2 tbsp olive oil (or enough to coat pan)
1 onion, diced
2 cloves garlic, minced
2 cups vegetable broth
2 cups unsweetened Kikkoman soy milk
1 bunch broccoli, florets cut, stems chopped
3/4 cup nutritional yeast
2 tsp lemon juice
3/4 tsp salt + additional for onion
1/2 tsp pepper
Slightly altered from Chloe's Kitchen
Showing posts with label creamy. Show all posts
Showing posts with label creamy. Show all posts
Tuesday, October 1, 2013
Thursday, September 26, 2013
Vegan Korean Fusion Kimchi Spaghetti
1 pound spaghetti
Pinch of salt
10oz kimchee (check for no anchovy sauce)
2 tbsp nametake or sauce below (http://veganwithkathleen.blogspot.com/2013/08/vegan-asian-light-bento.html)
1/3 cup Spectrum Vegan Light Canola Mayo
3 tbsp shredded seaweed (kizami nori)
Sauce:
1 1/2 tbsp soy sauce
1 1/2 tbsp mirin
1 tbsp Shirakiku cooking sake
1 tbsp rice vinegar
1/2 tbsp sugar
Bring a large pot of water to a boil, add a pinch of salt, and cook spaghetti until tender.
If making sauce, while spaghetti is cooking, in a small pot, bring all sauce ingredients to a light boil, lower heat, and simmer for two minutes or until sake taste has been cooked out.
Drain spaghetti, add nametake or sauce, stir, then add kimchee, mixing until well incorporated. Add vegan mayo, shredded seaweed, and stir well. Makes 8 servings.
Pinch of salt
10oz kimchee (check for no anchovy sauce)
2 tbsp nametake or sauce below (http://veganwithkathleen.blogspot.com/2013/08/vegan-asian-light-bento.html)
1/3 cup Spectrum Vegan Light Canola Mayo
3 tbsp shredded seaweed (kizami nori)
Sauce:
1 1/2 tbsp soy sauce
1 1/2 tbsp mirin
1 tbsp Shirakiku cooking sake
1 tbsp rice vinegar
1/2 tbsp sugar
Bring a large pot of water to a boil, add a pinch of salt, and cook spaghetti until tender.
If making sauce, while spaghetti is cooking, in a small pot, bring all sauce ingredients to a light boil, lower heat, and simmer for two minutes or until sake taste has been cooked out.
Drain spaghetti, add nametake or sauce, stir, then add kimchee, mixing until well incorporated. Add vegan mayo, shredded seaweed, and stir well. Makes 8 servings.
Thursday, September 19, 2013
Vegan Mini Vegetable Pot Pies
Filling:
2 tablespoons olive oil (or enough to coat large skillet)
1 small yellow onion, diced
1 celery rib, diced
1 carrot, peeled and diced
2 cloves garlic, diced
1 red potato, peeled and diced
1/4 cup all-purpose flour
2 teaspoons nutritional yeast
2 tablespoons soy sauce
1 1/4 cups vegetable broth
1 teaspoon dried sage
1 teaspoon dried thyme leaves
1/4 tsp pepper
Crust:
1 1/4 cups unbleached all-purpose flour
1 tbsp sugar
1/2 cup cold Earth Balance vegan buttery spread (1 stick), cut into 1/4-inch cubes
3 tbsp ice water
After preparing vegetables, check the portion size. You should have about the same amounts of everything except the garlic. Heat 2 tablespoons of olive oil in a large skillet. Add potato, onion, celery, carrot, and garlic and saute until onion is translucent, stirring frequently, until potatoes are tender but not mushy.
Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.
Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.
Add sage, thyme, and pepper and stir until combined.
Remove from heat. If mixture has become too thick, add water 2 tbsp at a time until you reach a creamy ready to eat pot pie filling consistency, not a paste but not watery. Set aside. Note: You will have a lot of extra filling to eat on its own or feel free to double or triple the crust recipe.
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer, fit the mixer with the flat beater. Sift flour and sugar in the mixer bowl. Add the Earth Balance and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the Earth Balance pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.
Preheat oven to 400 degrees and coat a mini muffin pan with vegetable oil or line a baking sheet with 10 dry silicone mini muffin cups.
Using a 3-inch round cookie cutter, cut out 10 pieces of dough. Combine dough scraps and roll out again as necessary. Using a 2-inch round cookie cutter or the top of a 2-inch tart shell for a fancier look, cut out another 10 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan or muffin cups. Spoon the sauce into the pastry. Place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal.
Add soymilk to a small bowl. Brush the tops of each pie with soymilk. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake for 18 minutes or until the edges are golden and the filling is bubbling. Cool for 10 minutes and serve.
Recipe altered from http://www.thekitchn.com/recipe-vegan-tofu-and-vegetabl-134550
http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-chicken-and-broccoli-pot-pies-recipe/index.html
http://www.williams-sonoma.com/recipe/basic-pie-dough.html
2 tablespoons olive oil (or enough to coat large skillet)
1 small yellow onion, diced
1 celery rib, diced
1 carrot, peeled and diced
2 cloves garlic, diced
1 red potato, peeled and diced
1/4 cup all-purpose flour
2 teaspoons nutritional yeast
2 tablespoons soy sauce
1 1/4 cups vegetable broth
1 teaspoon dried sage
1 teaspoon dried thyme leaves
1/4 tsp pepper
Crust:
1 1/4 cups unbleached all-purpose flour
1 tbsp sugar
1/2 cup cold Earth Balance vegan buttery spread (1 stick), cut into 1/4-inch cubes
3 tbsp ice water
After preparing vegetables, check the portion size. You should have about the same amounts of everything except the garlic. Heat 2 tablespoons of olive oil in a large skillet. Add potato, onion, celery, carrot, and garlic and saute until onion is translucent, stirring frequently, until potatoes are tender but not mushy.
Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.
Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.
Add sage, thyme, and pepper and stir until combined.
Remove from heat. If mixture has become too thick, add water 2 tbsp at a time until you reach a creamy ready to eat pot pie filling consistency, not a paste but not watery. Set aside. Note: You will have a lot of extra filling to eat on its own or feel free to double or triple the crust recipe.
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer, fit the mixer with the flat beater. Sift flour and sugar in the mixer bowl. Add the Earth Balance and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the Earth Balance pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.
Preheat oven to 400 degrees and coat a mini muffin pan with vegetable oil or line a baking sheet with 10 dry silicone mini muffin cups.
Using a 3-inch round cookie cutter, cut out 10 pieces of dough. Combine dough scraps and roll out again as necessary. Using a 2-inch round cookie cutter or the top of a 2-inch tart shell for a fancier look, cut out another 10 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan or muffin cups. Spoon the sauce into the pastry. Place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal.
Add soymilk to a small bowl. Brush the tops of each pie with soymilk. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake for 18 minutes or until the edges are golden and the filling is bubbling. Cool for 10 minutes and serve.
Recipe altered from http://www.thekitchn.com/recipe-vegan-tofu-and-vegetabl-134550
http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-chicken-and-broccoli-pot-pies-recipe/index.html
http://www.williams-sonoma.com/recipe/basic-pie-dough.html
Tuesday, February 26, 2013
Vegan recipes from Food Network!
My all time biggest inspiration has to be Chloe Coscarelli who was the first vegan who won Cupcake Wars! Quite a few vegan bakeries actually compete but few win, and even fewer post the recipes they competed with online so I really appreciate Chloe's website! I have her first cookbook and am going to buy her dessert cookbook which just came out this month. Recipes and more at http://chefchloe.com/vegan-recipes.html and episode review and pic credit to http://archives.quarrygirl.com/2010/06/22/vegan-cupcakes-ftw-chloe-coscarellis-huge-food-network-victory/
Next up has to be Trisha Yearwood's Black Bean Lasagna. I'm not a big fan of Southern cooking, but I watch her show just in case, and I'm glad that I did because the whole entire episode was vegan! She won me over with making using tofu ricotta with nutritional yeast on national television. These are seemingly secret vegan cooking methods that hardly anyone knows about so I was really moved almost to tears that she showcased this alternative on her show. I'm so happy that families like hers have a Veggie Night every now and then and because of this episode I am hopeful that other families who don't have one yet will try it! Recipe here http://www.foodnetwork.com/recipes/trisha-yearwood/black-bean-lasagna-recipe/index.html
More dessert from guess who? Giada De Laurentiis! As a big fan of her show, I would recognize that clean, beautiful presentation anywhere, but little did I know one exciting fact. In the episode, she revealed that her mom is vegetarian. I wonder if she knows Chloe Coscarelli? With things like Italian sausage and pepperoni, Italian vegetarians is something I had not heard of until Chef Chloe. The only qualm I would have about this recipe is that I'm guessing it must be consumed within a couple of days or less otherwise I imagine the avocado would spoil fast like it usually does but when I feel like melting chocolate I definitely want to try this recipe. Thanks Giada! Recipe here http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-avocado-mousse-recipe/index.html
One recipe I've been dying to try is these Pierogis. I was pretty moved when I saw them in Home Made in America with Sunny Anderson because they were made by a woman who is also named Kathleen. Even better, she said she uses them as payment to get heads to help on her horse rescue farm, and at the time I was really into a farming game on Nintendo 3DS, so I felt we were intensely related, though I was only farming in a game xD. Recipe here http://www.foodnetwork.com/recipes/pierogies-recipe/index.html
Lastly is this vegan chili also from horse rescue farm home cook Kathleen <3. I think about it every now and then because of how satisfying the meat eating farm helpers said it was in the episode. When I can gather the numerous amount of ingredients used to make this chili flavorful and hearty, I really look forward to putting it together. Two Kathleen's making vegan chili ftw! Recipe here http://www.foodnetwork.com/recipes/veggie-chili-recipe/index.html
Wednesday, February 15, 2012
Vegan Creamy Macaroni Soup
16 oz small macaroni
1 tsp salt
3 tbsp canola oil + 2 tbsp canola oil
1/4 cup garlic (1 head), minced
1 onion, diced
3 spears celery, ends off/leaves on, chopped
1 carrot, diced
2 tbsp garlic powder
1/4 cup soy sauce
Soymilk as needed
Fill a large pot 3/4 full with water and bring to a boil. Add salt, macaroni, and 3 tbsp canola oil. While macaroni is cooking, heat 2 tablespoons of canola oil in a frying pan and saute garlic and onions. When macaroni is soft, add celery, carrots, garlic powder, soy sauce, sauteed garlic and onions. Just before serving add soymilk to separate portions. 3 tbsp of soymilk per 1/2 cup of soup is a good amount for a creamy, but still flavorful soup.
Altered from a family recipe
1 tsp salt
3 tbsp canola oil + 2 tbsp canola oil
1/4 cup garlic (1 head), minced
1 onion, diced
3 spears celery, ends off/leaves on, chopped
1 carrot, diced
2 tbsp garlic powder
1/4 cup soy sauce
Soymilk as needed
Fill a large pot 3/4 full with water and bring to a boil. Add salt, macaroni, and 3 tbsp canola oil. While macaroni is cooking, heat 2 tablespoons of canola oil in a frying pan and saute garlic and onions. When macaroni is soft, add celery, carrots, garlic powder, soy sauce, sauteed garlic and onions. Just before serving add soymilk to separate portions. 3 tbsp of soymilk per 1/2 cup of soup is a good amount for a creamy, but still flavorful soup.
Altered from a family recipe
Saturday, January 14, 2012
Vegan Stroganoff AKA Ribbon Noodles with a Creamy Vegetable Sauce
Tofu Sour Cream
12.3oz tetra box soft tofu
1/2 cup olive oil
Makes 1 1/2 cups.
Creamy Vegetable Sauce
1 tablespoon margarine
1 medium size onion, finely chopped
8 oz mushrooms, finely sliced (I used 4 oz white mushrooms)
1 1/2 cups vegetable broth
2 tablespoons unbleached flour
1/2 cup vegan sour cream
1 teaspoon yellow mustard
salt and pepper to taste
10 oz ribbon noodles (I used spinach ribbon noodles)
Melt margarine over medium heat and saute the onions for 5 minutes or until soft and translucent. Add mushrooms and saute stirring for five minutes more.
Reduce heat to medium low, blend in 2 Tbsp. of flour and cook stirring for 2 minutes. Raise heat to medium high and add the broth and cook stirring constantly until thick and smooth-3-5 minutes.
Stir in sour cream, salt, pepper, and mustard.
Stir adequate portion onto serving of noodles.
Altered from http://vegweb.com/index.php?topic=7568.0
12.3oz tetra box soft tofu
1/2 cup olive oil
Makes 1 1/2 cups.
Creamy Vegetable Sauce
1 tablespoon margarine
1 medium size onion, finely chopped
8 oz mushrooms, finely sliced (I used 4 oz white mushrooms)
1 1/2 cups vegetable broth
2 tablespoons unbleached flour
1/2 cup vegan sour cream
1 teaspoon yellow mustard
salt and pepper to taste
10 oz ribbon noodles (I used spinach ribbon noodles)
Melt margarine over medium heat and saute the onions for 5 minutes or until soft and translucent. Add mushrooms and saute stirring for five minutes more.
Reduce heat to medium low, blend in 2 Tbsp. of flour and cook stirring for 2 minutes. Raise heat to medium high and add the broth and cook stirring constantly until thick and smooth-3-5 minutes.
Stir in sour cream, salt, pepper, and mustard.
Stir adequate portion onto serving of noodles.
Altered from http://vegweb.com/index.php?topic=7568.0
Vegan Creamy Miso Sauce
4 tablespoons Smart Balance Organic Vegan Buttery Spread
4 tablespoons flour
1/4 cup + 1 3/4 cups soy milk
3 tablespoons white miso
1 teaspoon Better than Bouillon Vegetable Stock Base
2 dashes pepper
4oz white button mushrooms lightly sauteed in oil (optional)
In a medium sauce pan melt miso with ¼ cup soy milk and pour into a small bowl and set aside.
In the same sauce pan, melt butter over low heat. Add flour and stir frequently. Add the rest of the soy milk and stir until thickened. Add miso with soy milk, vegetable flavor bouillon and pepper.
If desired, in a frying pan, sauté mushrooms in oil for 3-5 minutes and mix in sauce.
Serve with various dishes such as rice with black sesame seeds, noodles, tofu, and meat substitutes.
Altered from http://www.tasteofhome.com/Recipes/Community/Beef-White-Miso-Casserole-
Friday, January 13, 2012
Vegan Creamy Tomato Soup
1 medium onion, diced
6 cloves garlic, minced
1/2 tsp salt
1 tsp dill weed
1 tbsp olive oil
1 14.5 oz can diced tomatoes
2 cups vegetable broth
1 tbsp organic sugar
2/3 cup soft tofu
Saute onions, garlic, salt, and dill in oil on medium heat until onions are translucent. Add tomatoes, vegetable broth, and sugar. Cover and simmer over low heat for 20 minutes. Blend tofu and 1 1/2 cups of vegetable broth until smooth. Add to soup pot and serve immediately. Makes 5 bowls of soup.
6 cloves garlic, minced
1/2 tsp salt
1 tsp dill weed
1 tbsp olive oil
1 14.5 oz can diced tomatoes
2 cups vegetable broth
1 tbsp organic sugar
2/3 cup soft tofu
Saute onions, garlic, salt, and dill in oil on medium heat until onions are translucent. Add tomatoes, vegetable broth, and sugar. Cover and simmer over low heat for 20 minutes. Blend tofu and 1 1/2 cups of vegetable broth until smooth. Add to soup pot and serve immediately. Makes 5 bowls of soup.
Altered from How it All Vegan! cookbook
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