tag:blogger.com,1999:blog-2592888488813776922024-03-05T08:55:19.899-08:00The Good Karma KitchenMy Journey of Living and Cooking with Compassion....Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.comBlogger534125tag:blogger.com,1999:blog-259288848881377692.post-89068937773333980672017-06-21T15:58:00.000-07:002017-06-21T16:06:43.007-07:00French Inspired "Venison" Seitan CasseroleYesterday was Litha, or Summer Solstice. I made lots of delicious food and sweets, but one of the dishes I want to share most with you is a French Inspired Casserole. The Original Recipe calls for Venison but I used Gardien Beef Tips, though you could easily use homemade seitan (I would have, if I'd had any prepared.) The dish is super rich, and flavorful and tastes wonderful alongside roasted tomatoes with thyme, charred asparagus and soft bread for sopping up excess sauce. It's a fairly simple recipe though does require some advanced prep.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JYA1z1CkxtUh86bzmPPTGN6DaFe2e1OrpNB37nFk5ZqQ_2nB9zsGp0vCKnXyOU_noXQlQ9tmWpYzvPXQ0kLaCdqDe9MWF__3gAa4UXr9yHZDkCUpYfoOuUPf5dkuSzX1QtSVsQKY6OO6/s1600/Studio_20170620_181139.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JYA1z1CkxtUh86bzmPPTGN6DaFe2e1OrpNB37nFk5ZqQ_2nB9zsGp0vCKnXyOU_noXQlQ9tmWpYzvPXQ0kLaCdqDe9MWF__3gAa4UXr9yHZDkCUpYfoOuUPf5dkuSzX1QtSVsQKY6OO6/s400/Studio_20170620_181139.jpg" width="400" /></a></div>
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<strong>French Inspired "Venison" Seitan Casserole.</strong><br />
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1 Yellow Onion<br />
4 Cloves <br />
8 Juniper Berries Crushed <br />
8 Black Peppercorns Crushed <br />
1 1/2 Cup Red Wine<br />
2 Celery Stalks <br />
2 Carrots <br />
2 Bay Leaves <br />
6 Whole Garlic Cloves sliced <br />
Zest of half a lemon <br />
5 Sprigs Rosemary <br />
2 Packages Gardien Beefless Tips (or Equivalent amount of homemade Seitan) <br />
All Purpose Flour<br />
1 Tbsp Olive Oil<br />
1 Tbsp Earth Balance <br />
4 Shallots Sliced <br />
2 Cups Brown Stock <br />
2 Tbsp Raspberry Jam<br />
1 Heaping Tbsp Marmite<br />
1 Vegan Beef Bouillon Cube (Optional but recommended) <br />
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- First defrost Tips or Seitan (if frozen) Place seitan in a large bowl. <br />
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- Quarter the Onion and stick a clove in each quarter. Place the Onion Quarters into the bowl with the seitan.<br />
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- Add Juniper Berries, Crushed Pepper, Chopped celery Stalks, Chopped Carrots, Sliced Garlic, Bay Leaves, Lemon Zest, and Minced Rosemary from the five sprigs to the bowl. Stir with a large wooden spoon to combine.<br />
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- Place a medium sized sauce pan on the stove. Bring 2 cups of water to a boil, and add in the Marmite and Bullion Cube. Whisk until the marmite and cube dissolve and you have a nice brown liquid. Add in 1 cup of the red wine, and raspberry jam, whisk to combine and lower the heat. Simmer for five minutes.<br />
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- Pour the stock/wine mixture over the beef and veg in the bowl. Stir to combine and make sure everything gets nice and covered. Place the bowl in the fridge and let marinate overnight.<br />
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- After the stew has marinated. Melt the Butter and oil in a large fry pan on the stove. remove the Onions from the bowl discard cloves and slice onions thin. Slice the shallots as well. Add both onions and shallots to the butter in the pan, fry until brown.<br />
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- Place the Tips or Seitan in a zip-lock bag and dump in enough all purpose flour to cover all the pieces. Shake the bag around to make sure evenly coated.<br />
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- Once onions are cooked place them in a well oiled cast iron casserole dish.<br />
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- Use the same pan to fry the floured seitan. Fry until brown, and add it to the Casserole.<br />
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- Add the remaining veg to the casserole. Then strain the marinade into the casserole through a fine mesh sieve. Discard bay leaves, peppercorns and juniper berries. You can season to taste with additional pepper and salt if you like but it should be salty enough.<br />
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- Bake in the oven at 350'F for 1 1/2 hours until tender and marinade has reduced by half. Serve with roast tomatoes, asparagus, a salad and soft bread like pita.<br />
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<strong><em>PS: Sorry for the poor picture quality I was more interested in eating, drinking and being marry to care much about photography.</em></strong>Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-79652021429518230302016-02-21T13:01:00.000-08:002016-02-21T13:06:50.145-08:00Vanilla Lavender Cake...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7cRHXyvKUMctjZ4dA6oG4NUO1y5fdwb1cFd4DSIZA7ZuN3PVWyPxWYVnPedqlo4KlTL9NblRn01x52vKEokmZjO9C6VChOP3MyHX84xfhw2m_4kBmC58cBHlAxctu0YndOWxF8vzFnU9/s1600/Studio_20160221_090723.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7cRHXyvKUMctjZ4dA6oG4NUO1y5fdwb1cFd4DSIZA7ZuN3PVWyPxWYVnPedqlo4KlTL9NblRn01x52vKEokmZjO9C6VChOP3MyHX84xfhw2m_4kBmC58cBHlAxctu0YndOWxF8vzFnU9/s400/Studio_20160221_090723.jpg" width="400" /></a></div>
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I wanted to make a nice dessert for Valentine's Day, but none of the recipes I looked at appealed to me. Everything was chocolate this and chocolate that, everything was heavy, decadent and 'romantic' I'm okay with the romance but everything being pink or red, and everything being chocolate was a bit overwhelming and overdone to me. I wanted something lighter, that was fun, fluffy, and romantic, yet light, and springy. I kept coming back to the idea of something 'floral' which seemed to really fit the bill in my mind. I thought vanilla rose, only I didn't have any rose petals, and then I remembered the Lavender extract I picked up at the Botanical Garden last summer. I was further reminded that I still had a lot of leftover lavender from when I made a lavender Chocolate cake a while back.<br />
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Suddenly everything clicked. Vanilla is light, but a bit boring on it's own, Lavender really jazzes it up and breaths new life into an otherwise ordinary cake. I do not normally use food coloring but considering it was Valentine's Day and I wanted the color of the frosting to match the mood and the romance I decided to give in, and I'm glad, I think it really heightens the overall presentation and makes you feel like you're eating something special.<br />
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<strong>Vanilla Lavender Cake</strong><br />
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3 Cups All Purpose Flour<br />
2 Cups Sugar <br />
2 tsp Baking Soda<br />
1 tsp salt<br />
1 3/4 C Vanilla Almond Milk<br />
1 C Canola Oil<br />
1/4 C Apple Cider Vinegar <br />
1 Tbsp Vanilla Extract <br />
4 Tbsp Dried Culinary Lavender <br />
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- Preheat Oven to 350'F and grease two cake pans.<br />
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- Mix the dry ingredients into a bowl. Whisk the Wet Ingredients1 together in a measuring cup.<br />
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- Make a well in the center of the dry mix, pour the liquid in and stir to combine but do not over mix.<br />
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- Divide the batter between the two pans and bake in the oven for 25-35 minutes.<br />
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<strong>Lavender Frosting</strong> <br />
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1/2 C Earth Balance <br />
1/2 C Coconut Oil <br />
3 C Powdered Sugar <br />
1 tsp Lavender Extract <br />
2-3 Tbsp Almond Milk <br />
6 Drops Red Food Coloring <br />
4 Drops Blue Food Coloring <br />
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- Combine the Earth Balance and the Coconut Oil in a medium sized bowl and blend it together using a hand mixer.<br />
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- Add in the powdered sugar and blend until smooth.<br />
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- Add in the extract, almond milk and food coloring. You may have to tweak the number of coloring drops you put in to get the right kind of purple.<br />
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Assemble -<br />
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Place one cake on a plate. Frost the top with a generous amount of lavender frosting. Place the second cake on top and use the remaining frosting to frost the top and sides of the entire cake. Serve and enjoy! <br />
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Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-39126997465684865632016-02-14T09:24:00.002-08:002016-02-14T09:24:55.124-08:00Roast Seitan With Spring Vegetables...<div class="separator" style="clear: both; text-align: center;">
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Happy Valentine's Day everyone! Though I normally go 'all-out' when it comes to holiday cooking, I just don't really have that level of dedication in me these days. Most often I'm looking to cook something simple and quick that's healthy and tastes good, and on those days where I like to spend a little more time on something I typically only make one really nice dish rather then a dozen.<br />
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So this year we kept Valentine's Day low-key. At first I struggled with what to make, and then I decided to make something French (of course!) Last year when we were in Paris I bought a cook book, it's non-vegan but I wanted it because it was full of 'traditional' French recipes as opposed to 're-imagined' French-fusion. I love the idea of French food, even if I can't eat most of it, and I bought the book with the intention of trying to veganize some of the less common recipes. <br />
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As I was thinking about what to cook, it occurred to me that Valentine's Day was the perfect opportunity to try something new, so I dug the book out and flipped through it. Suddenly a recipe for Roast Lamb with Spring vegetables caught my eye. I have no idea what makes this dish inherently French, or if you can really consider it much of a recipe but something about the photo was appealing to me. All those tasty spring vegetables I imagined sitting around a Seitan Roast and it just seemed perfect. I'm tired of winter, tired of winter food, lets bring on the Spring already! So here's my version of it, you could use any seitan roast you desire I suppose, but I made my own. I used the 'Moo-Free Seitan" recipe from "Vegan Sandwiches Save the Day" cooked it in the slow cooker then left it in roast form rather then slicing it as the book suggests. If you make your own roast for the recipe or buy a roast I suggest buying or making one that's beef flavored as opposed to chicken flavor. Beef and Lamb taste little alike, but Beef Seitan is as close as I'm coming to lamb in this life. I also used the original cooking liquid from the seitan roast as my stock, but you could use any vegan beef stock. Also take into consideration that a store bought roast will be much drier then a homemade one, so cooking time may vary.<br />
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<strong>Roast Seitan with Spring Vegetables</strong> <br />
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1 Large Seitan Roast <br />
3 Sprigs Rosemary <br />
3 Sprigs Thyme<br />
6 Garlic Cloves Sliced Thin<br />
1 Pound Baby Potatoes Cut in Half<br />
8oz Baby Carrots Left Whole<br />
2 Medium Sized Zucchini Cut into Rounds <br />
6 Small Leeks or in lieu of that 6 Large Green Onions <br />
2 Tbsp All-Purpose Flour<br />
1/2 Cup Red Wine<br />
2/3 Cup Vegan Beef Stock<br />
Earth Balance as needed<br />
Sea Salt, Black pepper and Garlic Powder to taste<br />
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- Pre-Heat Oven to 350'F<br />
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- Spray a large roasting pan with a little non-stick spray. Place the roast inside. With a small knife make several incisions in the top of the roast. Slip the sliced garlic into the incisions. Lightly season the roast with sea salt, black pepper, and garlic powder. Add two small dollops of Earth Balance to the pan and place the roast in the oven.<br />
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- Cook for 15 minutes. Add the Potatoes to the pan remove the Rosemary and Thyme from their sprigs and scatter it over the roast and potatoes. Season the potatoes with a little salt and pepper then return to the oven and cook another 15 minutes.<br />
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- Flip the Roast over, season the underside with salt and pepper and garlic powder. Add the carrots to the pan along with another 2 dollops of Earth Balance. Return to the oven and roast for 20 minutes.<br />
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- Flip the Roast Over once more. Add Zucchini and Leeks to the pan. (If using Green onions instead do not add them yet) Continue to roast until all the vegetables are fork tender.<br />
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- When the vegetables are fork tender add in the green onions if you're using them instead of leeks and roast for an additional five minutes until they are wilted and browned a little.<br />
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- Remove the whole pan from the oven. Transfer the Roast to a carving board and spoon the vegetables into a serving dish. Making sure to leave behind any juice <br />
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- Now to make the gravy. Heat your roasting pan over medium heat on the stove top. If there wasn't a lot of juice left over in your pan at the end of cooking add in two nice dollops of Earth Balance and wait for it to melt.<br />
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- Add the flour and whisk the flour around in the juice and EB until it has become a roux. <br />
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- Slowly pour in the stock, and then the wine, whisking the whole time. Season lightly with salt and pepper if you like and whisk slowly until the gravy has thickened to your liking.<br />
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-Slice the roast, divide it amongst plates, add a scoop of vegetables and drizzle with gravy. Enjoy with some nice red wine.<br />
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Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-9604310018584946092016-02-13T11:51:00.000-08:002016-02-13T11:51:07.658-08:00Toasted Cashew Noodles....<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTx2WQdM91A-dT_NV554UfV2MldOYpEmGKRhpsblG1CgIZrKfZYtsbOLmhKSNAsJwiu54DZras9bZ-nh49-zgWJSIcb8ugIipM9Gd3dl4tUDLGDjEc7BdRUQtJI_H9awGwO4cCsQ6lVPt/s1600/20160213_123359.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTx2WQdM91A-dT_NV554UfV2MldOYpEmGKRhpsblG1CgIZrKfZYtsbOLmhKSNAsJwiu54DZras9bZ-nh49-zgWJSIcb8ugIipM9Gd3dl4tUDLGDjEc7BdRUQtJI_H9awGwO4cCsQ6lVPt/s400/20160213_123359.jpg" width="400" /></a></div>
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This dish came about because I was starving, and craving noodles. I don't normally crave noodles, but I really felt like rice noodles in some kind of Asian style sauce. I didn't feel like Peanut noodles, though I love them, and I suddenly had a simultaneous hankering for Cashews. I didn't really have many fresh veggies on hand, and wanted to keep the dish simple anyway so the preparation would be quick - the faster it's made the faster I eat! - and this is what came about.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGOM-LMo6s-tL-loiNuc2RBdRtGNrK5GEHVzitVvyrUpEhwzvpWh-be9oXIzjGGkDVJe32OExQm58nyz40nV8upf_bfFjt5n1x3xFQ3BTEbHVSHCMvL6obkkWyAhCWj64EYgPdl3TT4aF/s1600/20160213_123342.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGOM-LMo6s-tL-loiNuc2RBdRtGNrK5GEHVzitVvyrUpEhwzvpWh-be9oXIzjGGkDVJe32OExQm58nyz40nV8upf_bfFjt5n1x3xFQ3BTEbHVSHCMvL6obkkWyAhCWj64EYgPdl3TT4aF/s400/20160213_123342.jpg" width="400" /></a></div>
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Surprisingly this turned out super good, it's got the perfect balance of sweet, salty, spicy, tangy. I also think the cashew butter makes a great stand in for peanut butter, and lends a more mellow, yet complex and nutty flavor to the dish. I also really love the nice bit of crunch in each bite from the red cabbage garnish. I didn't have any cilantro on hand, but I imagine that would make a good garnish too, if you happen to have some. Of course if you want to 'beef' it up, you could also add some cubed baked or fried tofu, or maybe even some tempeh. But I kind of like it exactly as it is, light and easy. Two of my favorite things right now.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymQR5DQ1Nwzpk0lLAELdbwAAR6T-yrGUGSUejrRwPEHA7ZLk_sySxJyweo6nKxSBLEBB8ppUcC5WtIinb0UiHbOlb6-o3Wj23gr3-qnumkVeLf3msf7SFLuGC4pQfFW-S2WXsoNbSPejv/s1600/20160213_123353.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymQR5DQ1Nwzpk0lLAELdbwAAR6T-yrGUGSUejrRwPEHA7ZLk_sySxJyweo6nKxSBLEBB8ppUcC5WtIinb0UiHbOlb6-o3Wj23gr3-qnumkVeLf3msf7SFLuGC4pQfFW-S2WXsoNbSPejv/s400/20160213_123353.jpg" width="400" /></a></div>
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<strong>Toasted Cashew Noodles</strong> <br />
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<strong>For the Noodles</strong> <br />
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2 tsp Toasted Sesame Oil<br />
3 Carrots Sliced thin<br />
6 Radishes cut into thin half moons<br />
3 Green Onions sliced (White and green parts separated)<br />
2 Garlic cloves sliced thin<br />
1/4 Cup Cashews<br />
12oz Rice Noodles <br />
1/4 C or less of thin sliced Red Cabbage<br />
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<strong>For the Sauce</strong> <br />
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1/4 Cup Creamy Cashew Butter<br />
1/3 - 1/2 Cup Coconut Milk (Depending on how thick you want the sauce)<br />
4 Tbsp Tamari <br />
2 Tbsp Mirin <br />
2 Tbsp Lemon or Lime Juice <br />
2 tsp Cane Sugar<br />
1/2 tsp Ground Ginger<br />
1/4 tsp Smoked Paprika<br />
1/4-1/2 tsp Sriracha or to taste<br />
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- Place the noodles in a pot of boiling water and cook for 5 minutes or until they are tender. Drain and set aside.<br />
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- Heat the Sesame Oil in a large frying pan. When it's hot add the carrot, and radish. Cook on high for about 5-7 minutes until the veg becomes soft and starts to brown. Add in the white parts of the onions, and the garlic. Lower the heat and sauté for another 3-4 minutes until everything is cooked to your liking.<br />
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- Combine all sauce ingredients in a small pot and stir until smooth. Turn the heat on high, and when it begins to simmer whisk it for about a minute. You just want to heat the sauce through long enough for it to smooth out.<br />
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- Add the Cooked Noodles to the pan of veg. Pour the sauce over, and mix to combine.<br />
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- Divide into bowls, and top with Green onions, and red cabbage.<br />
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- In a dry skillet toast the cashews over high heat for 5-8 minutes until they smell nutty and begin to brown.<br />
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- Top each bowl with a handful of cashews and enjoy! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0PilhgrjbNUkMs3Q-kkUfXye9rhbcCLQO18FQ6oNIk4HzRL5zgE3-LqCNeNkmQo-fgeGkmCvZeIpEuGhvTzHdG-mBTqamVVi8ppRnTgb8iNE_3xt4IfyUos32vaVlOmSWBe5dm2aln8N/s1600/20160213_123444.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0PilhgrjbNUkMs3Q-kkUfXye9rhbcCLQO18FQ6oNIk4HzRL5zgE3-LqCNeNkmQo-fgeGkmCvZeIpEuGhvTzHdG-mBTqamVVi8ppRnTgb8iNE_3xt4IfyUos32vaVlOmSWBe5dm2aln8N/s400/20160213_123444.jpg" width="400" /></a></div>
Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com2tag:blogger.com,1999:blog-259288848881377692.post-29966274737647324352016-02-11T00:00:00.000-08:002016-02-11T00:00:12.934-08:00Roasted Root Bowl...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UUlnBsWr07E_f6AFRhHGGUWx_aceG3DVhkzJ4gAep3iUsmxu-DDVq7MUW2fcGQtZaKaewzCmzXlRnliTeXByi1ngEt6oF2OcImbS4AVDdu1dCi2ywzGM9ctPLbHuilpJSqW_Di8c30QF/s1600/Studio_20160210_173843.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UUlnBsWr07E_f6AFRhHGGUWx_aceG3DVhkzJ4gAep3iUsmxu-DDVq7MUW2fcGQtZaKaewzCmzXlRnliTeXByi1ngEt6oF2OcImbS4AVDdu1dCi2ywzGM9ctPLbHuilpJSqW_Di8c30QF/s400/Studio_20160210_173843.jpg" width="400" /></a></div>
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I've really been craving root vegetables lately. Radishes, Turnips you name it. The problem is I eat them so seldom I don't really know what to do with them most of the time. This is one of those magical dishes born somewhat out of necessity. Meaning, it was really all I had on hand and I needed to make <em>something </em>for dinner. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvrPSegGn_8coqzRMAVpRx26sKzdgn2OUJMklV9_N2suENXLgq6HJlRdMsBg9eWkjR56plhPtLwULYBz7xld3b2gJynPlXTaSVBqp8Ya-Rd2oak2V_s_dzZZ7BkLy6SN0fGI-jmisQ96L3/s1600/Studio_20160210_173709.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvrPSegGn_8coqzRMAVpRx26sKzdgn2OUJMklV9_N2suENXLgq6HJlRdMsBg9eWkjR56plhPtLwULYBz7xld3b2gJynPlXTaSVBqp8Ya-Rd2oak2V_s_dzZZ7BkLy6SN0fGI-jmisQ96L3/s400/Studio_20160210_173709.jpg" width="400" /></a></div>
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I am beyond amazed at how well this turned out. It's a super simple dish to throw together, and despite the hour and fifteen minute cooking time it is super low effort. I kept it lightly and simply seasoned so as not to overpower any of the natural roasted flavor of the veg. All the flavors work so well together and I love the variety of texture between the different roots and the cous cous. I hope you enjoy it too! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRO5WF6LyBI1HkZtXRjBY_EUihnk9o_ygUVL5i-9bnEASAL3ZPgl2wl4SjDXUKxwc4R7qi6sCvmp_U5sqBbRavf5Xd3FIswEXhmpSboES9BpJyo2_w9XbTB8Ba1Fq5tC5lGyZtzGEB2Uat/s1600/Studio_20160210_173751.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRO5WF6LyBI1HkZtXRjBY_EUihnk9o_ygUVL5i-9bnEASAL3ZPgl2wl4SjDXUKxwc4R7qi6sCvmp_U5sqBbRavf5Xd3FIswEXhmpSboES9BpJyo2_w9XbTB8Ba1Fq5tC5lGyZtzGEB2Uat/s400/Studio_20160210_173751.jpg" width="400" /></a></div>
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<strong>Roasted Root bowl</strong><br />
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2 medium Sized Turnips Diced<br />
1 Large Parsnip cut into Half Moons<br />
1 large Onion Diced <br />
12 Radishes cut in Half<br />
1/2 Bag of Baby Carrots Left whole if small otherwise cut in half<br />
Olive Oil to taste<br />
Maple Syrup to taste<br />
Sea Salt to taste <br />
Garlic Powder to taste<br />
Black Pepper to taste <br />
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<strong>Garlic Olive Oil Cous Cous</strong> <br />
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2 Cups Pearled Cous Cous <br />
4 cups Water <br />
1 Vegan Chicken Bouillon Cube<br />
1 tsp Garlic Powder<br />
1-2 Tbsp Olive Oil <br />
1/4 tsp Ground Turmeric <br />
Garlic Infused Olive Oil to taste (Optional but recommended) <br />Minced Parsley to Garnish<br />
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- Combine everything for the Roasted Roots in a large glass baking dish. Stir it so it's all mixed together then cool it at 400'F for 1 hour.<br />
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- Increase the heat to 500'F and cook for an additional 15 minutes until the roots are nice and browned.<br />
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- Combine everything for the garlic cous cous (except the garlic infused oil, and the parsley) in a pot and bring to a boil. Reduce heat and simmer until all liquid has been absorbed.<br />
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- Drizzle garlic infused olive oil over the cous cous, and stir to combine.<br />
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- Plate the cous cous, top it with the roasted roots, and sprinkle the minced parsley over top. Add additional salt and pepper to taste if desired.<br />
Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-11557197875640212932016-02-10T15:18:00.003-08:002016-02-10T15:18:27.278-08:00Toast From Pajottenland....<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotRbYajQy7DAxdfPjcHZMpxonPGQ45WnJYpNCF5BOuYR87SNzVmZFGZFMFDDxmsElhQ7tSDZCxWADO7XYEtGpg8_FfkWXozadA92ydrAkZ-3mNr1TXs1ZpIOYd2v-dwGaNWlfAXNHjnZC/s1600/20160209_201532.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotRbYajQy7DAxdfPjcHZMpxonPGQ45WnJYpNCF5BOuYR87SNzVmZFGZFMFDDxmsElhQ7tSDZCxWADO7XYEtGpg8_FfkWXozadA92ydrAkZ-3mNr1TXs1ZpIOYd2v-dwGaNWlfAXNHjnZC/s400/20160209_201532.jpg" width="400" /></a></div>
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This has seriously become my favorite lunch. It is super simple and super satisfying. I Love the combination of flavors and I think this is a great way to utilize radishes. Radishes are a vegetable I really love but hardly have occasion to use in anything other then a salad, I imagine other people find this to be true, and while in a salad is not a bad way to eat radishes, I do enjoy new creative ways to eat them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyhK4-xVC4pf85NZMLP7R-eoV83ag_evn18jn0WqRezhPIQq5D5-wOhmLkTNqZHB7pFanzSOk3MyuD2YhjYGSOAlAYQH9Whg6zUGP4s2j_hv6YXGijO5qPzb7ovcZ1gsGt654F2lBtbRM/s1600/20160209_201509.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyhK4-xVC4pf85NZMLP7R-eoV83ag_evn18jn0WqRezhPIQq5D5-wOhmLkTNqZHB7pFanzSOk3MyuD2YhjYGSOAlAYQH9Whg6zUGP4s2j_hv6YXGijO5qPzb7ovcZ1gsGt654F2lBtbRM/s400/20160209_201509.jpg" width="400" /></a></div>
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This simple open-faced sandwich originated as a Belgian snack food. Coming from the Pajottenland area West of Brussels. Pajottenland is famous for unfiltered, fermented Lambic beers, and stinky cheese. The traditional recipe calls for either Quark (A stinky cheese from the area) or sour cream, so it was easy enough to veganize using Vegan Sour Cream. You can make this with or without Daiya, I've done both, and love it both ways. However you choose to make it, enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0p0tg0GOUkzi3xzcPDZAgyb3T5nFqDoprON_fKlVCUEZ2yzUansdNv_1fta1RobGkgoqJFlrpxQTvVsbkTEIi28jVzL20Y1WKJkQNhdSgbn-5RGdoMfgXEIhKxvW4ZJL3HhqePG_3m8lK/s1600/20160209_201523.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0p0tg0GOUkzi3xzcPDZAgyb3T5nFqDoprON_fKlVCUEZ2yzUansdNv_1fta1RobGkgoqJFlrpxQTvVsbkTEIi28jVzL20Y1WKJkQNhdSgbn-5RGdoMfgXEIhKxvW4ZJL3HhqePG_3m8lK/s400/20160209_201523.jpg" width="400" /></a></div>
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<strong>Toast from Pajottenland</strong><br />
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1 loaf Dark Rye or Pumpernickel Bread Sliced.<br />
1 Bunch Radishes Sliced thin<br />
12oz Vegan Sour Cream<br />
1-2 Shallots finely diced<br />
1 tsp Garlic Powder<br />
1 tsp Sea Salt<br />
1/4 tsp Black Pepper <br />
3Tbsp chopped fresh Chives or Green Onions <br />
Daiya Cheddar Cheese (Optional)<br />
Minced Parsley to Garnish (Optional) <br />
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- Toast the Bread.<br />
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- In a bowl mix the sour cream, garlic powder, salt, pepper, shallot, and chives/onion.<br />
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- Spread a layer of the sour cream mixture over each slice of toasted bread.<br />
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- If using Daiya sprinkle a layer of the cheese over the sour cream.<br />
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- Place the sliced radishes on top.<br />
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- Sprinkle with parsley and season with additional salt and pepper if needed.<br />
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Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-6088991004745616512016-02-09T16:50:00.000-08:002016-02-09T16:50:00.889-08:00The Ultimate Stoner Breakfast.... <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippJd1gQMz8M6l8PXBayPDAAb8I9Md1a9YW58LlZQZ61CF6qKiyPYCh0pvlOKn27LKQ3NNt3FFiczgsFBJXx8_8_PNnv85A8nrOio0ey7nGuEHV8n3TKpXC96ebiDgILL5W_guoU_K2_fz/s1600/20151204_103251.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippJd1gQMz8M6l8PXBayPDAAb8I9Md1a9YW58LlZQZ61CF6qKiyPYCh0pvlOKn27LKQ3NNt3FFiczgsFBJXx8_8_PNnv85A8nrOio0ey7nGuEHV8n3TKpXC96ebiDgILL5W_guoU_K2_fz/s400/20151204_103251.jpg" width="400" /></a></div>
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It's not called The Ultimate Stoner Breakfast for nothing. This meal is pure 'meat' and potatoes, it's 'carbs, carbs, and more carbs.' it is <em>exactly </em>the kind of food you want to eat and should indulge in when you're grooving in your happy place, and everything is beautiful. One of the best things about it is how low effort it is, yet the flavor is not sacrificed. It's also super hearty, it'll tame even the wildest munchies, of course, don't limit yourself to just eating it at breakfast time!<br />
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Now, there are two ways you can eat this. The 'traditional' way with each food having it's own separate space on the plate. Or you can eat it like a taco. Yeah, you heard me, a pancake breakfast taco. How awesome is that? I know it sounds strange but trust me when I say it's amazing. My husband was really skeptical at first too, but after he watched me down 3 of these bad boys he was convinced enough to try it. If you enjoy it in Taco form then you can essentially add anything you like as a topping which is awesome, it makes it versatile. So trust me on this one, and give it a try. <br />
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<em>(PS: You can use any pancake recipe you like, but I've included my go-to just incase you don't have one. I have also made these with gluten-free flour before and they have turned out well.)</em><br />
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<strong>Cheese Tots</strong><br />
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Olive Oil<br />
1lb Frozen Tater Tots <br />
1 Small Yellow Onion Diced<br />
Garlic powder<br />
Sea Salt<br />
4 Sliced Green Onions<br />
1/2-1 Cup Daiya Cheddar or Mozzarella Cheese.<br />
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- Preheat Oven to 400'F<br />
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- Dump the tater tots into a baking dish with the diced onions. Drizzle a little olive oil over them then sprinkle them with salt, and garlic powder. Stir to combine everything.<br />
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- Pop it in the oven and bake for 15-20 minutes until tots are cooked to your taste.<br />
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- Remove from the oven, Sprinkle cheese, and green onions over top. Return to the oven and cook for 2-3 minutes or until the cheese has just melted and the onions are soft.<br />
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- Enjoy on their own as part of your breakfast, smothered in ketchup, sour cream, or mayo. Or enjoy in a taco! <br />
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<strong>Classic Go-To Pancakes</strong> <br />
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2 Cups White Flour<br />
2 Tbsp Baking Powder<br />
1 tsp Sea Salt<br />
1 1/2 Cups water<br />
3 Tbsp Olive Oil<br />
3 Tbsp Maple Syrup <br />
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- Mix all dry ingredients in a bowl.<br />
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- Combine the water, maple syrup and olive oil.<br />
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- Pour the wet into the dry and stir until just combined.<br />
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- Heat a pan, spread a 1/4 C of batter out into the pan, spread it thin, but not too thin, similar to the thickness of a flatbread.<br />
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- Cook for a few minutes until bubbles appear on the surface of the pancake. flip and cook another couple of minutes until golden brown. Repeat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLcxxsJP_okpdNFDbImGSaXb5En9mD81GOGhAqS5KlkzFcG7QRyvbOo4zIVvHDPTOAQ9vE5smSH9P2duVxII4lBvC2TSy-0nDK1M-fkajxOwGaJ9ZDaZ2xWt5Bhh_ImkmKdNwJ94lFFO5/s1600/20151205_183854.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLcxxsJP_okpdNFDbImGSaXb5En9mD81GOGhAqS5KlkzFcG7QRyvbOo4zIVvHDPTOAQ9vE5smSH9P2duVxII4lBvC2TSy-0nDK1M-fkajxOwGaJ9ZDaZ2xWt5Bhh_ImkmKdNwJ94lFFO5/s400/20151205_183854.jpg" width="400" /></a></div>
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<strong>The Ultimate Stoner Breakfast.</strong> <br />
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<strong>Add-Ons and Extras</strong><br />
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Avocado<br />
Sour Cream<br />
Mayo<br />
Ketchup<br />
Maple Syrup<br />
Your Favorite Tofu Scramble <br />
Jalapeno Slices or Hot Sauce if you like it spicy <br />
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To Serve the <strong><em>"Traditional Way"</em></strong> Heap a mound of Cheese Tots onto your plate, Slap down 3-4 Pancakes next to it, then add on a portion of your favorite Breakfast Sausage, a portion of your favorite bacon, with half an avocado on the side. Serve with ketchup and mayo for the tots, and Maple Syrup for the pancakes and sausage.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLXkqUB-y9eMGBCG87wkfol-yMMtET8Hwu2xVWcURbE9iYlO-TnVQPQCZPPwo7RkFBYFMCqRlFEcBAzHUeBzi0eTOwjnEN4F7gctkvAUkgc5JGrXe-FwSdeMEJ-xzcrPH_hvGA2YYqqlv/s1600/20151205_184231.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLXkqUB-y9eMGBCG87wkfol-yMMtET8Hwu2xVWcURbE9iYlO-TnVQPQCZPPwo7RkFBYFMCqRlFEcBAzHUeBzi0eTOwjnEN4F7gctkvAUkgc5JGrXe-FwSdeMEJ-xzcrPH_hvGA2YYqqlv/s400/20151205_184231.jpg" width="400" /></a></div>
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To Serve it the <strong><em>"Taco Way"</em></strong> Spread a thin layer of Syrup over one pancake. Place 1/2 a slice of bacon (or a full slice if you prefer) on top of the pancake, then a breakfast link. Pick the pancake up, and hold it in your palm like you would a taco shell. Take a spoon and scoop a small portion of the cheese tots inside your pancake shell. If you're using tofu scramble as well, scoop a small portion of that into the pancake taco along with the tots. Drizzle a bit of ketchup over top, and then serve with dollops of sour cream and/or mayo and whatever other add-on's you wish. It's great with or without avocado, and I personally like the mix of sour cream and mayo. So delicious! <br />
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Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-2432689198557131572016-02-09T16:13:00.000-08:002016-02-09T16:13:05.979-08:00Red Curry Rice Soup...<div class="separator" style="clear: both; text-align: center;">
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I made this soup a lot over January. It's so quick and easy which I love, but it's also super warming, comforting and packed full of nutrition and flavor. Unfortunately I didn't really write down a recipe, but this is more or less how it goes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1RriNV2UZIQQ73W2fqXmV23UXjTJl7fA-A1rIKKWEDMEcD5mXP-tfOgBIQd26dU93d2O4mYcKriR9oIiC_1HeraaBz79Fnv3hfMPytR5MtpWTfRpwEajKClUxwwb9diluIUjtgah3q9E/s1600/20160117_170800.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1RriNV2UZIQQ73W2fqXmV23UXjTJl7fA-A1rIKKWEDMEcD5mXP-tfOgBIQd26dU93d2O4mYcKriR9oIiC_1HeraaBz79Fnv3hfMPytR5MtpWTfRpwEajKClUxwwb9diluIUjtgah3q9E/s320/20160117_170800.jpg" width="320" /></a></div>
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<strong>Red Curry Rice Soup</strong> <br />
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1Tbsp Olive Oil<br />
1 Small Onion Diced <br />
6-8 Garlic Cloves Minced<br />
1 tsp Ground Ginger<br />
3 Cups Vegan Chicken Broth<br />
1 15oz Can Coconut Milk<br />
2 Tbsp Red Curry Paste <br />
1 tsp Sea Salt<br />
2-3 Tbsp White Jasmine Rice <br />
2-3 Baby Bok Choy <br />
3-4 Green Onions sliced thin<br />
1/4 tsp Gochujang or Red Pepper Flakes<br />
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- Heat the Olive Oil in a medium sized pot. Add the onion and cook for 5-6 minutes. Add the garlic and ginger and cook for another 4 minutes.<br />
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- Add the Vegan Chicken Broth and Rice. Bring to a boil and then lower to simmer. 10 Minutes.<br />
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- Add in the coconut milk, salt, and Red Curry Paste. Simmer another 10-15 minutes or until the rice is tender.<br />
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- Add the sliced Bok Choy Leaves, green onions and Gochujang. Stir to combine and cook 1-2 minutes just until the choy has wilted. <br />
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- Serve garnished with extra green onions, and Gochujang if desired.<br />
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Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-57563510977966533632016-02-09T15:49:00.000-08:002016-02-09T15:49:42.433-08:00Classic Ratatouille...It had been <em>way to long </em>since my last blog entry, I realize that. I had hoped to get back to regular blogging after we returned from our Washington/Oregon Road Trip, but things were just hectic, and I didn't have the time nor the energy, nor the inclination to do much cooking, or blogging. I don't know if today will mark my return to blogging or not, but I did want to post this recipe that I made last week because I thought it turned out rather good, and who couldn't use more vegetables?<br />
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<strong>Classic Ratatouille</strong><br />
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2 Tbsp Olive Oil<br />
4 Garlic Cloves Minced<br />
4 Large Tomatoes <br />
1 Large Onion Diced<br />
1 Red Pepper Diced <br />
1 Yellow Pepper Diced <br />
1 Medium Eggplant Diced<br />
2 Large Zucchini Diced <br />
2 Tbsp Tomato Paste Mixed with 1 Tbsp Water <br />
1 tsp Sugar<br />
1 Bay Leaf<br />
3 Springs Thyme<br />
1 Tbsp Minced Basil <br />
1 Tbsp Minced Parsley <br />
1-2 Additional Garlic Cloves to taste<br />
1 tsp Sea Salt<br />
1/2 tsp Black or White Pepper to taste<br />
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- Score a cross into the bottom of each tomato. Plunge into boiling water and boil for 20 seconds. remove from the water and blanch in ice water. peel the skins away from the tomato, and chop the tomato. Reserve.<br />
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- Heat 1Tbsp Oil in a pot. Add the onion and cook for 10 minutes. Add the 4 garlic cloves, the red and yellow peppers. Cook for about 4 minutes and then remove the vegetables from the pan.<br />
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- Heat the second Tbsp of Oil in the same pan. When it's hot add the eggplant and cook for 4 minutes until beginning to brown. Add the zucchini and cook for another 5 to 10 minutes or until the veggies are a nice deep brown.<br />
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- Add the Onion and Pepper mix back to the pot. Add in the tomato paste mixture and stir well to combine. Cook for 2 minutes and then add in the tomatoes, sugar, salt, pepper, bay leaf, thyme and basil. Stir well and cover to cook for 20 minutes. Check the vegetables after 10 minutes and if they look too dry add in about 1/4 cup water.<br />
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- Mix the remaining 1 or 2 garlic cloves with the minced parsley. When your Ratatouille has finished cooking add the garlic/parsley mix and stir lightly just to combine.<br />
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- Serve your Ratatouille hot with crusty French Bread or Garlic Bread. Enjoy with a glass of red wine for good measure.<br />
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Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-73765601866349075992015-10-10T12:43:00.000-07:002016-02-14T09:25:43.556-08:00Restaurant Review: 3G Vegetarian Restaurant, in Vancouver...<div class="separator" style="clear: both; text-align: center;">
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When we went home to visit my family last September we took the opportunity to try some new (To us) restaurants, as well as to re-visit old favorites. 3G is a place I've actually wanted to go for quite some time, but I never seemed to make it there on previous trips home. I either never had time, or it was too out of the way. This trip however we made an effort to go, and it was near something else we were doing. Technically, we were suppose to be going out to eat with some family later in the day, but we couldn't help ourselves from sneaking in an extra meal, and I'm so glad we did.<br />
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When we arrived it was early, maybe a bit before noon or so. The place was empty except for us, which I liked because it was peaceful. The staff was super nice, friendly and helpful. Very welcoming and they really seemed to appreciate our patronage which I always find nice, because it makes me even happier to be there!<br />
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The menu is extensive, and so we found it really hard to choose what to eat, but the main reason I wanted to eat at 3G was because it's a Dim Sum restaurant. Now, if you're from Vancouver you know Dim Sum is a big deal, it's everywhere in the city (like Sushi) but it's rare to find a place that has vegan Dim Sum. 3G SPECIALIZES in Dim Sum, and that makes it amazing! <br />
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Unfortunately since it was way back in September I don't remember all what we ordered, but needless to say we ordered a lot of dumplings. Veggie Dumplings, vegan Chicken Dumplings, vegan Shrimp Dumplings. You name it, we got it. We ordered Sesame Balls (one of my favorites) and Some Shanghai Noodles for good measure. We also ordered a mixed vegan seafood dish in sweet and sour sauce which was also quite good.<br />
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All in all the food was excellent, the service was great, and the price was reasonable for how much food we got and how full we were when we left. I seriously recommend this place, If you're in Van and you love Asian food, and particularly Dim Sum, check it out!<br />
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Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-12500319482141215912015-10-06T14:44:00.000-07:002016-02-11T14:45:08.606-08:00Restaurant Review: Cartems Donuterie, In Vancouver...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA56VwKrlE2EMSDKRAMGPtiRxp45su2N6ExjVEigXBdn42z1uZVuJFzlfxeJldCdcqwQgXFXUJWRuTiKk-qBF26Fl_NBgR8zjoCt_RMlgCibtJeTSlnmXoEtp-DYf607zHQi8q0m6WWVnQ/s1600/DSC_1552.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA56VwKrlE2EMSDKRAMGPtiRxp45su2N6ExjVEigXBdn42z1uZVuJFzlfxeJldCdcqwQgXFXUJWRuTiKk-qBF26Fl_NBgR8zjoCt_RMlgCibtJeTSlnmXoEtp-DYf607zHQi8q0m6WWVnQ/s400/DSC_1552.JPG" width="400" /></a></div>
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So, once I heard that there was a donut shop in Vancouver selling vegan Earl Grey donuts I knew I had to check it out. In fact when we were in Vancouver last September visiting family that was the very first place we went the morning of our arrival.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmt5TFYvl6HPhzCKz9GZ9LwgtOi1FM7b-6LeeXPUBt7K75mA-Ndp88xsEVVzKwtsWdvOdRMzZJ3TDZfIr5dC_gV9u3RcIzGGvqlLms5Fr33zuDZE8Ov4C36N6DUeV_YPSxye6j0_3uuIua/s1600/20150922_124532.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmt5TFYvl6HPhzCKz9GZ9LwgtOi1FM7b-6LeeXPUBt7K75mA-Ndp88xsEVVzKwtsWdvOdRMzZJ3TDZfIr5dC_gV9u3RcIzGGvqlLms5Fr33zuDZE8Ov4C36N6DUeV_YPSxye6j0_3uuIua/s400/20150922_124532.jpg" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ublym4MRflQHdOy7PVoReWpLzbVRnZKH14BbNXSRB5oSqPE08vkHwlFeErNdsTX7cQhoI27C4-N5rDi-lwK8GfHUTQUz1-PXbpGgLbViuDHUAyyaJXTGaktBaD3U8EIg1HXyKH6LgBB0/s1600/20150922_124542.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ublym4MRflQHdOy7PVoReWpLzbVRnZKH14BbNXSRB5oSqPE08vkHwlFeErNdsTX7cQhoI27C4-N5rDi-lwK8GfHUTQUz1-PXbpGgLbViuDHUAyyaJXTGaktBaD3U8EIg1HXyKH6LgBB0/s400/20150922_124542.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Pie </td></tr>
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The shop is in what I think is a somewhat weird location, and it seems kind of 'off the beaten path' but the inside makes up for it's lackluster exterior. The shop is warm and inviting, with sleek wooden floors, big tables, and delicious aromas. The staff were all super friendly and super nice. We ordered quite a few donuts and asked several questions and they were very patient with us.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEPzwPhYwINwKHWjLlTf4CaMk1XsRI9wgXj84YAyY2C84fwYgKgh5wtM9q7vjRJZQ_JoZwaOVzyO8uWFH4fkqqp2Xj0W2vS42nNRV0pAcda_5J443E0k6UFTfVjIyu5I8SwSfr7R1Oulv/s1600/DSC_1549.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEPzwPhYwINwKHWjLlTf4CaMk1XsRI9wgXj84YAyY2C84fwYgKgh5wtM9q7vjRJZQ_JoZwaOVzyO8uWFH4fkqqp2Xj0W2vS42nNRV0pAcda_5J443E0k6UFTfVjIyu5I8SwSfr7R1Oulv/s400/DSC_1549.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Classic Chocolate Glaze and Earl Grey</td></tr>
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</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEPzwPhYwINwKHWjLlTf4CaMk1XsRI9wgXj84YAyY2C84fwYgKgh5wtM9q7vjRJZQ_JoZwaOVzyO8uWFH4fkqqp2Xj0W2vS42nNRV0pAcda_5J443E0k6UFTfVjIyu5I8SwSfr7R1Oulv/s1600/DSC_1549.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEPzwPhYwINwKHWjLlTf4CaMk1XsRI9wgXj84YAyY2C84fwYgKgh5wtM9q7vjRJZQ_JoZwaOVzyO8uWFH4fkqqp2Xj0W2vS42nNRV0pAcda_5J443E0k6UFTfVjIyu5I8SwSfr7R1Oulv/s1600/DSC_1549.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a><br />
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<tr><td class="tr-caption" style="text-align: center;">Maple Walnut and Earl Grey </td></tr>
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The Donuterie is not specifically vegan. They sell omnivore donuts and gluten-free donuts as well, but what I like about them is unlike other non-vegan places they have more then just one or two options. They have an entire case devoted to vegan donuts and the flavors are both classic and creative. I mean, and Earl Grey donut! How awesome is that? They also make pretty good coffee. Though the place is a little expensive, it is totally worth it, especially if this is a 'treat yourself' experience rather then an every day one.<br />
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If you're in or around Vancouver you have to check them out! They have two locations, I went to the one on W. Pender.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWH5vwJtS1RcEhTCt39dYYz17Sdrnh_Mpi9d0AhL9VfUf0a1t1pTNURr2Ha-icwOTDR8XN7Ng96Na7BuopxOMU3fVf1ubPDfSE5BafJpwtgU9Kt4Qaw5ADMmZ1W6C1dTocvs2Piy34ssf/s1600/DSC_1551.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWH5vwJtS1RcEhTCt39dYYz17Sdrnh_Mpi9d0AhL9VfUf0a1t1pTNURr2Ha-icwOTDR8XN7Ng96Na7BuopxOMU3fVf1ubPDfSE5BafJpwtgU9Kt4Qaw5ADMmZ1W6C1dTocvs2Piy34ssf/s400/DSC_1551.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Fritter </td></tr>
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<strong>Cartems Donuterie</strong> <br />
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534 W Pender St, Vancouver<br />
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2190 Main St , Vancouver</div>
Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-87104330480129779002015-10-05T17:37:00.000-07:002016-02-09T17:39:54.314-08:00Restaurant Review: Blue Star Donuts, Portland, Oregon....<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFoxXqbsrUgp6fkUabL36ijIzrSUNCUgBmJUHpwQsvgzfltX4mBL9YGIe5VTH7JjajH9umswQWKBsnD4LR-1F-kn2fxaxX2MwCkaD2oz7G0TLEgHfV2B7PpMBnfNfAzyBKWfepdcHvNyv/s1600/20151001_102650.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFoxXqbsrUgp6fkUabL36ijIzrSUNCUgBmJUHpwQsvgzfltX4mBL9YGIe5VTH7JjajH9umswQWKBsnD4LR-1F-kn2fxaxX2MwCkaD2oz7G0TLEgHfV2B7PpMBnfNfAzyBKWfepdcHvNyv/s400/20151001_102650.jpg" width="400" /></a></div>
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Blue Star Donuts is a great little place we found by accident. I was in our hotel room reading reviews of Voodoo Donuts because we were planning to go there. So many people gave it bad reviews for service, attitude, and cost, which was discouraging. However many of them recommended Blue Star Donuts as an alternative option for vegan donuts in Portland. Of course I wanted to try both places, and I am so glad we did.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitu6UXrZPqnivAZ4b78iPvJVoDuD73F4YD7VwZ3U46Ms6hfPQeWv07KbFxu-nQipqxkEIjXnG2LQHioG9jwcX9IoXcvvpKV65QoSAEKNz2oRP_zZjwKiTonZgYMXbGpBt_TCfsohbz4NSS/s1600/20151001_100728.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitu6UXrZPqnivAZ4b78iPvJVoDuD73F4YD7VwZ3U46Ms6hfPQeWv07KbFxu-nQipqxkEIjXnG2LQHioG9jwcX9IoXcvvpKV65QoSAEKNz2oRP_zZjwKiTonZgYMXbGpBt_TCfsohbz4NSS/s400/20151001_100728.jpg" width="400" /></a></div>
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Blue Star is a Gem. The donuts are soft on the inside, crisp on the outside. They're creative, delicious, sweet but not too sweet, and just perfect in every way. The two times we went they only had 3 vegan flavors, but that was enough for us. They had a classic powdered sugar donut, one with blueberry glaze, and another that was Olive Oil Orange. All three were fantastic but I think the blueberry one was my fave. Personally I did enjoy Blue Star more then Voodoo, and the service <em>was</em> better and friendlier.<br />
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My one recommendation is that if you go, and you should, you go early in the morning because by afternoon you'll definitely need to wait in line.<br />
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<strong>Blue Star Donut Locations</strong> <br />
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1237 SW Washington St<br />
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(503) 265-8410</div>
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Open until 7:00 PM</div>
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Portland, Oregon </div>
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921 NW 23rd Ave<br />
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(503) 265-8659</div>
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Open until 8:00 PM</div>
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3753 N Mississippi Ave<br />
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(971) 254-4575</div>
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Open until 8:00 PM</div>
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3549 SE Hawthorne Blvd<br />
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(503) 477-9635</div>
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Open until 8:00 PM</div>
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<br />Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-20322916315372343732015-09-19T00:00:00.000-07:002015-09-19T00:00:06.104-07:00Vegan Mofo #24: Brussels/Belgian Waffles...<div class="separator" style="clear: both; text-align: center;">
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Well, this is my last Mofo Post. Today I leave for Vacation and I won’t be back until October. I had a lot of fun this Mofo, I really enjoyed veganizing non vegan recipes. I surprised myself a lot, and found new and interesting ways to combine food, and flavor. I even got to try out a few ‘new to me’ cooking methods, such as flambee! It’s been a fun ride, unfortunately I didn’t get to veganize all the reicpes I had intended, nor did I get to veganize foods from all the countries I’d wanted. I had really hoped to have more cultural variety but I got kind of hung up on Irish and French cooking, I don’t know why. Maybe when I come back from my trip I’ll keep going with the veganizing, who knows.<br />
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Anyway, for my last recipe I decided to make Belgian Waffles. When we were in Brussels there were waffle shops literally everywhere, you couldn’t throw a rock without hitting a waffle shop or a frites stand, and I loved it! What cool street food right? Interestingly what we call Belgian Waffles here in North America are quite different then what a true Belgian - or Brussels Waffle - really is. Actual Brussels waffles are made a little more complicated by the addition of yeast, it isn’t as simple as whipping together a standard pancake batter and sticking it in a waffle iron. Traditional waffles also use a lot of fat in the form of eggs and butter, so I was really interested to try a vegan version.<br />
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I wouldn’t call my experiment perfect, they were a little more dense and bready then I had anticipated, however using yeast that’s only to be expected. Flavor wise however these were amazing! Seriously, my husband said they were some of the best waffles I’ve ever made, and that’s a big compliment.<br />
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Now, to serve you can’t simple pour syrup on them, because that’s not how they do it in Belgium, what you need is an assortment of fruits, whipped cream, and chocolate sauce. Some people even top their waffles with ice cream. My personal favorite combinations were Banana and Chocolate or Strawberry and Chocolate Hazelnut. For this recipe I used what I had on hand, Raspberries and made up a Chocolate Peanut Butter Sauce. A big dollop of Coconut Whip wouldn’t be the worst idea on these!<br />
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<b>Brussels Waffles </b><br />
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5 Cups All Purpose Flour<br />
½ tsp Sea Salt<br />
7g Active Dry Yeast<br />
2 Tbsp Light Brown Sugar<br />
1 tsp Vanilla Extract<br />
2 Cups Soy Milk<br />
1 Cup Melted Non-dairy Butter<br />
Ener-G Egg Replacer, enough to equal 6 Eggs<br />
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- Combine Flour and Salt in a Large bowl.<br />
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- Sprinkle the yeast and Sugar over top<br />
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- Using a hand mixer beat together the Ener-G and Milk until foamy. Beat in the vanilla extract.<br />
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- Make a well in the center of the dry ingredients. Pour in the milk mixture and fold to combine.<br />
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- Add in the melted butter and combine until a dough forms. It might seem a bit loose, not like a bread dough, pretty squishy, and that’s okay.<br />
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- Lightly grease a clean bowl with a bit of nonstick spray. Pour the batter/dough into the clean, greased bowl. Then cover with plastic wrap and let rise for 1 hour.<br />
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- Preheat a waffle Iron. Use the setting just below half way. (This is important!) When the iron is preheated add enough batter to fill it. Now the batter will be very sticky and stretchy, just use your spoon to break it off from the rest of what is in the bowl. Close the waffle iron and cook until your iron beeps. Do not open the iron before the waffles are done.<br />
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- Remove the cooked waffles from the iron, and add the remaining dough to the iron. You’ll probably get 8 waffles out of this recipe if you have a 4 waffle iron.<br />
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- Serve waffles with fruit, whipped cream, chocolate sauce, or any of your favorite assorted toppings. They also taste great with a bit of powdered sugar and non-dairy butter.<br />
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Enjoy! See y’all In October!<br />
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Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com2tag:blogger.com,1999:blog-259288848881377692.post-89305393747819845912015-09-18T15:05:00.002-07:002015-09-18T15:05:27.422-07:00Vegan Mofo #23: Seitan with Blackberry Sauce...<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdo20qRVtoCqyxJZJE7B7ix5BPZsQymvQdgduuUJsta4bezOnJUJhSGg6BE63ypfxHqPDPTgrQ9J7s9nSLlFnv2cZr2m_UKjn6ESgG7ZR8jsUyEgKw4FxVXgvagiJ2kh6NxGuyPhs7taA/s1600/DSC_1711.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdo20qRVtoCqyxJZJE7B7ix5BPZsQymvQdgduuUJsta4bezOnJUJhSGg6BE63ypfxHqPDPTgrQ9J7s9nSLlFnv2cZr2m_UKjn6ESgG7ZR8jsUyEgKw4FxVXgvagiJ2kh6NxGuyPhs7taA/s400/DSC_1711.JPG" width="400" /></a></div>
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I’m telling you, there is something about fruit in savory dishes that just gets me. The idea of seitan steak covered in blackberry sauce just sounded to good to pass up. The original French recipe calls for Venison medallions but I think beef seitan works just as good. I’ve had venison plenty of times growing up and I don’t like it, never did so I didn’t bother with trying to make my seitan taste like venison, any richly flavored seitan will do I think. It’s so much tastier this way anyway!<br />
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It might sound weird to you to serve blackberry sauce with seitan but trust me on this, give it a try and you’ll be amazed. This sauce is so flavorful, it will literally blow your tastebuds out of your mouth! Plus the recipe is relatively simple yet elegant enough for you to make to impress company! How can you go wrong?<br />
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<b>Seitan with Blackberry Sauce </b><br />
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4 Beef Style Seitan Cutlets<br />
3 Tbsp nondairy butter<br />
20 Pearl Onions Blanched and Peeled<br />
8oz Fresh Blackberries<br />
3 Tbsp Blackberry Jam<br />
1/4 Cup Red Wine<br />
1 2/3 Cups Vegan Beef Stock or water mixed with Vegan Beef Bouillon<br />
1 Tbsp All Purpose Flour<br />
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- Heat 1 Tbsp of the Butter in a large frying pan over medium-high heat. Add the Seitan Cutlets and fry on each side for 8 minutes until nicely browned. Remove from pan and set aside.<br />
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- Heat remaining butter in the pan, and add the onions. Saute for 15 minutes until nicely golden brown and beginning to caramelize.<br />
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- Meanwhile in a small pan combine the blackberry Jam with 3 Tbsp of water. Whisk until smooth and then bring to a boil, add in the fresh berries and simmer for 5 minutes until berries are soft and beginning to break down. Set aside.<br />
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- Add the Wine to the pan and boil for 30 seconds. Add the Stock and simmer until reduced by half. About 10 minutes.<br />
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- Melt the remaining Tbsp of butter in a bowl, then whisk the flour into it. Add this into the stock and simmer for two minutes constantly stirring.<br />
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- Add in the Blackberry Sauce and stir to combine. Pour the sauce over the cooked seitan steaks and serve with your favorite side. Something simple like garlic roasted potatoes works well.<br />
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<br />Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-45249094677891352852015-09-18T14:50:00.002-07:002015-09-18T14:50:46.127-07:00Vegan Mofo #22: Seitan Stew from The Hague...<div class="separator" style="clear: both; text-align: center;">
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When we were in The Netherlands back in March we stopped in the Hague on our way from Brussels to Amsterdam. It was it was only scheduled to be a pit-stop, a one day adventure, a chance to see the Peace Palace, some other historical landmarks and the Girl with the Pearl Earring. I had not intended to fall in love with The Hague, but I did. The people there - and everywhere in The Netherlands really - were so friendly, the city was so calm and peaceful, a really nice change of pace from busy Brussels and crazy Amsterdam. I wish we had been able to stay their longer, and I wish we could have eaten more of the local food.<br />
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Our trip to The Netherlands inspired me to check out some books on Dutch cooking, and in one of those books I found a recipe for ‘Duck Stew from The Hague’ That sounded interesting to me, and since I’d already tailored my go-to seitan Chicken recipe to be a bit richer as a stand-in for Duck I thought I’d give this stew a try. It didn’t turn out quite like I thought it would, but it was still good. I have the feeling that it is lacking something though I can’t quite put my finger on what. I’ll have to play around with it in the future to get it just right, but overall I thought the experiment went well. The stew was tasty, and rich, and I liked the combination of red wine, olives, mushrooms and onions. Put olives in anything and I’m bound to eat it.<br />
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<b>Seitan Stew from The Hague</b><br />
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Olive Oil<br />
2 Tbsp Nondairy Butter<br />
1 ½ lb’s Chicken Style Seitan<br />
1 Large Onion Diced<br />
2 Cups Vegan Chicken Broth or 2 Cups Water + 2 Vegan Chicken Bouillon Cubes<br />
1 1/4 Red Wine<br />
1 tsp Dried Tarragon<br />
1 tsp Dried Thyme<br />
1 tsp Sea Salt<br />
Ground Black Pepper to taste<br />
1 ½ Cups Pitted Green Olives<br />
1 Leek (White and Light Green Part Only) Sliced<br />
2 Cups Button Mushrooms Sliced<br />
6 Garlic Cloves Minced<br />
1/4 C All Purpose Flour<br />
½ Bunch Parsley Minced<br />
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- Heat a splash of olive oil in a large pan over medium-high heat. Add seitan and brown on all sides. About 8-10 minutes. Remove from heat.<br />
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- Melt the nondairy butter in the pan, add the onion, and leek. Saute for 5 minutes until tender.<br />
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- Add the Mushrooms, and Garlic, saute for another 5-10 minutes until veggies are soft.<br />
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- Add in the flour, and stir to combine, coating all veggies.<br />
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- Add in the stock, wine, olives, seitan, tarragon, thyme, salt, and pepper. Stir to combine, bring to a boil then reduce heat and let simmer for 40 minutes.<br />
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- Add parsley and stir to combine. Serve in large bowls with toasted bread and extra parsley for garnish.Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-79567666658359848632015-09-18T13:59:00.002-07:002015-09-18T13:59:48.198-07:00Vegan Mofo #21: Seitan aux Pruneaux d’Agen...<div class="separator" style="clear: both; text-align: center;">
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I came across this recipe in Joanne Harris’s book “The French Market” and found it interesting. The original recipe calls for Rabbit which I have no idea how to veganize since I’ve never eaten it before but I thought seitan would make a good stand-in. I love the idea of cooking savory dishes with fruit, and so the combination of seitan and prunes really got me thinking. A bit of Googling told me this is a pretty popular recipe in Southern France where Prunes from Agen are a pretty big deal. I like interesting culinary traditions so I was excited to give it a try. Obviously the original recipes call specifically for prunes from Agen but you can use any large plump pitted prunes, California Plums are what I used and it worked out great. I know it probably sounds weird to you, but give it a try, you might be really surprised.<br />
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<b>Seitan with Prunes </b><br />
<b><i>(A.K.A Seitan aux Pruneaux d’Agen) </i></b><br />
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2 Tbsp Nondairy Butter<br />
4 Garlic Cloves Minced<br />
2 Bay Leaves<br />
1/3 C Brandy<br />
2 Stalks Celery Diced<br />
1 Tbsp Fresh Thyme<br />
2 Cups Red Wine<br />
1 ½ lb’s Beef Style Seitan<br />
25 Pearl Onions<br />
2 tsp Liquid Smoke<br />
20 Agen Prunes (or Large Dried California Plums) Halved<br />
Sea Salt and Black Pepper as Needed<br />
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- Heat a small pot of water over high heat, when boiling add the onions. Boil 1 minute then drain and drop into a bowl of iced cold water to blanch. Slide off the skins and put the onions aside.<br />
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- Heat a large pan over medium-high heat. Melt 1 Tbsp of the nondairy butter and cook the seitan until brown on all sides. In batches if necessary. About 8-10 minutes. When browned, remove from the pan and set aside.<br />
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- Heat the remaining nondairy butter in the pan and add the peeled onions. Saute for 5 minutes until golden, add the garlic and celery. Saute another 3-5 minutes until celery is soft.<br />
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- Pour the wine into the pan, and add bay leaves, thyme, and the browned seitan back with it. Let come to a boil, then reduce heat and let simmer for 30 minutes.<br />
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- Add in the Brandy, the Prunes, liquid smoke and season with salt and pepper as desired. Let simmer another 20-30 minutes.<br />
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- Remove from the heat, taste for seasonings and adjust as needed. Remove the bay leaves and serve with mashed potatoes and peas as I did, or whatever your favorite side dish. Some crusty bread wouldn’t hurt either!<br />
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<i><b>*** Note - </b>Unfortunately this recipe is my best approximation as I didn’t actually write anything down while cooking. Since I made this several days ago I’m relying solely on memory here.<b>*** </b></i><br />
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<i><b><br /></b></i>Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-90337080230268289222015-09-17T14:06:00.001-07:002015-09-17T14:06:10.609-07:00Vegan Mofo #20: Entrecote a la Bordelaise...<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oM1EZ55wmyMln3sQKMUigFk7o-sTHL8oYr0LPdHTovg7RTk0l5k_4k3Xvh_4h-XwJWof9JRg6LR0Kuc2rYmpZa_Uoyu3ns4AmJLgFabtGk_0Uy0uOd3wS2QX4-Ug_PEIFyXhDRc2It64/s1600/DSC_1651.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oM1EZ55wmyMln3sQKMUigFk7o-sTHL8oYr0LPdHTovg7RTk0l5k_4k3Xvh_4h-XwJWof9JRg6LR0Kuc2rYmpZa_Uoyu3ns4AmJLgFabtGk_0Uy0uOd3wS2QX4-Ug_PEIFyXhDRc2It64/s400/DSC_1651.JPG" width="400" /></a></td></tr>
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Entrecote a la Bordelaise is a classic French dish, simple yet elegant as so many classic French dishes. Apparently there is a bit of a distinction between Entrecote a la Bordelaise and Entrecote Bordelaise. The first being a dish of seared steak served in a red wine and shallot sauce, the second being a seared steak dish served with raw chopped shallot, and no wine. I liked the idea of the wine sauce and so that’s why I decided upon veganizing this version. The original recipe uses bone marrow as an ingredient, since there is no real way to veganize that I didn’t bother trying and I don’t think the dish suffers from the lack of it. I suppose if you want a ‘richer’ sauce you could simply add more fat in the form of oil or butter to make up for the lost marrow, but really, it isn’t necessary. In French Entrecote basically means rib steak, or more generally it’s known as a prime cut of meat, so I recommend using good quality seitan, or really good home-made seitan cutlets. Again for this recipe I made The Gentle Chef’s Filet Mignon seitan, and it turned out so good!<br />
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<b>Entrecote a la Bordelaise </b><br />
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2 Tbsp Nondairy Butter<br />
3 Shallots Diced<br />
2 Cups Red Wine (Preferably Bordeaux)<br />
1 Cup Vegan Beef Stock or 1 Cup Water with 1 Vegan Bouillon Cube<br />
1 Tbsp Parsley Minced<br />
4 Beef Style Seitan Cutlets<br />
Olive Oil as needed.<br />
Sea Salt and Black Pepper to taste<br />
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- Splash a bit of olive oil in a large saute pan and heat over medium high heat. Add the Seitan Cutlets and cook for 5-8 minutes per side until nicely browned. Remove the steaks from the pan and put on a plate.<br />
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- Melt the butter in the pan and add the shallots. Saute for 7 minutes or until they are soft.<br />
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- Pour in the wine and simmer until reduced by two-thirds.<br />
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- Add the stock and continue to simmer until reduced by half.<br />
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- Season the sauce with salt and pepper, and parsley.<br />
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- Pour the Sauce over the Cooked Steaks and serve. I served our steaks with Boulangere Potatoes but you could serve then with any roasted, boiled or mashed potatoes too.<br />
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<br />Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-5114515590213265612015-09-17T13:18:00.000-07:002015-09-17T13:18:18.737-07:00Vegan Mofo #19: Irish Leek and Cheese Soup...<div class="separator" style="clear: both; text-align: center;">
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Leek and Cheese Soup is kind of like the Irish version of French Onion Soup. Quick and easy to make using staple ingredients; warming on a cold night and comforting any time of year. I don’t really know where it comes from, but it’s probably been around in one form or another for ages. All I know is that I was interested in making it from the first moment I saw it listed in an Irish cook book.<br />
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<b>Irish Leek and Cheese Soup </b><br />
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3 Large Leeks, Washed and Sliced<br />
1/4 Cup Non-Dairy Butter<br />
*** 4oz your Favorite vegan Cheese<br />
2 Tbsp All Purpose Flour<br />
1 Tbsp Whole Grain Mustard<br />
6 Cups Vegan Chicken Stock or Water mixed with Vegan Chicken Boullion Cubes<br />
1 tsp Poultry Seasoning<br />
1 tsp Sea Salt (More or Less to taste)<br />
1/4 tsp Black Pepper<br />
Additional Grated Vegan Cheese for Garnish (Optional)<br />
Sliced Green Onions for Garnish (Optional)<br />
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- Melt the nondairy butter in a large soup pot over medium heat. Add the Leeks and saute for 10-15 minutes until softened.<br />
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- Add in the flour and stir constantly for about 2 minutes until leeks are well coated.<br />
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- Add in the salt, pepper, poultry seasoning, and mustard. Stir to combine.<br />
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- Slowly add in the stock, stirring to blend. Increase the heat and bring the soup to a boil. Then Reduce heat, cover the pot and let simmer gently for about 15 minutes.<br />
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- Add in the cheese. And let simmer an additional five minutes. If the cheese melts and blends in so be it, but if it doesn’t fully melt it’s kind of nice to have strands of gooey cheese within the soup.<br />
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- Taste and adjust seasonings as needed. Then serve garnished with additional vegan cheese and green onions if desired, serve with a hearty brown bread that you can use to sop up the soup.<br />
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<i><b>*** Note - </b>The Original recipe uses Irish Farmhouse Cheese, and specifically suggests Cashel Blue. However you can use any flavorful, sharp vegan cheese you can find. I used Provolone. I bought the slices and just broke them up into little squares. The squares somewhat clumped together to form little cheese lumps in the soup which I liked, as it very much resembled the picture of the original soup. But, use whatever vegan cheese you like, shreds or slices, doesn’t really matter either.<b>***</b></i>Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-79407389679161352262015-09-16T16:27:00.001-07:002015-09-16T16:27:06.501-07:00Vegan Mofo #18: Toulousaine Sausage and Bean Salad...<div class="separator" style="clear: both; text-align: center;">
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I don’t know how traditional this recipe is or how common, but after doing a bit of googling I found there are all kinds of recipes for sausage salads in Toulouse, the ingredients vary but usually it’s a vinegar mustard dressing, and has beans and sausage. This particular recipe I found when flipping through an interesting book called “The French Market” written by Joanne Harris and I thought it sounded so good that I wanted to try and veganize it, just to see how it was. I think it ended up being really good, and even my husband loved it which amazed me since he typically is no fan of beans, certainly not this many beans all at once!<br />
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I love the simplicity of the dish, I love both the bold and subtle flavors, the creamy beans mixed with the chewy sausage. Loved it over a bed of greens though you can simply eat it as is without the lettuce. Obviously the original recipes call for sausages from Toulouse, but in liu of that Harris recommended Italian Sausages so I went with my favorite, Field Roast.<br />
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<b>Toulousaine Sausage and Bean Salad</b><br />
<b><i>(AKA Salade Toulousaine) </i></b><br />
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4 Vegan Italian Sausages<br />
1 15oz Can Chickpeas Rinsed and Drained<br />
1 15oz Can Navy Beans Rinsed and Drained<br />
1/4 Olive Oil<br />
2 Tbsp Red Wine Vinegar<br />
1 Tbsp Whole Grain Mustard<br />
1/4 tsp Dried Sage<br />
Sea Salt and Black Pepper to taste<br />
4 Ripe Tomatoes<br />
Lettuce, Arugula or Mixed Greens for serving (Optional)<br />
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- Heat a bit of Olive oil in a large frying pan over medium high heat. Slice the sausages into rounds and fry in the oil until browned on both sides, 5-10 minutes. Remove from the heat and place on a plate.<br />
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- Place the Chickpeas and Navy Beans in the same pan. Add the Oil, Vinegar, Mustard, Sage, Salt and Pepper. Mix to combine well and then cook for about 5 minutes until heated through.<br />
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- Add the tomatoes to the beans, mix well, and cook about 2 minutes. Remove from the heat, and place the bean mixture into a large serving bowl. Add the sausages and toss to combine. Taste and season with salt and pepper as needed.<br />
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- Line serving bowls or plates with a bit of lettuce or mixed greens, then top with 2 generous scoops of the Sausage and Bean Salad. Enjoy Hot, at room temp, or cold, I personally liked it best at room temperature.<br />
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Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-73577146259178199452015-09-15T14:39:00.000-07:002015-09-16T14:40:08.218-07:00Vegan Mofo #17: Boulangere Potatoes...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkV3awCUlKB-IRWHHIGQOB9dESbsqFf2jyOkntMk_Rm9SaFsZF8rMggOVvIkNFKn0sqXwZ1K41HBf0IOMoCuGWVkq_kVviBfbKdkDcH6K_3yri5NhQbZYWvjlcYYR8NhDN6Zu0rsm745MA/s1600/DSC_1643.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkV3awCUlKB-IRWHHIGQOB9dESbsqFf2jyOkntMk_Rm9SaFsZF8rMggOVvIkNFKn0sqXwZ1K41HBf0IOMoCuGWVkq_kVviBfbKdkDcH6K_3yri5NhQbZYWvjlcYYR8NhDN6Zu0rsm745MA/s400/DSC_1643.JPG" width="400" /></a></div>
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This is a classic French Gratin dish that tastes similar to scalloped potatoes but doesn’t make use of a lot of heavy cream or butter. The name apparently translates to ‘Potatoes in the Style of the Baker’s Wife’ and the story goes that French families used to make this dish then take it down the baker or the Boulangere to be cooked in the big ovens. Who knows if that’s true or not, but it’s kind of a fun story no?<br />
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Anyway, it’s a simple dish - even if it takes time to cook - and it’s super tasty, a great accompaniment to any hearty fare, and a nice alternative to the richer gratin’s out there.<br />
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<b>Boulangere Potatoes</b><br />
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2lb’s Potatoes sliced thin on a mandolin<br />
2 Large Yellow Onions sliced thin on a mandolin<br />
2 Tbsp Parsley Minced<br />
2 Cups Hot Water mixed with 1-2 Vegan Chicken Bouillon Cubes<br />
1oz non-dairy Butter Cubed<br />
Sea salt and Black Pepper to taste<br />
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- Preheat the oven to 350'F<br />
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- Grease a large glass baking dish and place a layer of sliced potatoes in the bottom. Top with a layer of sliced onions and season with salt and pepper, and a sprinkling of parsley. Over top of this place another layer of potatoes and keep layering in this fashion until you run out of ingredients or space.<br />
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- Pour the stock over top and dot with the butter. Season the top lightly with salt, pepper and any remaining parsley.<br />
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- Place in the oven and bake for an hour (maybe a little more depending on your oven) or until the potatoes are tender and the top is golden brown.<br />
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- Remove from the heat, let cool about 10 minutes and serve.Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-11518280998674825972015-09-14T23:50:00.000-07:002015-09-16T14:25:35.396-07:00Vegan Mofo #16: Seitan a l’Orange...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSerSOut2wGTuBSIIjW4hK6ebpeXaJI9Yo05QOgSBWtxcAghh-tyAjyiqRNJoUsipc7_vXh-AIcDhRoL1u-s8RQi8PyqNFq4T7nFTJmXPFHOEfJfulj3eOKNDhUsRxYREVTs8pMnAcErB/s1600/DSC_1596.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSerSOut2wGTuBSIIjW4hK6ebpeXaJI9Yo05QOgSBWtxcAghh-tyAjyiqRNJoUsipc7_vXh-AIcDhRoL1u-s8RQi8PyqNFq4T7nFTJmXPFHOEfJfulj3eOKNDhUsRxYREVTs8pMnAcErB/s400/DSC_1596.JPG" width="400" /></a></div>
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I’ve never had Duck a l’Orange before, because I never liked duck, but there was something really intriguing to me about trying to veganize this recipe. I thought it might work out well with seitan in place of duck and since I had some ‘duck’ style seitan left over from making the Duck with Raspberries I thought I’d give it a try. I have to admit I was really skeptical about it, because I had to really play around with the cooking method and times, and I wasn’t at all sure it was going to be any good, but much to my surprise it turned out really, really well. The sauce is so flavorful and on a nice juicy piece of seitan it works so well. Though I imagine the sauce would also be a nice accompaniment to tofu or tempeh as well.<br />
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Certainly there is a bit of work involved in a recipe like this, but that’s French cooking for you right? The end result is worth it, so I hope you give it a try. Enjoy your seitan a l’Orange with some simple sides like rice and broccoli as we did, or potatoes and asparagus.<br />
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<b>Seitan a l’Orange </b><br />
<b><i>(AKA Canard a l’Orange, AKA ‘Duck’ a l’Orange, ) </i></b><br />
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2-4 Homemade or store bought Chicken Style Seitan Cutlets<br />
5 Large Oranges<br />
2 Cinnamon Sticks<br />
1-2 Tbsp Minced Fresh Mint Leaves<br />
½ Cup Brown Sugar<br />
½ Cup Apple Cider Vinegar<br />
1/3 Cup Grand Marnier<br />
4 Tbsp of Nondairy Butter + 1 Tbsp<br />
1 Tbsp Cornstarch<br />
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- Preheat the oven to 300'F<br />
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- Grease a glass baking dish that’s large enough to hold your seitan. Slice two of the oranges into thin slices. Line the bottom of the glass dish with the slices from one orange. Place the cinnamon sticks over top of the oranges and sprinkle with mint. Layer your seitan cutlets over top, and then top those with the remaining orange slices.<br />
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- Roast in the Oven for roughly 30 minutes.<br />
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- Meanwhile zest and juice the remaining 3 oranges. Heat a small pot of water over high heat. When it’s boiling blanch the orange zest Refresh under cold water, drain, and set aside.<br />
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- Heat the sugar in a saucepan over low heat until it melts and caramelizes, use a whisk to whisk the sugar a bit so that it caramelizes evenly. When the sugar is a rich brown add in the vinegar, but be carefully as it might splatter. Boil for three minutes then add the reserved orange juice and grand Marnier. Simmer the mixture for 2 minutes.<br />
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- Remove the seitan from the oven, and pour a third of the sauce over the cutlets. If using 2 cutlets place 2 Tbsp of Butter on each Cutlet, if using 4 Cutlets place 1 Tbsp on each cutlet. Then Sprinkle the cutlets with about a quarter of the orange zest. Place back into the oven and roast for another 30 minutes.<br />
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- Mix the Tablespoon of cornstarch with a bit of water and whisk to combine. Slowly add it into the pot with the sugar, vinegar, juice mixture. Increase heat and simmer, whisking constantly until the sauce has thickened. Add in the remaining tbsp of butter and the orange zest stir to combine and turn off the heat. Set aside.<br />
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- When the seitan is ready, remove it from the oven. Place one cutlet on each plate, and top with as much sauce as you like. FYI the sauce also tastes great over broccoli and rice!<br />
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<br />Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0tag:blogger.com,1999:blog-259288848881377692.post-83190594959653723502015-09-14T14:02:00.000-07:002015-09-16T14:02:38.784-07:00Vegan Mofo 15: French Onion Soup...<div class="separator" style="clear: both; text-align: center;">
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When we were in Paris we went to this incredible vegan restaurant. I don’t recall the name of it at the moment - I’ll have to consult my travel notes because I do plan to post about it at some point - but while there I had the most incredible French Onion Soup. Seriously, I’ve had some decent vegan French Onion Soup before but it never quite lives up to expectations in my opinion. This soup however was out of this world amazing! It had such a rich flavor, and I loved that instead of using Nutritional Yeast or shredded store bought cheese that they melted on top, the soup actually had slivers or shavings of vegan cheese right in the soup. Large thin squares of vegan cheese, that hadn’t melted in, but were soft and melted easily when they hit the tongue. It was such a good soup, such a different experience that ever since getting back I’d been thinking of trying to recreate something similar at home. Well, this year’s Mofo provides the perfect opportunity, so here’s my take. I think it turned out really well, though it doesn’t quite live up to that restaurant soup I had. Something tells me, no French Onion Soup ever will, and how can you really beat French Onion Soup eaten in France anyway, right?<br />
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<b>French Onion Soup </b><br />
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2 Tbsp Nondairy Butter<br />
1lb Yellow Onions Sliced<br />
4 Garlic Cloves Minced<br />
1/3 Cup Plain All Purpose Flour<br />
8 Cups Vegan Beef Stock or 8 Cups Water + Vegan Beef Bouillon Cubes.<br />
1 Cup Red Wine<br />
2 Bay Leaves<br />
1 Tbsp Fresh Thyme<br />
1 Tbsp Marmite<br />
Sliced Baguette<br />
Sea Salt if needed<br />
1/4 tsp Black Pepper or more to taste<br />
Vegan Cheese sliced into thin squares. (I used Provolone. In France they use Gruyere, but there is not vegan Gruyere on the market. You can really use any flavorful vegan cheese that isn’t mozzarella or cheddar. Havarti or Swiss would be good in place of Provolone)<br />
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- Melt the butter in a large sauce pan over medium high heat and add the onions. Lower the heat and cook on low for about 25 minutes stirring occasionally until golden brown and beginning to caramelize. .<br />
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- Add the garlic and flour to the pan and stir continuously for 2 minutes. Gradually blend in the stock and wine, bring to a boil. Add the Bay leaf, thyme, pepper, marmite and season with salt if desired. Cover and simmer for 25 minutes.<br />
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- Preheat the broiler. Place the baguette slices on a broiler sheet and toast on each side for a minute until golden. Remove from the oven.<br />
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- Add the sliced cheese to the soup and let simmer for 5 or so minutes just to let the cheese incorporate and blend. It’s okay if it melts in, but if it stays in tact that’s good too.<br />
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- Divide the soup into serving bowls, break the toasted baguette into crouton sized pieces and top each bowl. Taste or seasoning and add more salt or pepper as desired.<br />
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Enjoy with a glass of wine and a nice side salad.<br />
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Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com4tag:blogger.com,1999:blog-259288848881377692.post-17768047522283245742015-09-13T16:17:00.001-07:002015-09-13T16:17:38.403-07:00Vegan Mofo #14: Peruvian Corn Puree with Fried Tofu...<div class="separator" style="clear: both; text-align: center;">
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Corn is a staple food in Peru, it’s been around since the time of the Inca’s. There are two main varieties, one that grows near the coast that has a slightly bland flavor, and one that grows in the mountains that has a sweeter flavor. Though I don’t typically eat much corn when I’m at home, we did eat quite a bit of it while we were there. It’s cheap, filling and plentiful which makes it such a relied upon crop. Fish too is a staple food in Peru, what with Peru having such a long coastline fish and seafood are abundant. Peruvian cuisine is an interesting blend of South American tradition, Inca influence, Spanish influence, with some Indian and Asian influences due to various waves of immigration over the years.<br />
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For this recipe I used tofu in place of fish, and though it doesn’t have an overly fishy taste I think ti works really well here. I kept the tofu a little on the bland side because the corn puree has so much flavor. The planks of tofu make the perfect little scoops for eating up the corn. Though this is a relatively simple dish you’ll be immediately impressed by the powerful flavor punch!<br />
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<b>Peruvian Corn Puree with Fried Tofu </b><br />
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2 tsp Olive Oil (or more as needed)<br />
1 16oz Bag Frozen Yellow Corn thawed<br />
2 ½ Cups Water (or more if needed)<br />
½ Bunch Cilantro<br />
1 Red Onion Diced<br />
2 Vegan Chicken Bouillon Cubes<br />
½ tsp Ground Cumin<br />
½ tsp Smoked Salt<br />
1-2 tsp Sriracha<br />
1 lb Extra Firm Tofu drained and pressed for 1 hour.<br />
1/4 Cup All Purpose Flour<br />
Sea Salt and Black Pepper to taste<br />
Kelp or Dulse flakes if desired<br />
Lime Juice and extra Sriracha to serve<br />
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- Place the thawed corn in a high-speed blender with 1 cup of water and blend on medium for a few seconds until you have a chunky puree.<br />
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- Heat 1 tsp of olive oil in a large pan over medium high heat. Add the onion and saute until nice and golden. Add the cumin, smoked salt, bouillon cubes, sriracha and a ½ cup of water. Whisk together and simmer for 2 minutes or until bouillon cubes have dissolved.<br />
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- Add the corn puree to the pan with the onions and spices and stir to combine.<br />
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- Blend the cilantro and the remaining 1 cup of water together on high, until completely smooth. Add the cilantro mixture to the pan and stir to combine with the corn. Simmer for 10 minutes. Taste for salt and heat and adjust seasoning as needed.<br />
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- Divide the corn puree among serving bowls, wipe out the pan and fry your tofu.<br />
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- Heat the remaining oil in your pan over medium high heat.<br />
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- Slice your slab of Tofu into 3 pieces. Slice each piece into 3 more pieces so you have 9 planks of tofu.<br />
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- Place the flour in a shallow bowl and season with sea salt, pepper and either kelp or dulse.<br />
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- Dredge each plank of tofu through the flour until it’s coated on all sides.<br />
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- Carefully place each plank of tofu into the hot pan and fry until golden brown on each side. About 5-6 minutes a side. Make sure to flip at least once, to prevent burning or sticking.<br />
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- Serve each bowl of Corn Puree topped with a few planks of tofu, a drizzle of lime juice, and a bit of extra sriracha if you like things spicy. Enjoy!<br />
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<br />Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com3tag:blogger.com,1999:blog-259288848881377692.post-20515757176968345262015-09-12T23:59:00.000-07:002015-09-13T14:01:11.152-07:00Vegan Mofo #13: Avocados Stuffed with Peruvian Chicken Mayonnaise 2 Ways...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSUw8DPhS4FY5Y0_5zKgtLs0t3F6kTN1I5Jao8cWiOQz_S4JnOXhvDdNuymZi-DmNcON5y4Zfp5rFWt0QiDndGXFf9W9znuFmCzglE-0BK7EjfMJM_UUrcem_5i129FwNDc9IkB0EvT3i/s1600/DSC_1630.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSUw8DPhS4FY5Y0_5zKgtLs0t3F6kTN1I5Jao8cWiOQz_S4JnOXhvDdNuymZi-DmNcON5y4Zfp5rFWt0QiDndGXFf9W9znuFmCzglE-0BK7EjfMJM_UUrcem_5i129FwNDc9IkB0EvT3i/s400/DSC_1630.JPG" width="400" /></a></div>
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When we were in Peru last September we ate a lot of really good vegan food. Vegan food is not as easy to come by in Peru as it was for us in other places in Central/South America but when you can find it, it’s very good. We enjoyed a lot of simple stews, lima beans, butter beans, corn, and definitely avocados. We took full advantage of the popular ‘plate of the day’ set up that most Peruvian restaurants have around lunchtime. Usually for a few bucks you get a nicely portioned meal with all the staples.<br />
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We didn’t have a Vegetarian version of Chicken Mayonnaise while we were in Peru, but I found a recipe for it in a Peruvian cook book that I found intriguing. There is certainly no shortage of Avocados in Peru, and they’re a lot bigger then the ones you buy around here. Anyway, since avocados are one of my favorite foods, and everyone loves a good ‘chicken’ salad, I thought I’d try my hand at making a more compassionate, chicken friendly version of this dish.<br />
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I think this would make a great starter to a dinner party, but it’s just as easily enjoyed as a main course along with a side salad. You’ll be surprised at how filling these little avocado boats are!<br />
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<b>Avocados Stuffed with Peruvian Chicken Mayonnaise 2 Ways</b><br />
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<b>Beyond Meat Version </b><br />
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2 tsp Olive Oil<br />
2 Ripe Avocados Peeled, Sliced in Half, Pits removed<br />
1 Box Beyond Meat Chicken Strips Diced<br />
1 Small Carrot Minced<br />
1 Celery Stalk Diced<br />
4 Green Onions Sliced<br />
4 Kalamata Olives Minced<br />
½-1 tsp Smoked Sea Salt<br />
1/3 Cup Vegan Mayo<br />
Black Pepper to taste<br />
Strips of Red Bell Pepper to Garnish (Optional)<br />
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<b>Chickpea Version </b><br />
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2 tsp Olive Oil<br />
2 Ripe Avocados Peeled, Sliced in half, pits removed<br />
1 15oz Can Chickpeas rinsed and Drained<br />
1 Small Carrot Minced<br />
1 Celery Stalk Diced<br />
4 Green Onions Sliced<br />
4 Kalamata Olives Minced<br />
½-1 tsp Smoked Sea Salt<br />
1/3 Cup Vegan Mayo<br />
Black Pepper to taste<br />
Strips of Red Bell Pepper to Garnish (Optional)<br />
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<b>Instructions - Beyond Meat Version </b><br />
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- Heat the Olive Oil in a pan over medium heat. Add the diced beyond meat and cook for 6-8 minutes until nicely browned on all sides. Remove from the pan and place into a large mixing bowl.<br />
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- Add the carrot, celery, and half the onion. Saute for 4-5 minutes until the carrot is soft. Add a dash more oil if needed. When the veggies are soft remove from the pan and place into the bowl with the beyond meat.<br />
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- Add the remaining raw onion, olives, smoked salt, pepper, and vegan mayo to the bowl, stir thoroughly to combine.<br />
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- Taste and adjust seasonings as needed.<br />
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- Spoon the beyond meat mixture into the center of each avocado half. Place the halves on a serving plate, and garnish with red pepper strips. Add a dash of sriracha if you like things spicy!<br />
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<b>Instructions - Chickpea Version.</b><br />
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- Place the drained, rinsed chickpeas into a serving bowl and mash with a potato masher. You do not need to mash every pea, just get a somewhat mashed consistency.<br />
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- Heat the oil in a pan over medium heat. Add the carrot, celery, and half the onion. Saute for 4-5 minutes until the carrot is soft. When the veggies are soft remove from the pan and place into the bowl with the mashed chickpeas.<br />
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- - Add the remaining raw onion, olives, smoked salt, pepper, and vegan mayo to the bowl, stir thoroughly to combine.<br />
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- Taste and adjust seasonings as needed.<br />
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- Spoon the chickpea mixture into the center of each avocado half. Place the halves on a serving plate, and garnish with red pepper strips. Add a dash of sriracha if you like things spicy!<br />
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<br />Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com1tag:blogger.com,1999:blog-259288848881377692.post-82135059775848054322015-09-11T15:06:00.000-07:002015-09-11T15:06:37.121-07:00Vegan Mofo #12: Bacon Salad with Farmhouse Cheese Dressing...<div class="separator" style="clear: both; text-align: center;">
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I don’t know how typical of an Irish Salad this is, but I found a recipe for bacon salad with cheese dressing in an Irish cook book and found my mouth watering at the thought. The original recipe says to use cooleeney cheese and apples from Tipperary, I’ve never had cooleeney cheese in my life and have no idea what it tastes like, but it seems to me that most farmhouse cheeses have a strong or distinct flavor. Unfortunately while the vegan cheese market is growing it has not yet grown so big as to incorporate ‘off beat’ or regional or specialty cheeses. So I chose to use a combination of vegan Provolone and cream cheese as that was all I had available outside of cheddar, jack, mozzarella or Jalapeno Havarti. Still, despite my recreation not being as accurate as possible I do think it turned out damn delicious, and I will definitely be making it again.<br />
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The key to this salad I think is to make sure you use quality products, because it’s so simple you want the best flavor you can find. Get the freshest fall apples, get the crispest lettuce, use your favorite vegan cheese and buy the good coconut flakes to make the coconut bacon. You do that, and you’re going to have a shining star of a side salad. A great accompaniment to any meal, or a nice light lunch, if serving as a lunch enjoy with some brown soda bread scones!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0zqt56KNVErZIEMTk-BqG06fhMtfJSMsNgkixq3AhvgYxrrJgT_IxnSLjgd6Jr1IcnUnqI4BEFeAIZCqkposcIqFU5WdH02aX5imqq80Ceif8UeU7C-yjRWD_B9bMq2LPT3BeFrYPLhq/s1600/DSC_1573.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0zqt56KNVErZIEMTk-BqG06fhMtfJSMsNgkixq3AhvgYxrrJgT_IxnSLjgd6Jr1IcnUnqI4BEFeAIZCqkposcIqFU5WdH02aX5imqq80Ceif8UeU7C-yjRWD_B9bMq2LPT3BeFrYPLhq/s400/DSC_1573.JPG" width="400" /></a></div>
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<b>Bacon Salad with Farmhouse Cheese Dressing </b><br />
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2 Heads Romaine lettuce chopped or torn<br />
½ Cup Coconut Bacon (Recipe Follows)<br />
1 Large tart Apple Chopped (I Used Pink Lady)<br />
Dash of Sea Salt<br />
Dash of Cracked Black Pepper<br />
1 Tbsp Minced Fresh Parsley<br />
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<b>Cheese Dressing</b><br />
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1/3 Cup Vegan Sour Cream<br />
1- 2 Tbsp Vegan Cream Cheese<br />
2- 4 Slices Vegan Provolone (or favorite sharp vegan cheese)<br />
1 Tbsp Apple Cider Vinegar<br />
Cracked Black Pepper to taste<br />
A Dash of Agave if a sweeter dressing is desired (Optional)<br />
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<b>Coconut Bacon </b><br />
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½ Cup Dried Unsweetened Coconut Flakes<br />
1 Tbsp Soy Sauce<br />
1 Tbsp Olive Oil<br />
1 Tbsp Maple Syrup<br />
½ Tbsp Liquid Smoke<br />
Dash of Smoked Paprika<br />
Dash of Garlic Powder<br />
Dash of Smoked Sea Salt<br />
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<b>Instructions - Coconut Bacon </b><br />
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- Combine all liquid ingredients in a bowl, and pre-heat a small pan over medium heat. Once heated add the coconut flakes and pour the sauce over, mix with a spatula to combine. Fry for 3-5 minutes turning occasionally so the flakes don’t burn. Once browned and most of the liquid has been absorbed turn off the heat and remove the coconut to a plate to cool. Let cool 5 minutes. Leave any remaining liquid in the pan.<br />
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<b>Instructions - Salad </b><br />
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- Cook the chopped apple in the liquid remaining in the pan you used to cook the coconut bacon. Saute apple until golden and then remove from the heat.<br />
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- Place Romaine, Coconut Bacon, and Apple in a large bowl and garnish with salt, pepper and parsley.<br />
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<b>Instructions - Dressing </b><br />
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- Combine all dressing ingredients in a small pan over medium heat. Whisk together until cheese has melted and everything is smooth and heated through.<br />
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- Pour the warm dressing over the salad, toss to combine and serve!<br />
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Kyleighhttp://www.blogger.com/profile/13224159855988262519noreply@blogger.com0