Celebrate Mardis Gras!
I love any excuse to make something special for dinner and Mardis Gras is no exception. In fact, there are almost too many delicious dishes that would be a perfect way to celebrate!
Maybe cook up a nice pot of Spicy Vegetable Gumbo from Vegan Fire & Spice. Or maybe the Cajun Style Tofu from 1,000 Vegan Recipes. From Quick-Fix Vegan you can choose from the Cajun-Spiced Dirty Rice, Muffuleta Pizza, or Jambalaya Bake.
You could throw a party and serve the Phat Tuesday Party menu from Party Vegan:
- Collard and Red Bean Fritters
- Remoulade Sauce
- Smoke and Spice Jambalaya
- Grits ‘n’ Greens
- Pastry-Wrapped Bananas Foster
Or you could just kick back and snack on some cajun-spiced popcorn or kale chips!
Whatever you decide, laissez les bon temps roulez!
Black Lentil Pilaf
I had actually forgotten that I had those black lentils in the refrigerator. I bought them a while back at Trader Joes (sold already cooked in a vacuum-sealed package) and had planned to use them for something fancier, but never got around to it. A lack of time and increase of hunger prevailed and tossing together a quick pilaf won out.
The lentils teamed up nicely with other on-hand ingredients: cooked brown rice, chopped onion, garlic, red and yellow cherry tomatoes, a handful of frozen peas, some walnuts, and some seasonings. Within 15 minutes, a satisfying, tasty, and very colorful dinner was on the table.
In other news… A copy of 1000 Vegan Recipes is being given away this week on VegNews.com. Here’s the link — post a comment for your chance to win.
I recently did an author Q&A with Matt on his blog NoMeatAthlete. Check it out (along with the great photo of my Mac and Chard recipe).
Speaking of great photos, my irrepressible cat Gary couldn’t resist getting in this basket and we couldn’t resist snapping his photo. Cute, huh?
Red Bean Jambalaya … and a Book Giveaway
Beginning with the N’awlins “trinity” of onion, celery, and bell peppers, the spicy tomato-based sauce was simmering in minutes. The wonderful aroma wafted through the house and made me wonder why I waited so long to make it. In addition to the red beans, I added a few sliced vegan sausage links and, of course, the requisite Tabasco. Since I had some rice already cooked, I didn’t add any to the jambalaya, preferring instead to spoon the jambalaya over the rice. It really hit the spot in this cold weather.
Book Giveaway:
Too Good Tiramisu
I have long been tinkering with making a vegan tiramisu that captures the decadent richness of the non-vegan version and I think the one in 1,000 Vegan Recipes does the trick. The secret is in the filling: I combine tofu with vegan cream cheese and vegan vanilla ice cream to get just the right balance: firm yet light, sweet yet not-too-sweet. For the cake, I use the pound cake recipe also found in 1,000 Vegan Recipes. It works beautifully, but you can use another white or yellow vegan cake, if you prefer.
Here’s the tiramisu recipe, and I hope you enjoy it as much as Jon did. By the way, the recipe is easily doubled, if you need a dessert to serve a crowd on New Year’s Eve.
I want to wish everyone a very Happy New Year. See you in 2010!
Vegan Tiramisu
Serves 6
For extra decadence, add a layer of vegan whipped cream and chocolate curls. This recipe is from my latest book, 1,000 Vegan Recipes (where you will also find the recipe for vegan pound cake).
1 cup firm tofu, drained and pressed dry
1 (8-ounce) container vegan cream cheese
1/2 cup vegan vanilla ice cream, softened
1 teaspoon pure vanilla extract
1/3 cup plus 1 tablespoon superfine sugar
1/2 cup brewed coffee, cooled to room temperature
3 tablespoons Kahlua or other coffee liqueur
1 vegan pound cake (or other white or yellow cake), cut into 1/2-inch thick slices
1 tablespoon unsweetened cocoa powder
1. In a food processor, combine the tofu, cream cheese, ice cream, vanilla and 1/3 cup of the sugar. Process until smooth and well blended.
2. In a small bowl, combine the coffee, the remaining 1 tablespoon sugar, and the coffee liqueur.
3. Arrange a single layer of cake slices in an 8-inch square baking pan and brush with half of the coffee mixture. Sprinkle with half of the cocoa. Spread half the tofu mixture over the cake. Arrange another layer of cake slices on top of the tofu mixture. Brush with the remaining coffee mixture, and spread evenly with the remaining tofu mixture. Sprinkle with remaining cocoa. Chill 1 hour before serving.
Pasta Fagiole… and More
There’s something about a 24-inch snowfall that makes you want to cook hearty, comforting food. For us, it was pasta fagiole, the classic Italian pasta and bean soup. As the snow fell relentlessly for 24 hours straight, we were warm and cozy inside, cooking up a storm to rival the one outside. We’ve lived in the South so long, we don’t even own a snow shovel.
I hadn’t made “pasta fazool” in ages, and suddenly Jon and I were both craving it. I usually make it with cannellini beans and elbow macaroni, but with the snow raging, I had to make due with pinto beans and tiny tri-color shell pasta. It may be a new favorite combination. I sautéed some onion and garlic, added diced tomatoes and a little tomato sauce I had on hand, some basil, oregano, crushed red pepper, and salt and pepper. Within 20 minutes, it was ready. I especially love the way the pasta absorbs much of the flavorful broth, making the finished dish less a soup, but no less delicious. Let it snow!
Speaking of snow, one of the ducks who shares our property with us decided to make his very own “snow angel.” How cute is that?
1,000 Vegan Recipes News:
1,000 Vegan Recipes has been popping up all over lately and thanks to everyone who has blogged, commented, or written such great things about my new book. There are two in particular that I would like to share here. The first is from the December e-newsletter of cookbook author Nava Atlas and the second is from this month’s e-newsletter of Howard Lyman, the “Mad Cowboy” himself. (They both also posted sample recipes!)
from Nava’s e-newsletter:
“Okay, vegans, here it is—your very own Joy of Cooking. Covering every culinary angle under the sun, Robin’s tome is a great resource and reference for every vegan kitchen. Robin has been a great colleague for many years and is a prolific and talented food writer. Her recipes reflect the way I like to cook, with creative variations on easily available ingredients and streamlined procedures. …The Soy-Tan Dream Cutlets, made from both tofu and gluten, cooked up quickly and were indeed a dream for my sons, who love “meaty” items made from these ingredients; I paired these cutlets with Golden Mushroom Gravy, which has a hearty base of pureed chickpeas. I inadvertently increased the quantity for this, which made for quite a lot of gravy, but no matter—tonight I used the leftovers as a base for really good soup Chocolate Chip-Banana Bread was every bit as good as Robin’s testers claim it to be.” — Nava Atlas
from Howard’s e-newsletter:
“Robin Robertson’s 1,000 Vegan Recipes is the perfect book for a start towards a healthy new diet. Robin has created a must have for everyone interested in not only tasty food, but food that is good for you. 1,000 Vegan Recipes is the crown jewel of cook books.” —Howard F. Lyman LL.D., “The Mad Cowboy”
(Thank you, Nava and Howard!)
Stove Rags and Book Giveaway
My mother used to make two kinds of potato pancakes: one from raw grated potatoes and another that used leftover mashed potatoes combined with flour, which were known as “stove rags” in the coal region of Pennsylvania where I grew up. They got their name because they were cooked directly on the coal stove, which is how my grandmother made them.
Although “stove rags” may be the most colorful name for potato pancakes I’ve ever heard, it’s certainly not the only one. In Eastern Europe, potato pancakes are known as latkes or latkas. In Sweden, they’re called raggmunk or rarakor. Potato pancakes are also found in many other countries including Korea, India, Russia, and Ireland. Naturally, every culture has a unique spin that makes them their own.
At my house, we usually enjoy them served with applesauce, although I sometimes put out small bowls of vegan sour cream, chutney, chow-chow, and even cranberry sauce. I’ve even served them doused with sriracha sauce, which takes them to an entirely new level. My current favorite condiment for them is sour cream with some sriracha blended into it (as seen in the center of the condiment tray in the photo, flanked by chutney and applesauce).
I wonder what my grandmother would think of stove rags with sriracha.
Book Giveaway: For a chance to win a copy of 1,000 Vegan Recipes, head on over to Cafe VegNews where the VN staff is cooking up a recipe from the book every day this week — and also giving away a copy of the book each day. That’s five chances to win!
Broccoli and White Beans with Potatoes and Walnuts
Broccoli also shines in the dish you see here, where it shares top billing with potatoes and white beans. With walnuts added for crunch and seasoned with garlic, lemon, crushed red pepper, and your favorite herb (I used savory) this is a simple and satisfying meal that can be made ahead of when you need it. (It makes a great lunch.)
The recipe is from 1000 Vegan Recipes, and it calls for fingerling potatoes, but any potato can be used — the tiny red-skinned ones are especially pretty in this. The potatoes and broccoli are steamed and the garlic sautéed in olive oil and combined with creamy cannellini beans or other white beans. Some chopped red onion can be sautéed with the garlic, if you like. And, if you have time, you can roast the potatoes instead of steaming them. The dish can be served hot, cold, or at room temperature.
Corn and Potato Chowder with Variations
This week we wanted something cozy and comforting so I made the Corn and Potato Chowder from 1000 Vegan Recipes. Delicious in its simplicity, the soup is partially pureed to add creaminess to the broth, but still has nice chunks of potatoes and lots of sweet corn kernels for a good textural contrast. You could, of course, leave the soup entirely chunky or puree it all, depending on your preference.
The textural versatility of this soup is only the beginning. You can change the flavor in a variety of ways to suit your mood. Consider this: From the same batch of soup, I served it six different ways, just by garnishing each serving with something different:
1. a drizzle of Sriracha sauce; chopped scallions (and/or cilantro or parsley)
2. vegan sour cream; chives; smoked paprika; chopped vegan bacon
3. hot or mild chopped green chiles; a splash of Tabasco
4. chopped roasted red bell pepper; minced sun-dried tomato; fresh basil leaves
5. pureed (or minced) chipotle in adobo
6. diced avocado; chopped tomato; chopped Kalamata olives
Another time when I made this soup, after about half of it was gone, I decided to stretch it further by adding a can of diced tomatoes and some cooked lima beans and it took on an entirely different character (and gave us a few more days of soup!).
Here’s the recipe for the basic soup. If you make it, I’d love to hear if you tried any of my variations or, even better, if you’ve come up with some of your own.
Corn and Potato Chowder
This recipe is from 1000 Vegan Recipes by Robin Robertson © 2009, John Wiley & Sons.
1 tablespoon olive oil
1 onion, chopped
1 celery rib, chopped
3 Yukon gold potatoes, peeled and diced
4 cups vegetable broth
Salt and freshly ground black pepper
3 cups fresh, frozen, or canned corn kernels
1 cup plain unsweetened soy milk
1 tablespoon minced green onions or chives (or garnish of choice)
1. In large soup pot, heat the oil over medium heat. Add the onion and celery. Cover and cook until the vegetables are softened, about 10 minutes. Add the potatoes, broth, and salt and pepper, to taste. Bring to a boil, then reduce heat to low and simmer, uncovered, until the potatoes begin to soften, about 20 minutes.
2. Add the corn and simmer 15 minutes longer. Puree about half the soup in the pot with an immersion blender, or in a blender or food processor, and return to the pot. Stir in the soy milk and taste and adjust seasonings, if necessary.
3. Ladle the soup into bowls, garnish with green onions, and serve.
Teriyaki Tribulation
Of course, if you prefer a very sweet teriyaki sauce, then you can add even more sugar to suit your taste. The best way to make sure it (or most any recipe, for that matter) tastes the way you like it is to observe a cardinal cooking rule: taste it as you’re making it.
By the way, for a yummy (and sweeter/fruitier) variation on this sauce, you can substitute orange or mango juice for the lemon juice (adding sugar to taste). Try it with baked, grilled, or sautéed tofu, tempeh, or seitan. (I used tofu this time).
That recipe will be corrected for the next reprint of the book, as will the recipe for Chocolate Chip Cookies, on page 428 where it calls for “1/2 cup vegan margarine” — it should, instead, call for “1 cup” ( “/2” was somehow added during the editing process). Once you make the correction, be sure to make some of those cookies — they’re so good!
A word about typos: All books have typographical errors, so it’s not unusual to find a few, especially in a book with more than 600 pages. There’s always a chance that between the tested recipe and the printed page a typo can be accidentally introduced. If you ever have a question about any of my recipes, feel free to e-mail me either through my website or blog, and I will respond as soon as I can.
Pumpkin Cheesecake
Pumpkin cheesecake is a Thanksgiving tradition in our house, so I make it every year without fail. I like to change up the toppings from year to year, just to keep it interesting.
This year I’m serving it with Cranberry Drizzle, from 1000 Vegan Recipes. For an extra nuance, I’ve also topped it with caramelized pecan halves. The cranberry drizzle is then drizzled onto each slice of cheesecake after plating. By “drizzle,” I mean just spooning about a tablespoon or so per serving onto the slice. That way, there’s just a hint of the sweet-tart cranberry flavor — if you put too much on, it will overpower the pumpkin flavor.
Other toppings we enjoy on pumpkin cheesecake (besides the caramelized pecans and/or cranberry drizzle) are:
– chopped toasted pecans (or other nuts) sprinkled over the entire top or just around the outer edge
– vegan whipped cream (can be flavored with rum extract)
– crystallized ginger (that has been ground to a powder) lightly dusted around the outer edge of the cheesecake
– chocolate curls
Different variations I’ve used on occasion include adding a teaspoon of rum extract to the batter or adding extra spices for a more deeply “spiced” flavor: a combination of ground cinnamon, ginger, nutmeg, allspice, or cloves are good.
Sometimes, instead of a graham cracker crumb crust, I use crumbs made from vegan gingersnaps or shortbread cookies — or even chocolate cookies. (This time I used shortbread cookie crumbs.) Here’s the cheesecake before adding any toppings:
I often get e-mails asking for tips on making cheesecakes, so I thought I’d include some here:
1. Bring cream cheese to room temperature before using. (Use non-hydrogenated vegan cream cheese.)
2. For best results, make your filling in a food processor or use a stand mixer or electric hand mixer, but don’t use a blender because the mixture is too dense to mix properly.
3. For the crust: I usually use about 1 1/2 to 2 cups of crumbs for a 9-inch cheesecake. If you prefer a crisp crust rather than a soft crust, you can prebake the crust for 10 minutes and let cool before adding the filling.
4. When making the crust, add the melted margarine to the crumbs a little at a time — you need just need enough to moisten the crumbs. Usually 1/4 cup of melted margarine is enough, but it depends on the amount of crumbs you use and also how “dry” they are. For example, when I use ground shortbread cookies (instead of graham cracker crumbs) I find that there’s more moisture in the cookies, so I need to use less margarine. Sometimes the crumbs are very dry and I need a little extra margarine.
5. Always grease your springform pan (either with margarine or nonstick cooking spray). Make sure your springform pan is properly closed before using. Place the pan on a baking sheet in the oven to bake.
6. For pumpkin cheesecake, I like to use light brown sugar (which packs tightly into cup). If you’re using a different sugar, you may want to add extra to make it sweet enough.
7. Before scraping the batter into the crust, taste it — you can add a little more spices or sugar if desired.
8. I usually bake cheesecakes for 45 minutes and then leave them in the oven for a few extra minutes to gently continue cooking. A few tiny cracks may appear around the edge. If it overbakes, you may get more cracks.
9. Cool the cheesecake at room temperature for at least an hour, then refrigerate for at least 4 hours. I prefer to bake it the night before to allow for more chilling time.
Here’s the cheesecake still in the springform pan:
If you’re still looking for ideas for Thanksgiving dinner, be sure to check out my menu and recipes on Vegan.com.
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