Grilled Romaine with Chick'n and Homemade Caesar Dressing

Again, this was inspired by my new grill pan. I made this dressing a while back for my Dishes Men Like posts (which I should really make another 1950's vegan dish, right?!). It is really, really good! I did change what type of mayonnaise I used, though. I have been trying the new Earth Balance vegan mayo while that original Caesar dressing recipe was made with Vegenaise. If you haven't noticed, I'm a huge fan of Gardein. These chick'n strips are pretty good. One could have opted to grill one of their scallopini's and slice it too.

 Grilled Romaine with Chick'n and Homemade Caesar Dressing

* Prep Time: 5 minutes
* Cook Time: 10 minutes
* Ingredients:

• 1 head romaine lettuce, washed, cut in half
• 1/2 package Gardein chick'n strips
• VM's Caesar dressing
• salt and pepper, to taste
• vegan Parmesan, to taste*

* Recipe:

1. In a grill pan on medium heat, cook Gardein and romaine. Toss the chick'n strips here and there to cook each side and flip the romaine after 5 minutes. Cook for a total of 10 minutes.
2. Place romaine on a plate with chick'n strips. Top with dressing, salt, pepper, and vegan Parmesan.

* Note: For vegan Parmesan, I used Galaxy brand.


This recipe will make two servings or a large serving for one. Also, in the picture to the right of the recipe, there is quite a bit of Gardein. I only used half a head of romaine when I made this and then decided that with that much chick'n, it would be best with a full head.

Italian Wedding Soup

I do miss Italian wedding soup a lot. This was pretty taste. I would recommend using the Galaxy brand Parmesan if you can find it. I tried three Whole Foods, but couldn't find anything so I settled for Parm which I do not particularly care for. It has too much of nutty taste for me. The floating bits in the pictures are from the Parm. Apparently that's what happens to it when added to liquids. There is also couscous at the bottom of the soup too which you can not see in the pictures. Some people prefer spiral pasta noodles, though, so pick whichever strikes your fancy! 

Italian Wedding Soup

* Prep Time: 15 minutes
* Cook Time: 30-40 minutes
* Ingredients (for meatballs):

• 1 package (8 oz.) Italian style seitan, finely chopped*
• 1/4 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup Italian parsley, finely chopped
• 1/4 cup vegan Parmesan*
• salt and pepper, to taste
• 2 "eggs", made as directed by box instructions*
• 1/4 cup Italian breadcrumbs*
• 1 tbsp olive oil

* Ingredients (for soup base):

• 8 cups vegetable broth
• 1 cup spinach, chopped
• 2 tbsp vegan Parmesan
• pepper, to taste
• 1/2 cup white wine*
• 1/2 cup couscous
• 2 tbsp olive oil

* Recipe (for meatballs):

1. Mix all the meatball ingredients together in a large bowl.
2. Form into small to medium shaped balls.

* Recipe (for soup):

1. Over medium heat in a pot, add the olive oil. Brown each side of the meatballs for about 10 minutes.
2. Remove the meatballs and set aside.
3. Add the remaining ingredients and cook for another 20-30 minutes.
4. When done cooking, place some broth in a bowl and add several meatballs.

* Note: For my seitan needs, I swear by local seitan gods, Upton's Naturals. You can find it online at vegan stores. You could use other seitan-style meat crumbles such as Boca Ground Crumbles,Gimme Lean Sausage by Lightlife, or Yves Meatless Ground Round Original. For ease, one could just use frozen vegan meatballs too such as Nate's. For vegan Parmesan, I recommend Galaxy brand. I basically only use Ener-G for egg replacement purposes. Make sure your breadcrumbs are vegan as they often have dairy in them! I use Whole Foods brand. Make sure your alcohol is vegan.

Vegan Teese Brand Cheese Sticks

Vegan Teese Brand Cheese Sticks

* Prep Time: 2 hours
* Cook Time: 20 minutes
* Ingredients:

• 1 mozarella Teese, ends cut and then cut into 1/4" wide sticks (some will be funny shaped since the Teese is a roll)*
• 1 cup of egg re-placer mixed to liquid as directed (more maybe depending on use)*
• 1 can organic Italian herb breadcrumbs*
• Italian seasoning
• "Parmesan" cheese*
• Sea salt
• Olive oil

* Recipe:

1.  Combine breadcrumbs, Italian seasoning, Parmesan cheese, and salt salt on a plate.
2. One by one, dip each stick in egg re-placer then dredge in seasoned breadcrumbs and gently press any loose crumbs. Place aside. 
3. Once all of the sticks have been dredged, repeat the process by placing the first dredged stick in the egg re-placer and dredge a second time. 
4. Place on a cookie sheet or other container so the cheese sticks are not touching each other and place in the freezer until frozen, at least an 1 & 1/2 to 2 hours.
5. In a skillet, place enough olive oil to cover half of the stick while laying down. Fry until golden brown, gently flipping to fry the top side. 
6. Gently remove from oil and place on a wire rack to allow oil to drain and cool.

* Note: If the cheese sticks are too hot, they will just fall apart when you bite into them. Wait a bit for them to cool. One may try baking them too, but I did not. For these cheese sticks, I used Chicago Soydairy's Teese cheese. For egg re-placer, I used Bob's Red Mill Vegetarian Egg Replacer. For bread crumbs, I used Edward & Sons Organic Italian Herb Breadcrumbs. Lastly, for Parmesan cheese, I used Galaxy Vegan Topping.

Alexis' Purple Potato Gratin & Joe's Stuffed Bacon & Cheese Vegan Veggie Burgers

Alexis' Purple Potato Gratin & Joe's Stuffed Bacon & Cheese Vegan Veggie Burgers

 

* Prep Time: 1 hours
* Cook Time: 45 minutes - 1 hour
* Ingredients (for purple potato gratin)

• 6-8 purple potatoes (roughly 2 lbs)
• 1 yellow onion, diced
• 1 leek, diced
• 1/2 tbsp olive oil
• 4 tbsp all-purpose flour or wheat flour
• 1 cup almond milk
• 3-4 slices cooked faux bacon, diced*
• 2 Cups cheddar cheese, Daiya brand*
• 1/4 cup vegan parmesan cheese*
• Salt & pepper, to taste

* Ingredients (for stuffed bacon & cheese vegan veggie burgers)

• 1 can black beans, rinsed
• 1 - 1 1/2 cup TVP (textured vegetable protein), rehydrated with water or vegetable stock as directed by the package
• 4 large button or crimini mushrooms, diced to small bits
• 1/2 yellow onion, diced
• 1/2 red bell pepper, diced
• 1-2 cloves garlic, finely minced
• 2 tbsp all-purpose flour (plus extra to dredge)
• 1 tbsp cornstarch
• 1 tbsp arrow root
• 1 tsp chili powder (or to taste)
• 1-2 tbsp catchup or tomato paste (to give moisture)
• Salt & pepper to taste
• 1 cup Daiya cheddar cheese
• 3-4 slices vegan bacon
• Olive oil (to cook burger in frying pan)

* Recipe (for purple potato gratin):  

1. Preheat oven to 375°F. 
2. Peel potatoes and cut away any bad spots and rinse of any peels or dirt from peeling.  Slice potatoes into a disc shape no more than 1/4" thick.
3. Dice the onion and leek and sautee in a skillet with the olive oil.
4. While this sautee's, toss potatoes with the flour, vegan parmesan cheese, and salt and pepper to coat. Mix in the onion and leek and then cook the bacon.
5. Once the bacon is cooked, chop, add to the potato mixture and then add to a casserole dish.
6. Pour the almond milk in to the casserole dish containing the mixture.
7. Cover the potatoes in the Daiya and spread evenly.
8. Place in the oven and bake for 50 minutes to 1 hour. 
9. Remove and let cool til it is warm enough to eat.

* Recipe (for stuffed bacon & cheese vegan veggie burgers):   

1. In a skillet, prepare the bacon and set aside to cool. Once cool, chop to small pieces.  
2. In a large mixing bowl, add the black beans and give it a light mash to open up the beans.  Add the TVP, mushrooms, onion, bell pepper, garlic, salt, pepper, chili powder, and catchup and mix well.
3. Stir in the flour, cornstarch, and arrowroot and mix as even as possible. (You wont be able to get every little piece, but just do your best.)
4. Take a large tablespoon and scoop out enough to patty flat. 
5. Add 1 tbsp or so of the Daiya and bacon.
6. Take another scoop of the burger mixture (about half as much as previously) and add to the top.
7. Patty down to enclose the "cheese" mixture.
8. Once you have finished pattying out your burger, lightly dredge in flour and add to a shallow skillet or griddle that has been lightly oil.
9. Cook until both sides are browned.   
10. If you would like to grill these burger, preheat oven to 225°F and prepare as above. Bake patties until they are firm and have lightly brown.  This will hold them together so they wont break a part and fall into the grill. Add to the grill and cook until brown to your liking.
11. Topping Suggestions: Add some slices of vegan bacon, vegan cheese, and mushrooms and onions sauteed in a little vegan butter. Top with a little mustard on a toasted Bun. Top with standard burger toppings such as lettuce, onion, pickle, vegan mayo, catchup, and mustard.
    

*Notes: For the faux bacon, I used Lightlife Smart Bacon. Daiya is a great vegan cheese brand that uses tapioca instead of soy or rice. I used Galaxy brand vegan parmesan cheese. 

This food was for a vegan BBQ at my place. I also made a pineapple upside cake and curry chikin salad on mini toasts. Those recipes came from Colleen Patrick-Goudreau's Vegan Table cookbook.

• Pineapple Upside Down Cake: 5/5 (so delish!) 
• Curry Chikin Salad: 4/5 (some people loved it, others weren't so keen on it)
  

Vegetable Couscous Pilaf with Sauteed Baby Vegetables

After a very long hiatus, I am back and ready to cook up a storm! Below is one of my new favorite, tasty, original recipes.

Vegetable Couscous Pilaf with Sauteed Baby Vegetables

* Prep Time: 20 minutes

* Cook Time: 40 minutes

 * Ingredients (for couscous):

• 1 tablespoon soy butter*
• 1 tablespoon olive oil
• 3 cloves of garlic - minced
• 1/3rd of red onion - chopped
• 1/2 cup of mushrooms - chopped
• 1/3rd cup of peas*
• 1 1/2 tablespoons fresh chives - chopped
• 1 baby zucchini - chopped
• 2 baby carrots - chopped
• 2 baby squash - chopped (yellow or green)
• dash of onion powder
• dash of thyme
• dash of garlic powder
• dash of garlic salt
• several dashes of black pepper
• several dashes of sea salt
• dash of cumin
• dash of parsley
• dash of caraway
• dash of paparika
• dash of oregano (ground)
• dash of oregano (leaves)
• 1-1 1/2 cups vegetable stock (add more if needed when cooking)
• 1-2 tablespoons of white wine
• 1 package of couscous
• top with soy parmesan (optional)*

* Ingredients (for sauteed baby vegetables):

• 1/2-1 cup of water
• several baby carrots
• several baby zucchini
• several baby squash (green and yellow)
• several baby red potatoes
• several small mushrooms (keep steams on)
• several pieces of asparagus
• 1/3 of red onion - sliced into thin, long pieces
• several green beans (optional)
• 2 tablespoons fresh chives - chopped
• 2 tablespoons olive oil
• dash of garlic salt
• dash of onion powder
• dash of garlic powder
• dash of oregano (leaves)
• dash of thyme
• dash of rosemary
• dash of parsley
• several dashes of black pepper
• several dashes of sea salt

* Recipe:

1. Begin with couscous. Place soy butter and olive oil in medium size pot over medium heat. Add onions and garlic, wait until onions are translucent (about 5 minutes).
2. Add all vegetables and spices to pot with onions and garlic, cook until tender (5-8 minutes).
3. Insert couscous, vegetable stock, and white wine. Keep adding more stock if couscous does not become soft over time. Let cook over medium heat with lid on until couscous is soft (10-15 minutes). Make sure the vegetables and couscous are well mixed together.
4. While couscous is cooking, start on the baby vegetables. Using a large pan, add all baby vegetables, asparagus, green beans (optional), red onion, mushrooms, and water (in small increments). Cover and let steam. Keep checking and adding more water as the vegetables soak it in. Once tender, you are done with this step (5-7 minutes).
5. Keep stirring that couscous while you are working on the baby vegetables so it does not stick to the pot.
6. Add the olive oil, chives, and spices to the pan with baby vegetables. Let them saute for about 5-7 minutes.
7. Once couscous is done, place on plate. Top with the sauteed baby vegetables.
8. Finish with several dashes of soy parmesan (optional).

* Notes: For soy butter, I use the vegan Earth Balance. The peas I used were frozen, feel free to use fresh ones. The best soy parmesan brand I have come across is Galaxy Nutritional Foods Vegan Topping.

I have a many more recipes to add, just do not have time now. More soon, promise!

Quick review: Vegan foodies like myself often are in despair over a good vegan cheese. A long time ago, I decided it simply does not exist. In the last couple months, this local Chicago nut cheese company has proved my vegan cheese woes wrong. Check out Ste Martaen Vegan Cheese. Currently, one can only buy it at Delicious Cafe, located in North Center on 3827 N. Lincoln Ave. Though, rumor has it, they will be selling Ste Martaen at the new, giant Whole Foods in Chicago soon.

This colby nut cheese has become a favorite of mine to use for grilled cheese sandwiches.

Also, check out their smoked gouda cheese and try out this marinated tofu sandwich recipe. Delish!