January 21, 2015

Curry in a hurry

Everything in our refrigerator has been frozen since Saturday. I don't mean in our freezer — everything on the REFRIGERATOR shelves is frozen — jars of olives, miso, sundried tomatoes, kimchi, soup stock. The stuff in the drawers and door shelves is extremely cold, but not quite frozen. We've already gotten rid of the frozen salad greens and ruined bok choy, and managed to use the frozen kale, but I'm still waiting to see what will become of the olives. It's so hard to dump a giant jar of kalamata olives under any circumstances. And what about the coconut milk? Anyone have experience with frozen cans of coconut milk?

Did you know if you pop a box of frozen (formerly fresh) mushrooms into a pot of soup they taste perfectly normal after they are cooked? Frozen tofu, of course, has a nice chewy texture after being defrosted and cooked, and peppers can also be frozen whole then cut and added to dishes.

I had no idea it was so hard to get an appliance repair person to come out to the house, and it's just not possible to bring a fridge in for service, hahaha. The first person we called refused to come at all. The second one said he'd come Friday or next Monday, and the third agreed to come this past Monday. Of course he had to order a part which didn't come until last night, so I'm still waiting for him to return  today. It's already long past the time he said he'd call, but oh well. It's weird not having a working refrigerator, though the worst thing is probably the inconvenience and waste of having to replace all the staples we keep on the shelves. One plus was we had to remove everything from the freezer so the repair guy could troubleshoot, and now it's all organized and clean — and we know what's in there!

Anyway, we weren't much in the mood for cooking last night until I happened to watch a video on Vegan Lovli's blog showing how she and her husband made butter bean curry in 30 minutes. It was a wonderful video that got me in the mood for making curry. Actually, it got me in the mood to show my husband the video and convince him to make it. I really liked the 30-minute aspect as well, though it took a bit longer at our house. We had the butter beans (lima beans, actually) and a couple of very cold veggies still unfrozen in the vegetable drawer — not to mention a frozen pepper — so he made a nice curry for supper. You should, too! Vegan Lovli's photos are much better than mine, and her video tutorial is wonderful, so go on over and be inspired!

January 14, 2015

OATrageous Oatmeals

I suspect when most people think of oats they imagine a bowl of steaming oatmeal, a few oatmeal cookies or maybe a muffin. When Kathy Hester, author of OATrageous Oatmeals, thinks of oats, she conjures up an entire cuisine. The book contains a mind-boggling assortment of oatmeal creations from DIY staples, to fantastic breakfasts, to soups, stews and other savories, to desserts, to drinks, to body care to dog biscuits. I never realized there were so many things you could make with oats.

I admit when I first saw the cookbook, I was skeptical about making anything beyond my familiar oatmeal repertoire of breakfasts and desserts, but the photos and descriptions were so intriguing they inspired me to get more creative.

butternut squash maple walnut scones

I started with the familiar, though, and made a batch of butternut squash maple walnut scones, which were surprisingly flaky and delicious, considering they have no added oil. I made them with Bob's Red Mill Gluten-Free Baking Mix, and had to adjust the recipe a bit to get the right balance of wet to dry, but was very happy with the end result.

creamy cashew-oat cream cheese

Next I tried the recipe for creamy cashew-oat cream cheese. I've made a number of plant-based cream cheese recipes in the past, and was curious to see how this one would compare. Tastewise, it was spot on for rich, cream cheese flavor, but I thought the texture was bordering on odd, with a slightly gluey feel.  On the plus side, it didn't need to be fermented like my favorite cream cheese recipe, to develop the flavor.

It made a nice spread for an unusual GF nut and seed bread I had just baked, but I don't think it will replace my other recipe, because of the texture. Pretty good, though.

chickpea veggie soup

Making soup with steel cut oats wasn't something I'd previously ever considered, but the chickpea veggie soup looked and sounded so good, I couldn't resist. The oats gave the soup a nice texture and body, and the flavor was excellent. This is definitely a recipe I would turn to again. There has been so much negative publicity recently about arsenic in rice, and warnings to limit the amount of rice consumed, that it's nice to find another grain to add to my repertoire. Thanks to Kathy Hester for such creative use of oats!

pepperoni crumbles

Truthfully, I've been vegan for so long that I can't really remember what pepperoni tastes like — nor did I eat much pepperoni before I was vegan, so I may not be the best judge of whether the pepperoni crumbles tastes like its namesake. But, I couldn't resist making a plant-based meat from steel-cut oats. The final result was, "interesting" as my husband said, and was a good addition to the biscuits and gravy that I'll tell you about soon. I rarely buy "fake" meat — I don't crave it, and usually don't like the ingredients list — so if I want a meat-like food for a recipe, I'd much rather use something like this. It was tasty and chewy, and it makes me want to do some additional experimenting subbing oats for wheat in certain plant-based recipes I used to make in the very distant past.

I had a problem with the recipe instructions, and asked my husband for his interpretation of the directions, which was the same as mine. I guess I didn't make the right choice in how to proceed because I ended up with a messy situation involving scraping the crumbles off shredding parchment paper. I'm sure I won't be the only person making this mistake. In the end, I rescued most of the crumbles, and they turned out OK, but it wasn't a straightforward procedure.

Southern-style biscuits

I have a confession to make. I've never had biscuits and gravy. I never thought much about it until fairly recently, though I realize it's long been a classic food in the South. Since it's so popular now for plant-based eaters to veganize traditional meat and dairy-based foods, and since there are so many blogs, cookbooks and vegan restaurants specializing in 'comfort foods,' biscuits and gravy finally creeped onto my radar. Seeing that OATrageous Oats contained all the recipes I would need to create my first plate of biscuits and gravy, I figured, "why not?"

First came the Southern-style biscuits. I followed the directions to substitute GF flour for the wheat flour, and although I measured carefully, my batter was much too wet to use as directed. I had to add a lot more flour to get a manageable dough. Next, I followed the directions that the biscuits should be finished baking when the bottoms were brown. The bottoms of my biscuits never turned brown, and I finally removed them from the oven fearing they would dry out before they darkened. I'm assuming my problems are related to the GF option I used, though the directions said to substitute GF flour in the same proportions.

Once I had my biscuits and pepperoni (there is also a recipe for sausage crumbles, if you'd prefer), I made a batch of DIY golden gravy mix. The mix is added to boiling water and cooked for five to 10 minutes — mine took at least 10). According to the recipe, 1-1/2 cups of water plus 1/4 cup of mix is one serving, though I used half that amount and it looked like a lot for me to eat. The gravy was tasty, but I think next time I make it I'll use soup stock and maybe add some mushroom powder.

Once I had all the pieces, I put together my first plate of biscuits and gravy with pepperoni crumbles subbing for sausage crumbles. The gravy was a little greener than I'd expected, and there seemed to be so much of it that I only used about half of what I'd made. I found my first few bites underwhelming. But then it started to grow on me, and I had an idea.

Sometimes more is better...

I poured the rest of the gravy onto my plate and dug in with gusto. Not too bad! I found myself gobbling it up. I'm going to make some for my husband tonight, partly to see what he thinks, and partly because I want more.

I've only touched the surface of the recipes available in OATrageous Oats. Although I do think there are some problems with recipe directions and GF conversions, overall the book is one of the most unique vegan cookbooks you will see. It opens up new possibilities for using a healthy whole grain that's been the victim of overlooked potential. The breakfasts, dinner dishes, desserts, etc. are so creative and gorgeous, you can't help but be inspired to try them. There are so many great ideas — for example, since reading through the book, I've been adding raw oats to my morning smoothie, finding it satisfies my appetite for hours. Not only is the book bursting with creative recipes (pumpkin coffeecake oatmeal, hummingbird cake oatmeal, chocolate hazelnut granola, mushroom ginger congee, oat, gnocchi, eggplant pizza sliders, oat dosa, Indian oats upma, oat-chata, oatmeal cookie scrub, etc.), it contains wonderful photography by Kate Lewis. AND, the book lies flat when open!

You can't go wrong adding a copy of OATrageous Oats by Kathy Hester to your bookshelf. If you'd like to try one of the recipes, here's are some links:

Amazon Look Inside the Book (several recipes incl. sausage crumbles)
Chickpea Veggie soup
Steel-cut oat bean chili

Update 1/19/15:  I made the gravy again using low-sodium soup stock instead of water, and I added the mix at the beginning of the cooking time instead of waiting for the stock to boil. I enjoyed the resulting gravy much more than the water version. (I should also mention that when I made the dry diy gravy mix, I used half the salt called for because I don't like my food to taste too salty. This could certainly affect the finished product's flavor, but I'd rather taste veggies than salt.)

September 01, 2014

Work turns to play (and good food) for five days in Cape Cod

Uncle Tim's Bridge in Wellfleet.

As I described in my last post about clearing out and selling our beloved house in Madison, we were working dawn to dark sorting boxes, rummaging through the basement and attic, and generally making hard choices about what to toss, what to sell and what to keep. But, two weeks into our agenda, we were scheduled to fly to Boston, then drive to Cape Cod to attend the wedding of a close friend's son. As the departure date loomed, I felt like I'd made a big mistake taking five days off for some — gasp — fun. Once we arrived, though, I have to say, I knew we had made the right choice.

The wedding was in Wellfleet, and we stayed in South Wellfleet — such a peaceful, tranquil place. It didn't take very long to forget about Madison and sink right into the beachy mood. Who can be stressed out when they are on a beach?

Stressed-out on a beach?

An ocean beach on a warm summer day. What can I add to that? A sand sculpture, maybe? No, I didn't build it — I was just an admirer.

The event itself wasn't on the beach. It was held outside, in town at a lovely old hotel, under a canopy, in perfect weather. The wedding was so much fun — the ceremony was beautiful, the toasts offered to the bride and groom by family and friends were incredible — the stories shared so heartfelt and spellbinding, it was obvious that Forrest and Katie were destined to be together forever.

My dear friend, Helene, with son Forest and new d-i-l Katie in the background.

But let's get right to the subject my vegan foodie friends are waiting for — the food. I admit I was a little skeptical about what we would be eating. The return card with the invitation had a place to check off whether we wanted meat, seafood or vegetarian food, and I gamely wrote "vegan," not knowing what to expect. Based on past experience, I was expecting lukewarm pasta and a salad, and I was OK with that. I just wanted to be there no matter what. I didn't say anything about being gluten-free because I didn't want to cause any trouble, and was OK with the idea of eating a salad.

Luscious grilled squash, potato and corn.

The first course was clam chowder, and there were no vegetarian or vegan options. We sat there exchanging glances while our omnivore table mates yummed it up. You know how it is sometimes. Oh well. Then the tables were individually called up to the buffet and we got a HUGE surprise — giant plates heaped with gorgeous, perfectly grilled veggies served next to a large square of polenta enhanced with caramelized onions. The vegan entrees, I might add, were in their own buffet server, separate from the non-veg items. I had made considerable progress on my plate before I remembered to take out my phone and snap a few photos. I should have brought my camera.

Crazy delicious grilled polenta and charred red pepper.

Everything was exquisite — my kind of food, exactly. Everything was perfectly cooked and seasoned; I've never had such an amazing polenta dish. I was so stuffed and happy I didn't even care that the vegans were not offered dessert. I don't think I could have eaten dessert without exploding.

In order to work through the food stupor, I danced hard and long, pausing just long enough to capture a bit of the fun for posterity.

The woman in the white jacket you see whooping it up in the above photos is Helene's 90-something-year-old aunt. Way to go, Aunt Honey.

We hiked a path through the forest to the beach.

The day after the wedding we took a little excursion to Provincetown, stopping on the way to explore the National Seashore.
The entire Atlantic Ocean coastline of Cape Cod was preserved as the CCNSP by President John F. Kennedy in 1961. Provincetown is surrounded by the sea on three sides at the tip of Cape Cod, and two thirds of the town’s natural resources are managed by the Cape Cod National Seashore Park (CCNS). From Long Point to the town line, the Cape Cod National Seashore provides miles of federally protected and preserved seashore, ponds, and woods. The CCNS is run by the National Park Service with the dual goal of protecting precious, ecologically fragile land, while allowing the public to enjoy its incredible resources. Opportunities abound for swimming, picnicking, beach walking, dune hiking, biking, bird watching, and viewing Provincetown’s famous sunsets (Provincetown is one of the few places on the East Coast where it’s possible to see the sun setting over the Atlantic Ocean) are all possible at little to no cost. (Quoted from the Tourism Office of Provincetown Web site.)
Typical charming buildings in Provincetown.

After spending time at the beach, we headed into P-town, where we hadn't been in so many years I couldn't recognize it. It was still reeking with charm, but very crowded and bustling — so many people, galleries, shops, activity. After being there for a while, visiting cool galleries and shops, we realized that what we were truly seeking was tranquility, and decided to grab lunch and head back to Wellfleet.

The place that looked best to us was the 141 Market — a natural foods store with a by-the pound hot bar and tables. There were separate areas for vegan and non-vegan food, and we were able to find a delicious selection of items.

Later in the afternoon we hung out with our friends on a beach in Wellfleet, then made plans for dinner. We were supposed to gather at my friend's vacation rental and have dinner there with her family and friends. Unfortunately, our plans and communications got scrambled, and we were unable to find her address or reach anyone by phone. We finally gave up and went out to dinner at Karoo Kafe, a charming restaurant in Eastham serving South African cuisine. I think I had Cape Malay Stew with tofu, which was delicious. The menu was clearly marked with vegan as well as gluten-free items, and the waitress was extremely knowledgeable and helpful. Just as our food arrived, my phone rang with a distraught Helene wondering where we were. We straightened everything out, ate our delicious food, and headed to the house for more merriment.

It looks like I failed to take any more photos on Cape Cod so you'll just have to believe me that we continued having a fabulous time for one more day, and enjoyed a wonderful cookout at the beach house the next night. An excellent time was had by all.


Don't forget to leave a comment on my HappyCow Cookbook post to be eligible to win a free copy of the cookbook.

August 29, 2014

HappyCow Cookbook review and giveaway

Is there a traveling vegan or vegetarian who hasn't looked at the HappyCow review list of vegan/vegetarian-friendly places to eat? I doubt it. We always check the list when we're heading to a new location, and even sometimes when we're going out to eat at home, to see what food options are available. It's such a terrific resource. We used it a lot in July and August when we were on the road between Seattle and Madison, and when we went to Cape Cod for several days to attend a wedding. We found interesting places we never would have known about otherwise.

Now there is a HappyCow cookbook by Eric Brent, the creator of HappyCow, and Glen Merzer, co-author of Better Than Vegan, and I'm happy to help introduce the book as part of the Summer Road Trip HappyCow Blog Tour. The HappyCow Cookbook is a collection of interviews with the owners and/or chefs of more than 40 favorite HappyCow-listed restaurants from the United States and abroad, plus one or two favorite recipes from each establishment. Not only is it fun to find recipes from favorite restaurants where I've dined, but I had a great time looking up recipes from places I've always wanted to try. Candle Café, Karyn's On Green, Hangawi, Millennium, Native Foods and Sublime are just a few of the restaurants in the book.

raw Green coconut curry

I was asked to try recipes from, and generally highlight, the Seattle establishments, since that's where I now live, and there are two Seattle vegan restaurants in the collection — Chaco Canyon and Wayward Vegan Café. I've been to both many, many times. I've even taken a raw foods cooking class from two of Chaco's cooks. (One of the dishes we made was green coconut curry, which I photographed (above) on one of our visits to the restaurant.) Chaco serves both raw and cooked vegan food, and in addition to the curry, I'm very fond of their simple "bowls." I didn't find any of my favorite dishes from Chaco in the cookbook, but the quinoa tabbouleh that we made, is now a new favorite. It was easy to make and extremely delicious. Quinoa is probably my favorite grain, and I think I liked the Chaco version of quinoa tabbouleh better than a traditional wheat-based one. Thanks to the publisher, I can share the recipe with you. I just want to note that we used half the amount of oil called for and half the salt. Also, I think the quantity will probably serve at least eight, in spite of what the recipe says.

Quinoa Tabbouleh
From Chaco Canyon in Seattle, WA
Serves 4–6 (as a side dish)

Quinoa is a grainlike crop originally grown in the mountainous regions of Ecuador, Columbia, Peru, and Bolivia. It’s considered a complete protein for humans, as it contains a balanced set of essential amino acids. It’s gluten-free and easily digestible, making it an excellent grain alternative. This is a great way to use extra quinoa.
  • 2½ cups quinoa
  • 3¼ cups water
  • 1 cup minced fresh parsley (about ½ bunch)
  • 2 cups peeled, seeded, and diced cucumber
  • Leaves from 3 stalks of mint, minced
  • ¼ cup diced red onion (¼" dices)
  • 1 teaspoon salt
  • 2 tablespoons apple cider vinegar
  • ⅓ cup olive oil
Combine the quinoa with 3-1/4 cups water in a pot. Bring to a simmer and then reduce heat to low. Cover and cook for 30 to 35 minutes. Remove from heat and let sit covered for an additional 5 minutes. Fluff quinoa with a fork and cover and cool it in the refrigerator at least 4 hours. Once chilled, add quinoa to a large bowl with all the other ingredients. Mix together with a spoon and serve immediately or chill.

Tip: It’s easy to make variations on this recipe. You can mix red and black quinoa together with white (for example, cook 2 cups white quinoa with ½ cup red quinoa or ½ cup black quinoa) or use other grains like barley, farro, red rice, buckwheat, or millet.                                          
Homemade nutloaf served for lunch with summer squash and salad.

The second Seattle restaurant in the HappyCow cookbook is Wayward Vegan Café. Wayward is a vegan comfort food sort of place, and we've been going there since long before we moved to Seattle, when they were still at their old location. Back in the days before I had to give up gluten, my favorite dish was the nutloaf — except I think it was called a nutlet. I would order it exactly like you see it in the photo below — as an open-faced hot sandwich on grilled sourdough topped with mushroom gravy and a side of garlic steamed kale. Sometimes I'd get mashed potatoes, too, just to make the plate perfect.
The recipe for nutloaf isn't gluten-free, but was very easy to convert. I had planned to use leftover quinoa instead of breadcrumbs, but my husband 'accidentally' ate the quinoa, so I used some gf breadcrumbs that I'd made from a failed bread attempt, and stashed in the freezer. I also used two tablespoons of chia seeds instead of xanthan gum and flax, TSP* instead of TVP, and olive oil instead of vegan margarine. But even with the changes, it tasted exactly like I remember. I'm so happy to have my nutlet cutlet back!

photo and recipe courtesy of BenBella Books and Wayward Café

From Wayward Café in Seattle, Wash.
Serves 6
  • 1 cup chopped walnuts
  • 1 cup slivered almonds
  • 1 large white onion, diced small
  • 1 tablespoon ground flaxseed
  • 1 12-ounce block medium-firm tofu
  • ½ cup textured vegetable protein (TVP) granules
  • ¼ cup nutritional yeast flakes
  • ⅓ cup bread crumbs
  • 1 tablespoon ground sage
  • 1 tablespoon soy sauce
  • ½ tablespoon vegan chicken broth powder
  • 1 teaspoon dried thyme
  • ½ teaspoon xanthan gum
  • 2 tablespoons vegan margarine, softened
  • 2 tablespoons minced garlic
Preheat the oven to 425 degrees. In a food processor grind the walnuts and almonds until they resemble a meal. Place all ingredients, including the processed nuts, in a large mixing bowl. Using clean hands, mash everything together into a paste. Mix very well. Spray a small cookie sheet with nonstick oil. Put the nutloaf dough onto the cookie sheet and spread evenly, filling all sides to the edge of the cookie sheet. Smooth the top to make sure the dough is level. Place the cookie sheet in the preheated oven for 45 minutes. Remove and allow to cool slightly before cutting.

Served as we do at our restaurant: either in a cold sandwich on toasted French bread with vegan mayonnaise, lettuce, and tomato, or in an open-faced hot sandwich on grilled sourdough topped with mushroom gravy and a side of garlic steamed kale. 
 (*I don't usually use TVP, and when I recently read a description of how it's made, I was leery of buying it for the nutloaf recipe, and eating it. However, I decided that a different form of the product, organic TSP, might be a reasonable choice. TVP is made using hexane, a chemical I'd like to avoid in my food. The organic TSP from Bob's Red Mill, is not. It's not something I'd want to eat every day, but occasionally consuming it seems reasonable. I had to order it online as I was unable to find TSP locally. Bob's also makes TVP, and that was all I could find at Whole Foods and our co-op. What do you think about these products?)

There are quite a number of recipes in The HappyCow Cookbook that I want to try, like the Thai Red Curry from Sublime, or the Moroccan Tajine from SunCafé Organic. Some of the recipes I would make as is, but many have way too much fat and salt for me, because this is restaurant food after all. While there are many recipes that look interesting, there are a few that appear overly complicated, and some where the directions seem unclear. But, it's a treat to be able to choose from so many esteemed-menu items and attempt them at home. And I can certainly alter the ingredients to suit my taste. Thanks to BenBella Books, you have a chance to win a copy of the HappyCow Cookbook so you, too, can recreate your favorite restaurant's dishes in your own kitchen. Just leave a comment telling me if you've ever used HappyCow, and if you have, name a great restaurant you found. (You needn't have used HappyCow to enter.) You have until Sept. 8 to enter. I'll randomly choose a winner and announce the results on the blog. Sorry, but the book can only be sent to addresses in the U.S. and Canada.

Thanks for all your comments. The giveaway has now ended.The winner was Lynsi, of Girl Goes Veggie!

Full disclosure: I received a review copy of the HappyCow cookbook for review. All opinions are my own. Recipes and nutloaf photo reprinted with permission.


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