Cannellini Beans, Kale, & Brussel Sprouts

This is a simple weekday side dish recipe that I threw together. I had some cannellini beans in the cupboard and frozen brussel sprouts in the freezer. You could do this with fresh brussel sprouts, but I would suggest cooking them a little longer and slicing them in half.

Cannellini Beans, Kale, & Brussel Sprouts

Instagram Photo (User: veganmiss)

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

• 1/2 medium yellow onion, sliced
• 1 tbsp olive oil
• 2 cups brussel sprouts
• 1 cup dinosaur kale, chopped
• 1/2 cup dry white wine
• 1 box (15 oz.) cannellini beans, drained, washed
• salt and pepper, to taste
• 1/2 tbsp all-purpose seasoning
• 2 tbsp pine nuts

* Recipe:

1. In a skillet, add the olive oil and sautee the onions until translucent. 
2. Add the brussel sprouts and kale, cooking for a few minutes. Add the wine and the wine cook out a bit.
3. Once the wine has cooked down, add the cannellini beans, seasonings, and pine nuts (toast if desired first). Cook for another few minutes. Don't overcook or the beans will become really mushy.

Israeli Couscous Risotto with Mushrooms, Kale, & Herbs

I love risotto and I was thinking why not make it with Israeli couscous rather than rice? Then this recipe was born! If you don't have the fresh herbs, dried ones would probably do just as well.

Israeli Couscous Risotto with Mushrooms, Kale, & Herbs

Instagram Photo (User: veganmiss)

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

• 1 package (1 oz.) dried mushroom mixture*
• 1/2 medium yellow onion, sliced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup dinosaur kale, chopped
• 2 tbsp fresh basil, minced
• 1/2 tsp fresh oregano, minced
• 1 tbsp fresh rosemary, minced
• 1/2 tsp fresh thyme, minced
• 2 tbsp fresh parsley, minced
• salt and pepper, to taste
• 1 cup Israeli couscous
• 1/2 cup dry white wine
• 1/2 cup non-dairy milk (optional)*
• 1/2 medium lemon, juiced
• vegan Parmesan, to top (optional)*

* Recipe:

1. In a pot, boil the dried mushrooms until tender. Reserve 2 cups of the mushroom water.
2. In the same pot, sautee the onions in olive oil until translucent. Add the garlic and cook for a minute or two.
3. Chop the rehydrated mushrooms and add the mushrooms, kale, herbs, salt, and pepper to the pot. Cook until kale begins to wilt. 
4. Add the couscous and cook for a few minutes. Add a laddle or two of mushroom water to the couscous. Stir often. Once the liquid has disappeared, add another laddle or two.
5. Continue adding liquid in this manner until the 2 cups run out. While you are doing this, add the wine, lemon, and milk (if using) as you go too, a bit at a time.
6. Top with vegan Parmesan if desired.

* Note: One could use a variety of fresh mushrooms in this dish instead. If that is the case, prepare 2 cups of vegetable stock instead of the reserved mushroom water. I added non-dairy milk to this recipe but I really don't think it needs it. I used almond milk, but feel free to use whatever you prefer. The vegan Parmesan brand I like is Galaxy topping.

Chestnut Celery Root Soup

In my organic produce box, I received both fresh chestnuts and celery root, so I thought I would make a nice winter soup out of them.

Chestnut Celery Root Soup

* Prep Time: 15 minutes
* Cook Time: 45 minutes
* Ingredients:

• 4 tbsp olive oil
• 1 celery root, peeled, cut into 1" cubes
• 1/2 cup roasted chestnuts, shelled, chopped
• 1 yellow onion, chopped
• 1 leek, white parts, chopped
• 2 cloves garlic, minced
• 2 tsp fresh thyme
• 2 bay leaves
• 1/2 tsp nutmeg
• 1 tbsp fresh tarragon, minced
• salt and pepper, to taste
• 8 cups vegetable broth
• 1 1/2 cups non-dairy milk*
• 1/2 dry white wine*
• croutons, to top

* Recipe:

1. In a large pot, heat the olive oil over medium temperature. Add the onion, leek, salt, and pepper. Cook until onions are translucent.
2. Next, add the celery root, chestnuts, garlic, thyme, bay leaves, nutmeg, and tarragon. Cook until celery root is starting to become tender, about 10 minutes.
3. Add in the vegetable stock and milk. Cook for another 30 minutes over low to medium heat or until celery root is completely tender.
4. Add in the white wine. Cook for another 5 minutes or so.
5. Puree the soup in batches. Serve with croutons and drizzled olive oil.

* Note: For non-dairy milk, I used flax seed milk. Use whatever you prefer. Make sure your wine is vegan.

Vegan Thanksgiving Feast: Part One

This feast will be posted in four parts. There will be several sides, a main entree dish, and of course, dessert. Enjoy! Happy Tofurky Day. :D

Wine Dijon Brussel Sprouts

* Prep Time: 5-10 minutes
* Cook Time: 20 minutes
* Ingredients:

• 2 1/2 tbsp olive oil
• 1 lb. brussel sprouts, halved, ends trimmed
• 1/2 white onion, small
• 4 sprigs fresh thyme
• 2 1/2 tbsp dijon mustard
• 1/4 dry white wine*
• salt and pepper, to taste
• 1-2 tbsp slivered almonds
• 1-2 tbsp dried cranberries

* Recipe:

1. Heat a pan over medium heat and add olive oil. Once hot, cook the onions until translucent. 
2. Sautee the brussel sprouts until almost tender.
3. Add the thyme, mustard, wine, salt, and pepper. Cook for another 2 minutes or so.
4. Toss in the almonds and cranberries and cook for another couple minutes.
5. Brussel sprouts should be cooked through and a fork can easily pass through.

* Note: Make sure your wine in vegan on Barnivore.


Glazed Pearl Onions

* Prep Time: 5 minutes
* Cook Time: 15-20 minutes
* Ingredients:

• 2 cups pearl onions, skin peeled
• 1 cup vegetable broth
• 2 tbsp molasses
• 2 tbsp apple cider vinegar
• 2 tbsp soy butter*
• salt and pepper, to taste
• 1 tbsp fresh parsley, chopped

* Recipe:

1. Combine the broth, molasses, vinegar, soy butter, salt, and pepper in a small pot. Cook over medium heat and reduce.
2. Add the onions once the sauce has started to reduce. Cook until a fork can go through them.
3. Top with parsley.

* Note: For soy butter, I used olive oil based Earth Balance. This recipe was modified from Food Network Magazine in their 2011 Thanksgiving edition.


Purple Mashed Potatoes

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

• 1 1/2 - 2 lb. purple potatoes, washed, skin removed
• 2 tbsp soy butter
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh chives, chopped
• salt and pepper, to taste
• 3 tbsp vegan sour cream*
• 1/3 cup non-dairy milk*
• 3 tbsp shallot, carmelized, to top
• chives, to top

* Recipe:

1. Boil potatoes in water until tender.
2. Mash potatoes with the rest of the ingredients.
3. Top with caramelized shallots and chives.

* Note: For vegan sour cream, I used Tofutti. The non-dairy milk I used was Silk soymilk, but feel free to use any type you wish.

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 Scallopini with Wild Mushroom Risotto

Tasty and a perfect romantic dinner. ♥

Chick'n Scallopini with Wild Mushroom Risotto

* Prep Time: 15 minutes
* Cook Time: 45 minutes
* Ingredients (for risotto):

• 1 cup white rice
• 2 cups water
• 2 5 oz. bags dried wild mushrooms, dehydrated, sliced
• 1 cube vegetable bouillon, follow directions
• 1/4 cup chopped parsley
• 3 cloves garlic, minced
• 1/2 small yellow onion, chopped
• 4 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1/4 cup basil, chiffonade 
  
• salt and pepper, to taste
• vegan Parmesan, to taste* 

* Ingredients (for chick'n):

• 1 tbsp olive oil
• 2 Gardein chick'n scallopini patties*
• 1/2 small yellow onion, sliced
• 2 garlic cloves, minced
• 1/4 cup pinot grigio white wine*
• 3 sprigs fresh thyme, stems removed
• 2 tbsp Daiya mozzarella, split between scallopini*
• 1/2 medium lemon, juiced
• basil, chopped, to top 
  

* Recipe (for risotto):

1. Dehydrate the wild mushrooms in boiling water until soft, about 10 minutes.
2. Remove mushrooms and slice, reserving water to make broth.
3. With mushroom water, add the cube of bouillon and the amount of remaining water needed for two cups. Bring to boil.
4. In a skillet, add 2 tbsp of olive oil and sautee onions with salt until translucent and soft.
5. Add remaining oil and cook the garlic and mushrooms, about 5 minutes.
6. Next, add the rice, parsley, rosemary, basil, vegan Parmesan, remaining salt, and pepper. Sautee until rice starts to brown, stirring constantly. Add a ladle full of broth at a time, stirring until all the liquid has been absorbed.
7. Repeat the process until all the broth has been used.

* Recipe (for chick'n):

1. Add oil to skillet and caramelize onions.
2. Next, add garlic, thyme, and scallopini. Cook through until scallopini is golden brown. Add wine to deglaze.
3. As wine is cooking down, add lemon juice. Allow the sauce to cook.
4. Remove scallopini and slice in thin strips.
5. Top with sauteed onions, wine reduction, Daiya, and bake to melt cheese at 200 degrees.
6. Remove and place atop risotto.
7. Sprinkle basil over dish.

* Note: For vegan Parmesan, I use Galaxy brand. Gardein is a great mock meat company that you can find in most groceries. Make sure your wine is vegan! Daiya is a tapioca based cheeze product that has become readily available at most health food stores. You can also find it online. 

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.

Shrimp Scampi & Balsamic Sage Butter Tortellini

I subscribe to the Food Network Magazine monthly and despite it is 95% not vegan, I still enjoy it because I learn new techniques for various things (such as pasta's or mixology). Usually, there are ways to veganize many of their dishes and their side dishes are generally vegan. This month's issue was pasta. After reading it, I was inspired to make a vegan tortellini (which I've never had before). Vegan shrimp scampi has been running through my head for a while now as an idea, so I made it with the tortellini.

 

Shrimp Scampi

* Prep Time: 5 minutes

* Cook Time: 10 minutes

* Ingredients:  

• 1 large clove garlic, minced
• 1/4th small white onion, sliced fine
• 2 stalks green onion, sliced fine
• 3 tbsp soy butter*
• 1/2 jar (7.5 oz.) artichoke hearts, medium slice
• 1 tsp lemon juice
• 1/4 cup white wine*
• 3/4 package (5 oz.) vegan shrimp*
• 1/8 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• salt, to taste
• pepper, to taste
• vegan Parmesan, to taste, top (optional)*

* Recipe:  

1. Heat a medium sized pan with 2 tbsp of the soy butter. Add in the onion and when it starts to become translucent, add the garlic and green onion.
2. Next, add the lemon juice, white wine, artichoke hearts, and vegan shrimp. Cook for a few minutes until the shrimp become tender.
3. Add the lemon zest, fresh parsley, the remaining 1 tbsp of soy butter, salt, and pepper. Cook for a few more minutes until the butter melts and the shrimp are completely cooked.
4. Top the dish with vegan Parmesan, if desired.

* Note: For soy butter, I used Bestlife brand. I found it at my local Jewel Osco (Albertson's, Lucky's, Cub Foods, County Market, Shop 'n Save, Save-a-Lot to some - same company). Make sure your wine is vegan on Barnivore. I found the vegan shrimp at a local Thai/Chinese grocery store. The brand I used was Verisoy which coincidentally is owned by Vegetarian Plus. So use either brand! Vegan Parmesan brand I use is Galaxy topping.

Balsamic Sage Butter Tortellini

The sauce in this recipe was modified from the "Sage-Walnut Butter" tortellini sauce in the Food Network Magazine March 2011 edition. I veganized it and halved the recipe. The tortellini and dough are my recipes, though.


* Prep Time: 30 minutes
* Cook Time: 20 minutes
* Ingredients (for tortellini filling):

• 1/2 package (4 oz.) vegan cream cheese*
• 1/4 tsp oregano
• 1/4 tsp basil
• 1/4 tsp garlic powder
• 1/4 tsp dried parsley
• 2-3 tsp olive oil
• 1 tbsp vegan Parmesan*
• 1/2 cup Teese vegan mozzarella cheese*
• salt, to taste
• pepper, to taste 

* Ingredients (for dough):

• 1/2 cup all-purpose flour
• 1/2 cup semolina flour
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/3 cup water (plus extra water to fold tortellini)
• pinch of salt, for boiling water
• 1 tsp olive oil, for boiling water

* Ingredients (for balsamic sage butter sauce): 

• 1/8 cup balsamic vinegar
• 1 tsp agave nectar*
• 1 bay leaf
• 3 tbsp soy butter*
• 1/4 cup sage leaves*
• 1/2 cup walnuts, chopped
• 1/2 cup pasta-cooking water
• salt, to taste
• vegan Parmesan, to top  

* Recipe (for tortellini filling):

1. Combine the cream cheese with the oregano, basil, garlic powder, parsley, salt, pepper, and olive oil. Mix well.
2. Mashed the Parmesan and the mozzarella cheese.
3. Combine the cream cheese mixture with the cheese mixture. Mix well. 

* Recipe (for tortellini dough):

1. Mix the all-purpose flour, the semolina flour, and salt well in a medium bowl.
2. On a clean counter space, create a mound with the flour mixture. In the center, create a well.
3. In this well, put in the olive oil and water. 
4. Slowly start to mix and then knead dough until smooth.
5. Using a floured rolling pin, roll out the dough until slightly thin.
6. With either a small round cookie cutter or the opening of a glass, create circles in your dough.
7. Place 1 tsp of the tortellini mixture in the center of each of the circles.
8. Fold over and seal with water. Take the stuffed side of the tortellini and place it against the back of your finger. Push down to create a ring around your finger to get that distinct tortellini shape.
9. In a medium pot of boiling water, add the salt and olive oil, then cook the tortellini until the float (only a few minutes). Let cook for one minute after they start to float. Do not overcrowd the pot with tortellini or else they will stick together.

* Recipe (for balsamic sage butter sauce):

1. In a medium pan, combine the balsamic vinegar, agave nectar, and the bay leaf. Cook until syrupy.
2. Melt the soy butter in a medium pan and add the sage leaves and walnuts. Cook for 3 minutes.
3. Add 1/2 cup pasta cooking water and let cook until reduced by half.
4. Toss in the tortellini and add the salt. Mix well.

* Recipe (for building tortellini dish):

1. Place the tortellini and the reduced water mixture in a bowl followed by the balsamic glaze.
2. Top with vegan Parmesan.

* Note:  For vegan cream cheese, I used Tofutti brand. Again, with this recipe I used Galaxy topping for vegan Parmesan. The mozzarella cheese I used is a local Chicago vegan cheese company, Chicago Soydairy. Feel free to use another vegan mozarella brand (such as Soy Kaas or Follow Your Heart). I used this brand because it is easy to mash. Agave nectar is a natural sweetener often used to replace honey (which it did for this recipe). You can find it in the health/green food section of your grocer near the honey. For soy butter, again I used Bestlife. Lastly, I did not have fresh sage leaves, so I used dried rugged sage instead.




Melissa, owner of ecolissa.com, has offered Vegan Miss readers 20% off! Ecolissa.com is a vegan, eco-friendly clothing and accessory website. Please use "vegan20" as the coupon code. No expiration on the coupon. Happy buying!

French Onion Soup

This week, my friend and I decided to co-blog a recipe. He posted his version on his website, Firewater Kitchen. His blog is dedicated to alcohol, either creating libations or cooking with booze. The French onion soup I normally make just has red wine, though we also made this with brandy.


French Onion Soup

* Prep Time: 10 minutes
* Cook Time: 1 hour

* Ingredients (for soup):  

• 4 cups vegetable broth
• 2 tbsp soy butter*
• 4 small red onions, diced
• 4-5 sprigs fresh thyme
• 1 bay leaf
• 1/2 cup brandy
• 1/2 cup red wine
• salt and pepper, to taste

* Ingredients (for topping): 

• fresh baguette, sliced
• mozzarella soy cheeze, sliced*

* Recipe:

1. Dice your onions and set aside.
2. Place pot on medium heat and add butter. Once melted, add the onions, bay leaf, and salt and pepper.
3. Caramelize the onions for about half an hour, stirring here and there so they do not stick.
4. Add the brandy and allow to deglaze. Add the stock, red wine, and thyme.
5. Cook the soup for another 20-30 minutes.
6. While the soup is cooking, slice the baguette and top with the cheeze. Bake in oven at 350 degrees until the cheese begins to melt.
7. Place soup in bowl and top with the cheeze bread slice. Enjoy!

 * Note: The soy butter I used is Earth Balance. For the cheeze, I used Chicago Soydairy's Teese brand. Make sure your alcohol is vegan. Check out Barnivore for more information.

Vegan Chicago: Greenheart & Peaceful Mingling

Greenheart is a Chicago non-profit, eco-friendly, fair trade boutique. It has household items, food, jewelry and clothing from all over the world.

Tonight they had a wine and chocolate tasting featuring fair trade wine from South Africa, Stellar Organics, and fair trade chocolate from Ghana, Divine Chocolate. While not all Divine Chocolate is vegan, the 70% Dark Chocolate and the Mint Dark Chocolate bars are. The woman at the table explained how chocolate was produced and the lives of the farmers. It was quite informative. The website tells the story of the company.


It seems that Stellar Organics has a number of vegan wines, if not all of them. I was unaware of this when I went tonight, so I refrained from trying any. Here is a list of their wines that are in fact vegan.

To note: Another helpful website when trying to drink alcohol and keep vegan is Barnivore. Most helpful when you can upload it from your phone at a bar or the market.

This website tells one the basic reasons as to why many wines and beers are not vegan. Good news for you cheap wino's out there, most Yellowtail is vegan (at least the red is). Sadly, Franzia is not. No boxed wine for us vegans. :[



 

The inside of Greenheart:

In memory of the cyclist on LaSalle St.