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All sent by DM … by the amazing @BeeBow (check her out on Twitter… she’s wise and wonderful!)
Here’s just how it came in!!
1 bag dry coleslaw mix, bean sprouts, sliced mushrooms, scallions, and obv any other of your favorite veggies!
i add the slaw mix in a big sautee pan first, let it cook down in lite sodium soy sauce. then add mushrooms, bean sprouts
scallions last – i like them to be a big crunchy when it’s all done =) white pepper to taste… if folks aren’t vegan, add
some scramlbed eggs (i think just one egg should do it) or egg substitute =) it looks so pretty!
http://twitpic.com/bvs2pthat pic is what i made – it has a little shrimp in it =/
PopVegOnline says – I’ll make it without the egg or shrimp – but looks amazing!!!
Thanks again, @BeeBow!
And it’s all good. In fact, it’s great. Even with a week in the UK… eating Vegan is MUCH MUCH easier than I thought. There are the occasional “restaurant issues” (where to go, what to get, etc.) And explaining to others… but it’s all worth it.
As I did when I went vegetarian a couple of years ago, I’m filling my world with new recipes, exciting new dishes that are just plain different. I’m not looking to shape some wheat in the form of a chicken breast.. I want real, whole-food, plant based meals. And I’m finding them… and making them… and they’re delicious.
Would love to have dialogue about vegan and vegetarian cooking… let me know your thoughts!
Best Patrick
Great Vegetarian Cooking Under Pressure Lentils with Squash (Vegan) (Pressure Cooker)
Servings/Yield
4 servings 1 tablespoon Safflower or Canola oil 1 ½ cups onion, coarsely chopped 2 ¾ cups water, boiling 1 cup lenties, dry, picked over, rinsed 1 pound butternut squash, or kabocha, delicata, seeded and cut into 1 inch (NO NEED TO PEEL) ½ to 1 ½ teaspoon sage (dried) Salt, to taste, after cooking Pepper , to taste, after cooking balsamic vinegar, to taste, after cooking Method
From GREAT COOKBOOK: Great Vegetarian Cooking Under Pressure by Lorna J. Sass
Serve over whole wheat couscous accompanied by a salad for a complete meal.
Heat the oil in the cooker. Cook the onions over medium-high heat, stirring frequently, until they just begin to brown, 2 to 3 minutes. Add the water (stand back to avoid sputtering oil!), lentils, squash, and sage.
Lock the lid in place (reminder, this is for pressure cooker recipe). Over high heat, bring to high pressure. Lower heat just enough to maintain high pressure and cook for 9 minutes (I suggest more… like 13). Release the pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
IF THE LENTILS are not quite tender, replace (but do not lock) the lid and simmer until they are done. (Depending upon the age of the lentils, the mixture may be soupy or a bit dry; add boiling water as needed to create a stewlike consistency.)
Add salt and pepper and stir well. Add a bit of vinegar, if desired, to perk up the flavors (POPVEG says YES). Serve in small bowls, garnished with parsley.
VARIATION: Lentils with Sweet Potatoes
Substitute an equal amount of peeled sweet potatoes, cut into chunks, for the squash. AND – instead of SAGE, use 2 1/2 teaspoons ground coriander seeds and 1/8 to 1/4 teaspoon ground cardamom seeds. If desired, stir in 1 tablespoon of minced orange peel at the end. The sweet potatoes become very soft and turn into a puree when stirred. This variation results in a sweeter and starchier dish.
Notes
Good stuff… use fresh, local lentils for best results… and cook more than the 9 minutes suggested.
Variation from How To Cook Everything Vegetarian (on our book list = one you should own!) Vegetable Soup
6 servings THE BEST Vegetable Soup I’VE ever made… nomnomnom
½ cup extra virgin olive oil 1 onion medium , chopped 2 carrots, diced 2 celery stalk , diced 1 ½ to 2 cups potatoes, skin on, diced Salt Freshly Ground Black Pepper 8 cups vegetable stock 1 cup tomato , cored, peeled, seeded, and chopped (can ok – include juice) 2 cups mustard greens, or kale ½ cup parsley, leaves Method
1. Put three tablespoons of the olive oil in a large, deep saucepan or casserole (use a soup pot) over medium heat. When hot, add the onion, carrot, and celery. Cook, stirring, until the onion softens, about 5 minutes.
2. Add the hard vegetables and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and the tomato; bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft and the tomatoes broken up, about 15 minutes. (You may prepare the soup in advance up to this point. COver, refrigerate for up to 2 days, and reheat before proceeding).
PopVeg NOTE: If you’ve got kiddos who don’t love luscious tomatoes… take them out at this point, puree them in a blender or with a stick immersion blender in a separate bowl… and put ‘em right back in there. It works WONDERS… and they’ll love it.
3. Add the soft vegetables (GREENS) and the parsley and adjust the heat once again so the mixture simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste and adjust the seasoning, add the remaining olive oil, and serve.
PopVeg Note: Add lots of fresh ground black pepper. Then add some more. Then add a bit of salt. And some more pepper.
Now… according to the recipe, it’s ready to serve… but if you can gently simmer if for more time (an hour? More and you might want to add some water)… it gets EVEN better.
AMAZING and wonderful, flavorful, HEALTHFUL, fabulous soup.
Enjoy!!
The Joy of Vegan Baking Cookbook Vegan WOW Cornbread
9 servings GREAT cornbread! NOMNOMNOM
1 ½ cups nondairy milk, Prefer: Almond, plain 1 ½ tablespoons distilled white vinegar 1 cup cornmeal , WATCH OUT – some corn meal has beef in the box!) 1 cup unbleached all-purpose flour 3 tablespoons granulated sugar ½ teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 tablespoons canola oil ½ to 1 cup whole kernal corn, (Optional… but not really) Method
PREHEAT OVEN to 425 degrees f/220 c.
Lightly oil a 9×9 inch baking dish.
In a small bowl, combine milk and vinegar and set aside (essentially making butter milk or sour milk, but vegan).
Mix the cornmeal, flour, sugar, salt, baking powder, and baking soda in a large blow. Add the milk and vinegar mixture as well as the oil. If adding the corn kernels, now is the time to do so.
Stir until just blended. Spread the batter evenly in the prepared baking dish.
Bake until the top is golden brown, 25-30 minutes.
You may serve it at room temperature, but it’s most delectable hot out of the oven.
BUT THE BOOK: The Joy of Vegan Baking… it’s amazing!!!
FROM: www.101cookbooks.com Rustic Cabbage Soup
Servings/Yield 4 servings
Shana has made this several times – it’s a HUGE favorite. Our 13 year old isn’t the biggest fan, as it has a lot of cabbage… but otherwise, it’s amazing.
1 tablespoon extra virgin olive oil 1 big pinch salt ½ pound potatoes, skin on, cut 1/4 inch pieces 4 CLOVES garlic, chopped ½ yellow onion, large 5 cups vegetable stock 1 ½ cups white beans, precooked or canned (drained, rinsed) ½ Cabbage, medium Extra virgin olive oil, more for drizzling ½ cup Vegan Parmasan Cheese, or regular if you’re not eating vegan Method
Warm the olive oil in a large, thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes.
It’s ok to uncover to stir a couple of times.
Stir in the garlic and onion and cook for another minute or two.
Add the stock and the beans and bring the pot to a simmer.
Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning. Getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your tock is (varies widely between brands, home made, etc.)
Serve drizzled with a bit of olive oil and (OPTIONAL) generous dusting of “cheese” or cheese.
FROM:
101 Cookbooks 101cookbooks.com
From the book – The Vegan Scoop (You REALLY want to own this)
“BUTTER” Pecan “Ice Cream” – VEGAN
1 quart 1 cup soy milk, (or almond) divided 2 tablespoons arrowroot powder 2 cups soy creamer 3 tablespoons non-hydrogenated nondairy butter 1 cup brown sugar 1 tablespoon vanilla extract ½ cup pecans , chopped Method
VEGAN BUTTER PECAN “ice cream” YUMMY
From The Vegan Scoop – a book you need to own!!
In a small bowl, combine 1/4 cup soymilk with arrowroot and set aside.
Mix soy creamer, remaining 3/4 cup “milk,” “butter,” and brown sugar in a saucepan over low heat. After mixed, bring to a boil briefly.
Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add Vanilla extract.
Refrigerate mixture until chilled, usually 2 to 3 hours. Freeze according to your ice cream maker’s instructions.
PopVeg note: I use a KitchenAid icecream maker attachment… worked fantastic. I put it in the bowl after cooling… THEN inserted the tool… THEN raised the bowl. Took about 30 minutes, but wow. Great stuff.
Also note – I have not done this – but I believe if you chill it, then stir it vigorously, then freeze it… you’ll get a great result… no ice cream maker needed. Maybe not as good… but darned good anyhow.
The longer it freezes … the more hard packed it is. It’s an amazing, easy, VEGAN ice cream.
PopVegOnline Yellow Squash
– 2 pounds Yellow Squash, Crookneck or straight… okay ½ teaspoon Rosemary ½ teaspoon thyme ½ tablespoon non-hydrogenated nondairy butter water, if needed Method
Simple, simple, simple.
Slice the squash into thin coins… rinse them and set aside.
Put 1 tablespoon olive oil (not evoo) in a nonstick pan and heat to medium / medium high.
Turn the pan so the oil covers as much surface area as possible, then quickly add squash, covering the entire surface as best you can. When surface area is covered… do a second layer.
Turn heat down a smidge… to medium or so. Continue sauteeing and watch as the squash will begin to soften and shrink.
As you notice the shrinking, add the Rosemary, Thyme, and Butter. Might consider a few tablespoons of water, too, as you’ll continue cooking down for a while.
Turn the squash coins every minute or two… as they cook down.
You’ll know it is finished when the bright yellow squash is all a bit of a muted yellow color, and the firmness is gone.
Serve hot!
Veganomicon Chickpea Cutlets
Servings/Yield 4 cutlets – 1 cup chickpeas, cooked 2 tablespoons olive oil ½ cup vital wheat gluten ½ cup bread crumbs ¼ cup vegetable stock 2 tablespoons soy sauce 2 cloves garlic, pressed or microplaned ½ teaspoon lemon zest, OPTIONAL… I will skip next time ½ teaspoon dried thyme ½ teaspoon Hungarian Paprica ¼ teaspoon dried rubbing sage Olive oil, for pan frying Method
In a mixing bowl… mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes – until strings of gluten have formed.
Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to first form a rectangular shape in your hands… then place the cutlets on a clean surface to flatten and stretch them.
Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch.
Just in case you were wondering (AND WE RECOMMEND THIS – POPVEG) – you can also bake these. Baking these patties gives them a tooth-some chewy texture and a firm bite. Preheat the oven to 375… lightly oil baking sheet. Brush both sides of each patty with olive oil (or spray from pump)… place on baking sheet… and bake for 20 minutes. Flip patties and bake another 8 to 10 minutes until firm and golden brown.
POPVEG NOTE: These were great… and have a lot of possibilities. Be careful – if you’re vegan – a lot of breadcrumbs have milk in them. Also – the lemon zest didn’t work for us so much.
But – thanks to the amazing chefs at Veganomicon for another fantastic dish.
Buy the book – it’s in our favorite things section. For good reason.
Okay. So I know we need more DARK leafy greens. So I gave these a shot. I think I need to tweak it a bit… but this is an easy start. And, like all posts going forward, it’s vegan.
Veganomicon Sauteed Collards
– 1 pound Collard Greens, Organic 4 Cloves Garlic, Minced 1 tablespoon olive oil, not evoo, but organic ½ cup vegetable stock, home made is best, but pkg is okay Method
Super simple… but still retains a bit of the bitter taste. Might need to boil in salt like Shana says… THEN do this. But concerned that might reduce nutrients. Ahh, well. Here’s the steps.
PREHEAT large skillet over medium heat. Saute the garlic in the olive oil for about a minute… being careful not to burn it. Add the collards and sautee for about 2 minutes… then add the stock and cook for another 10 minutes, untill the collards are deep green in color.
If after 5 minutes, they haven’t shrunk (a lot)… then heat is too low.
Serve immediately!
FROM: Veganomicon… a book you need to own.
