July Hiatus

The world's loneliest refrigerator, comforted only incidentally by the 2000 Dom Perignon.

I've emptied out my fridge and am not allowing myself to go to the grocery store for the next month. But don't worry, I'll be back in August to fix up editing issues on the old posts and to indulge myself (and hopefully you) with some new culinary adventures. In the meantime, feel free to be amused byNYC Restaurant Reviews at http://eatinvegannyc.blogspot.com/ and Vegan Food Product Reviews at http://epicuregan.blogspot.com/.

Spicy Fennel Seitan Sausage Grilled Pizza

Spicy Fennel Seitan Sausage Pizza, on a patriotic plating.

With even more patriotic color play, this is a close up of the topping; check out the grill marks!

Burying the lede a bit: here's the grilled crust.

Who says vegans can't have grill marks?!

Spicy Fennel Seitan Sausage and Porcini Mushroom Mixture

Notes
Recipes, Substitutions, and Tips

1. Crust

I followed the Vegan with a Vengeance Pizza Dough Recipe, using whole wheat pastry flour, a pinch of ground black pepper, and ample amounts of semolina to prevent tackiness in the humid East Coast weather. This recipe was really easy and though it requires a bit of forethought to prepare, the time spent making it is almost entirely passive. Worried about equipment? If you're thinking "Yeah, this looks awesome, but I couldn't possibly without a rolling pin," you'd be wrong. I bet you have one of these:

It's a shot glass, a double shot (or 2.5 ounce glass) to be precise. I actually thought this "tool" worked really well given the small size of the crusts and the subtle transference of body heat through the glass kept the dough pliable. Also, the heft of a wooden rolling pin would have caused the delicate dough to tear. A word of caution: friends have told me I have "kindergartener hands;" if yours are larger or stronger, roll with caution or else the marinara won't be the only red sauce you're adding to the dish. Once you've shaped the dough, place a few drops of olive oil--I used white truffle olive oil to kick up the smoky flavor--on either side of the flatted crust and spread to coat with a brush or your fingers. Heat a grill pan (or grill if you're so lucky) and then grill for about three minutes at a time on a side, flipping four times to create hatched grill marks. You'll need to watch the crust closely to ensure the grill marks develop but that it doesn't overly brown. Once cooked, set the crusts on a baking sheet covered with foil.

2. Spicy Fennel Seitan Sausage

I followed The Artful Vegan Seitan Sausage Recipe. However, instead of making the seitan from scratch, I used store bought and made a few other adjustments. I started by putting 1/2 cup dried porcinis in 1 cup of boiling water with 2 bay leaves to reconstitute. I chopped three cloves of garlic and fried them for about three minutes in 1 TBSP of white truffle olive over medium heat in a small sauce pan. I then added a box (8 ounces) of West Soy Ground seitan and cooked for another five minutes. To this mixture, I added the seasonings suggested in the Artful Vegan Recipe, omitting the Chili Powder, Paprika, Sage, and Tamari, and adding a TBSP of chopped fresh rosemary and 1.5 TBSP fresh basil. I then added in the dried porcinis, bay leaves, and reconstituting water and allowed them to simmer for about twenty minutes or until most of the cooking water had evaporated.

3. Assembly

While other things were going on, I reheated1 cup of frozen Viva Vegan! Basic Onion-Pepper Sofrito over medium heat in a sauté pan. The mixture is essentially green bell peppers, onions, garlic, salt and pepper, chopped and sautéed. While this was caramelizing, I chopped five slices of Tofutti Mozzarella Cheese. I then coated each crust with about 2 TBSPs each of Middle Earth Tomato Basil Marinara, added half of the chopped cheese, about 1/2 cup of the porcini mixture, and 1/2 cup of the sofrito or pepper mixture. I then placed the crusts under an extremely warm broiler for four minutes; again, be extremely attentive so that the soy cheese melts without scorching.

Tasting

Honestly, if I had been served the seitan-porcini mixture at a non-vegan restaurant, I would have sent it back thinking that the kitchen had made a mistake. It has everything that good Italian sausage has: ample seasoning, fattiness from the truffled olive oil, umami savoriness from the porcinis and their reconstituting sauce, protein and chewiness from the seitan. The crust was also perfect: smoky and earthy (obviously enhanced by the truffle oil), with a density that could stand up to the weighty toppings despite its small dimensions. The other components round out the dish nicely: the cheese is light but fatty and actually melts, unlike many other vegan cheeses, and the caramelized onion and pepper mixture add another flavor dimension of smoky sweetness. In closing, please note: the bay leaf is an inedible garnish, as are the quilt and cutting board.

Rosemary Focaccia with Roasted Garlic Broccoli

Rosemary Focaccia, based on the Horizons: New Vegan Cuisine Rosemary Focaccia Recipe, and Roasted Garlic Broccoli, with Marinara and Herbed Extra Virgin Olive Oil.

Rosemary Focaccia and Roasted Garlic Broccoli

Rosemary, Green Onion, and Garlic Focaccia Topping

Roasted Garlic Broccoli

Notes

Recipe and Substitutions:

Rosemary Foccacia

The recipe's intended topping sounded rustic but a bit boring. Instead, I sauteed 2 cloves of garlic (chopped), 6 green onions (white bulbs only, chopped), and 2 Tablespoons fresh rosemary in a Tablespoon of olive oil over medium heat for about 8 minutes. I then lightly coated the bread with about a teaspoon olive oil, sea salt, and black pepper and sprinkled the rosemary mixture over it.

Roasted Garlic Broccoli:

Preheat the oven to 450. In a small bowl, Mix 1 1/2 Tb. EVOO, 1 TBSP Sea Salt, 1 TBSP Ground Black pepper, and 1 TBSP crushed red pepper flakes. Coat 1 lb. of broccoli with seasoning mixture and place on baking sheet. Roast for 20 minutes, until browned and crispy.

Tasting:

The bread was excellent. I think the heartiness of the whole wheat pastry flour made it substantive enough for a full meal. The topping was excellent: the salt made a crunchy crust and the bitterness of the alluvial vegetables entirely cooked out. Perhaps more olive oil across the top would have given it the more traditional texture, but I liked that it was a bit lighter and less greasy. The broccoli is a basic staple, but punched up a bit with flavor, and excellent as a side with basically any italian dish. A squeeze of fresh lemon brightens the spicy notes and cuts through any residual bitterness.

Blueberry Crumb Cake Muffins

Blueberry Crumb Cake Muffins.

About to take flight on the world's largest muffin-top wings.

Oh, just kidding, collapsing under the muffin top's weight.

Regardless, a really pretty confection; just store it like this to prevent structural implosion.

Recipe

Adapted from the Almost Vegan Blueberry Coffee Cake Recipe.

After freezing, simply reheat for 45 seconds in the microwave.

Tortillas, Guacamole, and Black Bean-Butternut Squash Four Ways: Chips & Dip, Nachos, Tacos, and Tostadas

The Bean and Squash Mixture, which plays an integral role in all of the subsequent iterations.

Chips, flavored with Sea Salt (L) and cumin (R), & Dips.

Dips: Black Bean Squash and Guacamole.

Nachos with Guacamole.

A nacho, close up.

Pre-baking and pre-soy-cheese.

Hard-shell Taco

Tostadas, garnished.

Tostadas, naked

My $0.03 Serrano Pepper. The cashier at the grocery story was really amused by this.

Notes

Recipe and Substitutions

I followed the Viva la Vegan! Black-Eyed-Butternut Tostadas Recipe, substituting Black Beans for the black Eyed Peas. I also followed the Viva la Vegan! The Only Guacamole Recipe I Ever Make Recipe, but was consternated by its lack of tomatoes(!) and didn't have any cilantro.

Chocolate Chip and Double Chocolate Chip Cookies

Chocolate Chip Cookies

Double Chocolate Chip Cookies

Notes

Recipes

I followed The Joy of Vegan Baking Chocolate Cookie Recipe, simply adding a quarter cup of cocoa powder to the second batch of cookies to get a chocolate dough.

Roasted Vegetable Ravioli with Artichoke-Golden Tomato Ragout and Basil-Mustard Aioli

Roasted Vegetable Ravioli with Artichoke-Golden Tomato Ragout and Basil-Mustard Aioli (and another hyphen, - , just in case).

Second View, with a spring of fresh Rosemary.

Artichoke-Golden Tomato Ragout, with Caramelized Garlic Cloves and Porcini Mushrooms.

Golden Tomato, the Sharpei of tomatoes.

Recipes and Substitutions

The sauces were based on the The Artful Vegan: Fresh Flavors from Millenium Restaurant Baby Artichoke-Golden Tomato Ragout and Basil Aioli Recipes; however, I used store-bought Roasted Vegetable ravioli from Fairway Market. The porcini water from reconstituting dried mushrooms was substituted in lieu of white wine, which made it quite earthy and rich. For want of baby artichokes, I substituted a regular sized artichoke and included the delicate inner leaves as well as chopped heart; this method was great, just make sure to cut off all firm or hard leaves, as the cooked artichoke will toughen as it cools. I reduced the olive oil by half in the aioli; it may have been slightly runnier but it was worth it to cut the calories and fat.

Tasting

Delicious. This was wonderful on a rainy summer night. The aioli was bright, with the lemon and basil marrying nicely. The ragout was beautifully seasoned: earthy from the mushrooms, spicy from the crushed red pepper, nice caramelization on the leeks and garlic cloves. the firmness and starchiness of the hearts added excellent texture. Rosemary and golden tomatoes added balance and brightness.

Smoky Black Eyed Peas with Jalapeño Cornbread Muffins

Smoky Black Eyed Peas with Jalapeño Cornbread Muffins.

Smoky Black Eyed Peas.

Jalapeño Cornbread Muffins, adapted from The Joy of Vegan Baking Cornbread Recipe.

Notes

1. Smoky Black Eyed Peas

Recipe:

1 large clove garlic

1/2 serrano pepper

1/2 large yellow onion

1 Tb EVOO

2/3 Cup Tempeh (4 slices)

2/3 Cup or 5 ounces Vegetable Broth (I used Imagine Brands)

1 15-ounce can Black Eyed Peas (I used Whole Foods 365 Brand)

Sauté for 8 minutes over medium

20 minutes simmer

4 Servings, Each with 188 calories

2. Jalapeño Cornbread Muffins

I followed the Joy of Vegan Baking Cornbread Recipe. Regarding changes, I used whole wheat flour instead of white flour and granulated light brown sugar instead of white sugar. In terms of additions, I included one diced Jalapeño. The recipe provides that adding corn kernels is optional, but I also included 1/2 cup, after lightly roasting frozen kernels for about 10 minutes over medium heat in a dry skillet. Since I made muffins instead of a loaf, I reduced the cooking time to 15 minutes and they turned out perfectly. They had the characteristic crumbliness of corn bread without being hard or over-dry.

Tasting

The beans were smoky, flavorful, slightly spicy. I was craving this traditional southern dish, which is usually prepared with a ham hock to celebrate new years. It is best served with the cornbread crumbled over the top of beans so you get a hearty mouthful of both sets of flavors with each bite. To round out the meal, a side of sauteed collard beans or okra would be really nice.

Drunken Beans with Seitan Chorizo, Jalapeño-Onion Cornbread Muffins, and Grilled Vegetables

Drunken Beans with Seitan Chorizo, Jalapeño-Onion Cornbread Muffins, Grilled Vegetables, and Pacifico Cerveza

Grilled Vegetables on Le Creuset Grill Pan

Chorizo and Vegetable Mixture

Beans, simmering away

Notes

Recipes, Tips, and Substitutions

1. Drunken Beans with Seitan Chorizo

a. I followed the Viva Vegan! Drunken Beans with Seitan Chorizo Recipe, replacing the eponymous chorizo with Field Roast Mexican Chipotle Sausages.

b. To save time, I used canned Pinto Beans. I recommend Eden Foods Brand, which does not use BPA in its cans.

2. Jalapeño-Onion Corn Muffins.
a. I followed the Veganomicon Skillet Corn Bread Recipe, which gave the options of incorporating corn into the batter or adding a jalapeno-onion topping; I chose both, and thought the flavor was excellent. I might have sauteed the onions a bit longer to get a touch more caramelization, but that is entirely a matter of personal preference

b. I baked these for 23 minutes and they came out just about perfectly. Keep in mind that cornbread can become very dry very quickly; this is especially important in warm, dry climates. I would err on the side of under-baking, as you need to let them sit in the pan for at least five minutes anyway before attempting to remove them and they will continue to cook during that time.
c. I used light brown sugar in lieu of white, not only because I didn't have any white sugar but also because I really like the complexity of the taste.
d. In the event it isn't obvious from the picture, I used white corn meal instead of yellow; if you desire a deeper color intensity, use yellow.

e. I baked the cornbread muffins nearly a week before I made this meal. To prevent the cooked muffins drying out, I stored them in a sealed container in the refrigerator.

3. Grilled Vegetables

I got a lovely new Le Creuset Grilling Pan and this was her maiden voyage. Tip: if you're using it inside an apartment, you should turn your exhaust fan on high and open all the windows; I narrowly avoided setting the smoke alarm off, as the vegetables and oil give off a fair amount of emissions as they're grilling. In terms of recipe, just pick up whichever vegetables look freshest at the market (I used green bell peppers, yellow onions, and zucchini), slice to about a quarter inch thick, lightly coat with vegetable oil, and a salt of salt and pepper to taste, then cook for about 10 minutes, ensuring that the grill marks come out but that the delicate vegetables do not over cook.

Tasting

If it's possible, even better than it looks! This was truly divine: the smoky, spicy beans excellently complimented the flavorful cornbread, and the crunch of the lightly grilled vegetables was a welcome contrast to the soft bread and bean mixture. I definitely recommend grabbing a second bottle or saving a bit of the beer (I used Pacifico) and a hearty lime wedge for pairing, which echoes and enhances the lime juice in the bean topping. Add warm weather and just try not to smile.

Tomatillo Enchiladas, Slaw, and Squash Casserole

Tomatillo Enchiladas, Slaw, and Squash Casserole

Tex-Mex Squash Casseroles in glass ramekins

Enchiladas, pre-baking

Notes

Recipes, Tips, and Substitutions

1. To make the enchiladas, I used the Viva Vegan! Green Tomatillo Sauce Recipe; the Viva Vegan! Pan-Fried Tempeh with Sofrito recipe, substituting seitan for tempeh; the Viva Vegan! Pine Nut Crema Recipe for the creamy topping; and assembled, accoridng to the Viva Vegan! Potato-Chickpea Enchiladas with Green Tomatillo Sauce Recipe. The sides are Cabbage Slaw, adapted from the Viva Vegan! Classic Cabbage Recipe, and Tex-Mex Squash Casserole, veganized from the Homesick Texan Tex-Mex Squash Casserole Recipe.

2. The ratio I used for the enchilada filling was: 1 Tablespoon of cheese (Chopped Tofutti Mozzarella, about 2 slices), 1/2 Tablespoon of diced onions sauteed in canola oil, and 1/3 cup of the seitan filling. Each tortilla was gently coated in the tomatillo salsa, filled with the filling ingredients, then rolled tightly and placed in a glass baking dish over a layer of tomatillo salsa. To give you a better sense, this is a photo of my enchilada prepping station, with tomatillo sauce, prepped tortilla, and fillings:

I then covered the tightly rolled enchiladas with the remaining tomatillo salsa and a layer of pine nut crema, and baked according to the recipe's instructions.

Tasting

This may have made me even more homesick! She's not much of a looker but overall the enchiladas were an excellent dish and all the components constituted a well-balanced meal. The caramelized onions added an amazing crunch and I greatly preferred the flavor and texture of this filling to that in the Sour Cream enchilada recipe. The tomatillo sauce is exactly what I was hoping for and easy enough to make; my only recommendation is to roast the raw tomatillos, rather than boiling them, to kick up the smoky flavor.The casserole is rich and indulgent; not very nutritious, but comfort food is meant to nourish the mind rather than the body. Besides, when you portion the casserole into ramekins, you can snap lids on 'em and place them uncooked in the freezer for later. Not to mention that the slaw is exceptionally healthy (and fat free); the crunchy tang balances out the creamy pine nut crema and mushy fatty casserole and the roughage ensures that your metabolism will keep purring.

Sour Cream Enchiladas with Saffron Garlic Rice

Sour Cream Enchiladas (R), with Garlic Saffron Rice (L).

Parsley, an enchiladean sombrero de fiesta (or party hat, for the uninitiated).

Freshly Baked
Prepped for Baking
Peekaboo!

Notes

Recipe:

The sour cream enchilada sauce is veganized from the Homesick Texan Sour Cream Chicken Enchiladas Recipe; the enchilada filling is the Viva Vegan! Latin Shredded Seitan, Mexican Chile-Braised Variety Recipe; and the Saffron-Garlic Rice is adapted from the Veganomicon Saffron-Garlic Rice Recipe, which I discuss in the Paella with Soy Chorizo post.

Mini Cupcakes

From left to right, Dark Chocolate-Mint, Peanut Butter Chocolate, Chianti Wildberry, and Strawberry Shortcake.

Golden Vanilla and Basic Chocolate Cupcakes

Notes

Recipes

Based on the Vegan Cupcakes Take Over the World Golden Vanilla Cupcakes Recipes, Basic Chocolate Cupcakes Recipe, and Vegan Fluffy Buttercream Recipe.

Date, Plantain, and Walnut Scones

Date, Plantain, and Walnut Scones, adapted from the Veganomicon Banana-Date Scones Recipe.

Notes

Recipe and Substitutions:

1. The recipe called for granulated white sugar; instead I used organic granulated light brown sugar.

2. The recipe called for bananas; I substituted over-ripe plantains.

3. The recipe called for brown rice syrup; I tried agave syrup.

4. I toasted the walnuts in a hot, dry sautee pan to bring out their oil and a roasted flavor.

Tips:

I used a 1/2 cup measuring cup sprayed with Organic Canola Oil to give the scones a uniform, round shape.

Tasting:

Delicious. Dense and a bit crumbly but moist. The caramel undertones of the brown sugar's molasses paired well with the dates, and enhanced the depth of the flavor profile. The plantains did not mash as well as overripe bananas would have and consequently did not completely combine into the batter mixture; they appear as the yellow flecks in the final product. I think the subtle color enhancement is nice and the toothsome, starchy texture of the chunks contrasted pleasantly with the softer scone and the harder walnut chunks. The scone half at left is smeared with a teaspoon of Earth Balance Vegan Buttery Sticks Margarine. While the scones were quite good cold, I highly recommend serving them warm (or re-warmed in the oven) with margarine or fruit jam.