Vegetable Love 2009

Susan from The Fatfree Vegan Kitchen challenged bloggers to create a vegetable filled Valentine’s recipe for Vegetable Love 2009!  I decided to create a delicious dinner that would be perfect for a Valentine’s day dinner. For the Challenge I made Cashew Crusted Tofu and served it with a Mixed Vegetable Israeli Couscous, a bed of sauteed kale, and a Red Pepper Coulis. The whole dinner was delicious! The Cashew Crusted Tofu was so tasty! I really liked the rich flavor the cashews give to the Tofu. I am always looking for ways to crust Tofu. For the next part of the dish I wanted something more interesting so I made some Israeli Couscous with sauteed leeks, carrots, olives, and capers! I really liked the Israeli Couscous with all the delicious add ins. I usually eat plain Israeli Couscous, so this was a nice change. I always like to have lots of greens in a dish so I made some delicious Kale! To add some more flavor to the dish I made a really tasty Red Pepper Coulis. The Red Pepper Coulis was so rich in flavor, a little went a long way. I am always looking for sauces to serve with Cashew Crusted Tofu and I am glad I learned to make this Red Pepper Coulis!  This dish sure has a lot of Vegetable love! This dinner has a few steps to it but its worth it! 

Cashew Crusted Tofu, Cous Cous, Kale

Cashew Crusted Tofu, Vegetable Israeli Couscous, Sauteed Kale, Roasted Red Pepper Coulis

Cashew Crusted Tofu
Serves about 4
This Tofu is packed with flavor! The mariade makes the tofu extra tasty. And the cashew crust makes it perfect! You can cook this many ways,  I  perfer the panfry bake method as it yields the best texture.

 1 pound of Extra  Firm Tofu drained and pressed for 30 mins to one hour
Marinade
3 Tablespoons soy sauce
1/4 cup white wine (I use Ariel Non Alcoholic wine) or vegetable broth
3 Tablespoons Dijon mustard
2 garlic cloves chopped
2 teaspoons tomato paste
1/4 cup orange juice
1 tablespoon extra virgin olive oil

Crust
1 1/4 cup raw cashews or roasted cashews (If using raw toast them a bit)
1/2 cup flour
A dash of Thyme, Oregano, and Paprika or any of your favorite herbs/spices (Optional)
Salt and Pepper to taste

Oil for frying

Cut your tofu diagonally to form two triangles. Take those two triangles and cut them into 4 triangles. You should get about 8 triangles.

Mix the Marinade ingredients together and marinade the Tofu for a minimum of one hour. The more you marinade the better.

After one hour grind the cashews finely until tiny pieces form. You don’t want to grind it into a powder. In a small bowl mix the cashews, flour, salt, pepper, and herbs.

Take the Tofu and dip it in the marinade and then in the cashew mixture.

I cooked these by pan-frying them until golden and then I finished them by baking them for a few minutes and then I put them under the broiler for 2 minutes or so. To make them more healthy for you, you can bake them and then finish them in the broiler.

For Pan-frying/Baking

Preheat your Oven to 400 degrees.

Heat a large pan to medium high heat with a thin layer of oil.

Pan fry the Tofu until golden. Make sure you don’t burn them! When they are done put them on a baking sheet and bake them for about 8 minutes depending on how much you cooked them on the pan. If you want them to me a bit more chewy you can put them under the broiler for a couple of minutes until you get your desired texture.

For Baking
Preheat oven to 400 degrees.
Bake the tofu for about 10 minutes per side until golden.
If you want finish it off in the broiler.

Serve!

Roasted Red Pepper Coulis
This Roasted Red Pepper Coulis is so flavorful! A coulis is basiclly a fresh sauce and it is great on crusted tofu, seitan, and tempeh!  You will find yourself making this easy flavorful sauce often.  The sauce is very rich tasting with the olive oil and if you watching your calories or don’t like olive oil that much,  I suggest you use half olive oil and broth to make it a bit ligher. You may want to double the recipe if you like a lot of sauce! 

Ingredients
2 red peppers, roasted
1/4 cup extra virgin olive oil or a mixture of broth and olive oil
1-2 garlic cloves minced
Salt and Pepper to taste

I like Roasting my own peppers. I don’t have a gas stove so I roast my peppers in a 400 degrees oven until nice and charred! If you have a gas stove feel free to roast them over the burner. I then put them in a bag to make it easier to peel the skins.

In a food processor add the peppers and garlic. Process the mixture until smooth. Add the olive oil or broth/olive oil mixture until a nice creamy smooth sauce forms. Season with salt and pepper to taste.

Heat the sauce slightly over medium heat or in a microwave.

Vegetable Israeli Couscous
Serves about 4
A nice way to dress plain Israeli Couscous!

Ingredients
2 cups Israeli Couscous
2.5 cups water or vegetable broth
1 leek thinly sliced
1 carrot chopped into small pieces
2 garlic cloves
A couple of Tablespoons fresh parlsley fienly chopped
A nice handful of olives( I used Kalamata olives)
A couple of tablespoons of capers
Salt and Pepper to taste
2-3 tablespoons of Olive Oil

Heat a medium pot over medium heat. Add the olive oil. Then add the carrots and sautee for 2 minutes. Then add the leeks and sautee until the leeks have reduced in size about 4-5 minutes. Add the garlic and saute for a minute until fragent. Season with salt and pepper. Now add the Israeli Couscous and toast it for a minute. Then add the water or vegetable broth and bring it to a boil and then to a simmer. Simmer it for 10 minutes, until the water has been absorbed. Add the capers and olives. Add the parsley. Reseason if neccasary.

Sauteed Kale
About half a pound of Kale or more chopped
About 1-2 tablespoons olive oil
Two Garlic Cloves
Salt and Pepper to taste

Heat a pan to medium-high heat. Add the olive oil. Sautee the garlic until golden. Add the kale and cook until slighty wilted depending on your desire.

To serve you: Put a generous layer of kale on the plate, and then top the kale with the Israeli Couscous.  Place two tofu triangles over the Israeli Couscous.  Top the Tofu with the Roasted Red Pepper Coulis.

Hey everyone!  This weekend was really fun in terms of cooking!  So here is what I cooked/baked this past weekend.  After looking at so many blogs especially Sweet Eats and Another One Bites the Crust, I was really craving some cake.  These two amazing foodies are so fun to read, they go to various vegan restaurants and blog about them.  I spent so much time reading these blogs as I am obsessed about going to Candle Cafe.  Hopefully I can go this month!  I really want to go there and Erica of Sweet Eats and Nicole of Another One Bites the Crust both went to Candle and write countless posts about Candle and many more vegan restaurants!  They have posted so much cake that they eaten so I decided to make a cake of my own.  I saw that they had eaten a Peanut Butter Chocolate Cake which looked really good.  I set out to make my own version which sadly I didn’t complete more on that later. 
Peanut Butter Chocolate Cake
I doubled the Vegan Cupcakes Take Over the World chocolate cupcake recipe and made two round cakes.  I then also used the recipe from Vegan Cupcakes to make a tasty Peanut  Buttercream Frosting which was really good!  I baked my cakes for about 23 minutes and I took them out when the knife came out clean.  I let them cool and then when I lifted them they were so fragile!  This has never happened to me and I blame myself for not baking them a couple minutes more.  It was slightly under-baked so this stopped me from completing my mission for creating an amazing cake that I had seen on those two amazing blogs!  I just frosted my cake with the Peanut Buttercream and wasn’t in the mood to make the Ganche.  The cake was so fragile in fact one of it fell apart but lucky I was able to fix it with frosting.  The cake was also lacking in the flavor dept.  which I think is because of my cocoa powder.  I bought a big bag of Hershey’s Cocoa powder from Restaurant Depot and it has been living in my freezer for one year and has not been producing quality chocolate desserts.  The flavor does come out strong, I think it has went stale.  The best part of the cake was the frosting!  It was so Peanut Buttery and Awesome!  Hopefully one day I will be able to create that amazing cake from Vegan Treats that was featured on Sweet Eats and Another One Bites the Crust. 

Moving on to Saturday.  On Saturday my dad’s cousin came so I wanted to make some brunch!  I made her some Banana-Nut Waffles from Veganomicon.
Banana Nut Waffles
I have been eating a lot of waffles this best month which I think is awesome because I love them so much!  These waffles were sweet and tasty and very banana tasting, it was like eating dessert because I decided to add some brown sugar along with the recipe’s maple syrup.  I tasted the batter and the first waffle and it didn’t seem sweet so I just added the brown sugar but I think it was two much.  Next time I will add the brown sugar and leave out the maple syrup.  I had these waffles with just some maple syrup, these waffles really didn’t need any syrup since I already made them sweet enough.  I also served them with some blueberries and bananas and put a nice healthy shake of powdered sugar!  These were amazing!

Seitan Picatta
That same day I was craving seitan!  Thanksgiving was the last time I had seitan!  I don’t know how I lived so long without seitan!  I had an extreme craving for seitan where I though about it for about half a period in school!  After looking at so many pictures of seitan on Sweet Eats and Another One Bites the Crust I had to make it again!  Me and Seitan have had a couple of bumpy roads but we are finally learning to accept each other!  Sometimes I make seitan and it comes out rubbery, one time I made it and it was so so so chewy!  I had a couple of nice times with seitan but Saturday was the best experience  that I had with seitan!  I used the Veganiomicon recipe for the Simple Seitan.  My only addition was chickpea flour.  I find that chickpea flour makes seitan nice and tender.  I divided the seitan dough into two equal pieces.  I then set up the broth and put the raw seitan in there.  I made sure to stay right there and make sure it didn’t boil.  As soon as it started to boil I turned the heat to simmer.  I simmered it for one hour and the result was amazing.  The texture and flavor was the best yet.  It was slightly chewy, tender, dense in the middle and very meatlike.  I looked at a lot of Candle Cafe pictures and I really like how they cut their seitan.  It looks really nice to the eye.  So I took the two even pieces and cut them into slightly thin slices.  It was as close as I get to Candle Cafe.  I have been wanting to make Picatta for so long so I made it from the recipe from V’con.  The recipe was really tasty but I though it had a too many shallots.  The only changes I did was use a non alcoholic wine in place of the wine and I finished the sauce with some Earth Balance and lemon slices.  I also made some awesome mashed potatoes with lots of Earth Balance of course and some awesome Kale!  The sauteed kale came out really good better than ever.  I did this my accident but I let my pan get really hot and added the oil.  When I put the kale in it charred slighty at the bottom so I kept turning it so it wouldn’t burn.  The result was some delicious Kale with a nice slightly charred taste. I really felt like I was eating at some fancy restaurant it was so good!  The seitan flavor was the best that I have ever had yet.  I really want to get more experimental with seitan and try to create some interesting recipes!

Lastly after looking at another amazing blog, Vegan Yum Yum I saw the pancakes that she blogged about a while back. 
Pancakes
These pancakes looked so good so I gave the recipe a shot.  I normally use the VWAV recipe which is very similar.  The Vegan Yum Yum just has one teaspoon less baking powder which made flatter pancakes.  These pancakes were really good! I was really bad at making pancakes but now I am getting the hang of them.  I really want to get a griddle so I can get perfect browned pancakes like on the boxes that you see.   Does anyone know if a griddle will get the job done?  What do you use for your pancakes? 

Alright everyone, I guess that’s it.

Hey everyone!  The past three days I have been eating my Spinach-Mushroom Lasagna that I made! 
Spinach-Mushroom Lasagna
I made it on Tuesday and it’s delicious!  So I started making a tomato sauce for the lasagna but it ended up wrong.  I wanted to make an Italian sauce with onions, carrots and celery.  My dad who owns a pizzeria makes this all the time.  The problem with mine was when I pureed it it turned orange!  I think the problem was because I didn’t puree the carrots and celery in the beginning of the cooking process.  I tried to fix the sauce by putting some jarred tomato sauce that I found in the fridge.  Not reading the ingredients, I poured the jarred tomato sauce to my orange tomato sauce in hopes of making it redder.  Bad idea the jarred tomato sauce had cheese in it!!!!  I was so upset when I did this!  I didn’t know weather to eat it or throw it out.  I hate throwing out food and I almost never do but I didn’t want to feel guilty eating a sauce with dairy in it so sadly I threw it out.  I felt so bad because I had spent about one and a half hours cooking the sauce and it went wrong!  

Luckily I had some vegan jarred tomato sauce in the fridge.  I almost never use jarred tomato sauce for lasagna.  I thought my lasagna turn out bad with the jarred tomato sauce but thankfully it turned out really good!  Now lets talk about the filling I used for it.  I used the awesome Cashew Ricotta from Veganomicon!  This is so so good!  I would have liked it a bit more richer tasting like I made it before but the problem was that I used a bigger amount of tofu and didn’t add more cashews.   When it cooked it firmed up just like dairy ricotta.  It’s amazing!  My filling also consited of spinach and mushrooms.  I made a four layer lasagna and baked it for about an hour.  Now I have been eating lasagna since Tuesday.  After I finish writing this post I am going to freeze it so I can have a quick dinner when I don’t feel like making something. 

I also made some Sweet Potato Blondies from Isa and Terry’s upcoming cookie book!  These were really tasty and really gooey! 
Sweet Potato Blondies

Well that’s about it.

Hey  everyone!  It’s been a couple of days since I last blogged. 

Last week I made a very tasty and healthy Lentil & Escarole Soup from the Mediterranean Vegan Kitchen Cookbook. 

Lentil and Escarole Soup
 I have been wanting to try this soup for so long and I am glad I did.  It had a very nice taste to it and the lentils created a nice thick broth which I loved.   I don’t usually cook with lentils that much but this soup inspired me to use more lentils in my cooking!  I recently got these awesome vegetable broth concentrated packets from Trader Joe’s and I must say they rock!  They will definitely be used a lot in my kitchen!  They made this soup taste really good without the trouble of making a vegetable broth from scracth.  

On Saturday, I made another awesome dish that I have been wanting to make for so long!  I made the awesome Tofu Florentine from Veganomicon!
Tofu Flourentine
I though this was very fancy in my option from what I normally eat for breakfast/brunch.  The cheesy sauce rocks, I made mine with extra lemon.  I just love lemon, I always find my self using more than the recipe says.  I like how it gives food a nice light taste.  The broiled tofu used for the Florentine was really good, next time I would probably reduce the water for the basting liquid so the tofu is more concentrated with the soy sauce-lemon flavor.  I am so glad I found vegan English muffins!  I looked for them in my regular supermarket and they had milk in them, but when I went to Trader Joe’s I found some awesome ones.  This is definitely going to be a brunch regular! 

Here are some tester blondies from Isa and Terry’s upcoming cookie book!   These were really tasty! 
Blondies

Here’s my awesome and healthy green smoothie that I made tonight!
Green Smoothie
I have just gotten into the whole green smoothie thing.  The first one I made was awful, as I was low on fruit. Then I started experimenting and made a great tasting green smoothie!  This one was really good!  For this one I used some leftover Escarole from the lentil soup that I made earlier, spinach leaves, a carrot, a banana, a couple of strawberries and blueberries, celery, parsley, pears, orange juice, and flax seeds.  This blend makes a great tasting green smoothie and it is super healthy and makes you energized! Some of them may not look that good but the amount of vitamins you get from these is worth it! My family thinks it weird drinking green smoothies but I just tell them that you don’t know what your missing!  It’s so good as long as you have a perfect balance of fruit and vegetables.  I suggest everyone try a green smoothie, you’ll like it.  Just try different combinations and see which one you like.   Your body will thank you for sure!   

Alright everyone, blog to you soon in a few days!

Hey everyone!  How have you all been?  It’s a bit late to say this but Happy New Year to everyone!  I have been out for so long.  I missed a lot!  I took a whole lot of time off from blogging, I don’t know how it happened.  I took many pictures of food that I cooked I guess to lazy to blog about them.   couldn’t take it any more, I just had to start blogging again!  Hopefully I will not stop blogging again from now on, I really hope I don’t!

I have started testing recipes for Isa and Terry’s upcoming Cookie Book.  So far I have made the Brownies from the new book.   These brownies tasted really really good.   This is just how a brownie is supposed to taste like!  The next following weeks I am going to be testing the last of cookies that are left to test.  I am really excited! 

Brownies Tester
Here are the brownies from the Isa and Terry’s upcoming Cookie Book. This book is going to be amazing!

Earlier this week, for the first time I made burgers!  I made the Veganomicon Black Bean Burgers.  The black bean burgers were really tasty!  I used a fry and bake method for them because I wasn’t sure they would firm up from frying.  I think it was because I put to much water.  Next time I would probably reduce the amount of water for these.  So anyway after I fried them until they were golden about 3 minutes per side, I baked them in a 350 degree oven for about 10-15 minutes until they were nice and firm to the touch.  To accompany the burgers I made some sweet potato fries which I spiked up with some chili powder.  The fries were really good…this was my first time I made sweet potato fries so I was really excited about them!  These black-bean burgers have inspired me to make more burgers from now on! 
Blackbean Burgers and Sweet Potato Fries
These burgers are awesome!
Here are some Ginger Pear Waffles from vwav that I made earlier today.   These waffles were really tasty and had nice spice from them which I enjoyed.  I wish there was a little more pear flavor in the waffles but I used apple cider instead of the pear juice as I didn’t have pear juice.  Next time I think I will take Isa’s tip and fold in crystallized ginger in the waffles.  Imagine how good that would be!
Ginger Pear Waffles

Wow..It’s been really fun writing this post!  I am really trilled to be apart of this awesome blogging community once again!

Hey everyone!   It’s been a while since I have posted something up on my blog.  I took a break for a while as I didn’t have much time to blog.  I am so glad I am back!  I hope you all had an awesome Thanksgiving!   My Thanksgiving was very enjoying.  I basically spent the whole month of November thinking about Thanksgivng and testing recipes for the big day.  When it all happened it was very fun!  I cooked and baked everything expect the turkey that the rest of my family had.  It was really fun cooking all day.  I just cooked and baked for two days straight!!  Here is what I made for Thanksgivng:  We started out with a tasty Butternut Squash Soup with Sage Cream.  We also had a nice salad of fresh baby greens.  Then we had some very awesome sides like Mashed Parsnips and Potatoes, Coconut Mashed Sweet Potatoes, Cornbread Stuffing from the PPK, Roasted Asparagus with Balsamic Vinegar and Sauteed Green Beans with Cherry Tomatoes.  I also made Mushroom Gravy from V’con and Cranberry Sauce also from V’con.  The main course that I made was an awesome Vegan Roast.  The Roast was very good and I was happy that many tried it!!  For the Roast I took Bryanna’s recipe and Vegan Dad’s recipe and give it my own twist. I will be posting the recipe tomorrow. My mom and I also made Spinach Pie A.K.A Spanokipita.  I wanted to make some Acorn Squash but we ran out of time!  For desert we had Smlove Pie from V’con which was amazing!  We also had Pumpkin Pie and Apple Pie.  The best part was all the complements I received from everyone!  Here are some pictures!  Some of the pictures may not be top quality has I was kind of in a rush taking them. Not everything is pictured.

Thanksgiving picture
The Table- Not everything is pictured

Thanksgiving Sauces
Cranberry Sauce and Mushroom Gravy

Thanksgiving Butternut Squash Soup
Butternut Squash Soup

Thanksgiving Roast
Holiday Roast

Smlove Pie
Smlove Pie from V’con

Apple Pie 2
Apple Pie, I had to take it out of the pie pan so I can make the Smlove pie, so it kinda fell apart.

This week I made some really tasty things!!  The inspiration for this week’s dinner came from Isa’s Blog.  For the House of Dreams benefit dinner, Isa made Temeph over Kale, with mushroom ragout, and stuffed acorn squash. I really wish I was in Portland so I could have went to this dinner.  I decided to recreate what Isa made myself based on that photo.   I made the best tempeh I ever tasted!  It was so tasty.  I made a simple marinade to marinade the tempeh in and I boiled it in a soy sauce and water mixture which I think really helped the flavor.  I then panfried it until nice and golden!  I served the tempeh was a mushroom ragout which really complemented the tempeh.  I also had spinach under the tempeh.  Here’s the recipe for the tempeh and mushroom ragout below.

Pan Fried Tempeh, Mushroom Ragout, Stuffed Acorn Squash and Garlicky Spianch

Pan Fried Tempeh, Mushroom Ragout, Stuffed Acorn Squash and Garlicky Spianch

Panfried Tempeh
Serves about 4

Ingredients:
For the marinade
3/4 cup white wine or vegetable broth
2 tablespoons soy sauce plus 2-3 tablespoons soy sauce
half a lemon squeezed
2 garlic cloves
2-3 tablespoons Dijon mustard
Pepper to taste
4 tablespoons olive oil

2 packages of tempeh
Olive Oil for frying

Cut each block of tempeh in to 4 triangles. First cut it across in the middle then cut the two squares diagonally, into triangles.
Bring a pot of water to boil and add some soy sauce to it about 2-3 tablespoons to the water. Add the tempeh and boil on medium for about 10 minutes.
Meanwhile, combine all the other ingredients for the marinade.
After 10 minutes add the tempeh to the marinate and marinate for about an hour or more if you want.
After it has marinated, heat a pan over medium high heat with olive oil for pan-frying.
Pan Fry the tempeh until golden about 2-3 minutes per side.

Mushroom Ragout
Ingredients
1 pound of cremini mushrooms thinly sliced
About half a cup of white wine or vegetable broth
1-2 tablespoons of tomato paste
2-3 medium Shallots minced
1 tablespoon fresh rosemary
A pinch of dried thyme
Salt and Pepper to taste
Olive Oil

Heat a pan with olive oil over medium heat. Add the shallots and saute for about 5-8 minutes, until they are translucent. Add the herbs and tomato paste. Then add the mushrooms and wine or vegetable broth and saute for about 8-10 minutes until the mushrooms have reduced. If it seems a little dry add more wine/vegetable broth. Season with Salt and Pepper.

For my acorn squash, I used Isa’s recipe for Cornbread Stuffing with Pears and Pecans and just substituted some ingredients based on what I had.  For example I use rosemary instead of thyme, apples instead of pears, and shallots instead of onions.  I also added some carrots and celery and omitted the celery seed.  Oh and I halved the recipe.  I really suggest Isa’s recipe for cornbread stuffing, it was so tasty!  I will defiantly make this stuffing for Thanksgiving!  Now let’s talk about the acorn squash itself.  It was my first time having acorn squash.  I was very surprised with the taste, it tasted so different from the other squashes.  It was good but I think next time I will roast it with earth balance and maple syrup for extra goodness!

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I also made some awesome baked goods this week.  I made a really awesome bundt cake from Veganomicon.  I made the Coconut- Lemon Bundt cake.  This bundt cake was so moist and full of lemony and coconut flavor!  I think it was the most moist cake when I have ever had.  I will defiantly make this again! 

Coconut Lemon Bundt Cake

Coconut Lemon Bundt Cake

 

I made my very first apple pie! It came out really good!   I even made a lattice crust for it.  The only thing I will probaly do next time is reduce the spices I used in the apple filling.  I need to work a bit more on my crust though.  This apple pie went really fast.  I only had a slice and I wanted more!!  I can’t wait to make this again for Thanksgiving. 

Apple Pie

Apple Pie

This fall I made a resolution to try all the winter squashes out there.  Last year I didn’t cook much with squash, so this year I really want to master cooking winter squash!  I already made something with butternut squash for Vegan MoFo.  I made the Butternut Squash Lasagna with Cashew Cream.  When we went to the supermarket we bought 3 butternut squashes, 2 acorn squashes, and one pumpkin.  Last night I used one butternut squash to make a wonderful Rosemary Scented- Butternut Squash Risotto.  The result was amazing.  The Rosemary gave the risotto a complex flavor.  Sage would have also worked in this risotto.  The butternut squash were roasted until tender and then cooked for a bit in the risotto.  I love making risotto!  My favorite thing is stirring it, I think that’s awesome!  My mom was a big fan of this risotto, she had like 3 servings!  I think I am going to make this for Thanksgiving.  This is a great dish to serve in the fall!  Here’s the recipe.  

Rosemary Scented Butternut Squash Risotto

Rosemary Scented Butternut Squash Risotto

 

Ingredients:
1 butternut squash peeled and cut into cubes
5.5 cups vegetable broth
3/4 cups chopped shallots
1 rosemary spring
1 1/2 cups arborio rice
1/2 cup dry white wine ( I use Ariel Non  Alcoholic Wine, from Trader Joe’s)
2 garlic cloves
1 tablespoon Earth Balance (Optional)
Olive Oil
Salt and Pepper to taste

Preheat the oven to 400 degrees.

Prep the squash and then place it on a baking pan. Toss it with some olive oil, salt and pepper. Roast for 35 minutes or until tender.

Meanwhile, heat the vegetable broth

In a heavy bottomed pot, heat about 2-3 tablespoons of olive oil. Add the shallots and garlic and sautee for about 8 minutes, until translucent but not browned. Add the rice and sautee for about 2 minutes. Add the wine and cook for 2 minutes. Add the rosemary spring. Now add a ladle or two of vegetable broth and stir. Cook until the risotto starts to become a bit dry. Keep adding a 2 ladles of vegetable broth. Stir every 2 minutes or so. When the rice is 3/4 of the way done add the butternut squash. Cook until the rice is al dente. It should take about 30 minutes. Off the heat you can melt about 1 tablespoon of Earth Balance into the risotto for extra richness.

A couple of days ago I made the Chewy Oatmeal Raisin Cookies from Veganomicon.  At first I wasn’t crazy about them but the next day they were really good!  I ate like 10 in one sitting.  Next time I would probaly reduce the spices just a bit, I though they slightly overpowered the cookies.  That was the only problem, other than these cookies were good!

Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies

Hey everyone!  Yesterday I made Pecan Crusted Seitan and I served with my leftover Creamy Cashew Mustard Cream Sauce and Coconut Mashed Sweet Potatoes, and Asparagus in Orange Sauce from the Mediterranean Vegan Kitchen Cookbook.  This month I am sampling some dishes I want to serve on Thanksgiving.  I am post likely going to serve this Pecan Crusted Seitan or a Seitan Roast for thanksgiving.  And I am defiantly serving the mashed sweet potatoes and possibly the asparagus.  This dinner was really good, every thing shined on the plate!  I really liked the texture of the seitan, it has been one of the few successful seitans I have made.  I used the recipe for the seitan cutlets from veganomicon, I just added some nooch and that’s it.  The seitan cutlets had a great texture.  It was so tender, I didn’t even need a knife!  I think I can officially say that I like seitan!  I think the only thing I would change is flavor them a bit more when I baked them probably use some herbs or something.  Anyway,  I then marinaded them in a simple marinade consisting of soy sauce, olive oil, lemon juice, Dijon mustard, and wine.  I then breaded them in a Pecan Rosemary Panko mixture.  Frying was a bit of a pain because some of the cutlets slighty burned, I don’t know why.  The oil got too hot and the cutlets browned very quickly.  Then, I also made mashed sweet potatoes for the first time but I gave it a little twist!  I used coconut milk instead of soy milk, and wow the coconut and the sweet potatoes were amazing together!  I usually just roast asparagus but I was looking for a little something new so I grabbed my Mediterranean Vegan Kitchen Cookbook and I saw this great recipe for asparagusin orange sauce.  It was really simple to make just take some fresh orange juice, wine, and vegetable broth and reduce it.  I boiled the asparagus and then poured the sauce over it.  At the end I had an awesome meal! 

Pecan Crusted Seitan with Creamy Mustard Sauce, Coconut Mashed Sweet Potatoes, and Asparagus in Orange Sauce

Pecan Crusted Seitan with Creamy Mustard Sauce, Coconut Mashed Sweet Potatoes, and Asparagus in Orange Sauce

Here’s the recipe for the Pecan Crusted Seitan, Coconut Mashed Sweet Potatoes, and Asparagus in Orange Sauce

Pecan Crusted Seitan
Serves 4-5
These Pecan Crusted Seitan Cutlets are awesome. They are a great main course to serve while entertaining. They would be perfect for a Holiday party! These are great served them with the Cashew Mustard Cream Sauce, but you can serve them with any sauce you wish.

Ingredients:
For the marinade
1/4 Cups Olive Oil
4 Tablespoons Soy Sauce
1/3 cup white wine or vegetable broth
2 tablespoons Dijon Mustard
half a lemon squeezed
3 garlic cloves minced

For the breading mixture
1 1/4 cup pecans
3 tablespoons panko
2 tablespoons fresh rosemary
Salt and Pepper to taste

5 seitan cutlets (I used the recipe from V’con)
Oil for Pan Frying

Mix the marinade ingredients in a bowl. Place the seitan in a small casserole dish or ziplock bag and pour the marinade over it. Marinade it for about an hour in the fridge.

After one hour, start making the pecan mixture. Pour the mixture into a bowl. Dip a seitan cutlet in the marinade and then bread it with the pecans. Make sure to press the pecans well into the seitan cutlet. Repeat with all of them.

Heat a pan over medium heat with oil. You need just enough oil to pan fry, you are not deep frying. Pan fry the seitan until nice and golden.

Coconut Mashed Sweet Potatoes
The mashed Sweet Potatoes are perfect to serve anywhere where regular mashed potatoes are served. They would be perfect for Thanksgiving!
Serves 4-5 people

3 medium sized Sweet Potatoes peeled and cubed into large pieces
Half a cup of coconut milk
3 tablespoons Earth Balance
2 tablespoons maple syrup
Salt and Pepper to taste

Heat a pot of water. Add the sweet potatoes. Then salt them generously with salt. Bring it to a low boil. Cook until the sweet potatoes are tender. When the sweet potatoes are done drain them. Add them back to the pot. Add the maple syrup, Earth Balance, and coconut milk. Mash until nice and fluffy.

Asparagus in Orange Sauce
From the Mediterranean Vegan Kitchen Cookbook

Ingredients:
1 1/2 pounds of pencil thin asparagus, trimmed
1/2 cup fresh orange juice
1/2 cup dry white wine
1/2 cup vegetable broth
1/2 tablespoon Olive Oil
Salt and Pepper to taste

Bring a pot of water to boil. Boil the asparagus for 3 minutes. Run them through cold water.

Meanwhile, combine the orange juice, wine, and broth and bring it to a boil, reduce to 1/4 cup. Pour over the asparagus, and then season with salt and pepper.

Today I made the Chewy Oatmeal Raisin Cookies from V’con.  I will post the pictures hopefully tomorrow.

Hey everyone!  On Sunday Morning I made the best waffles I have made in my entire life.  I made the awesome Pumpkin Waffles from VwAv.  These waffles are so good, perfect for the fall time!  I made them so I can serve to my family at the same time but my waffle iron only makes 2 waffles and they took forever, so my dad and brothers couldn’t wait so they made some else.  I was a bit disappointed at my waffle iron,  but I think I want to  buy another one that makes 4 at a time and then I can make 6 waffles at a time!  That would be awesome!  The recipe makes a lot of waffles so I ended up freezing them so I can have them as breakfast before school.   

pumpkin waffles

Today for dinner, I made the most awesome Tofu I have ever made besides the Chile Cornmeal Tofu which was also awesome.  I made Pistachio Crusted Tofu which I was dying to make for so so long.  I am glad I finally got to it and created a recipe for it.  I was so happy at the result, my brother (a.k.a. my toughest food critic) liked them, he said they were really good.  The only thing I would change is add just a bit more pistachios to the breading mixture.  By the way pistachios are extremely addictive, I love them so much.  I also had some Garlicky Kale and Lemon Provicenal Rice from the Mediterranean Vegan Kitchen Cookbook.   I served the tofu with a Mustard Cashew Cream Sauce which complicated the tofu so well.  I finally figured out an awesome to replace heavy cream in sauces, its really simple, just combine some cashews and soy milk together and then just put it in whatever recipe you are making.  The cashews add a great richness to the soy milk.  Here’s the recipe for the Pistachio Crusted Tofu and Mustard Cashew Cream Sauce.

Pistachio Crusted Tofu With A Creamy Cashew Mustard Cream Sauce

Pistachio Crusted Tofu With A Creamy Cashew Mustard Cream Sauce

Pistachio Crusted Tofu

Ingredients:
For the Basic Tofu Marinade
2-3 tablespoons Soy Sauce
half a lemon squeezed
Splash of White Wine ( I use Ariel Non  Alcoholic Wine)
1 pound of Extra-Firm Tofu cut into 8 picuies lengthwide pressed and drained

For the Breading Mixture
1/2 cup of pistachios shelled finely chopped (This is what I put originally but I would increase by 1/4 cup)
1/2 cup Panko or Breadcrumbs
1/4 teaspoon lemon zest
A pinch of salt and a couple of grinds of pepper

4-5 Tablespoons Dijon Mustard

Mix the ingredients for the marinade into a bowl. Then brush on to the tofu and marinade it for about 15-30 minutes.

Preheat the oven to 400 degrees

Grind the pistachios in a food processor until crumbs form. Mix the breading ingredients together.

In a small bowl add the Dijon mustard. Brush the tofu with the Dijon mustard and then bread it in the breading mixture.

Bake it for about 15 minutes until golden, if you want put it under the broiler for 3-5 minutes for extra chewiness.

Meanwhile make the sauce (recipe follows)

Cashew Mustard Cream Sauce

Ingredients
1 cup Plain Soy milk
2/4 cups preferably raw cashews
4 Tablespoons Dijon mustard or more if you like
1 Tablespoon Whole Grain mustard
1 shallot minced
1 garlic clove minced
2 Tablespoons Chopped parsley
A Splash of White Wine (Optional)
Half a tablespoon lemon juice
Salt and Pepper to taste
1 tablespoon olive oil

In a food processor, blend the cashews and soy milk until very smooth.

Heat a sauce pan to medium heat, and add the garlic and shallot. Saute for 2 minutes. Then add the cashew cream and the two types of mustard and blend together. Bring it to a boil and then simmer for about 4 minutes. This thickens up fairly quick. Season with Salt and Pepper. Add the lemon and parsley and that’s it. Now you can use this to top any protein dish like tofu, seitan, tempeh, and even the great chickpea cutlets!!!

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