Tuesday, December 14, 2010

Vegan Pho - OH MY YUM!!!

My new favorite food as a vegan is Pho, my first taste of it was at Cafe Elite in Plano, TX! Ever since my first taste I have wanted to recreate it at home, I was so happy to find this recipe because it sounded like the flavors I tasted, & looked considerably more easy than any other recipe I had previously seen...

I posted this picture on twitter & made people play a guessing game of what I was making for dinner!

I stuck to the recipe but will add more spices next time, & that will be SOON!!!

Vegan Pho
Original recipe here: http://www.elliemay.com/soups/VegetarianPho.html
Makes 4 to 6 servings
for the broth...
1 small unpeeled onion, quartered
2 unpeeled shallots, halved
8 garlic cloves, halved
a 1-inch piece of ginger, coarsely sliced
two 3-inch cinnamon sticks
2 pods of star anise
4 cloves
8 cups clear vegetable stock
3 tablespoons soy sauce

for the soup ...
8 ounces rice noodles
8 ounces seitan
8 ounces fried tofu, sliced
6 scallions, thinly sliced (both green and white parts)
1-1/2 cups bean sprouts
a good handful of basil, left whole
1 lime, cut into wedges
hoisin sauce
sriracha chili paste

Cooking Instructions

To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char.

Add the stock and soy sauce and bring to a boil over high heat.

Turn the heat down to medium-low, cover, and simmer for about 25 minutes.

Strain into a clean pot and discard the solids.

Taste the broth and add salt if necessary. Keep warm over low heat.

While the broth is simmering, prepare the rice noodles. Place the noodles in a large bowl. Pour boiling water over the noodles to cover and soak for 20 minutes.

This rectangle glass pan was PERFECT for soaking the noodles!

When you are ready to assemble the soup, add the seitan or tofu to the warm broth and allow to heat through.

When Pho is served to me at the restaurant the scallions are already in the soup when it is brought to me so I added them while warming the seitan & tofu.

Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls.

Using a slotted spoon, scoop the seitan or tofu out of the broth and distribute among the bowls.

Ladle the hot broth over the noodles. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish.
This is how it is traditionally served:

Assembled soup:

My goodness that hit the spot!
I divided this recipe into four servings & it is hard to finish one next time I will divide it into six servings!

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Sunday, November 28, 2010

Yeah, I did it... S'mores Pancakes, w/ peanut butter

I have been epically failing at pancakes this month... I'm guessing it's because I can't follow a recipe to save my life!

This mornings concoction was EPIC! sooo tasty & heavy & not very healthy AT ALL! but it was vegan!

I am also the only person in my house that I cook for cause the hubs has no taste so I often make things in small, attempted single servings.

This recipe made 6 pancakes, I could not finish them all!!! So I guess it a 2 serving recipe!

S'mores Pancakes!

1c whole wheat pastry flour
1c water
10 Dandies vegan marshmallows
Small handful of vegan chocolate chips
1T sugar
1t salt
2t of ener-g egg replacer
1t baking powder

In a two cup glass liquid measuring cup I measure out 1cup of flour, I then added the chopped up marshmallows I made each one into 4 pieces, mix them so that the flour covers all the sticky parts! Next I added the salt, baking powder, sugar, mix well. I added the Ener-G to the one cup of water, make sure it's dissolved well, then add it to the dry ingredients. Let it sit for a few minutes until it forms a few bubbles!

Heat your skillet over medium heat, nonstick is easiest but prolly not the best for health! I use a 1/4 cup measuring cup to pour into pan...

Wait until the edges begin to look firm, I saw some smoke coming from the marshmallow pieces, now it's time to flip!

EUREKA!!! no FailCakes today!!! :)
I'm weird, I can't have pancakes without peanut butter on top! It's amazing, the best thing ever... & real maple syrup of course! ;)

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Tuesday, October 19, 2010

Tempeh Hot "Wings" w/Vegan Ranch Dip

This past weekend I went to the 1st Texas State Veggie fair, it was organized by www.dallasvegan.com in response to the Texas State Fair's definite lack of many vegan options! I went to the Big Texas State Fair the weekend before with a purse full of Lara bars & only bought a margarita while I was there! While waiting in line to buy tickets so I could buy said margarita the group in front of us was eating some battered & deep fried bacon, their comment was that the breading was good & the bacon(poor dead animal) just tasted like salt! They offered some to me & my husband, we both declined.

Anywho, back to the Texas Veggie Fair! I wish they weren't scared of the word vegan, it was a vegan fair, all vegan food & vegan organizations in attendance. They had nachos, frito pies, jalapeño poppers, corndogs, fried cookie dough, fried cinnamon rolls, fried okra, & I know I'm forgetting something... While watching the food vendors prepare their awesome fried treats I learned a thing or two about breading food, & it works like a charm!

My discussions of the fair's fried vegan food on twitter & my creation of vegan ranch dip sparked a twitter conversation about tempeh wings & how to make them awesome! I had never made tempeh "wings" before, although these are not fried but baked the breading techniques work well for both methods! The finished product was so good! The first bite was a bit creepy, then I melted because the flavors were so familiar! Enjoy!

Tempeh Wings
Makes 12 "wings"

1 8oz package of tempeh
1/3c vegetable broth
1/2t poultry seasoning
1c soy milk
1c corn starch
2c panko bread crumbs - I use whole wheat
1/2c divided/Franks red hot sauce (I wasn't very definite with these measurements)
4T vegan margarine

Cut tempeh in half, then slice each half lengthwise to make them thinner I cut 12 pieces in all

Mix together the 1/3 vegetable broth, 1/2t poultry seasoning & 2T of the hot sauce.

If you do not do this step it will be BAD!!! Add the tempeh & the liquid to a shallow pan, bring to a low simmer over medium heat, when bubbling reduce heat & cover for 10 mins or until the liquid is absorbed. Remove from heat & let cool

While the tempeh pieces are cooling get three bowls:
in one bowl add 1c cornstarch
in one bowl add 1c panko breadcrumbs
in one bowl add 1c soy milk & 2T of hot sauce

Prepare a baking sheet lined with foil I use a rack on top of the baking sheet so I don't have to flip them.

Preheat oven to 450 degrees F

When the tempeh is cool enough to handle, dip in this order: 1. cornstarch first, shake off excess
2. Soy milk/hot sauce mixture
3. Panko breadcrumbs (press them hard into the crumbs, if u like a thicker crust dip them back into he milk & then back into the breadcrumbs)

Place on the baking sheet, bake for 20 minutes. If not using a rack bake for 10 mins, flip & bake for an additional 10 minutes.

While the tempeh wings are baking melt the margarine, if your oven vents under one of the burners on the stove I put it in a metal bowl & use the residual heat from the baking! ;)
When the margarine is melted add the hot sauce & stir well!

This is the hot sauce I LOVE & it only has five ingredients!!!

I am kinda funny about food textures, if something is breaded I expect or to be crispy. But wing sometimes aren't.

I would wait to dip the "wings" in the sauce mixture until you are serving them, they get soggy if you try to do this much beforehand, if they do get too soggy for your taste put them back in the oven @ 450 and check every five minutes.

UPDATE: the leftovers that were already dipped in the hot-sauce we even better as my lunch! I heated them @ 450 for 10 minutes in the toaster oven at work, they were not as soggy as I though they would be. I'm betting this would also work well to make a large batch & freeze!

and now for the dipping sauce!

Vegan Ranch Dip/Salad Dressing

1/3 C Veganaise
1/3 C Tofutti better than sour cream
1/2t dried parsley
1/2t dried dill weed
1/2t garlic powder
1/2t onion powder
1/8t salt
1/8t fresh ground black pepper or to taste

Mix all ingredients well, the flavors will meld more if you let them sit longer before serving.

To thin out the recipe for use as a salad dressing add 1T of soy milk or other vegan milk at a time until it is the consistency you desire.

Add a few drops of liquid smoke for a bacon ranch flavor

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Wednesday, October 13, 2010

Vegan Goldfish-like Cheddar Crackers!

I liked crackers before I was vegan & my absolute favorite was cheddar goldfish! Kinda disturbing now to think of eating a cow-milk cheese cracker shaped like a fish! ;) I hear you can order a fish shaped cutter online, but I don't need any more junk in the kitchen drawers!

I searched for a homemade goldfish recipe & here is my veganization of it!

Vegan Goldfish-like Cheddar Crackers!
1 C Spelt flour
4 T cold unsalted vegan margarine spread, cut into small pieces
8 oz vegan cheese, I used Daiya cheddar, one bag = 8oz
1/2 t salt
1/2 t fresh-ground pepper

Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal.
Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
Line 2 baking pans with parchment paper and set aside.
Roll the dough out to 1/8-inch thickness. (If you roll it thicker, it will still work, but the crackers won't be quite as crunchy. This dough rolled out so easily; you'll wish that you always worked with cheddar!)
Cut out as many crackers as possible.
Place them 1/4 inch apart on the prepared baking pans.
Bake at 350 F until golden and crisp - 15 to 20 minutes.

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Friday, August 27, 2010

Sweet & Spicy Jalapeño Zucchini Chips

Ok, so I love crunchy, spicy, salty snacks! I know potato chips are bad for you but nothing else quite matches the crunch & flavors. These are my favorite vegan, as far as I can tell, kettle-cooked chips.

Although they appear to contain no animal product they are still greasy potato chips. I snapped a pic of the ingredients:

I've never made zucchini chips & I had no idea how crispy they would actually get in a dehydrator, but I love zucchinis and knew I would eat them anyways!

Based on the ingredients listed on the package above the following recipe is what I came up with! I am super proud of this concoction, I want a five gallon bucket full of these!

Sweet & Spicy Jalapeño Zucchini Chips
3 zucchinis regular size
1C pickled jalapeño juice
5-6 jalapeño slices
1/4 t onion powder
1/4 t granulated garlic
1T dried mixed bell peppers
1/2t nutritional yeast
1t sea salt
1T agave nectar or maple syrup
pinch cayenne
1/8 t fresh ground black pepper

Combine all ingredients except the zucchini in a blender or large cup, I used a stick blender but a blender may be easier. Process until no pieces are left. While the marinade flavors are melding, slice the zucchinis uniformly. I cut them to about 1/16 inch thickness using a mandolin, the thicker they are the longer they take to dehydrate but not too thin or they will disintegrate!

I poured the marinade over the sliced zucchini on a large bag, use any container you prefer, & left them to soak up the goodness for two hours!

I then spread them out on the dehydrator racks in one layer, no overlapping! Turned it on with thermostat set @ 155 degrees for three hours. When the three hours are up start checking their crispiness. Take a few out, let them cool to see how done they are, it was super humid here when I did this so yours may be done very fast! It took around five hours for all of mine to be as crispy as I was looking for, they were awesome & I currently have none left!

When I make them again I will probably add more spicy flavors, but I like things SUPER hot!

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