Classic Ratatouille...

It had been way to long 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?

Classic Ratatouille

2 Tbsp Olive Oil
4 Garlic Cloves Minced
4 Large Tomatoes
1 Large Onion Diced
1 Red Pepper Diced
1 Yellow Pepper Diced
1 Medium Eggplant Diced
2 Large Zucchini Diced
2 Tbsp Tomato Paste Mixed with 1 Tbsp Water
1 tsp Sugar
1 Bay Leaf
3 Springs Thyme
1 Tbsp Minced Basil
1 Tbsp Minced Parsley
1-2 Additional Garlic Cloves to taste
1 tsp Sea Salt
1/2 tsp Black or White Pepper to taste


- 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.

- 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.

- 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.

- 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.

- 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.

- Serve your Ratatouille hot with crusty French Bread or Garlic Bread. Enjoy with a glass of red wine for good measure.

Vegan Mofo #23: Seitan with Blackberry Sauce...

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!

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?

Seitan with Blackberry Sauce 

4 Beef Style Seitan Cutlets
3 Tbsp nondairy butter
20 Pearl Onions Blanched and Peeled
8oz Fresh Blackberries
3 Tbsp Blackberry Jam
1/4 Cup Red Wine
1 2/3 Cups Vegan Beef Stock or water mixed with Vegan Beef Bouillon
1 Tbsp All Purpose Flour

- 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.

- Heat remaining butter in the pan, and add the onions. Saute for 15 minutes until nicely golden brown and beginning to caramelize.

- 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.

- Add the Wine to the pan and boil for 30 seconds. Add the Stock and simmer until reduced by half. About 10 minutes.

- 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.

- 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.

Vegan Mofo #20: Entrecote a la Bordelaise...

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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!

Entrecote a la Bordelaise 

2 Tbsp Nondairy Butter
3 Shallots Diced
2 Cups Red Wine (Preferably Bordeaux)
1 Cup Vegan Beef Stock or 1 Cup Water with 1 Vegan Bouillon Cube
1 Tbsp Parsley Minced
4 Beef Style Seitan Cutlets
Olive Oil as needed.
Sea Salt and Black Pepper to taste

- 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.

- Melt the butter in the pan and add the shallots.  Saute for 7 minutes or until they are soft.

- Pour in the wine and simmer until reduced by two-thirds.

- Add the stock and continue to simmer until reduced by half.

- Season the sauce with salt and pepper, and parsley.

- 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.

Vegan Mofo #19: Irish Leek and Cheese Soup...

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.

Irish Leek and Cheese Soup 

3 Large Leeks, Washed and Sliced
1/4 Cup Non-Dairy Butter
*** 4oz your Favorite vegan Cheese
2 Tbsp All Purpose Flour
1 Tbsp Whole Grain Mustard
6 Cups Vegan Chicken Stock or Water mixed with Vegan Chicken Boullion Cubes
1 tsp Poultry Seasoning
1 tsp Sea Salt (More or Less to taste)
1/4 tsp Black Pepper
Additional Grated Vegan Cheese for Garnish (Optional)
Sliced Green Onions for Garnish (Optional)

- Melt the nondairy butter in a large soup pot over medium heat. Add the Leeks and saute for 10-15 minutes until softened.

- Add in the flour and stir constantly for about 2 minutes until leeks are well coated.

- Add in the salt, pepper, poultry seasoning, and mustard. Stir to combine.

- 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.

- 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.

- 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.

*** Note - 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.***

Vegan Mofo #18: Toulousaine Sausage and Bean Salad...

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!

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.

Toulousaine Sausage and Bean Salad
(AKA Salade Toulousaine) 

4 Vegan Italian Sausages
1 15oz Can Chickpeas Rinsed and Drained
1 15oz Can Navy Beans Rinsed and Drained
1/4 Olive Oil
2 Tbsp Red Wine Vinegar
1 Tbsp Whole Grain Mustard
1/4 tsp Dried Sage
Sea Salt and Black Pepper to taste
4 Ripe Tomatoes
Lettuce, Arugula or Mixed Greens for serving (Optional)

- 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.

- 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.

- 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.

- 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.

Vegan Mofo #17: Boulangere Potatoes...

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?

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.

Boulangere Potatoes

2lb’s Potatoes sliced thin on a mandolin
2 Large Yellow Onions sliced thin on a mandolin
2 Tbsp Parsley Minced
2 Cups Hot Water mixed with 1-2 Vegan Chicken Bouillon Cubes
1oz non-dairy Butter Cubed
Sea salt and Black Pepper to taste

- Preheat the oven to 350'F

- 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.

- Pour the stock over top and dot with the butter. Season the top lightly with salt, pepper and any remaining parsley.

- 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.

- Remove from the heat, let cool about 10 minutes and serve.

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 #14: Peruvian Corn Puree with Fried Tofu...

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.

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!

Peruvian Corn Puree with Fried Tofu 

2 tsp Olive Oil (or more as needed)
1 16oz Bag Frozen Yellow Corn thawed
2 ½ Cups Water (or more if needed)
½ Bunch Cilantro
1 Red Onion Diced
2 Vegan Chicken Bouillon Cubes
½ tsp Ground Cumin
½ tsp Smoked Salt
1-2 tsp Sriracha
1 lb Extra Firm Tofu drained and pressed for 1 hour.
1/4 Cup All Purpose Flour
Sea Salt and Black Pepper to taste
Kelp or Dulse flakes if desired
Lime Juice and extra Sriracha to serve

- 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.

- 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.

- Add the corn puree to the pan with the onions and spices and stir to combine.

- 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.

- Divide the corn puree among serving bowls, wipe out the pan and fry your tofu.

- Heat the remaining oil in your pan over medium high heat.

- Slice your slab of Tofu into 3 pieces. Slice each piece into 3 more pieces so you have 9 planks of tofu.

- Place the flour in a shallow bowl and season with sea salt, pepper and either kelp or dulse.

- Dredge each plank of tofu through the flour until it’s coated on all sides.

- 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.

- 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!

Vegan Mofo #13: Avocados Stuffed with Peruvian Chicken Mayonnaise 2 Ways...

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.

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.

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!

Avocados Stuffed with Peruvian Chicken Mayonnaise 2 Ways

Beyond Meat Version 

2 tsp Olive Oil
2 Ripe Avocados Peeled, Sliced in Half, Pits removed
1 Box Beyond Meat Chicken Strips Diced
1 Small Carrot Minced
1 Celery Stalk Diced
4 Green Onions Sliced
4 Kalamata Olives Minced
½-1 tsp Smoked Sea Salt
1/3 Cup Vegan Mayo
Black Pepper to taste
Strips of Red Bell Pepper to Garnish (Optional)

Chickpea Version 

2 tsp Olive Oil
2 Ripe Avocados Peeled, Sliced in half, pits removed
1 15oz Can Chickpeas rinsed and Drained
1 Small Carrot Minced
1 Celery Stalk Diced
4 Green Onions Sliced
4 Kalamata Olives Minced
½-1 tsp Smoked Sea Salt
1/3 Cup Vegan Mayo
Black Pepper to taste
Strips of Red Bell Pepper to Garnish (Optional)


Instructions - Beyond Meat Version 

- 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.

- 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.

- Add the remaining raw onion, olives, smoked salt, pepper, and vegan mayo to the bowl, stir thoroughly to combine.

- Taste and adjust seasonings as needed.

- 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!

Instructions - Chickpea Version.

- 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.

- 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.

- - Add the remaining raw onion, olives, smoked salt, pepper, and vegan mayo to the bowl, stir thoroughly to combine.

- Taste and adjust seasonings as needed.

- 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!

Vegan Mofo #12: Bacon Salad with Farmhouse Cheese Dressing...

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.

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!

Bacon Salad with Farmhouse Cheese Dressing 

2 Heads Romaine lettuce chopped or torn
½ Cup Coconut Bacon (Recipe Follows)
1 Large tart Apple Chopped (I Used Pink Lady)
Dash of Sea Salt
Dash of Cracked Black Pepper
1 Tbsp Minced Fresh Parsley

Cheese Dressing

1/3 Cup Vegan Sour Cream
1- 2 Tbsp Vegan Cream Cheese
2- 4 Slices Vegan Provolone (or favorite sharp vegan cheese)
1 Tbsp Apple Cider Vinegar
Cracked Black Pepper to taste
A Dash of Agave if a sweeter dressing is desired (Optional)

Coconut Bacon 

½ Cup Dried Unsweetened Coconut Flakes
1 Tbsp Soy Sauce
1 Tbsp Olive Oil
1 Tbsp Maple Syrup
½ Tbsp Liquid Smoke
Dash of Smoked Paprika
Dash of Garlic Powder
Dash of Smoked Sea Salt

Instructions - Coconut Bacon 

- 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.

Instructions - Salad 

- 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.

- Place Romaine, Coconut Bacon, and Apple in a large bowl and garnish with salt, pepper and parsley.

Instructions - Dressing 

- Combine all dressing ingredients in a small pan over medium heat. Whisk together until cheese has melted and everything is smooth and heated through.

- Pour the warm dressing over the salad, toss to combine and serve!

Vegan Mofo #11: Irish Brown Soda Bread Scones....

Unfortunately I don’t have a lot of time today and so my post is going to be rather short. I suppose it’s fitting because the recipe is rather short too. It’s a real easy one, and may seem like a bit of a ‘cheat’ considering it didn’t take all that much effort to veganize but if I’m going to post everyday, while working full-time, and preparing for my upcoming trip, I gotta cut corners somewhere you know? So anyway, Irish Soda Bread is one of my favorite things to make and eat around St. Patrick’s Day. It’s typically a pretty easy thing to make, though depending on the recipe it can take a bit of time. Taking delicious soda bread and turning it into scones cuts your baking time below half, and you get perfect individual sized pieces of bread that you can just scoop up. Enjoy these deliciously light scones for breakfast smothered in non-dairy butter, jam or marmalade, or enjoy them as a nice counterpart to a savory suppertime soup. However you choose to enjoy them, you’ll be pleasantly surprised at how easy they are to whip up, and even happier that they contain almost no fat! How cool is that? Though, due to the low fat content they must be eaten quickly and are best consumed fresh out of the oven. Though they will keep for a day, two at most.

Irish Brown Soda Bread Scones 

2 Cups All Purpose Flour
2 Cups Wheat Flour
1tsp Baking Soda
½ tsp Sea Salt
1 ½ Cups Non-Dairy Milk (I used Soy)
2 Tbsp Apple Cider Vinegar

- Preheat the Oven to 425'F

- In a measuring cup combine your non-dairy milk and the apple cider vinegar. Let sit for 5 or so minutes until the milk curdles.

- In a large bowl mix together the 2 flours, the baking soda, and the salt. Make a well in the center and add the milk, vinegar mixture.

- With a wooden spoon combine the milk mixture with the flour mixture until a dough forms.

- Now, you can go the traditional route and flour a work surface, roll the dough out and use a biscuit cutter to cut the scones, or do what I do. Grab a spoon, scoop up blobs of dough and plop them down onto an oiled baking sheet. I don’t have time for all that rolling and cutting nonsense and truth be told I don’t own a biscuit cutter anyway. I like my biscuits and scones to look ‘rustic.’

- When all your scones are cut - or plopped - on to the baking sheet, and the oven has finished preheating, place the baking sheet in the oven and bake for 10-12 minutes until risen and golden brown.

- If desired brush the tops with a little melted non-dairy butter before baking.

*** Note - If you want a slightly richer scone, use a combination of non-dairy milk and non-dairy sour cream. Mix 1 Cup non-dairy milk, with ½ Cup non-dairy sour cream, and 2 Tbsp Apple Cider Vinegar, and proceed as directed above.***

Vegan Mofo #10: Irish Weekender Oatmeal...

I’m going to break away from France for a moment and go back to Ireland because I want to talk about oatmeal. I know, you’re thinking oatmeal, boring! But it’s not! Not if you do it right anyway. Oatmeal or porridge is a pretty common breakfast staple in Ireland, Scotland, and England, it’s been eaten in various ways for centuries, and there’s a reason why people have relied on it as a staple food for all that time. It’s easy, it’s hearty, and it’s filling, best of all it’s cheap, and healthy too.  Of course no one really likes plain old cooked with water oats, and so it can be more or less healthy depending on what you add into it.

In reading about Irish cooking I came across a paragraph discussing oatmeal in which it said oatmeal is usually cooked with water and salt and served with a bit of brown sugar or honey, though on the weekends oatmeal might get ‘dressed up’ as a treat, or if it’s being served to guests it may be made a bit fancier. It also said that when staying in an Irish guesthouse you’re bound to get treated to a bowl of oatmeal loaded up with ‘the works’ and so it was these additions that I found particularly interesting and decided to combine them all in one bowl for what I think is hands down the best, and most delicious oatmeal I’ve ever eaten.

Honestly, I’ve eaten it three times since I’ve made it, though I wouldn’t recommend you eat your oatmeal quite like this every day, it’s certainly nice for a treat, a weekend, guests, or just a simple change of pace from your daily routine. Give it a try, even my husband liked it and he's never been a fan of oatmeal.

Irish Weekender Oatmeal 

Basic Recipe

1 Cup Steel Cut Oats
2 Cups Water
Pinch of Sea Salt

Optional to Serve 

Nondairy Milk
Nondairy Cream (Either store bought such as Silk, So Delicious or Califia, or thick homemade Cashew cream)
Bee Free Honey (or Agave if unavailable but I really recommend Bee Free)
Brown Sugar
Irish Whiskey

- Combine Oats, water and salt in a medium sized pot on the stove and bring to a boil over medium high heat. Stir a few times and then reduce the heat and let simmer 20-30 minutes until oats are cooked and most of the water has been evaporated.

- Make sure to keep an eye on the simmering oats and to stir from time to time to prevent them sticking to the bottom of the pan.

- Scoop your oatmeal into individual serving bowls and top as desired with optional serving ingredients.

- For my oatmeal I added a good amount of Soy milk, then sprinkled the top with a couple of teaspoons of brown sugar. Then I drizzled a bit of Bee Free Honey over the bowl, swirled in a spoonful of Califia Cream, and topped it off with a thimbleful of Irish Whiskey. So damn good! Try it!

- Enjoy your Irish Oats with some fresh baked scones, and a large steaming mug of Irish Breakfast Tea, Earl Grey, or Coffee.

Vegan Mofo #8: Vichy Carrots....

Today’s Mofo post is a quick and easy side dish known as Vichy Carrots. The dish is named for the town of Vichy, France a spa town located in Auvergne in Central France. When it was first created I don’t know, but technically for the dish to really be Vichy Carrots one is suppose to use water from Vichy. Of course, if you use just any old water you have at home, I promise I won’t tell anyone. Interestingly enough this is probably a dish I’ve eaten a million times without realizing it had a name and an origin, it’s probably also a dish I’ve made a dozen times myself without realizing the same thing. I feel like this was a common way to cook and eat carrots when I was growing up, and those memories from childhood just translated into my adult cooking life without me even realizing there was a history behind the dish.

The dish is a great accompaniment to any meal and goes especially well with a savory protein and mashed or boiled potatoes.

Vichy Carrots 

1 lb Carrots sliced within with a Mandolin
½ tsp Sea Salt
2 tsp Sugar
1 Tbsp Non-Dairy Butter
2 Tbsp Minced Parsley

- Place the carrots in a deep frying pan and cover with cold water. Add the salt, sugar, and butter.

- Simmer until the water has evaporated. Then shake the pan to glaze the carrots. Add in the parsley, and season with additional sea salt, butter and crushed black pepper if desired.

*** Note - If your carrots are fully cooked and all your water has not evaporated just strain it off, and add a little more melted butter to the pan to glaze. *** 

Vegan Mofo #5: Steak au Poivre...

Steak au Poivre is a pretty typical French dish, and one that can be found in most traditional French restaurants. I saw it on a lot of menus when we were walking around Paris and I found the concept intriguing because I’ve never tried it before as a meat eater. I thought it might be a fun, and relatively simple recipe to veganize. The internet says the dish comes from the 19th Century, and became popular In restaurants in Normandy where men would take their women in the hopes that the peppers aphrodisiac properties would work their magic. I don’t know how true that is, but it’s a cool story.

For my veganized version I decided to go with some homemade Seitan Steaks. I used Skye Michael Conroy’s Filet Mignon recipe from his book “The Gentle Chef Cook Book” because traditional Steak au Poivre used cuts of filet mignon, though I think any seitan steak would work just as well, and you could probably even use steamed tempeh for a gluten-free version, or perhaps even large portobello mushrooms for a gluten and soy free version, though obviously taste and cooking times would be different. I also decided to use a blend of peppercorns rather then just regular black pepper, and I did so because I wanted a richer more unique flavor, but any old peppercorns would do just as well I think.

Overall I think the dish turned out quite well. I was pretty nervous about the flambe because I’ve never had to do that before, and being so close to a large open flame kind of freaks me out, but I had some help with that and because the alcohol content is so small the flame didn’t get all that big. The ‘whoosh’ was kind of fun! My only complaint - okay I have two - is 1) A large dose of pepper can be quite overpowering, I ground the peppercorns by hand and I think it might be easier to grind them coarsely in a grinder, also use less then suggested if you don’t want as much heat. 2) As with before I found the texture of the seitan a bit soft for my liking, I said the same thing the last time I made the Filet Mignon and I thought that a longer cooking time would firm it up a bit but it did not. I realize traditional Filet is quite soft, because it’s served rare but I guess that just isn’t my thing. Flavor wise the seitan is great, and I recommend the recipe if you like Filet. My husband loved the dish, and so I would make it again with a few changes. Anyway, without further adieu, here is Steak au Poivre, enjoy!

Steak au Poivre 

4 Seitan Steaks (Homemade or Store bought)
6 Tbsp Black or Mixed Peppercorns Crushed
2 Tbsp Non-Dairy Butter
3 Tbsp Cognac
1/4 C White Wine
½ C Cashew Cream (for a thicker sauce) or ½ C Non-Dairy Milk of Choice for a slightly thinner Sauce.
Olive Oil as needed.
Sea Salt to taste

Instructions

- If your seitan steaks are a bit dry rub them in enough Olive Oil to coat. Spread the crushed peppercorns on a plate and place the seitan down on top, pressing each side into the crushed pepper, use your fingers if needed to press the pepper into the steak so it sticks.

- Melt the non-dairy butter in a large pan over medium high heat. When melted add the steaks and let them sizzle. Let brown on each side for 4-5 minutes or until they’ve reached your desired brown/doneness level.

- Once your steaks are cooked to your liking add the cognac to the pan.  Using a long match, or barbeque lighter quickly (and carefully) light dish on fire. You want to make sure you light the dish as soon after adding the cognac as possible, leaving the cognac in the pan too long will result in the steak having a bitter or alcohol taste. Also please make sure you are not sticking the flame into the pan and lighting the actual food, what you want to do is light the alcohol fumes on fire. Stand a little bit back so you don’t get engulfed, and make sure you have a lid ready to throw over the pan incase things go awry.

- Once the alcohol has burned off and the flame has gone out on it’s own (it will happen quicker then you think!) Remove the steaks from the pan with a spatula and place on individual serving plates.

- Now add the wine to the pan and boil stirring for one minute to deglaze the pan.  Then add the cream and stir to combine, simmering one to two minutes or until the cream has warmed through and the sauce is combined. Taste, and add some sea salt to season, and extra black pepper If you desire.

- Spoon the Sauce over your steak, and serve with a side of steamed asparagus, and a mound of mashed potatoes, plus a glass of wine, you deserve if after your flambe experience!

For anyone interested I lightly steamed my asparagus so that they were tender crunchy, then I drizzled them in Lime Olive Oil, and tossed them with Sea Salt and Course Ground Lemon Pepper. The Mashed Potatoes were made with Unsweetened almond milk, Earth Balance, Sea Salt, Garlic Powder and a little of the leftover crushed peppercorns. I used 4 Medium Sized Russet Potatoes, and FYI the Cognac sauce tastes just as good over the potatoes as it did over the steaks. Actually the sauce was probably my favorite part of the whole Steak au Poivre experience!