Posts Tagged With: garlic

Basic Brasilian Rice

I was going to take part in Vegan MoFo again this year. I signed up. My theme was going to be Music and Rice, and it was going to be super awesome.

But then I had a reality check. I’m preparing a concert with some friends that we’re intending to have ready by mid-September. I simply don’t have time to commit to MoFo with having to get that much music practise in!

So, I had to un-sign-up. Waaaaaaa. HOWEVER, I’m still planning to do my theme, just not all in one month. And I’m going to start now.

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Among the various treasures preserved from my childhood is a cassette tape on which I’ve written in ballpoint pen: PIANO AND RICE.

Music and I go way back. This tape is a gem, created by my friend Edda and I, on which are some pieces she played from her piano lesson book and a fair number of brilliant original compositions such as “Mother and Me”, “Thunder and Lightning”, and “The Swan”, all of which were made up on the fly whilst our mothers, oblivious to the genius they had managed to gift the world, quietly had a garage sale out front.

Consider the lyrics to “The Swan:”

Gracefully she swims along
Down the Yahtzee river.
Along came a toad and ate her up,
Swimming down the river.
Along came a toad and ate her up,
Swimming down the river.
OH NO! Oh. No.

So, in honour of this ridiculous piece of nostalgia from my childhood, I have a dual, and perhaps wacky, theme this year involving two of my favourite things: music and rice. I will not limit this music to piano, because while I like piano, it’s not my favourite thing in the world any more.

So, to kick things off, here is some Bach, brilliantly executed on two harps, because Bach. And harps.

And why, you may ask, is the tape titled “Piano and Rice”? Well, the end of the tape is a recording I had running one evening when I was hungry for rice, and so it is a real-time chronicle of the making of a pot of rice for yours truly. I was probably 10 or 11. My dad sings a hit song called “Achy Breaky Rice” and one of the tracks is called “Atom Bombs and a Butt Imprint”.

Yes. I had an interesting childhood.

***

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I already used this picture in another post, but hey, rice is rice, and kind of boring to look at on its own.

SO ANYWAY. RICE IS KIND OF AWESOME. I’m kicking things off with my go-to rice recipe. It is super simple – just a few extra steps from regular rice cooking – but tastes like a million bucks, and I can’t really go back to plain old rice anymore! GooGoo and Lou Who both love it, even though GooGoo claims, “I don’t like gar-wick.”

This recipe is adapted from Matthew Locricchio’s The 2nd International Cookbook for Kids (this is *not* a vegan cookbook, but worth it for this recipe alone in my opinion!). My changes: reduce the oil, change the water/rice proportions, and use brown rice. And I’ve tripled it – the original calls for 1 cup of rice, but we go through so much rice in our house that it would be just dumb to not cook enough to last a few days all at once.

In a heavy-bottomed pan, stir together:
3 cups brown rice (I use plain long grain brown, but jasmine and basmati work fine too)
3 T crushed garlic (3 large cloves)
1/4 c oil
2 1/4 tsp salt

Turn on heat and cook rice for about 5 minutes over medium heat, stirring constantly, to toast rice.

When the oil is beginning to absorb, add:
6 2/3 cups water

Stir together and bring to a boil. Reduce to a simmer, cover pot, and allow to simmer 30-45 minutes. Don’t lift the lid until it looks like the water is almost absorbed.

When the water is absorbed (you will know because there will be steam holes in the rice that are no longer bubbling), turn off the heat and leave covered for 10 minutes. Then fluff with a fork and serve.

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Categories: gluten-free, nut-free, recipes, side dish, soy-free, vegan | Tags: , , , , | 3 Comments

Chickpea Potpie

Way back in the early days of my blog I posted this potpie recipe, which was good, but not great. I loved Marie Callender’s chicken potpies growing up and I really wanted to recreate that texture and flavour.

My father-in-law is allergic to nuts and soy (with the exception of soy oil, such as Crisco), so I wanted to not just make my potpie better, I wanted to make it better and be something he could eat.

Someone suggested an oat-milk-based bechamel sauce. So we’ll start this recipe with how I made the oat milk. Keep in mind the oats soak overnight, so this requires a little bit of planning ahead.

This makes a single 9″ potpie.

To make the oat milk:
Soak 1 c oats in 5 c water overnight.

Add 1/16 tsp salt in the morning.

Blend for a couple minutes and then strain.

I use a really classy nylon strainer. (Don't worry, it's a clean nylon. I think.)

I’m fresh out of cheesecloth, so I used a really classy nylon strainer. (Don’t worry, it’s a clean nylon. I think.)

In a saucepan stir together: 
6 T oil (I used half olive, half canola)
2 small carrots, chopped
1 stalk celery, thinly sliced
1/2 c onion, minced
2 cloves garlic, crushed or chopped

Sauté carrots, celery, onion, and garlic in the oil about 2 minutes.

Add:
6T unbleached flour
1 T mock chicken seasoning
1 tsp salt
1/2 tsp thyme

Sauté 2 more minutes and remove from heat.

Add 3 c oat milk very gradually, stirring thoroughly to prevent lumpage. Stir constantly over medium heat until thick and bubbly. Remove from heat again. Add in:

3 c cooked garbanzo beans, thoroughly drained
3/4 c frozen peas
3/4 c frozen corn

Allow to sit while preparing the pie crust. Preheat oven to 425.

***

Pie Crust
(note: minus the thyme, this pastry can be used for fruit pies)
(note 2: you can really use any pastry recipe, just add the thyme! If you can’t have soy of any stripe, I highly recommend Isa’s olive oil crust from Vegan Pie in the Sky.)

2/3 cup + 2T shortening
1 1/2 c white flour
1/2 c whole wheat flour
1 tsp salt
1 tsp thyme
4-5 T cold water

Cut shortening into flour mixture until it resembles little peas. Add 1T water at a time, tossing with a fork, just until flour is moistened. Divide pastry evenly in two, shape each lump into a round and roll out on lightly floured board until circle is 2″ larger than pie pan. Press lower crust into pan. Add filling to pie and repeat rolling process with second lump of pastry to cover the pie. Or you can cut out shapes.

 I made wedges out of my top crust.

I made wedges out of my top crust.

Cover with foil. Bake for 20 minutes, then remove foil and bake another 20 minutes. It should be golden and bubbling.

This potpie was amazing. Today we had it with mashed potatoes, but it would also be amazing with rice (which is how I grew up eating potpie). And it was so good. I finally nailed the taste and texture I wanted. I definitely want to make this more often now.

Part of today's Thanksgiving repast. We also had cranberry sauce, roasted vegetable stuffing, and  two kinds of apple pie.

Part of today’s Thanksgiving repast. We also had cranberry sauce, roasted vegetable stuffing, gravy, and two kinds of apple pie.

Happy Thanksgiving, everyone! Stay tuned, because in the next week or so I have a holiday giveaway coming up.

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Categories: entrees, holiday, nut-free, recipes, soy-free, vegan | Tags: , , , , , , , , , , , , , , | 9 Comments

Well, hello, Fall.

It’s been pretty cold around here lately. 26 in the morning. Still, I’ve always preferred cold. I’d prefer to cuddle up in blankets and turn up the heater any day over melting in rivers of sweat when it’s summertime.

I’m planning to make a potpie as my contribution to Thanksgiving dinner, so since I needed to cook up garbanzos for that anyway, I was thinking of making Isa’s cabbage soup. But I don’t have any cabbage. Then I saw a thing of red beans sitting out and thought, I WILL MAKE UP A SOUP RECIPE TODAY. I had a bunch of soup-appropriate odds and ends in my fridge, so I pulled all of them out.

Then I cast them into a pot, and there came out this soup.

soup

Start by sauteing the following in a little oil for a few minutes:
2c chopped onion
1 3/4 c chopped celery
4 cloves garlic
1T ginger, grated

Turn off heat and stir in:
3 carrots, cut however you want – I did coins
1.5 c cooked brown rice
2 c red beans
4 c garbanzo beans
8-10 c water (I did 10 but would do 8 next time, because I’m not a huge fan of broth)
2T mock chicken seasoning of choice

Bring to a boil and simmer until carrots reach desired tenderness (or lack thereof, if you’re a cooked carrot-phobe.)

Before serving, add:
1c chopped cilantro
Salt as needed

And then dig in.

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Categories: gluten-free, lunch, nut-free, recipes, soup, soy-free, vegan, vegetables | Tags: , , , , , , , , , | 2 Comments

Bonus MoFo Post! Tempeh Bacon, Cheezy Sauce, and Eggy Tohu

This coming week, we’re doing a couple recipes that call for the same base ingredients, and rather than clutter up those posts with a bunch of extra recipes, I’m doing a bonus post with THREE recipes that we can just refer back to.

And yes, it’s lame that I have no photos, but my laptop is STILL having issues, and I only have the bacon on hand to photograph anyway. I’ll try to add a picture of that in later.

Let’s start with BACON.

In a shallow dish, combine:
3 T soy sauce
1 T liquid smoke
1 T brown sugar
1 T oil
1 T tomato paste
3/4 c veggie broth
1/2 tsp garlic powder

Add 8 oz thinly sliced tempeh to the marinade and allow to sit overnight.

When ready to cook, dump marinade and tempeh into a non-stick skillet. You can either leave it in strips or crumble it. Cook it at a fairly high temperature, stirring often. It will absorb the marinade and get nice and browned. If you don’t eat it all straight out of the pan, keep whatever’s left in the fridge. Obvs.

Now, on to the cheezy sauce.

In a blender, blend together:
1/4 c water
1/4 c cashews
1 1/2 T roasted red peppers from a jar
1 1/2 tsp nooch
1 1/2 tsp lemon juice
1/4 tsp salt
1/4 tsp onion powder

Blend until completely smooth. This can easily be doubled, tripled, whatever.

And now: EGGY TOHU.

You might wonder what on earth tohu even is. Well, it’s like tofu, but made with garbanzo flour. Plain, it’s an awesome replacement for silken tofu for people who can’t have soy. And it’s super easy to prepare. Thanks to Vegan Mommy Chef for sharing her recipe with us! This is my adaptation from her plain version to have an eggy flavour.

In a bowl, mix together:
1/2 tsp black salt
1/4 tsp regular salt
1 1/2 T nooch
1/2 tsp turmeric
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 c garbanzo flour
1 1/2 tsp agar powder

Gradually stir in:
5 c water

Pour into a saucepan. Stirring constantly over medium heat, bring to a boil and then reduce heat. Continue to stir for about 10 minutes. Pour into a sprayed loaf pan and put into the fridge to set.

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Categories: breakfast, brunch, recipes, substitutions, tempeh, vegan | Tags: , , , , , , , , , , , , , | 2 Comments

Vegan Month of Food, Day 13: ‘Mater-Tater-Tot Casserole

Usually tater tot casseroles are cream-of-mushroomy and homey. I decided to give tater tot casserole a brand new face. The results were a little strange to me, not because it didn’t taste good, but just because it was so alien to not have creamy sauce with tater tots.

totcass

In a 13×9, stir together:
2 1/2 c frozen corn
2 c frozen green beans
3 1/2 c chopped tomatoes
2 c tomato sauce

In a saucepan, combine:
3/4 lb ground beef sub (I used bulgur beef)
1 small red onion (1/2-3/4 c)
3 cloves garlic
Dash of oil
1tsp chili powder
2 tsp cumin
1/2 tsp salt

Stir all together and top with tater tots. Bake at 450 for 20 minutes.

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Categories: casseroles, challenges, entrees, lunch, recipes, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , , | 3 Comments

Vegan Month of Food, Day 12: Savoury Kale Waffle Sandwich

I really don’t like kale that much.

I know that pretty much revokes any right I’ll ever have to a vegan card, but it’s the truth. Still, as with nutritional yeast, I use the stuff anyway, because I know I should. (Granted, 5 years ago I thought spinach was disgusting and now it’s my favourite green…) So, we’ll see in another five years, I guess.

If it’s steamed or in a soup is the way I like kale mostly.

But best of all is when it’s blended up so I really hardly know it’s there.

Plus, it’s a good way for GooGoo and Lou Who to get greens, since Lou Who still can’t really chew them and GooGoo sometimes eats it, but usually only while she’s in the garden picking it.

The Green Waffle

The Green Waffle

So, here’s a savoury waffle, greened up with kale. This was inspired by Green Monster Bread from “Vegan Sandwiches Save the Day” as well as a waffle recipe from last year’s MoFo that I can’t find now, and also by a waffle from “Of These Ye May Freely Eat“.

Yes, the batter looks like pond scum.

Yes, the batter looks like pond scum.

A few notes:

*Soak lentils overnight, at least 8 hours. I think mine soaked around 14 hours, because I didn’t have time to get to them first thing in the morning.

*You want cold milk and water because it will give you a nice fluffy waffle requiring no leavening when beat well. I don’t really understand the science of it, but it does work.

*Cold water+loads of beating is the magic combo. Since there’s no gluten, you don’t need to worry about overbeating. Blend it at least a minute if not longer, to get lots of air into it.

Green Savoury Kale Wafflewich
2 c lentils, soaked at least overnight
3 c oats, divided
4 c unsweetened almond milk, cold
1/2 c cold water
2 c packed greens: kale and collards were what I used
1 tsp salt
2 cloves garlic
1 tsp onion powder
1 tsp cumin
1/4 tsp California chilli powder

First, get the waffle iron heating.

Fabulous green batter, green waffle, and green waffle iron.

Fabulous green batter, green waffle, and green waffle iron.

Put all ingredients except 1c oats and 1/2 c water into blender. Blend well. If your blender isn’t big enough, you can do it in batches, which is what I had to do.

Pour into a large bowl and fold in oats and 1/2 c water. I cooked them for about 10 minutes fairly high. Just keep an eye on it, since every waffle iron is different.

Ideas for serving:

  • Serve like beans on toast, with some nice savoury black beans on top
  • Use rice-bean combo to fill, maybe with some onions and bell peppers
  • Black bean burger with tomato, lettuce, and hummus
  • Cream cheeze, tomato, and cucumber

green2

What I have in the photo at the top is tomato, cucumber, yellow bell pepper, and Sabra spinach-artichoke hummus. And green beans on the side, because apparently today is green day.

This makes 4 12″ waffles, which means I can get 8 sandwiches out of it. They freeze well and are very filling. And the girls both liked them. Score!

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Categories: bread, breakfast, brunch, challenges, freezer meals, gluten-free, lunch, nut-free, oil-free, recipes, snacks, soy-free, vegan, vegan mofo, vegan mofo 2013, vegetables | Tags: , , , , , , , , , , , , , , | 2 Comments

Virtual Vegan Potluck: Herbed Roasted Potatoes in Cheezy Sauce

For my contribution to this potluck, I chose to make a potato dish, because one Cannot Go Wrong with potatoes. And this is super easy to put together, and also very tasty.

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You can see I had a whole meal of sides when I tested these potatoes. 🙂 Yum.

Begin with:
5 cups red potatoes, skins on, diced into roughly 1″ cubes (you could use russets, but I tested both and the textural results were much better with the red potatoes)

Bring to boil and simmer 5 minutes. Remove from heat, drain, and set aside.

In a bowl, combine:
2 1/2 T white flour
2 T nutritional yeast
2 tsp onion powder
1 tsp salt
2 tsp basil
1 tsp tarragon
1 tsp garlic powder

Stir in:
1 T veggie oil
1 1/4 c water

Whisk together until smooth and no lumps remain. Pour into a sprayed 2-qt casserole dish and stir in potatoes to coat.

Roast at 350 for 20-30 minutes, stirring every 10 minutes until golden brown and easily pierced with a butter knife.

_MG_1696

Return to previous dish * On to the next dish * Start over again at the beginning

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Categories: lunch, recipes, side dish, soy-free, vegan, virtual vegan potluck | Tags: , , , , , | 26 Comments

Vegan MoFo #10: Lentil Soup

While I was pregnant with Lou Who, lentils were pretty much the most disgusting thing in the world to me. It didn’t let up after the first trimester, either: the revulsion just wouldn’t go away until she was born, and I waited probably a month after the birth to try lentils again and see if I could handle them, and I didn’t gag. Awesome.

True story: my husband likes to grind lots of things into flours. He’s done pinto flour, black bean flour, and lentil flour, to name a few. Sometimes he puts these flours into our breakfast cereal, and usually I don’t bat an eye. While I was pregnant, we sat down one morning and I took a bite and my overactive taste buds kicked in as I took a couple more bites and asked him why there were lentils in mah breakfast. He couldn’t believe I could still tell it was there. I couldn’t finish the bowl, unfortunately, but after that there was no more lentil flour in my breakfast.

So, anyway, we can now proceed to incorporate lentils back into our normal lives again. Since they’re cheap, this is also awesome.

This lentil soup recipe from the Betty Crocker cookbook has a nice blend of seasonings that appealed to me, and the bacon it called for I’ve replaced with liquid smoke, which was the perfect finishing touch: to me, it brought all the flavours together. I left it out for our soy-intolerant guests but added it to the leftovers afterwards and I felt it improved it a lot.

lentil soup: seasoning medley

The lovely medley of seasonings in this soup

This recipe was originally found on page 125 of the 1978 Betty Crocker cookbook.

1 1/2 tsp liquid smoke
1 medium onion, sliced
3/4 c sliced celery (about 3 stalks)
1 clove garlic, minced
4 c water
2 c dried lentils
2 tsp mock chicken seasoning
2 T snipped parsley
1 1/2 tsp salt
1/2 tsp thyme
1 bay leaf
1 28-oz can whole tomatoes (or equivalent amount of fresh)
3/4 c sliced carrot
1 c water
2 T vegan bacon bits (optional)

Saute onion, celery, and garlic in a smidge of oil until tender. Stir in liquid smoke, 4 c water, lentils, chicken seasoning, parsley, salt, thyme, and bay leaf. Heat to boiling; reduce heat. Cover and simmer until soup thickens, about 45 minutes. Keep checking it; I had to add about 1 1/2-2 more cups of water as the lentils drank it up really quickly for me.

When lentils are soft, stir in tomatoes, carrots, and 1 c water. Simmer about 15 minutes, or until carrot reaches desired tenderness. Top with vegan bacon bits if desired and serve.

Categories: lunch, recipes, soup, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , , , , | 2 Comments

Vegan MoFo #9: Florentine Salad

florentine salad

Gleaming green, crisp, and tangy. Read on.

I have to confess, I’m really not a salad-making person. Or a person who makes just veggies. I’m a person who generally tends to mix up everything in one pan and serve it up, like a soup, or a  stir-fry or a curry, that includes greens and veggies and protein all in one. But when we have fresh greens, it’s nice to have a salad, and I must admit my imagination kind of sputters out when it comes to salads.

We don’t have any fresh greens from the garden right now except kale, which I’m still learning to like (I know, what kind of vegan doesn’t like kale?), so I had to buy the spinach this recipe called for. Spinach I have gotten to like quite well, shockingly enough, being the person notorious for Not Wanting to Eat Leaves.

I purposely picked several salad and veggie recipes out of the cookbook just to learn some new ideas. This salad is actually really quite good. The lemon juice gives it tang, the garlic gives it zip, the bright green leaves are a pow of colour (Tang! Zip! Pow! This starts to sound like a Batman comic.)

Anyway, I was pleased. I left the tofu out of mine and replaced it with more bacon crumbles, because I didn’t want to thaw out a whole block of tofu just for the little bit required. But next time I have fresh or thawed tofu handy at the same time I have spinach, I’ll probably add it in. I also left my garlic mincings in the oil, because I’m too lazy to fish it out of the oil a little raw garlic never hurt anyone.

This recipe was originally found on page 132 of the 1978 Betty Crocker cookbook.

1 clove garlic, slivered
1/4 c finely cubed tofu (this is to replace the egg in the original recipe and is optional)
4 T oil
1/4 c lemon juice
1/4 tsp salt
12 oz spinach, torn if desired
1 T bacon crumbles

Let garlic and tofu stand in oil 1 hour; discard garlic (if desired). Mix oil, lemon juice, salt in salad bowl. Add spinach and toss until leaves are well coated. Sprinkle with tofu and bacon; toss.

Categories: challenges, lunch, nut-free, recipes, salads, vegan, vegan mofo, vegan mofo 2012, vegetables | Tags: , , , | 4 Comments

Garlicky Garbanzo Enchiladas

So, I didn’t really grow up eating enchiladas much, but since I’ve been married I’ve made them a few times, and I really like them. I found this recipe some time back, made some adaptations, and it’s my favourite one that I’ve tried. So I’m going to share with you what I’ve changed about it so you can enjoy it too!

Start with:
1 16-oz jar of green salsa (I like Herdez brand because it has no vinegar, since vinegar is a real irritant for me!)

Spread half of the salsa (1 cup) into the bottom of a 13×9″ pan.

Green salsa

How is it that something so tasty looks so much like pond slime?

Saute in a little oil:
1/2 c chopped onion
4-8 large crushed garlic cloves (depending on how much you love it! I prefer 5-6 cloves myself)

Onions and garlic

Turn off heat and stir in:
2 cups smushed garbanzos
1/3 c vegetable broth of your choice – I usually just throw a little Vegeta in water for mine.
1 tsp salt
2 Tbsp mock chicken seasoning

Garbanzo filling

Optionally add in:

extra salsa
onion powder
garlic powder

Roll filling into:
10-12 tortillas (the package I used in this batch had 11 tortillas)

Roll about 3tbsp of the filling into each tortilla. This appeared like not much to me as I was doing it this last time, but it seemed like plenty once the stuff was actually baked. You could totally double the filling recipe if you want to have more.

Place your rolled-up tortillas into the pan. Cover with remaining salsa. Bake 35 minutes or so at 350.

More green salsa

You can add cheese to the top (real if you’re not vegan, cashew or soy substitute if you are). I poured a (rather liquidy) bean-based cheese sauce on top of this batch.

And then when it came out of the oven, I ate it.

Yum.

Categories: entrees, nut-free, recipes, vegan | Tags: , , , , | 1 Comment

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