Kimberly Steele's Blog, page 17

Daily Vegan Lunch for 13 August, 2013: Raw Smoky Pumpkin Seed Paté Maki

INGREDIENTS FOR 2 4-PIECE MAKI:

1 cup raw pumpkin seeds, soaked overnight (becomes 1 1/4 cups)

1 Tablespoon soy sauce or to taste

1 teaspoon maple syrup

3 – 4 drops liquid smoke

1/2 cup water

1 cup chopped tomato

3 cups spinach leaves

2 sushi nori sheets

DIRECTIONS:

Cover the pumpkin seeds (pepitas) in water, let them sit overnight. Drain the seeds (you can reserve the water for later blending if you want) and pour them into a blender or a food processor. I used my small Ninja food processor. The Vitamix is a bit too big for this recipe and the seeds tend to stick too much to the sides. Add soy sauce, syrup, liquid smoke drops, and 1/2 water to food processor and blend taking periodic breaks until very smooth, about 5 minutes.

Chop tomato and also chop spinach leaves into ribbons.

Spread each nori sheet with pumpkin seed paté, leaving the edges bare by about one inch on the horizontal sides. Spread the paté about 1/4 inch thick. You will have extra paté. Layer the paté with 1/2 the spinach and tomatoes per sheet and roll them like sushi. Cut into 4 slices per roll.

Daily Vegan Lunch for 12 August, 2013: Tofu and Sausage Burrito

INGREDIENTS FOR ONE LARGE BURRITO:

1 teaspoon oil

1 1/4 cups firm tofu, crumbled

1/4 cup onion, chopped

1/2 teaspoon turmeric

1 teaspoon taco seasoning (generic blend of cumin, chili powder, and onion powder, I buy it in the bulk section)

1 vegan sausage, chopped OR 1.5 cups of vegan chorizo (I used a Tofurky Kielbasa)

1 large burrito shell (I used Mountain Bread brand)

DIRECTIONS:

In a medium sized pan, fry onion and tofu in oil on medium-high heat until onion is translucent, about 2 minutes. Mix in turmeric and taco seasoning. Scoop into a bowl so it can cool.

Cut vegan sausage into 1/4 inch slices. Fry them in the same pan you used for the tofu on medium-high heat, tossing them until they are slightly browned, about 2 – 3 minutes.

Heat the burrito shell in the microwave for 20 seconds to make it pliable. Scoop all of the sausage and the tofu mixture into the burrito and roll it so the edges are tucked into the sides.

Daily Vegan Lunch for 11 August, 2013: Chilaquiles

INGREDIENTS:

1.5 cups firm tofu, crumbled

1 cup onion

1 Tablespoon oil

2 corn tortillas, ripped into small bite-size pieces

1 cup homemade salsa

1/2 an avocado, optional

Salt to taste

INGREDIENTS:

In a medium sized pan, bring 1 tablespoon of oil to medium heat. Fry tortilla bits in oil until they curl up, about 2 minutes. Scoop tortilla bits out of pan and save them for later in a bowl. Add the onion and tofu to the pan, which still will have some oil from the tortillas. Stir fry until the onion is slightly transparent. Add the tortillas back and add salsa to pan until heated through. Top with avocado.

Daily Vegan Lunch for 10 August, 2013: Wonton Soup

WONTON SKIN INGREDIENTS:

1 flaxseed egg (2 Tablespoons flaxseed meal mixed with 1/4 cup water)

Additional 1/2 cup water

2 cups flour

FILLING:

2 cups spinach leaves

1 Tablespoon pine nuts

1 cup tofu, mashed with a fork

1 Tablespoon soy sauce

SOUP INGREDIENTS:

3 cups vegetable broth

1 Tablespoon Chinese cooking wine, sake, or dry sherry

1 Tablespoon soy sauce

1 green onion, chopped

DIRECTIONS:

In a small bowl, whip the flaxseed meal and 1/4 cup water with a fork. Set aside to thicken for 20 minutes, this will make 1 flaxseed egg. Stir together flour, water, and flaxseed egg into a stiff dough. Knead it until smooth. Cover the dough in a bowl and let it rest for half an hour.

Roll the dough on a lightly floured cutting board. Mine needed to be divided into two separate batches and rolled separately to fit. Roll it until it is about 1/4 inch, basically as thin as you can get it. Cut the dough into 12 squares per dough sheet, or 24 squares in all. Freeze or otherwise store 12 of the wonton squares for another day. I coated them lightly in flour, stacked them, and froze them.

Saute pine nuts in a pan on medium heat until they just begin to become golden brown. Add spinach, tofu, and soy sauce to the pan and stir until spinach wilts and tofu is heated through. Salt to taste.

Divide the tofu/pine nut/spinach mixture into 12 equal portions. Deposit those portions equally in the wonton squares and close squares by making handkerchief squares of them, squeezing the sides and corners together to seal the wontons.

Bring the veggie broth to a near-boil on the stove. Once a light boil is achieved, turn heat down to medium-high. Add Chinese wine and soy sauce. Add the wontons and simmer for about 5 minutes. Add green onions and serve immediately.

Kiki Lulz Summer 2013

Daily Vegan Lunch for 9 August, 2013: Pinto Bean Burgers

INGREDIENTS:

1 Tablespoon oil

1 cup onion, chopped

1 clove garlic, chopped

1 and 1/4 cup cooked pinto or other beans

Flaxseed Egg: 1 Tablespoon flaxseed meal mixed with 1/4 cup water

1/4 cup roasted red bell pepper

1 cup panko

Salt to taste

Oil for frying

Buns and burger toppings, such as:

Sliced avocado

Sliced tomato

Grilled or raw onion

Ketchup

Mustard

Lettuce

Pickles

Olives

DIRECTIONS:

Mix flaxseed meal and water in a small bowl, set aside for about 20 minutes. The mixture will thicken into a viscous goo a.k.a. flaxseed egg. Sauté onion and garlic in oil in a small pan on medium heat until onion is translucent, less than 5 minutes. Combine flaxseed egg, sautéed onion and garlic mixture, and beans in a blender or food processor. Pulse the mixture until blended with no chunks just short of purée. Dump bean mixture into a large bowl and fold in panko or breadcrumbs. Taste test it (after all, there is no egg in it and therefore no salmonella) and add salt as needed.

Form the mixture into flat patties and fry them in oil until browned on either side. Alternately, bake them on a greased cookie sheet at 375 degrees for 20 minutes.

Makes about 4 – 6 burgers depending on how large you like them.

Daily Vegan Lunch for 8 August, 2013: Kale and Quinoa Salad with Avocado

SALAD INGREDIENTS:

2 cups curly kale, washed and massaged

2 cups cooked quinoa

1 cup roasted red pepper, cut into small pieces

1 sheet nori seaweed, crumpled into bits or cut into small strips

1 green onion, minced

DRESSING INGREDIENTS:

2 Tablespoons olive oil

1 teaspoon Dijon mustard

1 Tablespoon lemon juice

1 Tablespoon vinegar

Salt to taste

DIRECTIONS:

Wash and massage kale, tear in to very small pieces. Combine kale in a large bowl with quinoa, green onion, and red pepper. Cut nori into small strips (I cut the nori into big strips using a clean scissor, stack them, and then cut the stacks into smaller strips right over the bowl) and add to salad. Stir salad, mixing in the quinoa.

Mix dressing ingredients together in a bowl, whisking if necessary to make sure the mustard incorporates. Pour dressing over salad. Salad lasts up to 3 days in the fridge and makes two meal-sized servings.

Daily Vegan Lunch for 7 August, 2013: Quinoa TVP Sloppy Joes

You could use only TVP or only quinoa in this recipe with good results, just use two cups of either one instead of one cup of each.

INGREDIENTS:

2 tablespoons vegetable oil

1 cup cooked quinoa

1 cup dry TVP (Texturized Vegetable Protein or Texturized Soy Protein)  reconstituted in water, ends up approximately 1 1/4 cups

1 cup chopped green pepper

1.5 cups chopped onion

1.5 cups tomato sauce

1/3 cup sugar

1.5 teaspoons salt, depending on saltiness of your TVP

1/2 teaspoon paprika or smoked paprika

1/4 teaspoon celery salt

1/2 teaspoon cumin

1 teaspoon oregano

Buns — this recipe makes enough for at least 8 sandwiches.

WHAT IS TVP?

TVP or Texturized Vegetable (Soy) Protein is a type of veggie meat that comes in dry granules ranging from light tan to dark brown.  You can get it at most health food stores or you can order it online.  Because it is dry and light, it ships very easily and cheaply.

The huge advantages of using TVP instead of say, ground round or hamburger are these:

TVP does not contain salmonella, tapeworm, camphylobacter, E. coli, insert-horrific-deadly-pathogen-here because it is not an animal product.

TVP has almost no fat in it whereas ground hamburger is 50 percent or more fat, even the so-called “lean” varieties.

TVP can last a couple of years in its dry form when stored.

TVP has as much protein as meat and pound for pound is way cheaper for both you and the beautiful Earth.

TVP does not suppurate/ give off nasty grease while cooking.

TVP saves an animal from dying!

DIRECTIONS:

Presoak the TVP by covering it in water by 1/4 inch.  The TVP will absorb the water in about 5 minutes.  In a large skillet, fry the onion in the oil until translucent on medium-high heat, about 5 minutes.  Add the green pepper, stir for 3 minutes more.  Add cooked quinoa and TVP (there won’t be much water left if any) to the pan.  Stir.  Add tomato sauce and sugar.   Stir until sugar melts, about 2 minutes.  Make a well in the center and add the spices and herbs to that well, let them fry 30 seconds, then stir them into the rest.  Add salt to taste.  Serve on buns.

Daily Vegan Lunch for 6 August, 2013: Raw Cauliflower Curry Stuffed Peppers

INGREDIENTS:

2 cups cauliflower, diced

1 cup raw cashews, soaked in water for 5 hours to overnight

1.5 cups water

1 teaspoon salt

1/4 cup onion

1 tablespoon cilantro, minced

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon turmeric

1/2 teaspoon garam masala or nutmeg

Cayenne pepper powder, to taste

4 raw red bell pepper halves, seeded and insides cut out

Dice cauliflower and core red bell pepper halves.  Set aside.  Combine soaked cashews, water, salt, and onion in a blender and puree until smooth.  Mix together cauliflower, cashew mixture, spices, and minced cilantro in a bowl.  Stuff mixture into red bell pepper halves.

Daily Vegan Lunch for 5 August, 2013: Beanie Linguini

INGREDIENTS:

2 tablespoons oil

1 cup onion, chopped

1 carrot, diced

2 legs celery, diced

1.5 cups cooking water for celery and carrot (reserve water after cooking)

1.5 cups pinto beans, rinsed and drained

1.5 cups tomato sauce or puree

1 tablespoon tomato paste

2 tablespoons agave nectar or 1/4 cup sugar or 1/4 cup brown sugar

1 teaspoon salt or to taste

1 teaspoon oregano

Cooked linguini noodles, to serve

DIRECTIONS:

In a large skillet, add onions to oil on medium high heat.  Sauté until translucent, about five minutes.   Put carrot and celery in a microwave-safe bowl or dish.  Cover them with water by 1/4 inch.  Cook them in the microwave on high for 3 minutes and 30 seconds.  Add beans and oregano to the frying onion pan.  Add tomato sauce, agave nectar or sugar, and salt to mixture, stir.  Strain vegetables, reserving water.  Add the vegetables and then add the cooking water as needed to thin the sauce down to your desired consistency.  Add more salt if needed.

Serve over noodles.