Our Veggie Kitchen

Kheema is a dish with ground meat with delicious masala spices.  Seviyan is a thin vermicelli noodle.  I've got a particular photo in one of my Indian cookbooks that I find every time I open my cookbook.  I finally veganized it.  I packed it full of vegetables and substituted the Indian vermicelli with cut the cut spaghetti noodles I use for my Rica Roni.  This makes a ton of food.  It's great for potlucks, family gatherings or just dinner and leftovers.

Tofu Kheema Seviyan
Saute:
1/4 cup vegetable oil
1 tsp cumin seed
1 red onion
1 lb tofu, drained
1 tbs ginger, minced
4 cloves garlic, minced
2 Serrano peppers, seeded & minced
6 oz seviyan (vermicelli) or cut spaghetti noodles
1 1/2 cups water

Vegetables:
1 red bell pepper
1 cup frozen corn, thawed
1 1/2 cups frozen peas, thawed

Spices:
1 cinnamon stick
1 dozen curry leaves (optional)
1 tsp salt
1/2 tsp turmeric
1 tbs ground coriander
1/4 tsp asafoetida

Stir In:
6 tbs soy yogurt
1/2 cup cilantro, chopped
1 tsp garam masala

Heat the oil in a large nonstick satue pan over medium-high heat.  Add the cumin seeds and cook and cook until they begin to pop.  Add the crumbled tofu and onion.  Saute, stirring occasionally until the tofu begins to brown in places.  Add the garlic, ginger, chili peppers and spices.  Saute a couple more minutes, until aromatic.  Add the vermicelli and saute a couple more minutes.  Stir in the bell pepper, corn and peas.  Saute until the bell pepper is  soft.  Add the water and bring to a boil.  Cover and simmer over medium heat, stirring occasionally for about 15 minutes, until the pasta is soft and the water is absorbed.  Stir in the soy yogurt, cilantro and garam masala.  Bring back to temperature and serve.

 6 Servings:  387 cal (15g fat, 44g carbs, 20g protein)

When I first started going vegetarian; starting with picking out the chicken, then cooking my exact same repetoir only sans meat, and eventually learning about gelatin and caesin and all the different places you can find beef tallow and other parts. Until I found the on-line vegan community, my diet was all about becoming more restrictive. But once I started finding vegan cooking blogs, I started to discover the wondrous depth and breadth of vegan cuisine.

So, with my site update, I added a section called 'featured blogs.' These are simply blogs that I enjoy reading. Blogs that have influenced or inspired me. And, as often as I can, new blogs that could use some exposure. So, each month, I'll feature three (probably) different blogs. I'll share a nugget that they've posted and, in some small way, I hope to honor the author. Because there are some amazingly gifted and dedicated bloggers that are exposing the world to some amazing vegan food.

And my first featured blog is:
Vegan Food; More Than Tofu and Sprouts!
And her Green Chili Cornbread



Tofu Mom's blog is one of the first blogs that I started following. She's the self proclaimed Paula Deen of vegan cooking (definitely in a good way). She knows her way around comfort food and I've used many of her recipes. The recipe that I chose to cook is Green Chili Cornbread, made with green chilies and creamed corn. I must admit that I prefer it without the chilies, but I love the cornbread, the delicious creamy texture and crispy crust.  So, if you're in the mood for cornbread, this recipe is a must try.

And, incidentally, Tofo Mom will be doing thirty days of gravy for VeganMofo.  Take that Paula Deen!!

This soup is an explosion of flavor. It's got a mild heat from the curry paste and jalapenos, the tang of lemon grass and lime juice and the delicious aroma of kaffir lime leaves. It's coconut creamy with the contrasting textures of celery, mushrooms and potatoes. It is truly an experience to savor.

You may want to consider a couple ingredient alterations. First, increasing coconut milk and decreasing broth will make a creamier soup, but at the expense of (many) more calories. Fat is so tasty. Second, adjust green curry paste according to your taste. Two tablespoons make a mild soup. My preference is three. You may want even more. It can be stirred in at the end.

This is one of my favorite special occasion soups.



Thai Chowder
1 Tbs vegetable oil
1 onion, chopped
3 stalks celery, chopped
2 red jalapeno peppers, seeded & chopped
1 lb mushrooms, thickly sliced
3 cloves garlic, minced
1 tbs glanagal, grated
2-3 Tbs green curry paste
4 cups chicken flavored broth
11 oz coconut milk (2 small cans)
2 stalks lemon grass
4 kaffir lime leaves
2 lbs red potatoes, unpeeled & cubed
2 cups frozen corn
2 limes, juiced

Heat the oil in a large sauce pan over medium-high heat. Add the onions, jalapeno peppers and celery and saute until the onion has softened. Add the mushrooms and stir until the mushrooms begin to release their moisture. Add the galangal, curry paste, and garlic and stir until aromatic.

Pour in the broth and coconut milk. Bruise the lemon grass stalks by pressing firmly with the side of a knife or giving them a light whack with a rolling pin. Tie together with string and to the soup. Rip each kaffir lime leaf in several places. It's easiest to make tears up to the central vein, so the leaves are left in tact. Add to the soup. Add the diced potatoes and frozen corn. Bring to a boil and simmer until the potatoes are cooked through.

Add the limes, one half at a time, testing the flavor after each lime. Two limes will make it quite tangy, which contrasts the other flavors nicely. You may want a little less, though. Remove the lemon grass and lime leaves and serve.

6 Servings: 446 cal (17g fat, 68g carbs, 13g protein)

I'm back, I think. We're still tripping over boxes, but we're moved out of our old house. And I got a draft of my grant. Things should start slowing down a little now and I can get back into the kitchen. Tonight was the first time I've made anything more than burgers or chili dogs in two weeks. It was still quick and easy, but It was actually cooking. It felt good.

This curry is easy and quick. It is also not at all hot, unless you use a spicy curry paste (watch out for shrimp paste in it). I use Thai Kitchen. The lemongrass and Kafir Lime Leaves give it a nice authentic flavor, slightly sweet. If you can't get Kafir Lime Leaves, you can use a tsp or so of lime zest, but it won't be the same. You can also leave it out. Soy Sauce is an easy substitute for Golden Mountain Sauce. I didn't use cashews today, but next time, I definitely will.



Thai Veggie Curry
4 cups broccoli florets (or mixed with cauliflower)
1/2 lb small button mushrooms
1 red onion, sliced into half rings
1 can baby corn
1/2 cup cashews
2 kafir lime leaves
12 oz coconut milk
1/4 cup golden mountain sauce
Curry Paste:
2 tsp vegetable oil
1 small shallot, minced (about 1 tbs)
3 cloves garlic, minced
1 tsp ginger, minced
2 stalks lemongrass, minced (white parts only)
1 1/2 tbs red curry paste

Combine the curry paste ingredients and stir together. Add to a saute pan, along with the cashews over medium heat. Stir fry for a minute or two until the garlic and ginger become fragrant. Add the coconut milk and remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 10 minutes, until the broccoli is fully cooked. Serve over rice.

4 Servings: 361 cal (29g fat, 21g carbs, 12g protein)



And, in case you're interested, here's a pic of my grant. Its a small affordable housing grant in rural Oregon. It's only about a million dollars, but they really make you work for it. So, I've been moving in the evenings and writing this puppy in the wee hours of the morning. I shipped it off to reviewers yesterday and won't have to think about it for another week.

I learned (or remembered) two things this week.

1) When I try hard enough, I can really turn the kitchen into a disaster zone. And it seems, I've been trying all week. On Monday, I made Ginger Tofu and fried rice. I tried to cut corners on the fried rice and cook the rice and veggies together in a pot. It turned into a soppy glutenous mess. And I grated too much ginger for the tofu and used it anyway. Strike One! I really liked it, which is good, because no one else touched it. Tuesday's calzones had a paper-thin crispy crust and a thick wad of doughy mess. Strike two!

On Wednesday, I tried converting a chickpea soup recipe into a rice dish and It almost worked. I added some sugar after the fact and it made a world of difference. Next time I'll add some cabbage as well. I'll call that a foul tip. Tonight, I'm making orzo & rice. Will I strike out for the week or hit a home run? Or maybe I should go for a bunt-single.

2) I really really really really like sauces. I made four this week and, not a one was for a planned meal. I routinely have, at least, a couple in the fridge. And, when I started veganizing recipes, sauces and gravies topped the list. Last night, I had three sauces with dinner: Nacho Sauce and mushrooms smothering a baked potato, carrot sticks with Yummy Sauce, and Jalapeno Corn Sauce on Cauliflower.

The Jalapeno Corn sauce is adapted from the Veganomicon, which is quite good. I changed the spices, added a shake of nutritional yeast and some pimentos for color. I also strained out all the corn fibers that never blend. I like to mix it with black beans, poured over a potato and it was really liked with cauliflower. So, here it is:



Jalapeno Corn Sauce
(Adapted from Veganomicon)

1 tbs vegetable oil
1 Onion, chopped
2 jalapeno peppers, seeded & chopped
3 cloves garlic
2 cups frozen corn
1 cup vegetable stock
1 tbs cornstarch
1/4 cup soy milk
1/4 tsp salt
1 oz jar pimentos
1 1/2 tbs nutritional yeast

In a medium sauce pan, saute the onion and pepper in the oil until soft. Add corn and garlic and cook until the corn is fully cooked and the garlic is fragrant, maybe five more minutes. Pour the onion/corn mixture into a blender, along with the remaining ingredients. Blend thoroughly. Pour the sauce, through a strainer, back into the pan. Heat the sauce until it begins to thicken. Remove and serve. Makes a little less than 3 cups.

10 servings: 72 cal (2g fat, 12g carbs, 2g protein)

I made these muffins a couple days ago, along with pumpkin chili. I love breaking up a fresh corn muffin into my chili and, like a salty potato chip, you can't eat just one. You gotta have another split and slathered with margarine. What a treat.

Last time I made these, I had troubles with them crumbling. I increased the cornmeal and soy milk by 1/4 cup each and it made for a denser muffin. In reality, I think its more important to add the ground flax properly. Feel free to decrease the cornmeal and soy milk by 1/4 cup each. They're good either way.



4 tbs Earth Balance Margarine
1/4 cup white sugar
1/4 cup agave nectar
1/2 tsp salt
1 cup all purpose flour
1/2 cup whole wheat flour
1 cup cornmeal
1 tbs baking powder
1 1/4 cup soy milk
1 cup frozen corn kernels
2 tbs ground flax, 6 tbs water

In a large bowl, cream together the margarine and sugar. Beat in the agave nectar, and milk. Mix together the flour, cornmeal, salt and baking powder, then mix into the wet ingredients. Stir until the batter is smooth. Fold in corn and set aside.

Preheat oven to 400 degrees F (200 degrees C). While the oven preheats, bring 6 tbs water to a boil and stir in the ground flax. Stir constantly for 2-3 minutes, until the flax takes on an egg-like consistency. Fold into the dough. Spoon into 12 muffin cups. Bake in the preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.

12 servings: 194 cal (5g fat, 34g carbs, 4g protein)

A while back, I doctored a corn sauce, I think from the Veganomicon. It tasted really good in a Mexi-Calzone. Ever since, my wife has been bugging me to make it into a soup. With fall upon us, and with more rain now than sun, I decided it was time to honor her request. This soup is loaded with corn and has just a touch of jalapeno and cumin. It's not at all hot, but adds just a bit of warmth.

It also turned out to be a great source of nearly everything (18% or more RDA): Dietary Fiber, Protein, Vitamin A, Vitamin C, Calcium, Iron, Thiamin, Niacin, Riboflavin, B6, Folate, B12, Phosphorus, Magnesium, Zinc, Copper and Magnesium.

. . . Next time someone asks what a vegan eats, tell them "corn soup"



Cumin Corn Chowder
3 tbs Earth Balance margarine
1 onion, chopped
3 jalapeno peppers, seeded & chopped
1 large carrot, chopped
4 cloves garlic, chopped
2 lbs frozen corn, divided
12 oz silken tofu
2 cups vegetable broth
2 tbs nutritional yeast
1 1/2 tsp cumin (more to taste)
2 medium potatoes, diced
2 cups soy milk

Melt margarine in a large pot. Add onions, jalapenos, carrot, garlic and 4 cups of corn. Saute, stirring frequently until all the vegetables are cooked through. Transfer to a blender along with silken tofu, vegetable broth, nutritional yeast and cumin. Blend thoroughly in batches.

Push the blended contents through a mesh strainer back into the pan. This isn't necessary, but will strain out the corn fibers that don't blend. If you chose not to, you may have to add a little extra broth. Add remaining corn and potatoes to the pot. Bring to a boil and simmer until the potato is tender. Add soy milk, bring back to a simmer and remove from heat.

5 Servings: 375 cal (12g fat, 59g carbs, 16g protein)

These enchladas are filling and delicious. I usually make them a day ahead of time and pop them in the oven for an easy weeknight dinner.

My tried and true enchilada sauce was a TexMex masterpiece that was made with a pound of lard. It was neither nutritious nor vegitarian. I've experiemented with different sauces, but haven't arrived on any yet. For now, I'm just using Old El Paso Enchilada Sauce. If you have your own, use a couple of cups, or a little more.



Black Bean Enchiladas:
1 tbs vegetable oil
1 red onion, chopped
2 cloves garlic, minced
2 cans black beans, drained
1 can corn, drained (or 1 1/2 cups frozen)
1 1/2 cups nacho cheese sauce
10 medium tortillas
1-2 cans (14 oz) enchilada sauce

Saute the onion in oil until soft. Add the garlic and saute until aromatic. Combine in a mixing bowl with the beans and corn. Stir in a few spoonfuls of enchilada sauce and set aside. This is the filling for the enchiladas. Add a few more spoonfuls of sauce into a 9x13 casserole.

For each tortilla, add 2-3 heaping tablespoons of filling, followed by 1-2 tablespoons of nacho sauce. Wrap each tortilla and place tightly into the casserole. Spoon another tablespoonful of nacho sauce over each enchilada and pour the remaining enchilada sauce over the tortillas.

Cover with tin foil and bake at 350 for 45 minutes, until bubbling. Remove foil and bake another 5 minutes.

5 Servings: 508 cal (17 g fat, 75g carbs, 18g protein)