Celine Steen's Blog, page 2

Cashew Butter and Hot Pepper Jelly Tempeh Sandwiches

Straight to the recipe. Many more coming soon.
Swiped and tweaked from one of my books, The Complete Guide to Even More Vegan Food Substitutions.

Cashew Butter and Hot Pepper Jelly Tempeh Sandwiches

Yield: 4 sandwiches

For the tempeh
1/4 cup (60 ml) reduced-sodium tamari
1/4 cup (60 ml) vegetable broth (or 1/4 cup water with 2 teaspoons dried shiitake powder)
2 tablespoons (16 g) nutritional yeast
1 tablespoon (15 ml) blackstrap molasses
1 to 2 tablespoons (15 to 30 ml) vegan sriracha sauce...

Caramelized Kimchi Hummus

This recipe is part of a collaborative book I will tell you more about very soon. I can’t remember what possessed me to whip it up, but clearly no regrets were had. If you love kimchi as much as I do, you can imagine how kickass its caramelized persona might be. Put that in smooth hummus form → find bliss.

I should mention I finally splurged on a Vitamix about a year ago. Hate to admit it, but damn if it doesn’t yield the smoothest hummus ever without even bothering peeling the chickpeas.

K...

You caught me, copper.

Where the hell have I been? Well. It’s a very long story. Let’s just say that the end of last year, and 2018 thus far has been anything but smooth sailing for my family and myself. We’re actually only cautiously attempting to breathe somewhat normally now. I will elaborate on that sometime soon because why not? But obviously and preferably not in what’s supposed to be a long overdue shoutout post.

I’m all too aware we’re not the only ones going through stuff lately. In these turbulent time...

Breakfast is.

Still my favorite meal of the day. And still my favorite tablescape to shoot, because I have a short attention span and it usually isn’t very tricky for something breakfast-y to look decent with little effort. So here’s a bunch of not-entirely-recent breakfast pictures as well as links to eventual recipes or store-bought bars and cereal. With loads of berries, please.

1. Pancaking. I used to be terrible at it (see mention of short attention span above) but as long as recipes don’t yield a...

More Bold. AKA bolder.

Did you think I was done yapping about my newest book, Bold Flavored Vegan Cooking? Not so fast. I have more links (with recipes) and news to share. If you posted about BFVC on your blog or IG account, be sure to let me know so that I can pass it on! You can find a link to my IG account at the top of the page here.

• Jackie prepared and took beautiful shots of some kimchi fried rice.
• Alisa posted the recipe for la panna cotta with berries and balsamic vinegar reduction.
• Both Amy and Kar...

Bold Flavored Vegan Cooking is Nigh

My first cookbook as a solo author comes out July 25th. I’m excited and fretting and all sorts of things in between!
In order of appearance up there: Balsamic Berry Panna Cotta, Red Curry Paste + Gochujang Paste + Spicy Citrus Sauce, Citrusy Pepper Chili, Harissa Sprouts and ‘peas, Peachy Tamari Creamy Farina, Quick and Easy Pad Thai, Homemade Kimchi, Orange Marmite Noodle Bowl, and Miso Caramel. There’s lots more to love in the book, and I really look forward to hearing and reading your fee...

Pizza, take me away.

It’s been a tumultuous year so far*, so we’ve been eating a lot of lovely things to make up for it. I’m going to try and ease back into writing here by yammering on about it all. Boy oh boy aren’t you glad to see me again?

This up there is the pizza I’ve been making at least once weekly for several months now. It’s easy, delicious, and there isn’t a single person (vegan or not) who ate their share that didn’t fall in love with it. So there is that.

I’m going to admit the flavor pairings mi...

A few recipes in one fell swoop

I have a brand new solo cookbook venture coming out in July. Woo! It is published by Page Street Publishing, and all 80 recipes will feature a picture. Double woo!

Today I’m sharing a few favorites here. A homemade version of gochujang paste, the spicy, deeply flavorful Korean paste/sauce you probably have already tried and loved, or that at the very least you have heard about. I think I love it even more than sriracha sauce or BBQ sauce, if it’s any indication of how hooked on it one might...

Becoming seaweed-inclined with Ocean Greens

Second image courtesy of Lisette Kreischer

These last few days have been so mind-boggling and depressing. It’s always difficult to resume writing about unrelated stuff in times like these because it all seems so superficial and disconnected. Still, here’s a short review for one seriously great book along with a recipe I’ve been meaning to post for quite a while.

Seaweed and I have never seen eye to eye, even though I’ve tried really hard to love it. The only seaweed I have tolerated in small...

It’s fruit and vegetable o’clock

I’m clearly a little too focused on produce shots lately. My bad. And double apologies if you follow my account on IG as you might have seen a few of these before.

1, 2, 3 and 4: from the market a few weekends ago. The organic plums and pluots were a bit wrinkled and in need of a good scrubbing, but I find they often are tastiest that way. Life lesson alert.
It was my first time handling squash blossoms. Verdict is in: they’re not just a pretty face. So to speak. Chaz isn’t a fan, but then...