Sunday, May 17, 2009
Vegan with a Vengeance - May 2009
All recipes from
Vegan with a Vengeance
by Isa Chandra Moskowitz
(unless otherwise noted)
Drinks: Tiffany (sub for Bonnie)
¼ c sugar
1 sliced orange
1 sliced lemon
¼ c triple sec
700 ml red wine
1 orange, juiced
Stir sugar and sliced orange/lemon until sugar dissolves. Add in triple sec, wine, and orange juice.
1 12 oz can frozen lemonade concentrate
1 ½ c water
1 ½ c fresh mint leaves
vodka, run, gin, or bourbon
Combine lemonade concentrate, water, and mint leaves in a blender. Blend at high speed 15 - 30 seconds, until frothy. Spoon off froth and discard. Strain mixture through a fine sieve.
Combine 2 oz bootleg mix with 2 oz alcohol (if desired) and 4 oz of club soda. Serve over ice.
(from Simply Classic, a Jr. League of Seattle cookbook)
Fresh Corn Fritters
6 oz extra-firm silken tofu
1 T pure maple syrup
2 T soy milk
¼ c all-purpose flower
3 ears corn, kernels cut from the cob (about 1 ½ c)
¼ tsp salt
several dashes fresh black pepper
¼ red bell pepper, very finely chopped
corn oil for frying (canola or any light vegetable oil will do)
In a blender or food processor whiz the tofu, maple syrup and soy milk, scraping down the sides with a rubber spatula often, until everything is smooth. Add half the corn (¾ c) and pulse about 20 times (scraping down the sides after 10 times), so that the mixture is chunky. Transfer to a bowl, add the rest of the ingredients (except for the oil), and combine well.
Heat a think layer of oil in a heavy skillet over medium-high. Drop the batter by tablespoonfuls into the skillet. Flatten a little with the back of the spoon (wet the spoon first to avoid sticking). Cook 2 ½ to 3 minutes on each side until lightly browned. When done, rest on a brown paper bag or paper towels to drain the oil.
Served with Raspberry Chutney and Love Dip (see Norwegian - April 2009 Entree and substitute cream cheese for vegan cream cheese.)
Mixed Greens with Balsamic Glazed Port0bella Mushrooms and Lime Balsamic Vinaigrette
(Vinaigrette from Food Network)
Lime balsamic vinaigrette:
1 lime, microwaved to release essential oils (allow lime to cool)
2 T balsamic vinegar
2 T sugar
1 shallot clove, very finely minced
1 tsp very finely minced fresh rosemary leaves
¾ c grapeseed oil
Salt and freshly ground black pepper
Squeeze the lime juice (from the now cooled lime) through the feed opening of a running blender. With the blender still running, add the vinegar, sugar, shallot and rosemary, 1 at a time, and pour the oil in a slow steady stream into the vinegar mixture very slowly to emulsify. Remove to a container and season with salt and pepper, to taste.
Balsamic-Glazed Portobello Mushrooms
3 medium-size Portobello caps, sliced ¼-ince thick
1 T olive oil
¼ c balsamic vinegar
2 cloves garlic, finely minced
Preheat a large skillet over medium-high heat for about 2 minutes.
Toss the mushrooms with the olive oil until coated. Place in pan in a single layer. Let cook for 5 minutes, until they start releasing moisture. Turn over and cook another 2 minutes.
Add the vinegar and salt; sauté for 30 seconds. Add the garlic and sauté for 3 more minutes.
Serve cold over greens and dress with vinaigrette.
3 pounds russet potatoes, peeled, cut into 1-ince chunks
1 pound asparagus, rough ends discarded, tips cut into 2-inch pieces, lower part cut into 1/2 –inch pieces
2 T olive oil
1 large onion, cut into ½-inch dice
3 cloves garlic, minced
1 tsp salt
a few dashes fresh black pepper
4 c vegetable broth, or 2 bouillon cubes dissolved in 4 c water
2 bay leaves
juice of 1 lemon
¼ c chopped fresh dill
Place potatoes in a stockpot and cover with cold water. Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender. Add the asparagus, boil for 3 minutes, drain, and set aside.
Rinse out the pot, then in the same pot sauté the onion in the olive oil for 5 to 7 minutes; add the garlic, salt and black pepper, ; and sauté 2 more minutes. Add the broth and bay leaves, boil for 10 minutes, discard the bay leaves. Add the potatoes and asparagus, heat through, then puree three-quarters of the soup in a blender or food processor. Reheat if necessary. Add a squeeze of lemon and serve garnished with fresh dill.
Ashley's addition: Soak package of dried morel mushrooms in 1 cup of water for an hour. Remove mushrooms from water. Sautee 1/3 of the mushrooms with the asparagus. Sub 1 cup of veggie broth with the mushroom broth.
Coarsely chop the remaining mushrooms. Sautee in olive oil along with about 1 cup of asparagus cut into 1/4 inch lengths. Sautee just until the asparagus gets tender. Sprinkle on soup as garnish.
Side Dish: Colleen
Maple-Mustard-Glazed Potatoes and String Beans
2 pounds small Yukon gold potatoes, halved (about 1-inch pieces)
½ pound string beans, halved, ends cut off and discarded
1 yellow onion, thickly sliced
2 cloves garlic, minced
3 T tamari or soy sauce
¼ c pure maple syrup
3 T Dijon mustard
2 T olive oil
Preheat oven to 400 F
Place the vegetables in 9x13-inch casserole dish. In a mixing bowl stir together all the other ingredients until the mustard in dissolved. Pour over the vegetables and mix well until everything is coated. Cover with foil and place in oven. Bake for 25 minutes. Remove from oven and toss everything; use a spoon to drip the sauce over the veggies. Turn oven down to 350 F and cook for 25 minutes uncovered. Remove from oven, toss again, cook for 25 more minutes uncovered. These are especially yummy served at room temperature, with some of the remaining sauce poured over them.
Green Thai Curry
2 small Thai green peppers or Serrano chiles, seeded and chopped
2 jalapeno peppers, seeded and chopped
½ c boiling water
2 tsp crushed coriander seeds
1 tsp cumin seeds
5 white peppercorns (black peppercorns are an okay substitution)
1 T fresh chopped lemongrass
1 T chopped fresh ginger
3 cloves garlic
1 c lightly packed fresh cilantro, plus extra for garnish
2 tsp finely grated lime zest
1 c shallots, chopped
5 T peanut oil
1 block tofu, pressed an dcut into small trianges
1 red bell pepper, seeded and thinkly sliced
1 medium-sized red onion, sliced into thin half moons
1 (15 oz) can coconut milk
1 ½ T pure maple syrup
Juice of 1 lime
½ c lightly packed fresh basil (Thai basil if you can find it)
To make chile paste:
Place the serranos and jalapenos in a bowl, cover with a ½ c boiling water, and let sit for 15 minutes.
Place the coriander seeds, cumin seeds, and peppercorns in a small skillet and toast over medium heat for about 2 minutes, until they are fragrant. Transfer to a food processor and grind into a powder. (If you are using a blender instead, it may not grind the seeds into a powder, it may just bounce them around, so either use a mortar and pestle or a coffee grinder to grind them or just place them with all other ingredients and hope for the best.) Cover and set aside until ready to use.
Heat 2 T of the peanut oil in a large nonstick skillet over medium-high heat. Add the tofu triangles and heat on each side until golden brown (about 4 minutes per side). Transfer to a large plate and cover with foil to keep warm. In the same skillet, sauté the red pepper and onions (add a little extra oil if needed) for about 3 minutes, until just slightly tender.
Preheat a heavy-bottomed medium-size saucepan over low-medium heat. Add the chile paste and cook for about 2 minutes, stirring constantly. Add the coconut milk and turn the heat up a bit. Mix together until the paste is incorporated; bring to a low boil. Add the maple syrup and lime juice, taste for sweetness, then add a little more maple syrup if necessary. Place the tofu, peppers, and onions in the sauce and cover; cook for 5 minutes. Add the basil and turn off the heat. Let sit for 5 minutes or so before serving. Transfer to serving bowls and garnish with fresh cilantro.
Blueberry Coffee Cake
¼ c all-purpose flour
3 T brown sugar
¼ tsp ground cinnamon
1 T canola oil
1 c chopped walnuts
4 c all-purpose flour
1 T baking powder
1 tsp baking soda
1 ½ tsp salt
1 ½ tsp ground cinnamon
¼ tsp tsp ground allspice
¼ c canola oil
1 (6 oz) container vanilla soy yogurt
1 c pure maple syrup
1 ½ c plain soy milk
1 tsp vanilla extract
2 c fresh blueberries
Preheat oven to 350 F. Lightly grease or spray a 9x13-inch baking pan with nonstick cooking spray.
Sift together the flour, brown sugar, and cinnamon. Drizzle in the oil a little at a time and mix with your fingertips until crumbs form. Add the walnuts and mix.
Make the cake:
Sift together the dry ingredients into a large bowl. In a separate bowl, vigorously whisk together the wet ingredients until well combined. Add the wet ingredients to the dry and mix well. Fold in the blueberries.
Spread the batter in the prepared pan and sprinkle the topping over it. Bake for 45 minutes, or until a toothpick or knife comes out clean. Tastes great still warm.
Wild Card: Sara
1 c unbleached all-purpose flour
¼ c cocoa powder
3 T black cocoa powder (or sub Dutch processed cocoa powder)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 c plain rice or soy milk
¼ c canola oil
½ c pure maple syrup
¼ c sugar
1 tsp apple cider vinegar
1 tsp vanilla extract
Preheat oven to 350 F. Line a twelve-muffin tin with paper liners, spray the liners with canola cooking spray.
In a medium-size mixing bowl, sift toether the flour, cocoa powders, baking powder, baking soda and salt. In a large mixing bowl combine the rice milk, oil, maple syrup, sugar, vinegar, and vanilla and beat at medium speed with an electric mixer for a good 2 minutes. Add the dry ingredients to the wet in two batches, mixing as you go. Beat for about a minute more.
Use a wet ice-cream scoop to fill the cupcake liner three-quarters full. Bake for about 28 minutes, until a toothpick inserted in the center comes out clean. Transfer to a cooling rack.
Fluffy white icing
¼ c nonhydrogenated margarine
½ c nonhydrogenated shortening
¾ c superfine (or caster) sugar
¼ c plain soy milk powder (don’t use low fat)
2 tsp vanilla extract
In a medium-size mixing bowl, beat together the margarine and sortening with an electric mixer on medium speed until well combined. Add the sugar and soy milk powder and beat for a good 10 minutes until very fluffy. Add vanilla extract and a pinch of salt, and beat for another minute. You may want to do a little tast test and add a litt more sugar if needed.
Chocolate Ganache Icing
1/3 c soy milk
4 oz bittersweet chocolate, chopped
2 T pure maple syrup
In a small saucepan, scorch the soy milk (bring it to a boil) then lower the heat to a simmer and add the chocolate and maple syrup. Mix with a heatproof spatula for about 30 seconds. Turn off the heat and continue stirring until the chocolate is fully melted and the icing is smooth.
Royal Icing for the Squigglies
2 c confectioner’s sugar
2 T soy milk powder
2 T water
Sift the sugar into a mixing bowl. Add the soy milk powder. Add 1 T of the water and stir, then add the rest of the water a little bit at a time until you reach a consistency slightly more solid than toothpaste. The icing should not be drippy at all; if it is add a little more confectioners’ sugar.
You will ned two cake decorators’ bags, one fitted iwht a small round tip (the kind you use for writing) and one fitted with a large star-shaped or round tip.
Fill the large-tipped one with Fluffy White Icing; fill the writing one with the Royal icing.
Poke a hole in the center of each cupcake, using your pinke. Cram the tip of the bag with the Fluffy White Icing into the hole and squeeze to get as much icing into the center as you can, slowly drawing out the bag, until the icing fills to the top of the hole.
Wipe the excess off the top of the cupcake.
Dip the top of each cupcake into the Chocolate Ganache Icing. Tilt the pan to add more depth to the icing for easier cupcake coating. Place all the cupcakes on a cutting board, make some room in your fridge and put the cupcakes in there to set the ganache, about 10 minutes.
Use these 10 minutes to practice your squigglies, using one hand to steady writing hand.
Remove cupcakes form the fridge and make squigglies for the tops. Return to fried to set and leave there until ready to serve.