Tag Archives: Cooking

Mar 07 2012
9 Comments
Cooking, Main Dishes, Recipes

Pad Thai, oh my!

Pad Thai is something that I routinely order at Thai restaurants because if you ask them to omit the egg it’s vegan and gluten-free. Tofu or tempeh also makes a nice addition to the meal. If you’re on a budget or want to make this classic a little healthier you should make it at home. Brent and I took some tips from Vegan Black Metal Chef and made this our own with some substitutions. To prepare this dish we assembled the following ingredients.
1 package of brown rice noodles (use 8oz for 3 people)
1 bell pepper, cut into bite sized pieces
1/3 head of cabbage cut into ribbons (we couldn’t find mung bean sprouts)
1 tomato, diced
1 package of Chinese style water packed tofu
1/4 cup crushed peanuts
6 cloves of garlic, minced
ginger, we used a piece about the size of half a big toe
1 bunch of cilantro, chopped
1-2 tbsp peanut butter
1/2 tsp crushed red pepper (or to taste)
3-4oz. tamarind (frozen, soup base, or powdered)
2-4 tbsp molasses
1 lime, sliced for a garnish
olive oil
water
salt to taste

Before you do anything, break the noodles in half and place them in a large bowl of warm water to soak.

Cut the tofu into bite sized pieces. Place the tofu on a paper towel and stack 2 paper towels on top and put a pan or a bowl on top to help drain the moisture from the tofu. This will help keep it from falling apart when you cook it later.

Also cut your veggies into bite sized pieces and set them aside.

Put the peanuts, garlic, ginger, crushed pepper, peanut butter, and most of the cilantro (save some for a garnish) into a bowl and cover with 1-2 cups of water. This next part is tricky because it’s about your taste and type of ingredients. I add 3-4 ounces of frozen tamarind paste.

You can also use 1 tbsp tamarind paste or soup base. This is what gives the dish it’s tartness so add it slowly, tasting it until it’s ‘right’. I add about 2 tablespoons of molasses but I don’t like it particularly sweet. Stir it all together and just keep tasting it until you like the flavor of the sauce.

Put a little olive oil, maybe a teaspoon or two, in a large pan and add the tomato. Heat it for about a minute.

Then add the shredded cabbage or bean sprouts and stir the for 3-4 minutes. Drain the water from and add the noodles, they don’t have to be too dry. A little liquid is fine.

Add the tofu, broccoli, bell pepper and the sauce and stir it all together. Keep stirring on medium high heat for another 6-10 minutes or until the noodles are soft and have absorbed the sauce.

Serve sprinkled with fresh cilantro, crushed peanuts and a lime wedge.

Extra vegetables you can add: 1 bunch scallions cut into 1 inch pieces, broccoli florets, 1 small head of bok choy chopped into ribbons instead of or in addition to bean sprouts or cabbage. I hope you get to try this delicious dish.

Until then, this is Christie and Brent, signing off.

Tagged , , , , , , , , , , , , , , , ,
Feb 27 2012
2 Comments
Cooking, Main Dishes, Recipes, Snacks

I like to call this one, “Tandoori Tofu”

This is a dish about spices. I love Indian food but am wary of restaurants (even though Southeast Asian cuisine usually has ‘safe’ options for people who are vegan or vegetarian but I have the additional issue of gluten free). This is a great main or appetizer with an exotic blend of herbs and spices. Clockwise from top is cilantro, lemon (zest and juice), ginger root, garlic and something you may not be used to: turmeric root.

Turmeric is what gives Indian curries and indeed a lot of vegan foods their rich golden coloring. It’s very similar to ginger root in it’s appearance and texture but the flesh is a rich orange compared to the pale gold of ginger. It’s slightly sweet and intensely herbal in flavor when consumed in the root form. If you can find it, I recommend cooking with it whenever you can. I store mine in a paper bag, wetting with water occasionally to keep it from drying out completely. One tablespoon has 15% of your recomended daily allowance of iron. OMG!

All of these spices are excellent sources of anti-oxidants and micronutrients that you just can’t get anywhere else.
For this dish, you’ll need 1 package of firm Chinese style water packed tofu, cut into bite sized pieces (I used Nasyoa).

The marinade consists of the following:

1 tbsp fresh ginger, grated or minced (a piece about the size of your big toe)
3-4 cloves of garlic, minced
1/2 tsp ground cumin
1 tsp turmeric powder or a piece about the size of your thumb, grated or minced
chili powder to taste
salt to taste
2 tbsp oil
juice from 1 lemon (add a little zest if you’re feeling adventurous)

Mix all the ingredients for the marinade.

Spoon over the tofu, tossing gently to coat. Let set for 30 minutes so that the flavors can marry and sink into the tofu.

Line a baking tray with foil, spray lightly with olive oil and place tofu on the tray. Bake at 400F/200C for 20 minutes on a middle-upper rack. Serve hot, with cilantro sprinkled over the top and lemon wedges for squeezing.

You can do this with any vegetables: potato, zucchini, mushrooms… even make kebabs! This is an easy way to impress taste buds with healthy exotic cuisine.

If you’re a purist and need raita, I AM working on a vegan version. So far it’s okay but needs a little something more. I’ll let you know what happens.

This is Christie, signing off.

Tagged , , , , , , , , , , , , , , , , , ,
Feb 22 2012
5 Comments
Cooking, Recipes

Stuffed Mushrooms? Shut Your Mouth! I Mean… EAT IT!

Me to Younger Version of Myself (YVoM): Guess what? I made stuffed mushrooms today.
YVoM: Shut up! Who do you think you are, Giada DeLaurentis or something?
Me: Haha. No, I’ve gone vegan and I actually cook now!
YVoM: Wait, what?
Me: I know, it’s unbelievable.
YVoM: I can’t believe you cooked stuffed mushrooms. I can’t believe you’re vegan.
Me: Listen to me. We are stronger than we think!
YVoM: Grrrreat, Future Me is still sentimental and introspective.
Me: Call the blog ‘Turning Veganese.’
YVoM: I still blog? Mmmkay. Hey, I need a photo of those mushrooms to post on the blog.
Me: Here you go.

 

Talking to yourself is normal, right? It doesn’t matter. The point is, cooking and eating vegetables is my new normal. I had some mushrooms that I bought over the weekend, and I really wanted to cook them today. So I Googled “mushrooms recipe vegan” and found this recipe from Healthy Vegan Recipes. It’s so easy and versatile and delicious! The stuffing is basically made up of spinach and ground toasted almonds with onions, garlic, and chopped up mushroom stems. I can’t wait to try it out with different spices and nuts. Oh, by the way, I burned my nuts when I toasted them the first time so be sure you watch them. Heh, burned nuts. I ended up with 10 stuffed button mushrooms and ate seven with them with some brown rice. Dinner was served!

I kind of love being vegan. xoxo… Melissa

Tagged , , , , , , , , , ,
Feb 19 2012
7 Comments
Thoughts

Burgers and Brussels Sprouts and Balance

Greetings, everyone! Melissa here. I want to take a moment to thank everyone who follows Turning Veganese. You have no idea how excited I get when I see that we have a new follower or a comment. Sometimes, I even do a little running man dance move because I’m so excited. I wish I had more time to interact with all of you. Speaking of interaction, did you know that we have a Twitter? Follow us!

I started this blog four months ago. What I thought it would be: A space to whine about how much I miss meat, how being vegan is too challenging, and ways to tolerate tofu. What it has become: Motivation to be healthier and more creative in the kitchen, a way to celebrate my vegan successes, and an experience–or rather, a gift–that I have shared with two of my favorite people. I wasn’t even sure I was going to tell Christie and Brent about the blog. I am serious. And now, the best things on this blog are Christie’s posts, and I am so grateful for all the hard work she puts into Turning Veganese. I would probably be eating bacon and cheese with a side of pizza and chicken right now if not for her encouragement.

I find myself hitting a milestone of sorts in my vegan transition: I no longer feel like I am depriving myself of anything by following a vegan diet. I don’t miss meat or cheese or butter. I’m actually a little grossed out by it. My tastes are changing. I used to dread having to hit the salad bar at work because there were no vegan options. Now, I love the taste of wild greens, spinach, corn, peas, green pepper… I actually crave spinach. It’s so weird. I was craving spinach yesterday, so I made White Bean and Spinach Burgers. I saw some gargantuan Brussels sprouts when I went to buy the spinach, so I roasted some of those big boys, too (I forgot to buy hamburger buns):

For the burgers, I followed Christie’s recipe, substituting white beans for black eyed peas simply because I have 10 cans of white beans for some reason, and then adding a cup of chopped spinach. I’m not 100% thrilled with how my Brussels sprouts turned out last night, so recipe is pending.

I am starting to tell people that I am going vegan. This is huge for me. I get a lot of different responses, usually about how that person can or can’t ever go vegan, asking me if I miss meat or what tofu tastes like… but no matter what, I always get a “good for you” or “you’re so good” along with “tell me how it goes,” — all totally sincere.

Healthwise, I am doing pretty awesome. I gained weight at first, mostly because I would get overly excited when I found junk food or anything super tasty that was also vegan (oh hello snap pea crisps and sweet potato chips). In the past couple of weeks, I have lost a few pounds. With my tastes changing, I find I need less of certain food “accessories”–salt, sugar, salad dressing, etc. I didn’t go vegan to lose weight, though. I want to be clear about that. I did it to get healthier. And I have. I recently had a health screening and my numbers were so good that the nurse was cheering for me. She actually said that based on my numbers, she would assume I am an athletic person. (Excuse me while I laugh my ass off.)

So I feel great and I am super motivated to keep going and stay committed. I’m learning that there is never a stopping point at which I can say YES, I AM 100% VEGAN AND HEALTHY. If there is anything I learn from Christie or the lady at the grocery store or my friends who are really invested in organic/GMO or current studies and literature, it’s that there are always better foods to eat and better ways to cook.

Thanks again to all of you for reading the blog, following the blog, trying out our recipes, giving us awards (ohmigosh, how fantastic and humbling and encouraging). I’m amazed and inspired by all of your support. I have so much more in my brain and in my kitchen that I want to share with you, and I know Christie and Brent do, too. So, stay tuned! We love you. –Melissa

Tagged , , , , , , , , ,
Feb 12 2012
6 Comments
Cooking, Main Dishes, Recipes

Cooking Challenge: Chicken/Chickpea Piccata

My sister and I have started a cooking challenge of sorts. We take a dish and then, together, make two versions of it: vegan and non-vegan. It has solved two problems for us. First of all, she has three kids that keep her busy and so we aren’t able to spend as much time together anymore. Cooking is something that she has to do for her family and that we both enjoy doing, and it’s a fun way for us to hang out and be productive at home. Secondly, it solves the problem of having to accommodate my vegan diet. Last week, we made two versions of chili (we used Christie’s recipe for the vegan version) and two versions of sausage balls (vegan recipe will be posted pending further experimentation and satisfactory results). This week, we made chicken piccata and chickpea piccata.

Chickpea Piccata

1 16oz can garbanzo beans, drained
1 sliced shallot
5 or 6 cloves of garlic, minced
1 tbsp breadcrumbs
2 cups vegetable broth (I used two packets of Swanson Vegetable Flavor Boost and 1 cup water)
1/3 cup dry white wine
1/4 cup capers
juice of half a lemon, save the other half for garnish or to spritz fresh lemon juice on the dish after plating
3-4 cups spinach
olive or safflower oil
salt and pepper

Heat up the oil in pan. Brown the shallots and garlic. Then, add the breadcrumbs and mix until the crumbs are toasty.

Add the broth, wine, salt, and pepper. Let it heat to a rapid boil until it’s reduced a bit. Then, add the chickpeas and capers. Once it is all heated through, add the lemon juice and remove from heat. Top it with the spinach, which should wilt nicely. Piccata dishes are great with pasta, mashed potatoes, probably even with rice. We used spaghetti.

I tried a bit of my sister’s chicken piccata. Both dishes turned out tasty. I’ll go ahead and say that in my completely biased opinion, I liked mine better. Both recipes were easy and used ingredients that we are both likely to have on hand at any given time. The vegan version cooked more quickly, and it’s a plus that undercooked chickpeas aren’t potentially life-threatening. Bonus: no cholesterol in the vegan version. I think I will be making this recipe many times.

Cooking is always more fun and satisfying when you share it with someone you love! XOXO… Melissa

Tagged , , , , , , , , , , , , , ,
Feb 11 2012
9 Comments
Cooking, Main Dishes, Recipes

Vegan alfredo!

A few days ago, LuminousVegans posted a creamy alfredo recipe and reminded me how delicious creamy pasta sauces are. I’m making my own soy-based creamy alfredo which can be made nut free for those of you with nut allergies. If you’re sensitive to soy (or even if you’re not), definitely try LuminousVegan’s alfredo recipe. Her recipes are amazing!

The ingredients are as follows:
1 12 oz. box silken tofu (I like MoriNu)
1-2 tbsp Italian seasoning
2 tbsp nutritional yeast
1-2 tbsp onion powder
1 tsp garlic powder
1 pinch nutmeg
soy or almond milk as needed
garlic or sea salt and crushed red pepper to taste

Blend all ingredients in a food processor or blender, adding soy or almond milk as necessary until you get a rich creamy sauce. That’s it, you’re done making high protein, low-fat, low-calorie alfredo sauce. I do recommend heating it either by microwaving or in a skillet with some white wine but this isn’t necessary, it just helps to marry the flavors.

I tossed it with hot pasta and a sliced soy sausage that I browned with some garlic.

I also added some raw red and yellow bell pepper. I tore up some more fresh basil for presentation but it wasn’t pretty for long because I ate it.

I love the sienna with the red and yellow on the creamy backdrop and vivid green. I’m a sucker for food that’s beautiful as well as delicious and good for you. Food should nourish your mind and your body. I love the sweetness of the pepper, the spice of the soy sausage with the creamy tofu and savory nutritional yeast and pasta.

If you want creamy pesto instead, add a generous handful of raw basil, a dash of lemon juice and about half a bulb of garlic.

This is Christie, signing off!

Tagged , , , , , , , , , , , , , , , , , , ,
Feb 06 2012
Leave a comment
Cooking, Main Dishes, Recipes, Snacks

Kale and White Bean Soup! It’s what’s for lunch.

Kale is so awesome that it might overshadow the white beans in this particular dish but white beans (also called navy beans or Northern beans) a’re a standout food on their own. Kale is full of vitamin K, vitamin A, manganese, calcium along with a number of other micronutrients like lutein and zeaxanthin (both important for vision) that are all really important for a healthy body and immune system. It’s low in calories and loaded with fiber to help you feel fuller faster and longer. So how can white beans possible compete? They offer a different variety of nutrients that complement those present in the kale: calcium, iron, and other micronutrients like coumarin and ferulin which are currently under scientific investigation for their activity as antioxidants.

Oh right, soup. Gather together the following.

12-16oz bag of dry white beans

1 bunch of kale, rinsed and cut into ribbons

1 tomato, diced

6 cloves of garlic, minced

1 cube of bouillon a pinch of cumin seeds (optional)

1.5 L water (does NOT include water for soaking the beans)

olive oil

salt and pepper to taste

To prepare, I recommend soaking the beans overnight (or at least 4 hours) to reduce the cook time of your soup. Cover the beans completely with water plus another inch or so. The beans should about double in size. Don’t be alarmed. It’s normal. I like dry beans because it’s cheaper but if soaking dry beans isn’t your thing, 2-3 tins of white beans works great and will reduce your prep time considerably.

In a huge pot, add the olive oil and coriander seeds and wait until the seeds start to sputter. Add the tomato and garlic and stir a few times.

Add the beans and stir until they’re coated with the tomato and olive oil. Add 1 liter of water and the bouillon. Bring to a boil and then reduce to a simmer for 1.5 hours (longer depending on how dry they are, just keep testing them to see when they start to get tender). Start to stir in the kale a handful at a time when the beans start to soften.

Add more water until you reach the desired consistency. Remove the bay leaves. Bring to a boil before serving.

Other things you can add to this traditional favorite include: sliced vegan chorizo or soy sausage, pasta, and sun dried tomato. Add the chorizo or soy sausage right after the kale so it doesn’t fall apart, you can also brown it lightly in a fry pan first. If you add sun dried tomato, add it with the regular tomato. I like this soup for lunch. It’s inexpensive, highly nutritious and delicious.

This is Christie, signing off.

Tagged , , , , , , , , , , , , , ,
Jan 21 2012
3 Comments
Cooking, Recipes

Toasty Taters and Cheezy Tofu Scramble

Today is my niece’s birthday (Happy Birthday, Juliana!). I had plans to have breakfast with her to celebrate. While I looked forward to spending time with my niece on her special day, I was disappointed to realize that the only vegan options on the menu were home fried potatoes hold the cheese, fruit, or oatmeal (which I would have to make sure didn’t have milk mixed in already). Anyhoo, plans changed. I got to sleep in today and make myself a vegan breakfast: tofu scramble with home fries.

Toasty Taters:
Any potatoes, sliced or cubed
1 tbsp garlic, minced
salt
pepper
ground cayenne pepper or crushed red pepper
olive or safflower oil

Put the potato slices in a bowl and add just enough oil to coat all the pieces. Mix it all together with the salt, pepper, and cayenne pepper until the potato pieces are coated evenly. The cayenne pepper will make it spicy so leave it out if you’re not a fan. Loosely bundle the potatoes in foil, stick in a toaster oven–I love toaster ovens, you guys–and bake for 20 minutes or so at 375 degrees. Then, open up the foil, carefully mix the potatoes a bit so they separate, set the toaster oven on the toast setting, and toast for 3-4 minutes. This will make them nice and crispy.

Cheezy Tofu Scramble
1 block extra firm tofu (about 1/4 pound), patted dry and smooshed with a fork
1 tbsp garlic, minced
salt
pepper
onion powder
turmeric
shredded ‘cheese’
olive or safflower oil

Fire up a frying pan and heat your oil, then toss in the garlic and tofu. When the tofu is nearly browned, add the spices–how much you want to use is up to you. Mix it nicely until the tofu is nice and browned. Lower the heat, and add the shredded ‘cheese’ (I used Daiya cheddar). When it starts to get melty, remove from heat and fold the cheese into the tofu.

Yum. Check out those crispy garlic bits. Pardon me while I stuff my face… Melissa

Tagged , , , , , , , , , , , , , ,
Jan 16 2012
3 Comments
Cooking, Thoughts

Potato… wonder-food fantastic!

Potatoes get a bit of a bad rap. With the Atkins fad, people think potato and they think carbs. There’s really nothing wrong with potatoes except how we prepare them. Oily hash browns, French fried, baked and smothered with butter, bacon, sour cream and cheese… that’s probably not good for you. Potatoes by themselves are rich in vitamin C, niacin, B6, and folate and are a good source of iron, fiber and balanced protein. There are also so many different varieties: buttery Yukon Gold, creamy Caribe, all Blue, whatever. They’re kind of amazing. These are banana fingerlings.

Tonight, I’m making some roasted garlic rosemary potatoes. I sliced about 8 cloves of garlic, a handful of fingerling potatoes, a sprinkling of rosemary and a generous splash of white wine (I’m a fat-phobe, olive oil works great too… maybe I need to de-Atkins my thinking) I roasted them at 325F/160C for 30-40 minutes, wrapped in foil, until they browned around the edges and are tender. Insert into face, enjoy.

This is Christie, signing off.

Tagged , , , , , , , , , , ,
Jan 14 2012
2 Comments
Cooking, Main Dishes, Recipes

Tofu and Vegetables in Garlic Sauce

Today is my Dad’s birthday. My Mom planned a feast… a feast of nothing vegan. Ribs. Pork chops. Upo cooked with ground meat. Baked catfish. Pancit with chicken (and using chicken broth). Tofu and Chinese broccoli in oyster sauce. Even that last item wasn’t vegan. So, I asked if I could cook the tofu myself, using an easy vegan recipe that I found online as my guide. (Psssstt… check out this blog from Jes, who wrote the recipe. It’s amazing.)

Ingredients:
1 pound extra firm tofu
2 bunches Chinese broccoli (try with other veggies or a mix of veggies–carrots, regular broccoli,  baby corn, bok choy…)
1/3 cup safflower or olive oil
1 tbsp sesame oil (optional)

Sauce Ingredients:
2 cups vegetable broth
1/3 cup soy sauce
4 or 5 cloves of garlic, minced
1 tbsp ginger, minced
1/3 cup sugar
2 tbsp corn starch

Fist, make the sauce. Bring the vegetable broth to a boil and then add the soy sauce, garlic, ginger, and sugar. Stir the mixture together. When it’s heated through and combined, remove from heat and set aside.

 

Prepare your tofu. Cut it as you wish: I cut mine into cubes. Prepare your vegetables. I cut the broccoli stems into 1″ or so pieces but left the leaves whole. If you’re using Chinese broccoli, separate the stems and leaves into two groups since it will take longer for the stems to cook.

They look like little marshmallows!

Heat the oil in a wok and add the tofu. When the tofu has been browned, add the broccoli stems. Once the stems are cooked–easily stabbed by a fork but still crisp–make another hole and add the leaves and florets.

 

Once the leaves/florets are wilted, reduce the heat a bit, and add the sauce. Mix everything together. Make a hole in the pan and then add the corn starch to thicken the sauce. Once the sauce is of desired consistency, remove from heat. Serve the dish with rice or grain of your choice (I opted for a brown rice/quinoa mix).

This recipe is so cheap and easy, as well as a great way to enjoy Chinese food without wondering if that vegetable dish you ordered is really vegan. I’m also happy to report that the dish ended up being a hit with our guests today. –Melissa

Tagged , , , , , , , , ,
← Older posts
Newer posts →