I never imagined that I could make mashed sweet potatoes without anything that even resembles dairy. This great alternative uses maple syrup, and the end product is just as sweet and creamy as the original. the trick is to use really quality maple syrup. This dish is perfect for Thanksgiving!
2 lbs sweet potatoes (2-3 large), peeled
1/2 cup pure maple syrup
1 1/2 tsp Chinese Five Spice Blend
1/2 tsp Garam Masala
1/2 tsp salt
3/4 cup chopped pecans, toasted
Chop sweet potatoes into 1" cubes, place in a large saucepan, and add water to cover. Boil the sweet potatoes until tender, about 20 minutes. Drain and set aside. In a small saucepan, heat the maple syrup, Chinese Five Spice Blend, Garam Masala, and salt. Simmer for 1-2 ninutes. Mash the sweet potatoes. Add the syrup and mix well. Sprinkle with pecans and serve.
Monday, October 20, 2008
Tuesday, September 16, 2008
Yummy Rice with Peas and Caramelized Onions
This is another delicious way to cook rice. I love this jazzed up version because the rice stands alone as well as it is coupled with another dish. I'll never cook regular rice ever again.... I generally serve this with my Chana Masala recipe.
1 tablespoon vegan margarine
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 garlic cloves, minced
2 cups basmati rice
4 cups water
1 small can early peas drained
1/4 teaspoon ground cumin
Melt the margarine with the oil in a medium skillet over medium heat. Add the onions, sugar, and some salt and pepper. Cook until the onions become deep brown and sticky, about 20 minutes, stirring every 4 or 5 minutes (if the onions color too quickly, reduce the heat to medium-low).
While the onions caramelize, make the rice. Heat the remaining tablespoon of oil in a saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the rice and stir, cooking it until the grains begin to turn opaque, about 2 minutes. Add the water, peas, and cumin; season with salt and pepper. Increase heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Serve topped with the caramelized onions.
1 tablespoon vegan margarine
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 garlic cloves, minced
2 cups basmati rice
4 cups water
1 small can early peas drained
1/4 teaspoon ground cumin
Melt the margarine with the oil in a medium skillet over medium heat. Add the onions, sugar, and some salt and pepper. Cook until the onions become deep brown and sticky, about 20 minutes, stirring every 4 or 5 minutes (if the onions color too quickly, reduce the heat to medium-low).
While the onions caramelize, make the rice. Heat the remaining tablespoon of oil in a saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the rice and stir, cooking it until the grains begin to turn opaque, about 2 minutes. Add the water, peas, and cumin; season with salt and pepper. Increase heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Serve topped with the caramelized onions.
Tuesday, September 9, 2008
Coconut Dulce de Leche Decadance
Dulce de Leche is basically condensed milk that has been cooked down to a thick custard. It is a favorite in the Latin community and is generally served alone or over ice cream. It is super sweet and creamy and yummy. BUT...I gave that up along with all other authentic dairy products when I turned vegan. The good thing is that with substitues like this one, I never have to look back.
2 14 oz cans of unsweetened coconut milk
1 1/2 cups of golden brown sugar, packed
1/2 tsp kosher sea salt
In a heavy saucepan, whisk all the ingredients together over medium heat. When the sugar dissolves completely, raise the heat to medium high and bring the mixture to a boil. Stirring occassionally, allow the mixture to cook down for 20 minutes. You will know that it is done because it reduces to about 2 1/2 cups, has a thicker consistency, and it's color is a little darker. Transfer to a glass container and allow it to cool completely. Serve over ice cream.
The custard can be stored for up to 1 month! MMMMMM........... If so, let this come to room temperature before serving again as it takes on a different consistency when really cold.
2 14 oz cans of unsweetened coconut milk
1 1/2 cups of golden brown sugar, packed
1/2 tsp kosher sea salt
In a heavy saucepan, whisk all the ingredients together over medium heat. When the sugar dissolves completely, raise the heat to medium high and bring the mixture to a boil. Stirring occassionally, allow the mixture to cook down for 20 minutes. You will know that it is done because it reduces to about 2 1/2 cups, has a thicker consistency, and it's color is a little darker. Transfer to a glass container and allow it to cool completely. Serve over ice cream.
The custard can be stored for up to 1 month! MMMMMM........... If so, let this come to room temperature before serving again as it takes on a different consistency when really cold.
Blueberry Mmm... Muffins with Crumb Topping
I'm always amazed how recipes can be adapted vegan and turn out as delicious or MORE delicious than what I was used to once upon a carnitarian time... These blueberry muffins count. Can I just say crumb topping?? Substitute in raspberries or bananas or both for a different flavor! If you have extra big muffin pans, this will make 6 large muffins...and might make it more decadent!
1 1/2 cup unbleached flour
1/2 cup turbinado sugar
1/2 cup regular sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
2 TBSP applesauce
1 cup regular or vanilla soy milk
1 cup blueberries
Crumb Topping:
2 TBSP soy margarine, melted
1/4 cup turbinado sugar
1/4 + 1/8 cup flour
3/4 tsp cinnamon
Preheat the oven to 400 degrees and prepare tins for 12 muffins about to come their way.
Mix all wet ingredients together. Mix all dry ingredients together. Then, combine both wet and dry mixtures. Once well mixed, fold in your blueberries. Spoon into muffin tins so that they are about level with the open of the cup. Add crumb topping to the tops of the muffins BEFORE you bake them. Put in the oven and cook for about 25 minutes, or until the crumb topping is golden and muffin firm. Let them cool and enjoy!
1 1/2 cup unbleached flour
1/2 cup turbinado sugar
1/2 cup regular sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
2 TBSP applesauce
1 cup regular or vanilla soy milk
1 cup blueberries
Crumb Topping:
2 TBSP soy margarine, melted
1/4 cup turbinado sugar
1/4 + 1/8 cup flour
3/4 tsp cinnamon
Preheat the oven to 400 degrees and prepare tins for 12 muffins about to come their way.
Mix all wet ingredients together. Mix all dry ingredients together. Then, combine both wet and dry mixtures. Once well mixed, fold in your blueberries. Spoon into muffin tins so that they are about level with the open of the cup. Add crumb topping to the tops of the muffins BEFORE you bake them. Put in the oven and cook for about 25 minutes, or until the crumb topping is golden and muffin firm. Let them cool and enjoy!
Sunday, September 7, 2008
Soft Polenta with Corn Kernels and Sage
This stuff is so good... I serve my Spicy Ethiopian Lentil Stew over it for a terrific compliment
1 TBSP Olive Oil
2 TBSP mirin
1 yellow onion
3-4 cloves of garlic, minced
3 ears of corn, kernels cut from the cob
1/4 cup minced fresh sage leaves
1/4 tsp salt
1 box of instant polenta
Heat the oil and the mirin together in a skillet over medium-high heat. Add the onion and the garlic. Saute for about 5 minutes, stirring occasionally, until the onions have begun to soften. Add the corn kernels and cook, stirring frequently, until slightly charred – about 12 to 15 minutes. Stir in the sage and continue to cook for 1-2 minutes, then remove the pan from the heat.
Next, prepare the polenta according to the package directions. Once prepared, add the corn mixture to the polenta and mix well. Add olive oil liberally to the mixture to create a smoother, more softened texture. Season according to taste with salt and pepper.
Tip: A great way to cut the corn kernels off the cob is to use a bundt pan. Place the corn cob in the hole of the bundt pan. Cut the kernels in a downward motion, allowing the kernels to be caught by the pan. This is the cleanest method I have found.
1 TBSP Olive Oil
2 TBSP mirin
1 yellow onion
3-4 cloves of garlic, minced
3 ears of corn, kernels cut from the cob
1/4 cup minced fresh sage leaves
1/4 tsp salt
1 box of instant polenta
Heat the oil and the mirin together in a skillet over medium-high heat. Add the onion and the garlic. Saute for about 5 minutes, stirring occasionally, until the onions have begun to soften. Add the corn kernels and cook, stirring frequently, until slightly charred – about 12 to 15 minutes. Stir in the sage and continue to cook for 1-2 minutes, then remove the pan from the heat.
Next, prepare the polenta according to the package directions. Once prepared, add the corn mixture to the polenta and mix well. Add olive oil liberally to the mixture to create a smoother, more softened texture. Season according to taste with salt and pepper.
Tip: A great way to cut the corn kernels off the cob is to use a bundt pan. Place the corn cob in the hole of the bundt pan. Cut the kernels in a downward motion, allowing the kernels to be caught by the pan. This is the cleanest method I have found.
Megan's Marvelous MOCK Vegan Pad Thai
As my friend Chad says...it is impossible to make Pad Thai without fish sauce or egg. So - I have appropriately names it Megan's Marvelous MOCK Pad Thai. Whatever you call it, it is SUPER YUMMY and easy to make. One hint - make sure that you use the entire 1lb of WIDE rice noodles. If you don't, the noodles wont absorb the sauce correctly and the taste is too fierce.
1 lb rice noodles--the wide ones
1 lb extra firm tofu
1/2 cup soy sauce
1 lb rice noodles--the wide ones
1 lb extra firm tofu
1/2 cup soy sauce
3/4 cup sugar
1/4 cup white vinegar
4 teaspoons sambal olek chili paste
1 bunch of green onions chopped into one inch pieces
4-6 cloves of finely chopped garlic
4 cups bean sprouts
3/4 cup roasted peanuts roughly chopped up
lime wedges
several tablespoons of canola oil and more if you decide to fry the tofu
Directions:
Cover the noodles with warm water in a large bowl and allow them to soak for 30 minutes. They should be flexible and soft, but not soft enough to be mashed with your fingers. Drain them and put them aside.
While the noodles are soaking, press the tofu so that you remove as much water as possible. Usually, I place the tofu on several pieces of paper towel on a cutting board or plate and then cover the tofu with more paper towel, a piece of plastic wrap, and something heavy (about a 1 lb worth of cookbooks, plates, etc.). This usually takes about 30 minutes or so.
After the tofu is pressed you can do one of two things:
1. Thinly slice the tofu into bite size pieces and bake on a lightly oiled pan at 375 F for 15 minutes on each side.
2. Cube the tofu and fry in about 1/2 cup of oil in a very hot wok. Fry the tofu until lightly browned. Remove from the oil and drain.
Either method works great--it just depends on how much additional fat you want in the recipe.
Mix the soy sauce, vinegar, sugar, and sambal olek in a bowl. Stir until well blended. The sugar won't dissolve completely, but that's okay.
Heat several tablespoons of oil in a medium hot wok and add the noodles coating them with the oil. Add the soy sauce mixture and garlic into the wok and bring to a boil while gently folding the noodles. Lower the heat a bit and keep the liquid boiling while frequently folding the noodles. Try not to break the noodles. When almost all the liquid has been absorbed add the tofu and green onions and cook for about two minutes longer--until the tofu is warm and the onions are bright green.
Serve the Pad Thai with a heavy garnish of bean sprouts and peanuts with lime wedges on the side.
Enjoy!
Sunday, August 17, 2008
Roasted Corn and Garlic Chipotle-Cilantro Mashers
OHHH MYY GOODD.... I would never guess that these were vegan. This would be my first attempt at any form of vegan comfort food, and it turned out amazing. Turns out that you CAN re-create anything in vegan form... I came from a family of GOOD cooks, and this rivals anything ever served up on their tables. But be warned...as with all good comfort food, this is not intended to be as heart healthy as your doctor might prefer. My motto has always been not to mix the term "heart healthy" with any food that I am using to comfort myself!
1 garlic bulb
Olive Oil
3 ears fresh corn
2 lb. red potatoes, cut into 1 1/2 inch cubes
3/4 cup vegan sour cream (recipe to follow)
1/2 cup vegan margarine
1/2 cup soy milk
1 1/2 tsp salt
1 canned chipotle in adobo sauce, finely chopped
2 tsp adobo sauce from can
1 tsp pepper
1/2 cup chopped cilantro
Vegan sour cream:
1 12oz pkg of silken tofu
2 T lemon juice
3 T canola oil
2 t brown rice vinegar
¾ t salt
Directions:
1. Prepare the sour cream by blending all ingredients for cream in a food processor, sealing the mixture in a covered container, and refrigerating it for a few hours. This is not a sour cream that is ready for use immediately...the flavors definitely need time to "marry".
2. Cut off the pointed end of the garlic; place the garlic on a piece of aluminum foil, and drizzle liberally with olive oil (about 1 TBSP). Seal up the garlic in the foil. Next, drizzle the corn with about 2 TBSP olive oil and season with salt and pepper. Make sure that the olive oil and salt/pepper are covering the entire ears of corn.
3. Place the garlic in a 400 degree oven for about 45 minutes. After 15 minutes cooking time, add the corn in the oven and bake with the garlic until the corn is golden brown. Squeeze the pulp from the garlic cloves and place the corn and garlic aside to cool completely.
4. Once cooled, cut the kernels off the corn cob and set aside.
5. Place the potatoes in a large saucepan, cover with water, and bring to a boil. Cook potatoes until they are fork tender, about 15-20 minutes. Drain and return to the pan.
6. Whisk together the garlic pulp, 3/4 cup vegan sour cream, 1/2 cup margarine, and next 5 ingredients in a medium saucepan over medium heat until the butter melts and the mixture is thoroughly heated.
7. Mash the potatoes slightly, add warm garlic mixture to pan, and continue to mash until blended. The mixture should be coarsely mashed. Stir in chopped cilantro and reserved corn. This last step with help soak up some of the excess wet mixture.
Try not to eat yourself silly...
1 garlic bulb
Olive Oil
3 ears fresh corn
2 lb. red potatoes, cut into 1 1/2 inch cubes
3/4 cup vegan sour cream (recipe to follow)
1/2 cup vegan margarine
1/2 cup soy milk
1 1/2 tsp salt
1 canned chipotle in adobo sauce, finely chopped
2 tsp adobo sauce from can
1 tsp pepper
1/2 cup chopped cilantro
Vegan sour cream:
1 12oz pkg of silken tofu
2 T lemon juice
3 T canola oil
2 t brown rice vinegar
¾ t salt
Directions:
1. Prepare the sour cream by blending all ingredients for cream in a food processor, sealing the mixture in a covered container, and refrigerating it for a few hours. This is not a sour cream that is ready for use immediately...the flavors definitely need time to "marry".
2. Cut off the pointed end of the garlic; place the garlic on a piece of aluminum foil, and drizzle liberally with olive oil (about 1 TBSP). Seal up the garlic in the foil. Next, drizzle the corn with about 2 TBSP olive oil and season with salt and pepper. Make sure that the olive oil and salt/pepper are covering the entire ears of corn.
3. Place the garlic in a 400 degree oven for about 45 minutes. After 15 minutes cooking time, add the corn in the oven and bake with the garlic until the corn is golden brown. Squeeze the pulp from the garlic cloves and place the corn and garlic aside to cool completely.
4. Once cooled, cut the kernels off the corn cob and set aside.
5. Place the potatoes in a large saucepan, cover with water, and bring to a boil. Cook potatoes until they are fork tender, about 15-20 minutes. Drain and return to the pan.
6. Whisk together the garlic pulp, 3/4 cup vegan sour cream, 1/2 cup margarine, and next 5 ingredients in a medium saucepan over medium heat until the butter melts and the mixture is thoroughly heated.
7. Mash the potatoes slightly, add warm garlic mixture to pan, and continue to mash until blended. The mixture should be coarsely mashed. Stir in chopped cilantro and reserved corn. This last step with help soak up some of the excess wet mixture.
Try not to eat yourself silly...
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