Tempeh Reuben Sandwich

A long time ago, I made a seitan Reuben sandwich that was mighty yummy (I also have a California Reuben sandwich with a killer vegan turkey meat recipe). I thought I'd change it up with tempeh this time and a marinade.

Tempeh Reuben Sandwich

Instagram Photo (User: veganmiss)

* Prep Time: up to 24 hours
* Cook Time: 20 minutes
* Ingredients (for tempeh marinade):

• 1 package (8 oz.) tempeh, cut 1/2 in. slices*
• 2 tbsp peanut oil
• 2 tbsp soy sauce
• 2 tbsp apple cider vinegar 
• 2 tbsp water
• 1 1/2 tbsp vegan Worcestershire sauce
• 1 tbsp agave nectar
• 1 tsp mesquite liquid smoke
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp dried ground mustard
• 1/2 tsp juniper berries*
• 1/2 tsp caraway seeds*
• salt and pepper, to taste

* Ingredients (for sandwich):

• vegan thousand island dressing*
• rye bread
• sauerkraut
• vegan cheese*

* Recipe:

1. Combine all marinade ingredients in a large ziplock bag. Add tempeh. Marinate for 1-2 hours up to 24 hours.
2. Heat a skillet over medium heat. Add tempeh slices (no need to add oil since it is in the marinade). Cook until golden on both sides.
3. Toast the rye bread. Place vegan cheese on bread. Melt cheese (I toasted on a skillet and the cheese melted that way). Add sliced tempeh, sauerkraut, and thousand island dressing.

* Note: The tempeh I used was Lightlife flax seed. I used juniper berries and caraway seeds in the marinade because they are used in corned beef preparations. If you don't have these items, then you could probably omit them. The vegan thousand island dressing I used was my own from a seitan Reuben sandwich recipe I posted a long time ago (Russian dressing is essentially thousand island). For vegan cheese, I used Daiya's wedge harvati. Usually Swiss cheese is used in Reuben's, but I don't know any vegan Swiss cheese. So, I went to another white cheese other than mozzarella.

Penne in Forest Mushroom Vodka Sauce

I've been meaning to try and make a vegan vodka sauce for a very long time. I haven't had it in many years so this was a fun project for me. Buon appetito!

Penne in Forest Mushroom Vodka Sauce

* Prep Time: 5-10 minutes
* Cook Time: 30-40 minutes
* Ingredients:

• 1 dozen hothouse tomatoes*
• 1/3 cup olive oil
• 1/2 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 bay leaf
• salt and pepper, to taste
• 1/2 medium carrot, grated
• 1 cup vodka
• 2 oz. dried forest mushroom blend, rehydrated, chopped
• 12 oz. penne pasta
• 6 fresh basil leaves, minced
• 2 tbsp fresh parsley, minced
• 1 tbsp fresh thyme, minced
• 1/2 cup vegan heavy whipping cream*
• 1/3-1/2 cup frozen peas
• vegan Parmesan, to taste* 

 * Recipe:

1. In a large pot, boil the tomatoes until the skin starts to crack and peel. Remove from pot and peel the skin off the tomatoes.
2. Take the water out of the large pot and add the tomatoes, olive oil, onion, garlic, salt, pepper and bay leaf. Cook on medium heat until the onions are translucent.
3. Add the carrot and vodka. Reduce by 1/4th or for about 15 minutes.
4. In a medium sized pot, rehydrate the mushrooms. Once soft, remove and boil pasta in the mushroom water.
5. Once the sauce is reduced, add the basil, parsley, thyme, heavy whipping cream, peas, and chopped mushrooms. Cook until peas are soft.
6. Remove the bay leaf. Combine the pasta with the vodka sauce. Serve with Parmesan to top.

* Note: You can use roma tomatoes instead of hothouse. Feel free to use whatever you like or for convenience, 2 large cans of whole peeled tomatoes can be used instead. For heavy whipping cream, I used Soyatoo. For vegan Parmesan, I used Galaxy Topping.

Braised Tofu with Pilaf, Bok Choy, & Kabocha Sauce

I wanted to try something different with kabocha and this is what I ended up with. It is a pretty dinner and was quite tasty. This dinner is for two, but feel free to double the recipes. It was inspired by this recipe.

Braised Tofu with Pilaf, Bok Choy, & Kabocha Sauce

* Prep Time: 15 minutes
* Cook Time: 30 minutes
* Ingredients (for braised tofu):

• 2 slices firm tofu, sliced 1/2" thick, water pressed out
• 1/2 tbsp olive oil
• 1 tbsp lemon
• salt and pepper, to taste
• 1/4 cup vegetable stock

* Ingredients (for pilaf):

• 1 tbsp olive oil
• 1/3 cup shiitake mushrooms, sliced
• 1 tbsp garlic, minced
• 1 cup edamame, shelled
• 1/4 cup green onions, sliced
• salt and pepper, to taste
• 1/2 cup uncooked brown rice, follow box instructions to cook

* Ingredients (for bok choy):

• 1 tbsp olive oil
• 3 bunches baby bok choy, end trimmed
• 1 tbsp garlic, minced 
• salt and pepper, to taste

* Ingredients (for kabocha sauce):

• 1 tbsp olive oil
• 1/2 small yellow onion, chopped
• 1 tbsp ginger, minced
• 1 cup kabocha squash, seeded, peeled, cubed
• 1/8 tsp cumin
• 1/8 tsp curry powder
• 1/8 corriander
• salt and pepper, to taste
• 1 cup vegetable broth, add more if needed

* Recipe (for braised tofu):

1. To make braised tofu, heat olive oil over medium heat in a small skillet. Once hot, add tofu and lemon juice.
2. Brown both sides making sure not to burn.
3. Once browned, add the salt, pepper, and stock. Cover with lid and cook, turning over occasionally, until broth dissolves.

* Recipe (for pilaf):

1. Cook the rice according to box instructions. Set aside.
2. In a medium skillet, add the olive oil and heat. Once hot, add the garlic, shiitake, edamame, salt, and pepper. Cook for about 10 minutes until browned and tender.
3. Toss in the green onions and cook for another two minutes. Remove from heat.
4. Mix vegetables with the brown rice for a pilaf.

* Recipe (for bok choy):

1. In a medium skillet, add olive oil.
2. Toss in the bok choy, garlic, salt, and pepper. Cook for about 10 minutes or until the leave begin to wilt and a fork can go through the stems.

* Recipe (for kabocha sauce):

1. In a small pot, add the olive oil and heat. Cook the onions and ginger until onions are translucent. 
2. Add the remaining ingredients. Cook until the squash is tender to a fork.
3. Puree in a blender. If the sauce is too thick, add more vegetable stock.

 * Recipe (to build dish):

1. Using a small bowl, pack the rice pilaf inside. Carefully flip over onto a plate.
2. Top rice with bok choy and braised tofu.
3. Pour sauce over the dish and around sides.

Vegan Thanksgiving Feast: Part Two

Part Two of the Vegan Thanksgiving Feast!

Stuffing with Kale & Mushrooms

* Prep Time: 20 minutes
* Cook Time: 1 1/2 hours
* Ingredients:

• 1 loaf sourdough bread, chopped into small pieces, toasted
• 1/4 cup leek, white parts, finely chopped
• 3 celery stalked, finely chopped
• 1/2 small white onion, chopped
• 1 tbsp dried sage
• 4 sprigs fresh thyme
• 4 tbsp soy butter*
• salt and pepper, to taste
• 1 1/2 cup vegetable broth
• 1/2 cup kale, chopped
• 1/3 cup cremini mushrooms, thinly sliced
• 2 "eggs", made by box instructions*
• 2 tbsp fresh parsley, chopped
• 1 tbsp pine nuts, minced 

* Recipe:

1. At 300 degrees, bake the pieces of bread for about 15 minutes, until toasted. Remove and set aside.
2. In a medium skillet, combine 3 tbsp butter, onions, and leeks. Cook until onions are translucent.
3. Add the celery, sage, thyme, mushrooms, kale, salt, and pepper. Cook until kale is wilted and mushrooms are tender.
4. Add the vegetable broth and simmer.
5. In a large bowl, combine the "eggs", bread pieces, parsley, and pine nuts.
6. Add the vegetable-broth mixture from the skillet. Mix well.
7. Preheat the oven to 375 degrees.
8. Grease a baking dish with 1 tbsp butter. Add the bread crumb mixture. Use the remaining butter from greasing to spread over the top of the stuffing.
9. Cover and bake for 30 minutes. Uncovered and bake for another 15 minutes or until top is golden.

* Note: For soy butter, I use olive oil based Earth Balance. I like Ener-G for egg replacer. 


Mushroom & Seitan Savory Pie

* Prep Time: 15 minutes
* Cook Time: 1 - 1 1/2 hours
* Ingredients (dough):

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar*
• 16 tbsp soy butter
• 8-12 tbsp ice water
• 2 tsp fresh thyme

* Ingredients (pie filling):

• 1 cup dried mushrooms, variety*
• 1/3 cup cremini mushrooms, thinly sliced
• 2 tbsp olive oil
• 1/3 cup white onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine*
• 1 cube "beef" broth*
• 1 tbsp cornstarch, combined with water to form mixture
• 1/4 cup plain soy yogurt*
• 1/2 cup seitan, chopped*
• 1 tbsp soy butter

* Recipe (for dough):

1. Place the butter in a small bowl and place in freezer.
2. Combine the flour, salt, sugar, and thyme.
3. Add the butter slowly and mix with a fork. 
4. Next, add the water slowly until the mixture begins to clump together. Pinch some of the dough. If it stays together, then it is ready. If it falls a part, add more water and continue mixing.
5. Form into a disk form and wrap in plastic wrap. Place in freezer until ready to make the pie.

* Recipe (for pie filling):

1. Rehydrate mushrooms in a medium pot until completely tender. Reserve 1 cup of mushroom water.
2. In a medium skillet, add the olive oil and onions until translucent. Next, add the cremini mushrooms and garlic. Cook for 5 minutes.
3. Chop the rehydrated dried mushrooms and place in skillet. Cook for a few minutes.
4. Add the white wine and seitan. Cook for another couple minutes.
5. Combine the "beef" broth cube with the reserved 1 cup of mushroom water. Add to the skillet with mushrooms. 
6. Cook for another 5-10 minutes, stirring occasionally. Add the cornstarch mixture and combine well. Cook for another several minutes.
7. Lastly, add the soy yogurt and mix over low heat for 2 minutes.

* Recipe (for building pie):

1. Preheat the oven to 350 degrees.
2. Dust a space with all-purpose flour. Roll out the dough until thin enough to work with where it does not fall a part. 
3. Line two small pie pans with dough. Cut off edges with excess dough.
4. Roll out dough again and create top pieces for the pie.
5. Add 6 tbsp or so of the mushroom seitan mixture to each pie pan with dough.
6. Place top dough over each pie pan and using a fork, press down the sides of the dough.
7. Create a plus sign or cross in the middle of both pies with the fork.
8. Using soy butter, grease the tops of the pies.
9. Bake for 30-40 minutes or until the tops are golden.

* Note: Make sure your sugar is vegan. I found a dried mushroom variety pack at Whole Foods. Just make sure you have several different types such as woodland, morel, portobello, etc. Make sure your wine is vegan on Barnivore. For "beef" broth, I used Frontier brand. For soy yogurt, I used WholeSoy brand. Lastly, I used my own seitan recipe for this recipe. You could use Westsoy brand if you want or even meatless crumbles like Boca or Upton's Naturals. 


Champagne Mushroom Gravy

* Prep Time: 5 minutes
* Cook Time: 25 minutes
* Ingredients:

• 1 cup portobello mushroom soup*
• 1 cup champagne
• 1/4 cup shallots, minced
• 5 tbsp soy butter
• 2 tbsp all-purpose flour
• salt, to taste
• 1/4 tsp dried sage

* Recipe:

1. Place the champagne in a small pot over medium heat and bring to boil. Reduce to half its size.
2. Add the shallots, salt, and 2 tbsp butter. Cook for another 5 minutes.
3. Next, add the mushroom soup and sage. Mix well and cook for an additional several minutes.
4. In a medium skillet, add the remaining 3 tbsp butter. When melted, add the all-purpose flour and combine well. 
5. While continuously stirring, add the champagne mushroom broth a bit at a time.
6. Keep stirring until sauce is thick similar to a gravy.

* Note: For portobello mushroom soup, I used Imagine brand.  

Product Review: Sophie's Kitchen Vegan Seafood + Sauce Recipes

Hidden within the vegetarian section of the freezer aisle of my local health food store, I found Sophie's Kitchen mock seafood. I was surprised by the fact that they make vegan calamari and fish fillets, but also that it was randomly at this health food store! You can't blame me for being skeptical. But, I thought I would give this stuff a shot, if not just to purely say I've tried vegan calamari. I'm pretty open to crazy veg food, but there are some things that should be left not re-made cruelty-free (like vegan haggis [if you don't know what haggis is, please Google it] or mutton, anyone?). Once upon a time, I made a retro vegan salmon mousse mold. To the horror of everyone, it... turned out a lot like salmon mousse mold. Scary recipe best used for Halloween gags. 

Now, I know Sophie's Kitchen is a legit brand, so I had some hope. The calamari was really impressive mostly because it had the same chewy consistency of real calamari. Weird. I hated the real thing prior to being vegan, so it doesn't surprise me that I did not like it at all. But, if you liked calamari before, this is definitely worth trying. I sort of thought it might be like an onion ring, but nope, very chewy. The fish fillets were quite a bit better. It was flakey and would have been good to make a sandwich out of. I made various sauces for each, so below are the recipes. For the mock seafood, just follow box instructions to cook.

For the calamari, I made an aioli and a remoulade. For the fish fillets, I made a lemon dill tartar sauce. These all came out great. I would recommend on something other than mock seafood, though. The tartar sauce would be good for mock crabcakes (with tofu or otherwise), the aioli would be good with a veggie burger, and the remoulade good with fried green tomatoes.


Aioli

* Prep Time: 5-10 minutes
* Cook Time: n/a
* Ingredient:

• 1/2 cup vegan mayonnaise*
• 1 tbsp Dijon mustard
• 1 tsp lemon zest
• 1/4 tsp garlic, minced
• salt and pepper, to taste
• 1 tsp olive oil

* Recipe:

1. Combine all ingredients in a medium bowl.

* Note: For vegan mayonnaise, I used Earth Balance olive oil based brand.


Remoulade

* Prep Time: 10 minutes
* Cook Time: n/a
* Ingredients:

• 1/4 cup spicy mustard
• 2 tbsp ketchup
• 1/2 tsp Worchestershire sauce
• 1 tsp garlic, minced
• 1/2 tsp lemon juice
• 2 tsp paprika
• 1/8 tsp white pepper
• cayenne pepper, to taste
• 1 tsp sugar
• salt, to taste
• 1/4 cup olive oil
• 1/2 cup celery, minced
• 1/2 tsp parsley
• 1/2 tbsp white onion, diced
• 1/2 tbsp green onion, minced
• 1 tbsp vegan mayonnaise
• 1 tbsp hot sauce
• 1 tsp capers

* Recipe:

1. Combine all ingredients well.

Lemon Dill Tartar Sauce

* Prep Time: 10 minutes
* Cook Time: n/a
* Ingredients:

• 1 cup vegan mayonnaise
• 1 tbsp dill pickle relish
• 1 tbsp white onion, minced
• 2 tbsp lemon juice
• salt and pepper, to taste
• 1/2 tsp capers
• 1 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped

* Recipe:

1. Combine all ingredients. Mix well. 

Happy sauce making!

Bangers and Mash with Mushy Peas & Onion Gravy

Last year, I went back to London and dined at a newer restaurant, Zilli. I had bangers and mash there as well as at manna restaurant. I preferred manna's to Zilli's, but either way, I was inspired to make my own. The mushy peas are not traditional as they should be soaked overnight. This is a quick version.

Bangers and Mash with Mushy Peas & Onion Gravy

* Prep Time: 15 minutes
* Cook Time: 30-40 minutes
* Ingredients (for bangers and mash):

• 1/2 VM's "My Mom's Mashed Potatoes" recipe
• 4 vegan sausages*

* Ingredients (for mushy peas):

• 8 oz frozen peas
• 1/4 cup water
• salt and pepper, to taste
• pinch sugar*
• 2 tbsp soy butter*

* Ingredients (for onion gravy):

• 1/4 small yellow onion, finely sliced
• 1 tbsp olive oil
• 2 tbsp whole wheat flour*
• 1 tsp Dijon mustard
• 1/4 cup white wine*
• 1 cup vegetable stock
• pepper, to taste
• 1 tbsp cornstarch mixed with water

* Recipe (for bangers and mash):

1. In a grill pan on medium heat, place the vegan sausages and cook each side turning over every few minutes. Cook for a total of about 10-15 minutes. 

* Recipe (for mushy peas):

1. In a small pot, add peas and water. Cook over medium heat for about 5 minutes.
2. Add the salt, pepper, sugar, and butter. Cook for another 5-10 minutes until all the liquid has evaporated.
3. Mash the peas when done cooking.

* Recipe (for onion gravy):

1. Add olive oil to a small sauce pan and heat over medium heat. Add the onions and cook until translucent.
2. Next, add the flour and combine well with the onions. Put in the remaining ingredients.
3. Cook for another 5 minutes, stirring constantly, until the gravy is thick.

* Note: For vegan sausages, I used Field Roast brand. I would say the Smoked Apple Sage would be the best to use for this recipe. Of course, one could always use Tofurky or others. Make sure your sugar is vegan! For soy butter, I like the olive oil based Earth Balance. I used whole wheat flour because I was out of all-purpose flour. Feel free to use whatever you wish. Lastly, make sure your wine is vegan. Frey and Bonterra (their whites are vegan, but their red wine is not, to note) are vegan. 

Chick'n Katsu & Katsudon

If you have ever seen a bento box menu at a Japanese or Hawaiian restaurant, chances are you'll see katsu or tonkatsu (pork katsu). Tonkatsu is generally the more famous of the various types of katsu one can get, though there are also beef, chicken, fish, and minced meat versions. So, hey, why aren't their veggie versions?! Exactly. There is probably someone out there that makes or sells tofu katsu. I thought about trying that, but then I realized we vegans and vegetarians are mighty lucky to have the super nifty company, Gardein. "Chick'n Katsu" was born.


Chick'n Katsu

* Prep Time: 10 minutes
* Cook Time: 15 minutes
* Ingredients:

• 1 package of Gardein chick'n scallopini, thawed
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• vegetable oil, for frying
• 1 cup all-purpose flour
• 2 egg replacements, preparing according to package instructions*
• 2 cups panko
• 4 lemon wedges
• tonkatsu sauce, for dipping* 

* Recipe:

1. Pour oil into deep frying pan and cover at least 1 in. thick. Heat on high.
2. Sprinkle salt, pepper, and garlic powder over chick'n patties.
3. Place flour on one plate, panko on another, and egg replacer in a medium bowl.
4. Dredge chick'n in flour, then saturate entirely with egg replacer. Coat with panko completely and press to make sure chick'n is well coated.
5. Slip chick'n into oil and cook until both sides are golden brown, about 5-10 minutes.
6. Drain chick'n on paper towels once removed from pan.
7. Using a sharp knife, cut into slices about 1/2 in. thick.
8. Serve with lemon wedge and tonkatsu sauce for dipping.

* Note: For egg replacer, I swear by Ener-G for all my needs. Tonkatsu sauce is used for all sorts of katsu. It's sweet yet tangy. Kikkoman has a vegan one readily available. This recipe was modified from Japanese Home Cooking by Shunsuke Fukushima.


Chick'n Katsudon

Katsudon is a combination of katsu and donburi. It generally involves an egg. Vegans don't eat eggs. I modified it with my own little scrambled "egg" recipe in order to compensate for this.

* Prep Time: 5 minutes
* Cook Time: 10 minutes
* Ingredients (for donburi sauce):

• 1 cup water
• 5 tbsp soy sauce or tamari*
• 5 tbsp mirin*
• 1 tsp vegan dashi*
• 1/2 tsp sugar*
• 1/2 small yellow onion, thinly sliced

* Ingredients (for scrambled "egg"): 

• 1/2 package (14 oz.) firm tofu, pressed, smashed with fork
• 2 tbsp sesame oil
• salt & pepper, to taste
• 1 tsp tumeric
• 1 tsp garlic powder
• 1 tsp onion powder 
• 2 tsp nutritional yeast

* Ingredients (for chick'n katsudon):

• 4 chick'n katsu, sliced into 1/2 in. pieces
• 2 cups cooked rice
• 1 scallion, thinly sliced 
• 1 tbsp nori, ripped or cut into narrow strips

* Recipe (for donburi sauce):

1. Combine all ingredients in sauce pan.
2. Bring to boil and remove from heat.

* Recipe (for scrambled "egg"):

1. In a small skillet, heat the sesame oil and add the smashed tofu.
2. Add remaining ingredients and cook on medium heat for 5-10 minutes.

* Recipe (for chick'n katsudon):

1. Place serving of rice in a bowl. Add scrambled tofu, then one sliced chick'n katsu.
2. Add donburi sauce over the rice, egg, and katsu.
3. Top with scallions and nori.

* Note: One could probably use Bragg's Amino Acid in replace of soy sauce or tamari. Mirin is a sweet rice wine cooking liquid. VegWeb has a great vegan dashi recipe that one can store and use for later. I highly recommend it. Make sure your sugar is vegan. I modified this recipe from Japanese Home Cooking by Shunsuke Fukushima.



Thinking about it, the one thing I'm not sure one could actually veganize in Japanese cooking is shabu-shabu (if you've seen Lost in Translation, you know what I'm talking about). I guess someone could try it with seitan. That would be interesting to see!

Teriyaki Tofu

Japan is on my top three list of favorite places in the world. In college, I minored in the language and studied abroad in Tokyo as well as lived with a host family in a small suburb two hours south of Tokyo (my host mother was a radio chef and they chose me specifically as a host daughter in order to cook vegan food to try something new - how lucky was I!). That being said, Japanese food is my favorite type of food. Hands down. I've been eating sushi so long, I don't even remember the first time I had it. As a little girl, my parents and I would go to the same little Japanese restaurant, Taka Sushi, just by our house in the Bay Area at least once a week, if not twice. Early on, I knew the names of various Japanese foods. The sushi chef at this restaurant (his name was Roni) would let me stand off to the side of the bar in order to watch him make sushi and explain to me about how to prepare it and the words in Japanese. I don't really miss what I chose not to eat anymore because of being vegan, but it's sure cool to take old favorites and spruce them up in a cruelty-free way. :D


Teriyaki Tofu

* Prep Time: 10 minutes
* Cook Time: 30 minutes
* Ingredients (for teriyaki sauce):

• 1 cup soy sauce or tamari*
• 1 cup brown sugar*
• 2 tbsp vegetable stock
• 1 tsp mirin*

* Ingredients (for teriyaki tofu):

• 1/2 package (14 oz.) of firm tofu, cut into 1/2 in. slices
• 1/2 cup all-purpose flour
• 2 tbsp vegetable oil
• 1/2 cup teriyaki sauce
• 2 cups cooked rice
• 1 tsp sesame seeds, toasted (optional to toast)
• 1 scallion, thinly sliced
• 1 tbsp nori, ripped apart or cut into fine strips

* Recipe (for teriyaki sauce):

1. Combine all ingredients and bring to a boil in small sauce pan.
2. Simmer for 5 minutes. Be careful not to let the sauce boil over.
3. Refrigerate for up to 2 months.

* Recipe (for teriyaki tofu):

1. Press tofu of any water before starting.
2. Bring oil in frying pan to hot heat.
3. Put the flour on a plate and dredge each side of the tofu completely in it.
4. Add the tofu to the frying pan and fry each side to a golden brown color.
5. In a new frying pan, put the tofu in there and add the teriyaki sauce. Bring sauce to a boil, then reduse and let simmer, covered, for 5 minutes. Turn tofu over periodically in order to coat each side.
6. Remove from pan and serve on top of hot rice. Top with sesame seeds, scallions, and nori.

* Note: One could probably use Bragg's Amino Acid in replace of soy sauce or tamari. Make sure your sugar is vegan. Mirin is a sweet rice wine cooking liquid. I modified this recipe from Japanese Home Cooking by Shunsuke Fukushima.

Spinach & Mushroom Fettuccine Alfredo

This recipe was an accident. Not planned, just happened! I love it. It was very good and tasted a lot like real fettuccine alfredo which I miss dearly.


Spinach & Mushroom Fettuccine Alfredo 

* Prep Time: 30 minutes
* Cook Time: 30 minutes
* Ingredients:

• 10 oz. each of dried porcini & dried chanterelle mushrooms, rehydrated, sliced thin
• 1 1/2 cups non-dairy milk*
• 2-3 tbsp vegan butter*
• 1/2 lb. fettuccine pasta, cooked slightly under
• 1 cup spinach, cut chiffonade
• 7 oz. silken tofu
• 1/4 cup nutritional yeast flakes
• 1/8 cup vegan Parmesan*
• 2 cloves garlic, minced
• salt and pepper, to taste
• 1/4 cup basil, chopped
• 1/4 cup parsley, chopped

* Recipe:

1. Soak the mushrooms in the milk for 30 minutes. Strain the mushrooms and reserve the milk. Slice the mushrooms thin.
2. Cook the pasta until slightly underdone. Reserve 1/2 cup of the pasta water.
3. In a food processor, blend the tofu, milk, nutritional yeast flakes, and Parmesan.
4. In a medium pan on medium heat, melt butter with salt. Saute mushrooms and garlic until tender.
5. Add the spinach and basil to the pan until they are wilted.
6. Next, add the tofu mixture, parsley, and pasta water to the pan. Cook low until it starts to thicken.
7. Toss with fettuccine noodles.
8. Serve with cheezy garlic bread.

* Note: For non-dairy milk, I like almond milk. Feel free to use whatever you would like. For vegan butter, I prefer Earth Balance olive oil based. Lastly, for vegan Parmesan, I like Galaxy brand.

Chick'n Parmesan Sandwich

Someone requested I make a chick'n parmesan dish, so I made this! Feel free to put this over spaghetti (I just didn't have any or else I would have done that probably).

Chick'n Parmesan Sandwich


* Prep Time: 10 minutes
* Cook Time: 30 minutes
* Ingredients:

• 2 Gardein Chick'n Scallopini*
• 4 Ener-G egg replacers (follow box instructions)*
• 1/2 cup Italian bread crumbs*
  
• 4 tbsp olive oil
• 1/2 can (28 oz.) crushed tomatoes
• 1 tsp oregano
• 1 tsp rosemary
• 1 tsp basil
• 1 tsp thyme
• 1 tsp black pepper
• 1/2 tsp sea salt
• 3 tbsp vegan Parmesan*
• 4 cloves garlic, thinly sliced
• 6 1/4" slices vegan mozzarella
• 4 slices Italian bread, toasted

 * Recipe:

1. Place 2 tbsp of olive oil in a medium skillet. Turn on medium heat.
2. In a bowl, mixed the egg replacer ingredients together. Whisk until lumps are gone.
3. In another bowl, put the Italian bread crumbs and 2 tbsp vegan Parmesan. Mix well.
4. Dip the chick'n patties in the egg replacer making sure it is thoroughly covered. Dip into the Italian bread crumbs and cover completely. Repeat this process one more time.
5. Preheat the oven to 375 degrees.
6. Place the breaded chick'n in the hot skillet and fry both sides until golden.
7. While the chick'n is frying, in yet another bowl combine the crushed tomatoes, oregano, rosemary, basil, thyme, black pepper, sea salt, remaining vegan Parmesan and garlic slices. Mix well.
8. At the bottom of a small Pyrex pan, add the remaining olive oil. Spread about 3 tbsp spoons of your tomato sauce over the top of the olive oil.
9. Place the chick'n patties in the pan, top with the remaining tomato sauce.
10. Finally, place the vegan mozzarella on the very top of the pan.
11. Bake for 20 minutes.
12. When done baking, serving as a sandwich with the Italian bread.

*  Note: Gardein is a great vegan brand that has these excellent Chick'n Scallopini's.If you haven't had this brand yet, you must! You can find it at many chain grocery's such as Jewel and Whole Foods. You can alternatively order it online. Ener-G is a type of egg replacer. It is my personal favorite. If you have another, please use that. A  lot of bread crumbs contain milk, so be sure to check! Lastly, for vegan Parmesan I used Galaxy brand.

Valentine's Day: Raw Kale Salad, Spaghetti & Heart-Shaped Meatballs, Tiramisu, & Caprese Martinis

Below are my recipes for a complete Valentine's Day meal. Romance your love with this tasty, cruelty-free dinner!

Raw Kale Salad

I love the raw kale salad at Whole Foods. I may, in fact, be obsessed with it. This is my recreation of it and it tasted just like it!

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

• 1/2 bunch kale, washed, cut 
• 2 tbsp dried cranberries
• 2 tbsp pine nuts
• 1/2 medium tomato, diced, optional
• 1 tbsp olive oil
• 2 tbsp lemon juice
• salt, to taste
• pepper, to taste

* Recipe:

1. Divide the cut kale into two salad bowls.
2. Top each bowl with 1 tbsp cranberries and 1 tbsp pine nuts. Add half the tomatoes to each bowl (optional).
3. In a small bowl, whisk the olive oil, lemon juice, salt, and pepper.
4. Add more olive oil or lemon juice to taste, if desired.
5. Top the salad with the dressing. Enjoy!

  
Spaghetti & Heart-Shaped Meatballs


* Prep Time: 10 minutes
* Cook Time: 30 minutes
* Ingredients (for pasta sauce):

• 1/2 tbsp olive oil
• 1/4 large yellow onion, diced
• 2 cloves garlic, minced
• salt, heavy pinch
• 4 sprigs thyme
• 1 tbsp fresh basil, chiffonade
• 3 fresh medium tomatoes, diced
• 1/2 cup red wine*
• 1 14.5 oz can crushed tomatoes with herbs
• 1 tbsp tomato paste
• pepper, to taste

* Ingredients (for meatballs):

• 2 packages Upton's Naturals ground beef style seitan, crumbled*
• 1/3 cup yellow onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh Italian parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 tbsp vegan Parmesan*
• 1/2 tsp nutmeg
• salt, to taste
• pepper, to taste
• 1 tbsp olive oil
• 3 "egg" Ener-G egg replacer (follow according to box directions)*
• 1/3 cup Italian style bread crumbs*
• 1/4 cup olive oil, for frying, add more if needed

* Ingredients (for pasta):

• 6 oz. spaghetti, cooked by box instructions
• fresh Italian parsley, to top
• fresh basil, to top
• vegan Parmesan cheese, to top

* Recipe (for pasta sauce):

1. Sautee the onions and garlic in the olive oil and salt until the onions have sweat.
2. Add the diced fresh tomatoes, thyme, basil, and wine. Cook down until wine is reduced to half. This step may take about twenty minutes.
3. Lastly, add the crushed tomatoes, tomato paste, and pepper. Simmer for about ten minutes.

* Recipe (for meatballs):

1. Combine the first 11 ingredients in a medium bowl. Mix well.
2. Heat the olive oil in a medium pan.
3. While the oil is heating, shape the meatballs into heart-shapes.
4. On a plate, add the bread crumbs. Roll the meatballs in the bread crumbs.
5. Cook in the skillet until golden brown.

* Recipe (for pasta):

1. To assemble, place cooked pasta on a plate. Top with the sauce and meatballs.
2. Add the parsley, basil, and Parmesan to the pasta plate. Buon appetito!

* Note: Make sure your red wine is vegan on Barnivore. I used Our Daily Red organic, vegan red wine. Upton's Naturals is a local Chicago seitan company. They sell their faux meats here in Chicagoland. You could use other seitan-style meat crumbles such as Boca Ground Crumbles,Gimme Lean Sausage by Lightlife, or Yves Meatless Ground Round Original. Vegan Parmesan brand I use is Galaxy topping. Ener-G is an egg replacer one can find in the baking area of health food stores. There are other means of egg replacing such as using apple sauce. For the bread crumbs, make sure to check they are vegan. Oftentimes, they will contain dairy. I used the Whole Foods brand, 365.

Tiramisu


* Prep Time: 15 minutes
* Cook Time: 20 minutes
* Ingredients (for lady fingers):

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup white sugar*
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup almond milk*
• 2 tbsp soy butter, melted*
• 3 "egg" Ener-G egg replacer (follow box instructions)*
  

* Ingredients (for custard filling):

• 1 8 oz. container vegan cream cheese*
• 1/2 cup vegan sour cream*
• 1/4 cup almond milk
• 1/4 cup amaretto
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp agave nectar*
• 2 tsp cornstarch (mixed with 2 tbsp water)

* Ingredients (for coffee mixture):

• 1/2 cup espresso*
• 1 1/2 tbsp Grand Mariner  

* Ingredients (for topping):

• cocoa powder, to dust
• powdered sugar, to dust
• shaved dark vegan chocolate, to top

* Recipe (for lady fingers):

1. Pre-heat oven to 400 degrees.
2. Combine the dry ingredients in a medium bowl. Combine wet ingredients in another small bowl.
3. Add the wet ingredients to the dry ingredients and mix well. Make sure no lumps are in the batter.
4. In an oiled medium baking dish, add the batter in a level fashion.
5. Bake for 12-15 minutes until golden and a toothpick can come out clean from the center of the cake.

* Recipe (for custard filling):

1. Combine all the ingredients except for the cornstarch mixture. Whisk together until no lumps are found.
2. In a small pot, add the custard mixture and heat on medium heat. When it starts to boil, add the cornstarch mixture.
3. Turn to low to medium heat and cook for about five minutes. It should look rather thick (rather than runny).
4. Set aside until needed for building process.

* Recipe (for coffee mixture):

1. Combine freshly made espresso with Grand Mariner.

* Recipe (for building):

1. Using a round cookie cutter (or a round form), cut out circles from the lady finger cake.
2. Dip each circle in the coffee mixture on both sides of the cake.
3. Place one circle on a plate. Top with the custard mixture.
4. Repeat steps 2 and 3 two more times.
5. Once done adding custard to the last cake piece, top the tiramisu with cocoa powder, powdered sugar, and shaved chocolate. 

* Note: Make sure all the sugar in this recipe is vegan. You can find marked vegan sugar at health food stores. I used almond milk, though feel free to use any non-dairy milk. For soy butter, I used Bestlife which I found at my local Jewel. Ener-G is an egg replacer one can find in the baking area of health food stores. There are other means of egg replacing such as using apple sauce. For vegan cream cheese, I used Follow Your Heart brand. The sour cream was Tofutti brand. Agave nectar is a natural sweetener used to replace honey. One can find it near the honey in the green/organic/natural section of your grocery. I have an espresso maker, so I just made my espresso for this. They do make powdered espresso that I'm sure you could add water to. It would be in the baking section of your grocer.

 Caprese Martinis


* Prep Time: 6-12 hours
* Cook Time: 20 minutes
* Ingredients:

• 1/2 pound tomatoes, sliced 1/4 in. thick
• 3/4 cup vodka
• kosher salt
• 8 grape tomatoes
• 1 cup balsamic vinegar
• 1/3 bunch fresh basil
• 4 small vegan mozzarella balls*

* Recipe:

1. Put tomato slices in a large glass container or pitcher. Add the vodka (make sure it covers the tomatoes) and a pinch of salt. Let infuse for 6-12 hours at room temperature. Strain the vodka, then chill until ready to serve.
2. Meanwhile, prick the grape tomatoes with a skewer (or toothpick); toss with the balsamic vinegar in a bowl and marinate for 4 hours at room temperature.
3. Drain the grape tomatoes, reserving the vinegar. Bring the vinegar to a boil in a nonreactive saucepan over medium heat. Reduce the heat and simmer until syrupy, about 20 minutes. Let cool.
4. For each drink, drizzle some balsamic syrup into the bottom of a chilled martini glass. Muddle 2 to 3 basil leaves with a splash of tomato-infused vodka in a cocktail shaker. Add another 1 1/2 oz. tomato-infused vodka and 1 cup of ice; shake and strain into the glass. Skewer 2 marinated grape tomatoes, 2 basil leaves, and a mozzarella ball on a cocktail pick (or toothpick) and set in martini.

* Note: The caprese martini recipe was taken from Food Network Magazine March 2011 edition. To spare some time, one could just add squeezed tomatoes to the vodka instead of infusing. For the mozzarella balls, I used Soy Kaas as it is easy to form into a ball because of its texture.