that, though, I managed to make this vegan chocolate cake with strawberries cut into hearts.

The chocolate strawberry cake is a bit of a tradition in our house. It’s not a fancy recipe, and it’s not a healthy recipe – it’s just an old-fashioned, unassuming, tasty birthday favorite that I’ve been making for the past 10-12 years. It’s also awesome served with some SO Delicious ice cream on the side.

Keeping it Kind Chocolate Cake

Serves: ~14. Prep Time: ~45 minutes to 1 hour.
Accessibility Notes: Cake batter requires sifting and mixing by hand; frosting requires electric mixer; decoration can be done with a simple knife. Grab a stool, this takes a little love and time.

Cake Ingredients:

• 3 cups flour (all-purpose or whole-wheat pastry flour can be used)
• 1 3/4 – 2 cups raw turbinado sugar
• 1/2 cup cocoa powder
• 2 tsp baking soda
• 2 tsp vinegar
• 2 1/2 tsp pure vanilla
• 2/3 cup of canola oil
• 2 cups water

Cake Directions:

1. Preheat the over to 350^o F. Lightly grease two 8″ pans with a bit of non-dairy butter (Earth Balance).

2. In a medium bowl, sift the flour, sugar, cocoa powder, and baking soda, breaking up any clumps.

2. In a small bowl, mix the vinegar, vanilla, and oil.

3. Pour the vinegar, vanilla, and oil mixture into the dry ingredients, then add 2 cups water. Stir until mixed well, about 2 minutes. (Try to get the batter somewhat smooth, but don’t beat it to death, you don’t want to kill your rise).

4. Pour into the 8″ pans and cook for 30-35 minutes, until both cakes are done in the center (test with fork or toothpick).

5. When done, let cool in the pan for about 10 minutes, then carefully turn onto plates to cool fully, at least an hour.

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Frosting Ingredients:

• 1 cup non-dairy butter (I use Earth Balance Organic Whipped)
• 1/2 cup + 1 tbsp cocoa powder
• 3/4 tsp vanilla
• 2 cups of powdered sugar

Frosting Directions:

1. Using an electric mixer, beat the butter until creamy.

2. Add the cocoa powder and vanilla and beat together until just mixed, about 30 seconds.

3. Slowly add in the powdered sugar, a 1/4-1/2 cup at a time, and beat on medium speed until the frosting is fluffy.

4. Chill in the fridge until ready to frost. Prior to frosting, rewhip to a smooth consistency.

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Decoration:

• 2 cups strawberries, tops removed and sliced in half

Decorating Directions:

1. Once cake is frosted, cut each half strawberry into small hearts. Round the left and right sides at the top of each berry by cutting off small triangles. Cut out a small triangle in the middle of the top of each berry.

2. Some of these will be prettier than others. Make sure your strawberries are fresh.

Friday Night Lush Pineapple Salsa

Let me introduce you to a quick, sweet, and spicy salsa that can please a crowd and take your dishes to new heights. The brilliant colors of this dish are matched by its bold taste — equally appetizing on tofu tacos, as a marinade for grilled tempeh, atop wholesome black bean burgers, or simply scooped onto tortilla chips, this pineapple salsa will leave you lingering over the bowl, trying not to eat it with a spoon, pondering new ways to incorporate it into your life.Friday Night Lush Pineapple Salsa

Serves: 6-8. Prep time: ~10 minutes

Ingredients:

• 3 cups coarsely chopped fresh pineapple (or 2 15-oz cans of crushed pineapple)
• 1 jalopeno, sliced in half lengthwise
• 1/2 medium red onion, roughly chopped
• 1 red bell pepper, roughly chopped
• 1 orange or yellow bell pepper, roughly chopped
• 1 clove garlic (optional)
• 4 tbsp minced fresh mint, flat-leaf parsley, or cilantro
• 2-3 tbsp lime juice
• 1/2 tsp fresh lime or orange zest

Directions:

1. First, drain any excess liquid from your chopped pineapple (reserving, if you wish). In a food processor and/or chopper, add the coarsely chopped pineapple and pulse gently until the pineapple is broken up a bit. You don’t want to do too much to start – just enough so that it’s not obstructing the blades. Alternatively, if you are using canned crushed pineapple, drain and reserve the excess liquid from the cans and set the crushed pineapple aside in a large bowl.

2. Using care, use a knife or spoon to remove the seeds of the jalopeno. Reserve a few (or more) seeds if you want heat, or remove them completely if you want a milder salsa. Loosely chop the remainder of the jalopeno and carefully add it and any reserved seeds to the processor/chopper. Wash your hands!

3. Add the chopped red onion, bell peppers, and (optional) garlic to the chopper. Pulse everything together (stopping to scrape down the sides of the chopper as needed) to finely dice the veggies. You want to leave some texture here.

4. Add the minced parsley, mint, or cilantro (as you desire), and pulse momentarily. Transfer everything to a large bowl (if you set aside your crushed pineapple earlier, this would be the bowl!)

5. Add the lime juice and lime or orange zest. Stir everything well, then let chill in the fridge for at least an hour for the flavors to blend.

6. Serve with blue corn chips or a variety of homemade baked tortilla chips for a pretty presentation. If you reserved your pineapple juice, use that to make yourself a fruity drink (like this pineapple, coconut, and gin cocktail) and enjoy your Friday night!

VeganMofo Day 11: Eat Your Kelp! Sunflower “Tuna” Salad

I have been intrigued by the popularity of “nut meat” lately – not only is fun to say (say it five times fast!), but all of the recipes I’ve seen for it seem to be crazy creative. See, for example, this raw walnut taco meat, or these sunflower seed patties. Plus, nuts and seeds are pretty amazing for your health, especially when soaked a bit prior to use. So when I was flipping through my copy of Choosing Raw and came across a recipe for “Dilly Raw Vegan Sunflower ‘Tuna’ Salad”, I knew I would have to give it a try. (Side note: Gena Hamshaw, author of Choosing Raw, takes a very healthy and well-reasoned approach to eating raw foods; her cookbook is beautiful and everything I’ve tried out of it has been fantastic, especially the “Chocomole”.)

“Dilly Raw Vegan Sunflower ‘Tuna’ Salad”, aside from being a mouthful to speak, is a simple recipe that can be thrown together in the blender in a few minutes. It relies on sunflower seeds, copious amounts of fresh dill, dill pickles, lemon juice, onion, and dulse or kelp granules. That last ingredient is new to my pantry – it’s basically pulverized kelp (seaweed), and it’s there to impart a salty-sea flavor (indeed, it’s often sold as a salt alternative). Kelp granules look almost like poppy or chopped chia seeds, but they smell like the beach – you know, if the beach was packaged in tiny little canisters and shipped all over the country.

In Gena’s recipe, the sea-flavoring is rather mild, and the recipe is almost as reminiscent of a coleslaw as it is a tuna salad – but it’s still quite flavorful. The soaked-and-obliterated sunflower seeds impart an almost tuna-like texture, though I found them just the slightest bit crunchy, which is fine with me (a longer soaking time would probably help with this – I only let them soak 2 hours). The thing is – I was never crazy about tuna salad (or fish in general), and I think I like this mild version, with its rich amounts of vitamin E and linoleic acid, even better! 

It’s also kinda pretty to look at – at least in that mock-tuna sense.

Here’s a similar recipe for raw tuna salad from Gena (unfortunately the recipe for the version I made is not available online). That version uses dulse flakes, which serve the same purpose as kelp granules, but I think it would give you a sense of what raw sunflower tuna is like.

In short, raw sunflower tuna is…. pretty good! Kelp granules are…. interesting. More experimentation is required!