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Posts Tagged ‘vegan recipe’

RECIPE: Coconut Rum Grilled Pineapple

29th Jul 09 (Wed) Leave a comment

On Sunday, we hosted July’s Veggie Supper Club in Eugene and set the theme to a BBQ.  I made amazing bbq sauce’d tofu & tempeh, brie/craisin/pistachio quesodillas, and the shockingly easy coconut-rum soaked grilled pineapple…

pina colada on a stick

Coconut-rum Grilled Pineapple

serves 4

Ingredients:

  • 1 pineapple, cored and sliced
  • 1/2 cup coconut rum
  • 1/2 cup dark brown sugar
  • 1 Tbl lime juice
  • also needed: grill or cast iron pan
  • also needed: wooden or metal skewers

Directions:

  1. Cut pineapple into long slices.
  2. Mix rum, sugar and lime juice together, slightly warming (60-90 seconds in microwave) to allow sugar to dissolve.
  3. Soak in mixture for 1 to 4 hours.
  4. Skewer up and put on grill.  Rotate and cook all sides.  Enjoy!

We are totally making these again.  Soooo easy, and sooo delicious… it’s like a piña colada on a stick.

This is a mainly music-based blog.  If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, and fruit spring rolls at THIS LINK.

~Dan – np: John Zorn – O’o [with the Dreamers, Electric Masada, The Gift crew of musicians]

no free download or torrent here.  support indie music.

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RECIPE: Vegan Mushroom Dumpling Stew

21st Jun 09 (Sun) 2 comments

Vegan Mushroom Dumpling Stew

So, a friend at work had a baby recently, and we do these things called “Meals on Wheels” for the family to help them out.  Since my friend and her family are vegetarians, I had to volunteer.  Regardless of the almost summer timing, I decided to make Mushroom Dumpling Stew.  As luck would have it, it was an overcast chilly June day anyway; so it worked out well.  Anyway, this is more of a fall soup, and it works well with many types of mushrooms.  I usually use shiitake, porchini, and chanterelle, along with standard white mushrooms (found at your local grocery).

Ingredients:
serves 8
Adapted from Suzanne Stevens’ A Taste of Hope Springs
http://www.hopespringsinstitute.com/

Dumplings~

  • 2 cups unbleached flour (white, wheat, spelt, etc)
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. fresh-ground black pepper
  • 2 Tbs. chopped fresh herbs (rosemary, oregano, thyme, tarragon, etc)
  • 3 Tbs. vegan spread (butter substitute)
  • 2 servings of egg replacer, beaten (vegan egg substitute)
  • 1/2 cup milk (soy or rice)

Stew Fixins~

  • 8 cups vegetarian broth
  • 1/2 cup Madeira wine (or Marsala, Sherry, etc)
  • 1/3 oz. dried porchini mushrooms (substitute other dried mushrooms if porchini are n/a)
  • 1 Tbs. vegan spread (butter substitute)
  • 2 Tbs. olive oil
  • One onion, chopped
  • 3 garlic cloves, minced or pressed
  • 3 Tbs. brandy (or port)
  • 1 pound of mushrooms (any combination), sliced
  • 1 large carrot, sliced
  • 2 tsp. chopped fresh sage and thyme
  • freshly-ground black pepper to taste

Steps:

  1. Heat Madeira with 1/2 cup of water in a small pan until the liquid begins to simmer. Add the porchini, remove from heat. Cover pan and let sit for 15 minutes.
  2. In a large bowl, combine flour, baking powder, salt, pepper, and herbs. Add butter in small pieces. With pastry cutter or fork, cut butter into flour mixture. Add eggs, then soy milk. Stir mixture with a spoon until it just comes together. Add a bit more milk if needed.
  3. In frying pan, heat 1 Tbs. butter, add onions and garlic and cook until they are just beginning to caramelize. Add brandy and cook off. Hold mixture in bowl.
  4. Heat olive oil in soup pan. Add sliced mushrooms and carrot, and sauté. Cook until the mushrooms begin to brown and carrots soften slightly.
  5. Then add 8 cups of broth and soaking porchini-Madeira liquid to sautéed mushrooms. Bring soup to gentle boil, add sage and thyme, adjust seasoning if necessary. Add onion mixture in and heat.
  6. Drop dumpling batter by the spoonful into the simmering stew.
  7. Roll dumplings over after 4 to 5 minutes. When dumplings have cooked for at least 5 minutes on each side, serve stew.

This is a mainly music-based blog.  If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, and vegan bananas foster at THIS LINK.

~Dan – np: Iron & Wine – Call Your Boys 7″ single

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RECIPE: Vegan Bananas Foster with Coconut Vanilla Bean vice cream

31st May 09 (Sun) 1 comment

(photo: Food Network)

Vegan Bananas Foster

I made some vegan Bananas Foster and Coconut Vanilla Bean vice cream* for Veggie Supper Club tonight.  Our theme was “Cajun”… so what better than a classic New Orleans flambé dessert?  Both recipes below are super easy, and super delicious.  And, to be fair, making Bananas Foster into a “vegan recipe” is easy – you just swap out the butter for a vegan spread.  This recipe paired with the vegan coconut vanilla bean vice cream is stupendous.

*– vice cream = vegan ice cream (Jeff Rogers’ Vice Cream at Amazon)

There were different recipes for Bananas Foster available online, and the first one I tried was waaaaaay too saucy… it made for a lot of leftover juice and didn’t seem to have the consistency I’ve known in Bananas Foster.  Here’s the recipe I ended up going with (a modification of several online recipes):

Ingredients:
serves 4

  • 1/4 cup vegan spread, butter substitute (aka 4 tbsp or 1/2 stick)
  • 1 cup dark brown sugar
  • 3-4 bananas, peeled and sliced lengthwise or into coins
  • 1/3 cup dark rum (Myers, Whalers, etc)
  • 2 tbsp banana liqueur (DeKuypers, etc)
  • ground cinnamon
  • a bbq lighter or other fire source

Steps:

  1. Melt the vegan spread (butter) and dark sugar in a pan until smooth, creamy paste.  I used a big wok, as I was making a large batch and wanted room for the flames, too.
  2. Add cut bananas and sautee for 2-3 minutes over medium-high heat.
  3. Combine rum & liqueur into a microwave safe dish and warm in a microwave slightly (30 seconds).
  4. Add rum & liqueur to bananas and light on fire, stir to stoke the flames… **
  5. Sprinkle cinnamon while flames are present for a small fireworks display.
  6. Serve over ice cream and enjoy!

**– The “showy” way to do this is to light a shotglass on fire, or if using a gas stove light a metal ladel full of the rum mixture and pour into the bananas.  We had a small accident with a ceramic dish when testing this out at home prior to the Veggie Supper Club; so we opted for the safer way.  Add the rum mixture directly to the pan and light with a long bbq lighter.  Use precautions, have a friend handy with water or a fire extinguisher.  I’d recommend not doing this over a gas oven if you’re tentative.  Seriously folks, be careful. :)  It’s all fun and games until someone lights their kitchen on fire.

Vegan Coconut Vanilla Bean Ice Cream

This recipe comes from Jeff Rogers’ Vice Cream recipe book.  I modified it slightly as the measurements weren’t realistic (size of coconut milk can) and the texture (not using the bean skin).  I made a double batch, and again, it worked great with the Bananas Foster…

Ingredients:
makes 1 quart

  • 2 cans of coconut milk (14 oz each), use regular not “light”
  • 1 cup pitted, diced medjool dates  (used as a sweetener)
  • 3 vanilla beans
  • Note: You will need an ice cream maker

Steps:

  1. Add 2 cans of coconut milk to a food processor or blender.  For ice creams, you want a high fat content; so refrain from using the light (or “lite”) variety of coconut milk.
  2. Add 1 cup of pitted, diced medjool dates to the coconut milk.  If you can find these prepared in the stores, good luck.  I just bought some in the bulk section and pitted and diced them myself.  Medjool dates are a great natural sweetener, and they also help to solidify the vice cream.
  3. Cut the very tips (on either end) and slice vanilla beans length-wise.  Use the knife (or a small spoon) and scrape out the vanilla bean seeds from the pod and add to the mixture.  The seeds are where the flavor is held.  For an example of how to do this, check out this informative YouTube video from Dyann Bakes.  The seed yield you’ll get is more than what she got…
  4. Blend the mixture until smooth, approximately 1 minute.
  5. Chill for a few hours in the fridge.
  6. Add to ice cream maker and follow instructions included with your ice cream maker.

This is a mainly music-based blog.  If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, and vegan cactus chili at THIS LINK.

~Dan – np: Wussy – Wussy

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RECIPE: Vegetarian Cactus Chili

16th Mar 09 (Mon) 5 comments

I made some Vegetarian / Vegan Cactus Chili for Veggie Supper Club last night.  If you stumbled in here from a recipe search; well, this blog is mainly music related, but here are some past recipes I did: Amazin’ Beans with Homemade BBQ Sauce,  Vegan Biscuits & Gravy -and- Spiced Biscotti.

Ingredients for Cactus Chili
makes approx 6 servings (1 cup ea.)

  • Nopales (flat pad cactus), cooked, 1 Jar (30 oz) – You can use fresh cactus if your grocery has them, but you’d need to pre-cook and do stuff to them that I don’t have the understanding to try to explain.  Your best bet, just go to your local Mexican grocery store or some supermarkets may have the jarred Nopales in their Mexican food aisle.
  • Diced Tomatoes, 2 cans (~30 oz total) – You can get adventurous here and find some with garlic, peppers or other spices added as well.  The great thing about chili, it that it’s really hard to mess up.
  • Tomato Sauce, 1 can (8oz)
  • Black Beans, 1 can (~15 oz) – drained & rinsed
  • Garbanzo Beans, 1 can (~15 oz) – drained & rinsed
  • Yellow Sweet Corn, 1 can (~15 oz) – drained & rinsed
  • Onions, raw, 1/2 cup cut small
  • Garlic, 6 cloves minced
  • Olive Oil, 1 tbsp
  • Jalapeño Pepper, 1 pepper diced small
  • Veggie Mexican-style crumbles – if desired (I didn’t use them this time)
  • crushed red pepper flakes (to taste)
  • garlic powder (to taste)
  • onion powder (to taste)
  • chili powder (to taste)
  • cumin powder (to taste)
  • cilantro and/or vegan sour cream for garnishments (to taste)

Steps

  1. In a large pot (I used a 5 quart pot), saute the onions and garlic in the oil on medium-high heat until translucent.
  2. Add tomatoes and tomato sauce.
  3. Add corn, beans, jalapeno pepper, and nopales (cactus).  Make sure to thoroughly rinse the corn and beans (especially the beans).  The liquid they come in is a main source of the “gas” with beans.
  4. Add spices to taste.
  5. After everything’s been added, cook for approximately 30 minutes on medium heat.  Stir frequently.
  6. Garnish with cilantro and sour cream.  Serve with chips, tortillas, or rice.

Enjoy!

~Dan – np: Björk – Selmasongs -EP-

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RECIPE: Amazin’ Beans (with Amazin’ BBQ Sauce)

15th Nov 08 (Sat) 5 comments

I made some Amazin’ Beans (with homemade BBQ sauce) for Veggie Supper Club.  If you stumbled in here from a recipe search; well, this blog is mainly music related, but here are some past recipe I did: Vegan Biscuits & Gravy -and- Spiced Biscotti.

(photo courtesy recipedose.com)

These recipes are adapted from my sis-in-law’s recipe!

Amazin’ BBQ Sauce

Makes roughly 28 oz., but I usually make a double batch to keep around or give to friends

Ingredients

  • 1 1/2 cups catsup
  • 1 12 oz. can tomato paste
  • 1 1/2 cups brown sugar
  • 1/2 cup water
  • 1 tbl. vinegar
  • 1 tbl. orange juice concentrate (or 1/4 cup OJ)
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 cloves garlic, crushed
  • 1 tsp. mustard powder (or mustard to taste)
  • 1/2 tbl. toasted sesame seeds
  • 1 tsp. sesame oil (or other oil with chili powder for kick)
  • 1 tsp. liquid smoke
  • 1/2 tsp. worcestershire sauce (vegetarian version)
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1 tsp. chipotle powder (or cayenne)
  • white pepper to taste (be careful with this…it gives it “bite”)

I mix all this stuff and simmer it for about an hour. When it is nice and thick, I let it fall to room temperature, then chill it so the flavor gets nice and rich. This stuff is best after a few days in the fridge. It is good on/in all kinds of things, but it was originally designed for use in the Amazin’ Beans which follow.

Amazin’ Beans

Makes 6 hearty servings

Ingredients

  • 1 can (16 oz) kidney beans
  • 1 can (10.5 oz) baby lima beans
  • 1 can (16 oz) navy beans
  • 1 medium red onion, chopped
  • 12 oz. amazin’ bbq sauce (recipe above)
  • Bread crumbs, toasted

Note: The bean style and size of can may vary, but the above is a good guideline.

Drain and rinse beans thoroughly (this cuts down on the “gas” later).  Combine all ingredients and mix well.  It should be really saucy.  Pour into casserole dish and cover lightly with toasted bread crumbs.  Bake uncovered at 350F for about 45 minutes.  Keep an eye on it so it doesn’t burn.

~Dan – np: Medeski Martin & Wood – Radiolarians 1

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RECIPE: Vegan Biscuits & Gravy

15th Sep 08 (Mon) 26 comments

Vegan Biscuits & Gravy

I made some vegan biscuits and gravy for Veggie Supper Club last night.  Our theme was “Breakfast for Dinner.”  We also brought a vegan version of Amish Baked Oatmeal (with fresh blackberries from our backyard) and sparkling white wine, OJ & grenadine for breakfast cocktails. :)  If you stumbled in here from a recipe search; well, this blog is mainly music related, but here’s a past recipe I did: Spiced Biscotti.


(picture courtesy tinybites.ca)

Preface: The biscuit recipe below is adapted from Jo Kaucher’s Chicago Diner Cookbook.  If you’re ever in Chicago, you must go to the Chicago Diner.  It’s in Wrigleyville, and it has flippin’ amazing good food.  http://www.veggiediner.com/

The gravy recipe is adapted from Mark Reinfeld & Bo Rinaldi’s Blossoming Lotus’ Vegan World Fusion Cuisine cookbook.  If you’re ever in Portland, OR, or Kaua’i, HI, you must go to Blossoming Lotus.  The one in Kaua’i is fancier, I’ve heard.  The one in Portland is in the Pearl district and connected to a cool yoga studio.  I go there at least once everytime I’m up there.  http://www.blossominglotus.com/

Vegan Biscuits

Makes 20-24 biscuits

Ingredients:

  • 5 cups unbleached flour
  • 1 1/2 tbl baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 sticks (or .75 cups) soy margarine
  • 2 1/2 to 3 cups soymilk (unflavored)
  • 1 tbl lemon juice (or white vinegar)

Steps:

  1. Preheat oven to 425F.
  2. Mix three dry ingredients together. Cut in margarine until mixture resembles peas.
  3. Combine soymilk & lemon juice, and stir into dry ingredients until the flour clings together.
  4. Turn out onto a floured board or countertop, and knead until smooth.  This was the trickiest part for me. I had my wife help with adding additional flour, as the dough was VERY sticky.
  5. With a rolling pin, roll out the dough to 1/2-inch thickness, and cut with a cookie cutter, biscuit cutter… or use a small juice glass if you don’t have one of the aforementioned items around. :)
  6. Place on ungreased cookie sheet, and bake 12 to 15 minutes.

Our biscuits turned out great… but sticky to make… so good luck!!

Vegan Mushroom Gravy

Makes 6-7 cups (double batch when compared to the book)

Ingredients:

Roux~
increased from the original recipe for a lighter color/texture

  • 8 tbl spelt flour (we used unbleached flour)
  • 8 tbl olive oil
  • 4 tbl filtered water

The roux with unbleached flour worked fine.  The spelt flour is probably better for you, or maybe lends a different flavor.

Gravy~

  • 2 tbl olive oil
  • 1 small-medium sweet onion, diced
  • 1 1/2 cups shitake mushrooms, sliced thin
  • 4 cloves of garlic, pressed/minced
  • 4 cups of vegetable broth
  • 1/2 cup soy sauce / tamari, or to taste
  • 1/2 tsp nutmeg, ground
  • 1/2 tsp cayenne pepper

Steps:

  1. Create the roux by combining the three ingredients and mixing until in a thick paste.  Set aside.
  2. Using the olive oil, saute onion and garlic for 5 minutes on medium-high heat, stirring occasionally.
  3. Add mushroom and cook for 5 minutes, stirring occasionally.
  4. Add remaining ingredients except roux mixture and cook for 5 minutes on low heat, stirring occasionally.
  5. Add roux mixture and cook until gravy has a thick consistency, approximately 10 minutes, stirring frequently.
  6. If the gravy is not thick enough, you can add additional flour, but make sure to whisk it in slowly to avoid clumping.

It’s a great recipe from the lovely Blossoming Lotus folks.  And it worked great on the Chicago Diner biscuits… yum!

~Dan – np: Tanya Tagaq – Auk/Blood

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