Vegan with a Vengeance - May 2009

Diva: Tamara

All recipes from
Vegan with a Vengeance
by Isa Chandra Moskowitz
(unless otherwise noted)



Drinks: Tiffany (sub for Bonnie)
Sangria

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.

Bootlegs

1 12 oz can frozen lemonade concentrate
1 ½ c water
1 ½ c fresh mint leaves
vodka, run, gin, or bourbon
club soda

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)

Appetizer: Aven
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.)

Salad: Lovina
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
pinch salt
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.

Soup: Ashley
Potato-Asparagus Soup

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.

Entree: Stacey
Green Thai Curry

Chile paste
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

Everything Else:
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.

Dessert: Erin
Blueberry Coffee Cake

Topping:
¼ c all-purpose flour
3 T brown sugar
¼ tsp ground cinnamon
1 T canola oil
1 c chopped walnuts

Cake:
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.

Topping:
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
Fauxstess Cupcakes

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
pinch salt

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.

Assembly

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.

Lottery: Mariah

Norwegian - April 2009

Diva: Lovina

Drinks: Tamara
Fjellbekk (Norwegian for “moutain stream”)

¾ oz Vodka
¾ oz Aquavit
¾ oz lime juice
Sprite soda

Build over ice in a tall glass.

Berry soda

Wild berry nectar
Sprite Soda

Build over ice in a tall glass.

How to Skoal:






Reviewing the notes...

The Teetotaler and the Preggo give it a "dry" run

Bonnie, Lovina and Mariah Skoal with Style...

Appetizer: Colleen
Marinated Cheese (two variations)

11 oz., scant (300g) Edam Cheese - (I couldn't find Edam so I used Gouda)
1 red paprika, cut in strips (again - no Paprika pepper, so I used Hungarian Wax pepper in one and red bell pepper in the other)
1 ¼ c (3 dl) olive oil
7/8 c (2 dl) white vinegar
1 T red pepper, finely chopped (no cayenne pepper so I used red jalapeno with the hungarian pepper and serano chile with the red bell pepper mix)
1 T oregano
1 T thyme
1 T green peppercorns (couldn't find straight green peppercorns so used a mix of red, green, white, and black)
2 garlic cloves

Dice Cheese the size of Sugar cubes.
Prick with a fork to allow the marinade to be absorbed.
Mix all ingredients for marinade in a heavy-bottomed casserole and bring to a boil.
Cool.
Layer Cheese and paprika in a jar and pour marinade over all.
Cover and chill.
Keeps 2-3 weeks in refrigerator.

Flat Bread

½ c (1-¼ dl) lard, melted (I used vegetable shortening)
¼ c (½ dl) Sugar
½ c (1-¼ dl) oatmeal flour
1 c (2-½ dl) graham flour (substitute for graham flour is 2/3 c unbleached flour, 1/3 c wheat bran, 1.5 tsp wheat germ)
¾ tsp baking soda
1 tsp salt
1 ½ c (3-½ dl) buttermilk
unbleached flour as needed

Combine ingredients, adding white flour to make dough workable.
Roll out into rounds with grooved rolling pin and a pastry cloth.
Cut into pieces and bake on cookie sheet in a 350 degrees (175 degrees C) oven for about 8 minutes or until crisp.

I'm not sure why the recipe doesn't have you add a lot of unbleached flour to begin. I ended up adding quite a bit to have it be a "workable" dough - maybe a cup or more? Also takes much more than 8 minutes to become crisp. I made some crispy and some not so crisp for a fun texture comparison.

Let's See those poses again, sistas!

Salad: Erin
Fruit salad

Mix sliced strawberries and blueberries in a bowl. Slice avocado and pineapple.

Dish strawberries and blueberries on salad plate. Place avocado and pineapple on salad plate around strawberries and blueberries. Top strawberries and blueberries with yogurt (I used one or two spoonfuls of Brown Cow Maple Yogurt). Add a mint sprig as garnish.

Soup: Stacey
Norwegian Cauliflower Cheese Soup

1 c Jarlsberg cheese, shredded (found in specialty cheese/deli section)
3 T butter
1 c sliced leeks (middle light green part only, and wash very well)
3 T flour
3 c chicken broth
3 c cauliflower, coarsely chopped
1 c ½ and ½

Saute leeks in butter until tender. Add flour, stirring constantly, until bubbly. Remove from heat and gradually blend in broth. Return to heat and cook, stirring constantly. Add cauliflower, reduce heat, and simmer for 20 minutes or until cauliflower is tender. Stir in cream and cheese. Simmer until heated through and cheese is melted. Season with salt and pepper to taste. Makes about 5 servings.


Side Dish: Bonnie
Burning Love (vegetarian style)

1 onion, sliced in chunks
3 c mushrooms, sliced kinda thick
2-3 apples, peeled & sliced in chunks
4-5 lb potatoes, peeled & chunked
white cheddar, shredded
soft tofu
veg broth paste
bacon salt
cornstarch
cinnamon
salt
pepper
butter
oil
milk

Drain water off tofu then press water out but placing it on a plate, between kitchen towels and weighted down with several plates. After about 20 min. Take tofu and crumble it up and add a lot of bacon salt then repeat the pressing process for at lease 30 min. When done fry in oil, remove and let drain on a paper towel.

Boil potatoes, when done make mashed potatoes and season to taste.

Sautee onion in oil until it starts to soften, add mushrooms. Cook until done then add veg broth, cornstarch, salt and pepper, cook for few minuets.

Sautee apples in oil with cinnamon until soft but not smushy.

Put potatoes in greased casserole dish then top with cheese. Add apples to mushroom-onion mixture then pour over potatoes. Bake in oven until heated through, maybe 400 for 25 min. Take out and top with tofu-bacon.

Entree: Sara
Curried Cod Cakes

4 T curry powder--you choose the spicy level
1 T Dijon mustard--dry mustard
½ c flour
1 package Panko bread crumbs
2 T paprika
1 ½ tsp salt
1 ½ tsp pepper
2 avocados
3 lbs cod--poached in the oven in water at 350 for 20 minutes
3 lbs potatoes--boiled and mashed
3 T fresh mint, shredded
1 ½ c sour cream
½ c tomato diced

Make curry flour by combining the first six ingredients together.
Halve, pit and peel the avocados. Cut the halves lengthwise into thin wedges.
Combine the mint, sour cream and tomatoes. Set aside.
Gently mix fish and mashed potatoes together (you ca add onion, garlic and spices if you want)
Separate cod mixture into even balls and flatten into cakes--this recipe should make about 12 cakes 1 x 3 inch.
Dip, Dredge, or Sprinkle on curried bread crumbs
Bake at 400 for 15 minutes and flip if needed, cook for another 15 minutes.
Top each fillet with a few slices of avocado, and a spoonful of mint sour cream sauce.

Curried Potato Cakes

1 tsp canola oil
½ tsp mustard seeds
½ tsp cumin seeds
1 tsp kosher salt
4 ½ c peeled shredded baking potato (about 2 pounds)
2 T chopped fresh parsley
2 T canola oil
¼ tsp ground turmeric
¼ tsp freshly ground black pepper
Dash of ground red pepper
Cooking spray

Preheat oven to 400°.

Heat 1 teaspoon oil in a small skillet over medium heat. Add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly. Remove from heat. Place spice mixture and salt in a mortar; crush seeds with pestle. Set aside.

Gently squeeze potato to remove excess moisture. Combine potato, spice mixture, parsley, 2 tablespoons oil, turmeric, and peppers in a large bowl. Divide mixture evenly into 10 (1/3 cup) portions; place on a baking sheet coated with cooking spray. Flatten to 1/2-inch thickness. Spray with a bit of oil, and dip in or sprinkle on curried breadcrumbs. Bake at 400° for 15 minutes or until golden. Turn over; bake an additional 15 minutes. Serve with sour cream.

Lemon Garlic Sour Cream

1 tsp lemon zest
1 clove garlic minced
1 c sour cream

Love Dip

1 package cream cheese or Neufechel
10 Cloves garlic Minced
3 T tomato paste
2 T fresh cilantro minced
Salt and pepper and cumin to taste (about ½ to 1 tsp of each)

Dessert: Mariah
Old Fashioned Pound Cake & Raspberry Trifle

Pound Cake

4 ½ c flour
1 ½ tsp salt
½ tsp cinnamon
2 c butter
2 ¼ c sugar
1 ½ tsp vanilla (or brandy extract)
9 eggs, slightly beaten

Whipped Cream Layer

1 ½ c whipping cream
¼ c sugar

Cream Cheese Layer

2 (8 ounce) packages cream cheese, softened
2 tsp lemon juice
1 lemon, zest of, chopped
½ c sugar
1 ½ tsp vanilla extract (or lemon)

Berry Layer

4-8 c fresh raspberries
¾ c sugar
1 c water (optional)

Sprinkle
4 teaspoons baking cocoa
fresh berries


Line bottoms & sides of three 8x4 loaf pans with parchment paper--do NOT grease; preheat oven to 325; place oven rack in lower position.

In a large bowl, mix pound cake dry ingredients; set aside.

In a large mixing bowl, beat butter and sugar until creamy & fluffy, scraping bowl several times; add flavorings, then eggs three at a time--continue beating (a curdled appearance will be "beaten" out with thorough mixing).

Now begin adding the flour in about half-cup portions, mixing well after each.

Turn batter into prepped pans, quickly pushing it higher around edges than in center
(this will keep the top level).

Bake for 20 minutes, then increase oven temp to 350, bake 40 minutes longer (crack on top will be slightly browned--showing no moistness).
Cool for 5 minutes on cooling rack, then remove from pans to finish cooling--DO NOT REMOVE PAPER!

When cooled, wrap waxed paper around two of the loaves, and then plastic wrap & freeze. Slice the remaining loaf into 12-15 slices, then cubes; set aside.

WHIPPED CREAM LAYER: In a mixing bowl, beat cream with sugar until stiff peaks form; set aside.

CREAM CHEESE LAYER: In another bowl, beat cream cheese, lemon juice, vanilla and sugar. Add about 2 cups of the whipped cream and the lemon zest--fold in; set aside.

BERRY LAYER: Set aside one cup of berries for garnish. Sprinkle remaining berries with sugar, then lightly mash/crush them. Let them sit for about 30 minutes to get juicy---if you're short of time, add the water and this makes a nice juice too.

ASSEMBLE THE TRIFLE: Sprinkle a layer of pound cake cubes in the bottom of a 3-quart glass serving bowl.

Drizzle 3-4 tablespoons of berry juice over the cubes.
Spread one fourth of cream cheese mixture over the cake cubes.
Sprinkle one teaspoon of cocoa over this, then some crushed berries.
REPEAT this twice. Add about half of the reserved berries to the last layer.

Top with remaining cream cheese, whipped cream and sifted cocoa; remaining berries added as a garnish before serving.

Cover & refrigerate for about 3 hours, this is ready-to-eat now (taste really does improve!).

Wild Card: Aven
Vikings

1 pound lean ground beef
½ pound ground pork
2 eggs
½ c oatmeal
1 medium onion minced
½ c canned evaporated milk
1 ½ tsp salt
¼ tsp pepper
¼ tsp allspice
¼ tsp ginger
1 T butter
krusteaz pancake mix (I substituted gluten free baking mix)

Saute onion in butter until transparent and soft.

Mix oatmeal, eggs, and canned milk until combined. Mix the beef and pork together then add the oatmeal mixture, onions and spices. Beat with a mixer until fluffy.

Using 1/3 to 1/2 cup of meat mixture (depending on how big you want your Vikings) form a ball. Place meatballs on a baking sheet or pan. Cook in a 400 degree oven for about 15 minutes until done. Remove from oven and allow to cool.

When the meatballs are cool enough to handle, stick a wooden "popsicle" stick in each one (you can usually buy these at any craft store).

Mix the Krusteaz pancake batter with water, make it thicker than usual so that it will coat and stick to the meatballs.

Hold the meatball by the wooden stick and dip it into the batter, then drop it into a deep fat fryer with oil heated to 375. Roll it around so all the sides cook evenly. Cook until golden brown. Remove from oil and drain on a plate covered with paper towels. Serve with ketchup, mustard or what ever you want!

****For the vegan version, I substituted soy creamer for the milk and tempeh for the meat. I omitted the eggs altogether.

Lottery: Ashley (absent)

The wee male imposter!