Vegan Mofo 15: French Onion Soup...

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?

French Onion Soup 

2 Tbsp Nondairy Butter
1lb Yellow Onions Sliced
4 Garlic Cloves Minced
1/3 Cup Plain All Purpose Flour
8 Cups Vegan Beef Stock or 8 Cups Water + Vegan Beef Bouillon Cubes.
1 Cup Red Wine
2 Bay Leaves
1 Tbsp Fresh Thyme
1 Tbsp Marmite
Sliced Baguette
Sea Salt if needed
1/4 tsp Black Pepper or more to taste
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)

- 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. .

- 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.

- 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.

- 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.

- 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.

Enjoy with a glass of wine and a nice side salad.

Vegan Mofo #7: Beef Carbonnade...

So, I found Beef Carbonnade listed in a French Cook book, but the internet says it’s a Belgian dish originally. Since the French are more accustomed to cooking with wine instead of beer I suppose that wouldn’t surprise me but the truth is I don’t know where it comes from and I don’t care to wager a guess. They eat a lot of French food in Belgium, and what with the countries bordering one another, and sharing similarities in cuisine origins can be confusing. In any case the dish is delicious regardless of whether it’s French or Belgian. Think of it as a more basic Bourguignon but just as delicious!

I never actually ate Carbonnade in France or Belgium but from the moment I saw the recipe for it I knew it was something I’d have to veganize and I’m really glad I did. Typically in Belgium a dish like this would be served with Frites (Fries) but in France it may be served with boiled or mashed potatoes. On the day I made this I decided to opt for something a little lighter and served our Carbonnade alongside Salade aux Noix. You could do either or both, and make sure you enjoy a nice glass of wine or a bottle of beer with your meal too!

Beef Carbonnade

2-4 Tbsp Non-Dairy Butter
2lbs Home Made or Store Bought Beef Style Seitan Cubed
4 Onions Sliced in Quarter Moons
4 Garlic Cloves Minced
2 tsp Brown Sugar
1 Tbsp All Purpose Flour
1 Bottle of Stout Beer
2 Bay Leaves
1 Tbsp Fresh Thyme Leaves
1 tsp Sea Salt
Black Pepper to taste
6-8 Slices Baguette
Dijon Mustard

- Preheat the Oven to 300'F

- Heat 1 Tbsp Butter in a large pan over medium high heat. Add the beef seitan in batches and brown on all sides. Add a second Tbsp of butter for the second batch if needed. This could take up to 10-15 minutes and it’s okay if they get a little extra brown. If they stick to the pan deglaze with a splash of water.

- Once the seitan has browned remove from the heat and place in a large lightly greased Dutch Oven.

- In the same pan add the sliced onions. Add a little more butter if needed and saute for 10 minutes until softened.

- Add the garlic and sugar to the pan with the onions and saute another 5-10 minutes until the onions are nicely browned. Then remove the onions from the pan with a slotted spoon and add them into the Dutch Oven.

- Stir the seitan and onions together until they are well mixed.

- If the pan is a little dry, heat one more Tbsp of butter in the pan, and add the Tbsp of flour. Stir to make a roux, and cook it for a minute or two until it’s golden. Add in the beer, the bay leaves, the salt and pepper, and let simmer gently for 3-4 minutes.

- Pour the beer mixture into the Dutch Oven with the Seitan and Onions, add the thyme leaves, and mix to combine.

- Place a lid over the Dutch Oven and place into the oven and cook for 45 minutes to 1 hour. After it’s done cooking remove from the oven, take the lid off and let rest for 5-10 minutes.

- Lightly toast the baguette slices on both sides, then spread one side with Dijon Mustard. Arrange the slices mustard side up on top of the Carbonnade, then return the dish to the oven and broil on high for a minute.

- Remove from the oven, serve and enjoy!

Vegan Mofo #2: Irish Beef and Barley Soup...

Every country it seems has some kind of beef stew as a part of their traditional cuisine, so just like with Buttermilk Pancakes, Beef and Barley Soup is one of those recipes that I can’t find reliable origin information on. The Irish cook books I’ve looked through all claim that Beef and Barley Soup is a traditional Irish Farmhouse Soup, but since it’s so popular in many other countries it’s true origin is anyone’s guess. Though Barley is a pretty ancient crop, and people have been making this soup a long, long time, so it wouldn’t surprise me in the least to find out it is Irish, or at least originating in the UK.

I tried to keep this recipe as traditional as possible, and did a fare job of that. The only out of place ingredients are Tamari and Marmite, which I used to enhance the beefy flavor of the soup. Due to the tough cuts of meat this soup is suppose to be cooked with original meat based recipes have a very long cooking time. This vegan version could probably be cooked in less time, but I like the hour long simmer as it provides ample opportunity for the flavors of the soup to marry. However because of the long time, the potatoes do begin to break down, and so this soup ended up thicker and more stew like then a ‘traditional’ beef and barley soup. If that isn’t to your fancy then feel free to add a bit more broth or water to thin the soup out, or decrease the cooking time by 15-20 minutes, to the point where the potatoes are soft but not breaking down.

Irish Beef and Barley Soup 

1 lb Homemade or Store-bought Beef Style Seitan cubed
2 tsp Olive Oil
1 Large Onion Sliced into quarter moons
4 Garlic Cloves Minced
3 Large Carrots Sliced into Rounds
2 Russet Potatoes Cubed
3 Celery Stalks Chopped
1 Large Leek Sliced (White and Light Green Part Only)
8 Cups Vegan Beef Broth or 8 Cups Water + 2 Vegan Beef Bouillon Cubes
1/4 C Pearled Barley
1/4 C Split Green Peas (pre soaked)
1 tsp Thyme Leaves
½ tsp Dried Rosemary
½ tsp Black Pepper (or more to taste)
3 Tbsp Tamari
1 Heaping Tbsp Marmite
½ Bunch Minced Parsley
Sea Salt to taste if needed

- Pour Vegan Beef Stock into a pot and bring to a boil. Once Boiling add Green Split Peas and Barley. Reduce to simmer and cook for 20-30 minutes or until barley and peas are tender.

- Heat 1 tsp Oil in skillet over medium heat. When hot add cubed beef and cook for 8-10 minutes stirring to brown on all sides. When browned to your liking remove from skillet and set aside on a plate.

- Heat remaining tsp of Oil in the same pan, add the onions and saute over medium heat for 8 minutes until soft and golden. Add in the carrots, celery, garlic and leek. Saute another 10 minutes until vegetables are soft.

- Add the sauteed vegetables to the pot with the Barley and Split Peas. Add the cubed potatoes, thyme,.rosemary, black pepper, tamari, and marmite. Stir to combine and bring to a boil. Once boiling reduce to simmer and let simmer gently on the stove for 45 minutes to an hour. Until all vegetables are tender and the soup has thickened.

- Add in the Browned Beef, and Minced Parsley. Stir to combine and simmer an additional 5 minutes until beef is warmed through. Taste for flavor and add more salt or pepper if needed.

- Serve hot and enjoy!

Product Review - Beyond Meat: Beefy Crumbles...

Jeeze, I can’t believe how behind I’ve gotten on both my product reviews and restaurant reviews. I love to try all the new vegan products that come out - you know for the novelty and curiosity too - and I like to tell you about all the best ones because for some people veganism can be a challenge - though a good one! - and sometimes these innovative products can be helpful.

By now I’m sure you’ve all heard about Beyond Meat. They are the newest vegan meat company on the market, and probably the best. Certainly they come the closest as far as mimicking texture is concerned. I talked about their Vegan Chicken Strips before, but they also make vegan beef now. Well, their beef crumbles have been out for about a year or so now - did I mention how behind I was?  - My husband and I were so excited to find their Fiesty Crumbles and their Beefy Crumbles in our local health food store and we eagerly picked up a bag of each. Since our initial discovery of the beefy crumbles I’ve purchased them a couple of times and used them in a few different applications. I’ve used the Fiesty Crumbles in Lasagna , the Beefy Crumbles in Tacos, and I even made this killer Italian Wedding Soup from Annie and Dan Shannon’s book “Betty Goes Vegan.”

Now, as much as I like these crumbles I can’t say they taste exactly what I remember beef to taste like, but they also don’t have that weird aftertaste that a lot of vegan meats have. They have a smooth ‘meaty’ flavor, but what I noticed the most is that the mouth-feel and texture of these crumbles quite resembles ground beef. They also ‘sweat’ or ‘grease’ a little when you cook them in a pan, like real beef would. That’s both slightly disturbing and completely fascinating to me! The progression of technology in all fields continues to astound.

As for practicalities, Beyond Meat - to my knowledge - is the only Gluten and Soy Free vegan meat product currently on the market. They make their products with pea protein, and they’re non-GMO. As for the Crumbles a ½ cup is about 100 Calories, with 0% Saturated Fat and 0% Cholesterol - can’t say that about animal meat now can you? That same ½ Cup also has about 4% Fiber, 20% Protein, 10% Calcium, 2% Iron and Vitamin C and only 1g of sugar.

So if you’re in the market for a good vegan beef, check out Beyond Meat. Oh, and if you’re lucky enough to find it they’ve also started making some bomb-ass Meatballs. Which I’ll have to review at another time, since I forgot to take pictures last time I bought them. Bad blogger!

To learn more about Beyond Meat check them out Here

Celebrating The Lunar New Year 2015...

Thursday was Lunar New Year, if you celebrate it I hope you had a good time. I typically don’t celebrate Lunar New Year, not because I don’t enjoy it, but because since moving to Illinois I often forget when the holiday is upon us. Living in Vancouver it’s hard not to know when the Lunar New Year is beginning. The signs are all over, the minute you enter Chinatown, and I used to spend a lot of time in Chinatown. I’m sure the Lunar New Year is a popular event in Chicago’s Chinatown but outside of that, not too many people around these parts seem to care. Then of course in many years previous I have actually been on vacation during the Lunar New Year, so it’s hard to celebrate when you’re in the jungle, or hiking a mountain. This year however our vacation is coming a month later then usual, and so I was free to celebrate.

Honestly, I was really tired from a long night at work, but I didn’t want to let that stop me from making and then eating something delicious. The meal I ended up whipping together is in no way ‘traditional’ but it’s Asian - or at least Asian fusion - and I think it did a pretty decent job of putting together a rather impromptu feast using mostly what I had on hand already.

One of the first things I decided to make was the Mongolia Beef from Lane Gold’s book “Vegan Junk Food” man this book never lets me down! I chose this because the recipe was simple, fast, I had everything on hand - including a bag of beefless tips in the freezer - and it’s been an oh-so-long time since I had Mongolia beef. I have to say this dish really exceeded my expectations. It was so full of flavor considering it had a short ingredient list. The sauce was rich, sweet and salty and thick. Absolutely perfect, like the kind of dish you’d order in a Chinese restaurant. Without doubt I will make this again and again.

Also from “Vegan Junk Food” I made the Takeout Orange Tofu. Again I chose this because it was simple, relatively quick, and had a relatively short ingredient list. Also I love orange tofu, - used to love Orange Chicken - haven’t had it in ages, and I remember years ago Bianca from “Vegan Crunk” made this and said it was delicious and I’ve always meant to give it a try. Well, I’m pleased to report that she wasn’t wrong, and this dish did not in any way disappoint.  Again it had a thick, rich, sweet sauce, that was reminiscent of every Asian restaurant I’ve ever been too. Perfect, I’ll be making this again and again for sure. The only thing I did differently is I added some diced green bell pepper to the mix only because the sauce made more then I needed for the tofu, and I didn’t want it all to go to waste.

Lastly also from “Vegan Junk Food” I made the Takeout Fried Rice. This was a no brainer. You HAVE to have rice, and I love fried rice, and my husband loves rice in any incarnation, period. So even though I’ve made a million fried rice recipes in my time I chose Lane’s because 1) I already had the book out and 2) It was quick and easy and called for very few ingredients. I thought this version was really good, though I’ll admit I added some green onion to it. I probably would have used a bit more liquid, because the rice came out a bit drier then I like but otherwise this was great.

Now, once I got started on this Lunar New Year’s Feast I Couldn’t stop there, because what’s an Asian celebration without some noodles? I dug out my copy of Donna Klein’s book “The Chinese Vegan Kitchen” flipped to the Noodle chapter and promptly made the Sichuan Style Lo Mein with Sesame and Garlic. Now I love a good Lo Mein, and any noodle dish that includes a peanut or sesame style sauce is okay in my book, but DAMN these were some amazing noodles! No lie, I could have eaten the entire pan myself. This ingredients list is a bit longer then others I’ve seen - mostly stuff needed to make the sauce - but it comes together almost as quickly as it takes you to boil the noodles so no worries.  I did add ½ a red onion, ½ a green bell pepper, and a ½ cup of sliced mushrooms to the dish just because I had these things laying around and I am trying to clean out the fridge as best I can before we leave for Europe. I would probably add that amount of veg again in the future because I think it worked really well, and also next time I think I’ll use the full amount of chili paste. I aired on the side of caution this time around and didn’t go with a full 2 tsp but felt for a dish called Sichuan it could have been spicier. That was my bad.

Now, no feast can be just protein and carbs, you need a little veg in your life, the greener the better. So using “The Chinese Vegan Kitchen” still I made Klein’s Chinese Broccoli with Vegetarian Oyster Sauce. This is a super simple side, you basically just saute Chinese Broccoli - or Gai Lan - then simmer it in a quick sauce of Vegetarian Oyster Sauce, rice wine, ginger, cornstarch, soy sauce and peanut oil. So good! I love Gai Lan!

Lastly I also made Klein’s Spicy Hoisin Glazed Green Beans. I chose this because I love green beans, I love hoisin sauce and this reminded me of a green bean dish I used to order all the time at restaurants around Vancouver. This type of green bean, or Sichuan style green beans have always been one of my favorite side dishes in any Chinese restaurant so I couldn’t pass up the opportunity to make them. Again it’s basically simply sauteed green beans that are simmered in a sauce of hoisin, garlic, peanut oil, soy sauce, chili paste, and sesame oil. So good!

I really wanted to make an appetizer and dessert as well, but I’ll say it, I was lazy. I wanted to make tapioca pudding, and Spring Rolls but I didn’t have the proper ingredients for either. I did however remember that the last time I was at Super H Market - the Korean Market in Niles, IL - I bought a pack of Vegetarian Spring Rolls. So I dug those out of the freezer and baked half the package. Really you’re suppose to fry them but my burners were all being used up at the time. Baking Spring Rolls is definitely healthier but doesn’t get the crispy. Oh well, still delicious for a store-bought roll.

So that was our Lunar New Year. I hope you had a good time celebrating, and I wish you Peace, Love and Prosperity for the New Year!

9 Days of Valentine's: Part 6...

On day 6 of our Valentine’s Celebration we went Italian again - are you sensing a theme? French, Italian, French, Italian, French, Italian..... what’s more romantic then that?

For our sixth day I decided to try another dish I’ve never had before either in vegan or non-vegan form, and that’s Ossobuco. Like Foie Gras, Ossobuco has got to rank amongst some of the worlds most controversial dishes. Everyone has an opinion about it, some people love it and defend it fearlessly, others hate it and demonize the people who eat it. The reason? Traditional Ossobuco is made with veal, and veal is undoubtably one of the cruelest meats you can eat. Even when I was a meat-eater I never ate veal for moral reasons. I have no idea what it tastes like, because the flesh of malnourished-crated-baby-cows has never touched my tongue - but, that doesn’t meant I can’t heartily enjoy a vegan version of the famed dish.

The dish as it happens originated in Milan, and there are two versions. One made with tomatoes, and one without, this is the kind without tomatoes. Typically Ossobuco in Milan is served with risotto, but is also sometimes served with polenta or mashed potatoes. Annie and Dan Shannon who penned “Betty Goes Vegan” chose to go the mashed potato route, and really, I think that was truly wise.

The Shannon’s recipe is fairly simple. Bread some vegan beef, fry it up, and then simmer it in apple juice, garlic, vegan beef stock, tamari, white wine, bay leaves, lemon peel, parsley and salt. This dish makes a rich thick gravy that’s so freaking good you’ll want to lick it right off the spoon and scrape it out of your cast-iron skillet. They keep their mashed taters simple too, red skinned potatoes, non-dairy milk - I used coconut - pepper, and Earth Balance. So once everything is done cooking you scoop some potato onto your plate, top it with the Ossobuco and make sure you give yourself a generous dollop of that delicious, mind-blowing gravy.

I have to say, I’m having a lot of fun cooking this week. Every dish I’ve made has been great. The Coq Au Vin is still my favorite but the Shannon’s Ossobuco comes a close second. Say what you will about “Betty Goes Vegan” and as a health-conscious person and a holistic health practitioner I totally understand the criticisms, but damn if their recipes aren’t fan-freaking-tastic! And really, we could all use a break once in a while, sometimes it’s just nice to eat something naughty, so get down off your high-horse for a while and enjoy life! That’s my philosophy anyway.

Check back tomorrow to find out what we ended up eating on Valentine’s Day itself. I promise, it’ll be delicious!

Spicy Beef and Spinach Lasagna...

It’s been unseasonably cool here the past week. Mostly the days are warm but in the evening it cools considerably and there’s a good breeze. Don’t get me wrong, I’m not complaining, I love cooler weather - fall is my favorite time of year - but this kind of weather really makes me want to eat ‘out of season’ you know? The other day when it was particularly grey and quite cool I suddenly felt in the mood for lasagna. I have about a million different lasagna recipes in my arsenal but I didn’t want to use any of them. Instead, I wanted to get creative, so I took a look around and found a package of Beyond Meat Feisty Beef Crumbles that I’d bought when they were on sale but never used. I don’t normally buy these kinds of things but since they were new, my husband and I thought we’d try them out but I just never knew what to use them in, until I realized they would be perfect in lasagna.

Since I was only making a lasagna for my husband and I, and I only had one package of beef and one package of cheese I made a small one using my 8x8 baking pan. You could probably double the recipe for a larger lasagna if you needed to, but this dish is super hearty and filling, we only ate one slice each which is a real anomaly for us - especially my husband who’s been known to turn into Garfield at the site of lasagna. This recipe exceeded my expectations and I was quite happy with the end result. So next time you need to make a really hearty, meaty, cheesy lasagna for the omnivore in your life give this one a shot - provided they don’t mind a little heat of course!

Spicy Beef and Spinach Lasagna 

6 Square Lasagna Sheets (8x8)
1 Tbsp Olive Oil
1 Yellow Onion Diced
8 Cloves Garlic Minced
*** 1 Package Feisty Beyond Meat Beef Crumbles thawed (Or your favorite vegan beef)
1 ½ tsp Crushed Fennel Seeds
14oz Can Diced Tomatoes
8oz Can Tomato Sauce
1 Tbsp Dried Oregano
1 Tbsp Dried Basil
1 tsp Sea Salt
1/4 tsp White Pepper
1/4 tsp Red Pepper Flakes
2 Tbsp Capers
3-4 Tbsp Minced Pepperoni Peppers
10oz Fresh Baby Spinach
*** 1 Package Daiya Mozzarella Shreds (Or your favorite vegan Mozzarella)

Tomato Sauce for Topping 

1 8oz Can tomato sauce
2 Tbsp Tomato Paste
4oz water
2 garlic cloves
2 tsp olive oil
1 tsp onion powder
2 tbsp capers
2 tbsp minced pepperoni peppers
½ bunch minced parsley
Sea Salt and Black Pepper to taste
1 tsp Dried Basil

Noodles 

- Set a pot of water on the stove and bring to a boil. When boiling add the lasagna sheets and boil for 5-6 minutes until the sheets become soft and pliable. They don’t need to be fully cooked. Drain them, and rinse them.


Filling 

- Heat the olive oil in a large pan over medium heat. Add the garlic and onion and saute for 5-6 minutes until softened.

- Add in the crushed fennel seeds and the beef crumbles. Saute for 5 minutes, until crumbles have browned.

- Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, capers, red pepper flakes, and Pepperoni Peppers. Simmer for about 10 minutes then remove from the heat.

Sauce 

- Heat the olive oil in a small pot on the stove. Add in the garlic and saute for 4 minutes until golden.

- Add in all the other ingredients and bring to a boil. Then decrease the heat and let simmer for 20 minutes.

- Remove from the heat and set aside until ready to use.

Assembly

- Preheat oven to 350'F

- Lightly grease an 8x8 baking pan. Layer in 2 of the lasagna noodles. Cover the lasagna noodles with enough spinach to cover them. Layer in enough of the meat filling mixture to cover the spinach. Then sprinkle enough of the cheese over the filling to cover.

- Layer 2 more lasagna sheets overtop, and repeat with remaining spinach, meat filling and cheese.

- Layer the last 2 lasagna noodles on top. Cover the top with the tomato sauce, and then cover in foil and bake in preheated oven for 45 minutes. Alternately you can bake the lasagna without the sauce and spoon the sauce over top after it finishes baking.

- Once finished remove from the oven, garnish with fresh minced parsley, then cut and serve! Preferably with a nice side salad.

*** Note - Just because I used Beyond Meat crumbles and Daiya Cheese doesn’t mean you have to. Use whatever you favorite vegan meat and cheese are, though if you use a plainly seasoned vegan beef you may want to add a bit more heat to the dish, it’s up to you. Something to keep in mind that this dish is gluten-free and soy free - as long as you use gluten-free lasagna noodles -because both beyond meat and daiya are gluten and soy free products. If you're using other vegan products and gluten or soy is an issue you'll have to read the labels to make sure.*** 

Indo-Malaysian 'Mutton' Soup...

I have never eaten mutton in my life, nor have I had any desire to. However when I came across a recipe for an Indian Mutton Soup in a Malaysian cook book recently, I found myself intrigued. Not in the least by the meat but by the idea of a rich, flavorful, lightly spiced soup with large chunks of tomato. The picture looked very appetizing, and I could feel the creative juices in my brain begin to flow. How could I make this vegan? At first I wasn’t sure how I’d be able to achieve this, because as far as I know there is not currently a vegan lamb, or sheep substitute. There is vegan beef, and vegan chicken, there is vegan tuna, and vegan shrimp, hell there is even vegan calamari and Haggis, but no vegan lamb. I considered using seitan or tempeh because they’re both chewy and easily soak up flavor but I didn’t have any seitan on hand and tempeh I decided might taste too much like tempeh. I wanted this dish to be really rich and decadent so I needed something else.

Lucky for me I had a package of Gardein Beefless Tips in my freezer. Even though they’re not in the slightest bit mutton like I figured they’d be a fine substitute. I’ve only eaten lamb a couple of times in my life and it was long ago. I recall it being stronger, gamier, and richer then beef but not necessarily that different, maybe I’m wrong there but I’ll never know. The tips in the end worked magically. They were exactly the right thing for this delicious hearty soup. The mixture of flavors in this soup is incredible, my husband and I couldn’t stop raving about the awesome flavor of the broth. It was perfectly spiced and tasted fantastic with bread. Originally I wanted to use Naan, but the store was out, and I didn’t have the time to make any so we used pita. It worked just as well I think, so when you make this soup you must get bread, any kind! You will not be sorry.

This soup apparently also goes by the name of Sop Kambing and is a particularly popular dish amongst the Muslim and Malay hawker stalls, as well as in the coffee shops. I hear it’s best when served at night as it’s said to have a restorative property. I don’t know about that, but I definitely felt sated after finishing off a large bowl, and now you can enjoy it too!

Indo-Malaysian 'Mutton' Soup

1 thumb size piece of ginger
8 Garlic Cloves
1 Red Chili or ½-1 tsp Red pepper Flakes
1 Large Yellow Onion roughly chopped
2 Tbsp Non-dairy Butter
1 ½ tsp Ground Coriander
1 ½ tsp Ground Cumin
1 ½ tsp Ground Fenugreek
1 ½ tsp Sugar
1/4-1/2 tsp Ground Cinnamon
3-4 tsp Tomato Paste
7 Green Cardamom Pods
Sea Salt and Black Pepper to taste
2 C Water + 1 Vegan ‘Beef’ Bullion Cube
3 Tomatoes, peeled, seeded, and quartered, then the quarters cut in half
10oz -1 lb Gardein Beefless Tips
1 Bunch Cilantro minced

- Spray large pan with non-stick spray and cook beef tips over high heat until browned on all sides. 3-4 minutes. Remove from pan and set aside.

- Place Ginger, Garlic and Red Chili into a food processor and process into a paste

- Heat the non-dairy butter in a large pan over medium-high heat. Add the onions and saute for 4-5 minutes until fragrant. Add the garlic, ginger paste and saute another 2 minutes. Add the coriander, cumin, fenugreek and sugar stir to combine and saute another 2-3 minutes until very fragrant and onions are golden.

- Add the water and bullion cube, along with the tomato paste, cinnamon and cardamom pods. Stir to combine, then bring to a boil.

- Reduce the heat and cover simmer for 20 minutes.

- Add the tomatoes along with sea salt and pepper to taste. Then cover and simmer another 15 minutes.

- Add in the reserved ‘beef’ tips and simmer another 10 minutes.

- Fish out the cardamom pods and discard. Garnish with the cilantro and serve with your favorite crusty bread or Naan.

*** Note - This can be made Gluten-Free if using Tempeh or soy based beef instead. Or it can be made Soy-free if using Seitan or soy-free beef and soy-free non-dairy butter instead. Although I can’t promise it’ll taste the same with either substitution.*** 

Sloppy Joe Casserole...

The first time I ever ate a Sloppy Joe was the first time my husband ever cooked for me. Except he wasn’t my husband then, hell he wasn’t even my boyfriend! He was just a friend, a good friend, the kind of friend you share feelings with but are too afraid to act on, in that particular moment, you know? Actually that night he wasn’t just cooking for me, but for my family as well, or at least my mother and step-father, I don’t recall my brother being there but he might have been.

It was March, he was on Spring Break from University, he had literally just met my family a couple of days before, and there he was standing in the kitchen of my childhood home completely lost and entirely unsure of how to use an electric stove. It’s all gas in Chicagoland you see. I was excited, and impressed that a man was interested in cooking for me, and of course I was very curious to try this strange thing called a Sloppy Joe. With a little direction from my mother and I, as to where various kitchen tools were located, and how to use the stove, dinner arrived, and it was good. It was strange, but good and I enjoyed it all the more because he had made it for me.

Over the years he would make me Sloppy Joe’s whenever we got a hankering for them, and they always bring me back to that moment in our history together. To those first blooming buds of love and romance. Since going vegan I have found many delicious recipes for Sloppy Joe’s and though I’m the one to make them now, rather then him, they are still delicious and still bring back those sentimental moments.

Sloppy Joe Casserole however is another beast entirely. I had never even heard of it until after we were married. Like the beef stroganoff I posted about yesterday, this is a dish my husband recalls fondly from his childhood, and again it’s a dish I was exposed to frequently after marriage. Though I didn’t hate it as much as beef stroganoff, I didn’t love it as much as a plain ole’ Sloppy Joe either. I guess, if I’m being honest here I just never really got the point of it. Maybe I’m just not a casserole person - no scratch that, I know I’m not a casserole person - but this dish just never appealed to me the way it did my husband. I guess it didn’t help either that after eating it I’d always feel heavy, bloated and usually ill, as did my husband more often then not.

However how could I refuse his request to make a vegan version for his birthday? I couldn’t, and it just so happens that the day I made it, I was kind of in the mood for something really, really bad. I was really in the mood for some carbs and oozy gooey cheesy goodness, so it worked out, and much to my surprise this vegan version was pretty damn good. It definitely satisfied that craving for gooey badness, and it also came very close to what I remember Sloppy Joe Casserole tasting like. Except it wasn’t greasy which I loved. It had a much cleaner taste then your regular beef casserole, a much smoother natural feel and flavor. The other great thing about this dish is even though it’s definitely a ‘stick to your ribs’ kind of meal, it doesn’t actually bog you down and make you feel bloated. Neither my husband or I felt ill after eating it which is a nice change from how we’d often feel after eating the typical beef version. My husband absolutely loved it and devoured two plates of it, and though I would rather have made a more impressive dinner for his birthday, it is exactly what he wanted. I would be happy to make this again for him upon his request.

Sloppy Joe Casserole

1 Tsp Olive Oil
6 Cloves Garlic minced
1 Large Onion Diced
1 Red Bell Pepper Diced
1 Tube Gimmie Lean Ground Beef Style (Or other faux beef alternative)
1 Faux Beef Bouillon Cube + 1 ½ C Water
1 6 oz can Italian Seasoned tomato paste
1 6 oz can tomato juice
2 C Fresh or Frozen Corn Kernels
2 Tsp Ground Chili Powder
1 Tsp Ground Cumin
1/8 Tsp Cayenne Pepper (more if you like heat)
1 Package Daiya Cheddar Cheese (Or other non-dairy Cheese)
10oz Rotini Pasta
Salt and Pepper to taste

- Pre-heat your oven to 350'F

- Bring a pot of salted water to a boil, and cook pasta according to package directions. Drain, and set aside.

- Meanwhile heat oil in large pan, add garlic onion and bell pepper and saute for 5-6 minutes over medium heat. Add in Gimmie Lean Ground Beef, and use your spatula to break it up into ground beef sized chunks. Continue to Saute over medium heat for another 5-8 minutes until Gimmie Lean is nicely browned.

- Meanwhile dissolve your faux beef bouillon cube in water and set aside.

- Add Chili powder, cumin and cayenne to the Gimmie Lean mixture. Stir to combine. Add in tomato paste, tomato juice and faux beef bouillon mixture. Stir to combine and bring to a boil.

- Add in corn kernels, and season with salt and pepper to taste. Reduce heat and let simmer for 10 minutes.

- Add in cooked pasta and stir gently until well combines and all pasta is covered with sauce. Pour into a medium sized casserole dish and spread the Daiya Cheese over top.

- Place in the oven and bake at 350 for roughly 20 minutes until daiya is nicely melted. Serve and enjoy!

*** Note - Gluten-Free if made with Gluten-Free non-dairy cheese, faux beef, and noodles. I actually used Brown Rice Rotini, and Daiya is naturally GF. Can also be soy-free if you use soy-free faux beef. Daiya is also SF***

Beef(less) Stroganoff...

Before I get on with it I just want to say that I hope everyone had a fun and safe New Year’s, and I wish you good health and all the best for 2012! I will definitely update about my New Year’s in the next day or so.

I have never really liked beef stroganoff. In fact I don’t recall ever eating it once growing up. The dish originates from Russia, so culturally it’s not a meal any of my ancestors would have prepared, and since my mother rarely served beef while I was growing up it’s not something she’d ever cook up on a whim. Until I moved to the States, I think the closest I ever came to stroganoff was the occasional plate of hamburger helper. (Yuck!)

Stroganoff however was one of my husbands favorite dishes growing up. He loved it immensely, and gobbled it up with relish whenever it was served. It’s a dish that for him has a lot of sentimental value attached, despite the fact that it’s never really agreed with him, and often made him quite ill afterwards.
To the best of my memory, my first stroganoff experience was after we were married and I’d moved to the states. My mother-in-law would make stroganoff now and then, and though my first bowl of it was something short of mind-blowing I continued to eat it reluctantly whenever it was served. I don’t say that to disparage my mother-in-law’s cooking by the way, it’s just that I’ve never found the components of the dish very appealing when cooked together, and I’ve always been a firm believer that sour cream should remain cold when served. Something about mixing it into a hot bubbling broth, and mixing it with flour and greasy beef just gives me that ‘ick’ factor.

When my husband decided to join me on the vegetarian path a year ago, he let go of a lot of things. He ceased the consumption of many dishes he’d previously enjoyed, including beef stroganoff, and honestly didn’t seem all that saddened by it. He continued to happily move forward without looking back. So when I asked him just before Christmas what he wanted me to make him for his birthday dinner how could I refuse when he came back at me with "A vegan Sloppy Joe Casserole, or a Vegan Beef Stroganoff."? Though I was less then impressed with this answer, as I’m not a fan of either dish, nor does either dish really challenges my culinary skill, I did what any loving wife would do, and agreed.

Now I have never made a stroganoff in my life. I don’t think I’d ever even seen a stroganoff recipe before last week. So all I knew about it was that it contained beef, sour cream, flour, broth and that my mother-in-law always served it over egg noodles. I immediately asked her for her recipe thinking I’d simply veganize it, but the temptation to put my own spin on it was far to great, especially considering the original recipe was a little sparse.

So after some careful thought, and planning this is what I came up with two days before his birthday, surprisingly it was pretty damn good, and my husband absolutely loved it. Considering this is not a dish I’ve ever liked I find it so funny that I enjoyed it enough to go back for a second bowl. Isn’t if funny how you can love the vegan version of a food you once hated?

Now a traditional Russian Stroganoff doesn’t actually contain onions or mushrooms, or garlic and tomato paste for that matter, but over the past century the dish has changed a lot. Different cultures have adapted it to suit their needs, taking things out, and putting other things in. It’s a pretty versatile dish these days to tell the truth, and in my humble opinion a good stroganoff can not be without onions, garlic and mushrooms, but that’s me.

Beef(less) Stroganoff

1 Tsp Olive Oil
2 Packages Gardein Beefless Tips
2 Tbsp Earth Balance
1 Onion diced
1 C Baby Bella Mushrooms Sliced (Can use white button if you prefer)
8 Garlic Cloves Minced
1 Faux Beef Bullion Cube + 2 - 2 ½ Cups warm water
1 tsp ground mustard
1 tsp ground paprika
2-4 Tbsp Tomato Paste
2 Tbsp All-Purpose Flour
1 Tbsp Organic Cornstarch
½ - 3/4 Heaping Cup non-dairy Sour Cream
Salt and Pepper to taste
1 lb Eggless Egg Noodles or other Wide Noodle

- Cook Beefless Tips according to package directions and then set aside.

- Fill a pot with water and bring it to a boil. When boiling cook Noodles according to package directions, drain and keep warm in pot.

- In same pan that you cooked tips, add 1 tsp of olive oil and Earth Balance. Heat until Earth Balance has melted and then add in the garlic and diced onion. Saute on medium heat for about 4 minutes.

- Add mushrooms and continue to saute on medium for another five to six minutes until onions are translucent, and mushrooms are soft.

- While onions and mushrooms are sauteeing, whisk together your faux beef bullion cube and water. Until dissolved or mostly dissolved.( How much water you use depends on how thick you want the sauce to be. For a thinner sauce use more water, for a thicker sauce use less water or more sour cream.) Whisk in flour, and cornstarch then add to the pan of onions and mushrooms.

- Stir in ground mustard, paprika, tomato paste and salt and pepper to taste. Bring to a low boil, then let simmer until the sauce has thickened. About ten minutes.

- Stir in the non-dairy sour cream, and mix until thoroughly combined. Let simmer another five or so minutes. Then taste for seasonings and adjust salt and pepper as desired.

- Serve hot over a bowl of noodles!

PS: I realize I promised to post this recipe days ago, but it ended up being a far busier week then I’d anticipated. Apologies!