Southern-Style Grits

Nothing like a nice bowl of homemade grits on a Sunday morning...
Fully rested, and after a nice conversation with my dad and little sister, I made my way into the kitchen to make Dane a cup of coffee. As a little girl, and I know this might sound gross to some of you, I would salivate as I passed a Waffle House or a small diner just from thinking about their grits! Being that my family would eat out only once in a very long while, I was always craving the strangest things--and usually foods that are just "fillers" for the main course. Although my mother is an amazing cook, even at that tender little age, I knew I wanted to taste and experience all the other foods that were not on our home menu, which was generally Southern Vietnamese dishes and a combination of other Asian influences. Whereas Vietnamese food is generally a light fare, Southern food was rich, creamy, and comforting. Not the healthiest of options, but I think I can honestly say that this simple dish, grits, was what started my love for Southern food!

If you look at the back of a box of quick (not instant) grits, cooking time is only 5-6 minutes. Not so in the case of Southern grits. You must cook them for at least a half hour before they are the perfect creamy consistency you'd find at a breakfast eatery in the South.

Southern-Style Grits:

2 3/4 c. water
1/2 c. soy creamer (next time, I will use use unsweetened milk and up the amount)
1 t. sea salt
1 c. quick grits (not instant)
2-3 T. Earth Balance margarine

In a small pot, bring water, creamer, and salt to a boil.
Slowly stir in the grits until well mixed.
Cover with a lid and turn the heat down to low.
Let cook for 30 minutes, checking 10 minutes before finished, stir, and add a little more water if the grits are too thick.
When the grits look like a stiff cream of wheat, add the butter and serve immediately.

Vegan "Chicken" Salad

I don't remember ever liking chicken salad...
but for some reason, the presence of a French baguette and the abundance of tempeh packages of left over from Thanksgiving made my curious little mind think of an old vegan chicken salad recipe I came across a while back. Of course, I couldn't find it, but I vaguely remembered the basics and refreshed my memory of the components of a real chicken salad through 'Zaar. It wasn't sufficient for me, so I came up with this in a snap and was quite pleased!

Vegan "Chicken" Salad:
(measurements are approximate)

1/2 a block of tempeh (poached for about 15 minutes)
2 T. vegenaise
1 hefty T. nutritional yeast
1 celery, finely chopped
1 t. mustard
1/3 t. dried, minced onion
1/8 t. garlic powder
a dash of thyme
a couple dashes of bragg's liquid aminos
fine ground pepper to taste
(lettuce, if desired)

Crumble the poached tempeh into a food processor and process slightly until it resembles burger crumbles.
In a medium-sized bowl, mix the vegenaise, nutritional yeast, and the rest of the ingredients until combined.
Add tempeh and mix thoroughly.
Adjust seasonings if necessary.

I had mine spread on a fresh baked baguette with a nice, big piece of red leaf lettuce. YUM!!!

Petite Cranberry (or Chocolate) Orange Scones

It has been a LONG time...
My camera has been out of commission for quite some time, and with the burdens of school and travel, I've been out of touch with my experimental side. Yes, I've created some pretty amazing dishes during my absence, and it's a pity that I cannot list all the recipes or photos...but no worries, even with the temporary image-less recipes, I plan on getting back into the posting groove for the holidays ;)

Tonight, my tummy had a hankerin' for some cranberry orange scones...how could I resist the urge to replicate one of my favorite scones?!! Dane, of course, isn't a scone man and the little giddy reaction he had to my sudden excitement and urgency to bake was stifled by the word: SCONE. Even worse to him, the addition of "cranberry orange". So, how did I fix the problem? I agreed to halve the batch and omit the cranberries and throw in a handful of chocolate chunks! BIG smile on Dane's behalf. The man will eat ANYTHING that has chocolate in it.

Petite Cranberry (or Chocolate) Orange Scones:

1/2 c. unbleached all-purpose flour
1/4 c. whole wheat pastry flour
1/8 c. sugar
1 1/2 t. baking powder
tiniest pinch o' salt
1/8 c. margarine
1/4 c. dried cranberries (or chocolate, if using)
1 t. fresh orange zest
1/4 c. soy creamer w/
3 drops of apple cider vinegar (to make faux buttermilk)
1/2 of an ener-g egg replacer (optional)

Didn't use the following icing drizzle, but will include in case you're interested in a sweeter scone:

1/2 c. powdered sugar
1 T. orange juice

Preheat oven to 400 degrees F.
Mix together all dry ingredients in a large bowl (except the cranberries) and cut in the margarine until the mix looks like coarse crumbs.
Stir in the orange zest.
Stir in the egg replacer and faux buttermilk, stir, then add the cranberries (or chocolate) and stir again until everything is combined.
Flour your hands and knead briefly.
Place the dough onto an ungreased 9x13 pan.
Lightly flour your hands again, then spread the dough out into a rectangle about 1/3 inch thick.
Using a knife, or a dough scraper, cut into small triangles by slicing first into squares, then diagonally.
Do NOT separate!
Bake for 12-15 minutes until lightly golden.
Drizzle icing over them if desired.
Separate and serve warm!

"Sausage" Orzo Pilaf & Green Envy Mix

Only 20 minutes to whip up dinner...
A clever and complete source of protein dinner it is! Idea was from Dancer^, but I kicked it up a bit and lowered the amount of fat to make it seem more like a healthy main dish. The green envy mix was purchased from Trader Joe's, to which I added a scant amount of Earth Balance margarine to--basically, it's a tasty mixture of soybeans, green beans, spinach, and broccoli.

"Sausage" Orzo Pilaf:

2 T. Earth Balance margarine
1 t. olive oil
1 c. orzo
3 T. vegan ground "sausage"
3 c. water mixed with
1 1/2 T. vegan chicken broth powder
5 cremini mushrooms, chopped
parsley
onion powder
pepper

Melt margarine in a medium saucepan on medium heat, add orzo and let brown for a few minutes. Add olive oil then "sausage" and let brown for another couple minutes, toss in mushrooms, parsley, onion powder, pepper, and broth mixture and bring to a boil. Cover and reduce heat. Let cook for 8-10 minutes. Remove lid and stir.

Chunky, Red Wine Spaghetti

Jazzing up a common dinner entree...
I felt really drained today, so I'm glad that spaghetti was up next in my meal planner. In just 30 minutes or so I had dinner ready without getting too stressed out. Earlier in the day I went to that wonderful farmer's market in Westchester/Culver City and was so pleased with the tasty little organic zuchinnis used in the sauce. I'm going to miss this little market so much when we have to move...
This spaghetti turned out great for such a simple dish. We had this with a salad composed of: baby lettuce mix, fried red onions, imitation bacon bits, a tiny sprinkle of soy cheese, with a light touch of Goddess dressing.

Chunky, Red Wine Spaghetti:

1/2 package of whole wheat spaghetti, boiled
2 T. extra light virgin olive oil
1/2 onion, chopped
2 large garlic cloves, minced
1 small zucchini, sliced
1 1/4 c. diced tomatoes
1 c. cremini mushrooms, sliced
1 c. veggie burger crumbles
as many artichoke hearts as you'd like
1 c. good dry, red wine (more if you want)
1/2 jar of your favorite spaghetti sauce
1/2 t. dried basil
dash each of:
Italian seasoning
dried parsley
onion
garlic
salt and pepper to taste

In the same pot you used to boil your pasta, heat olive oil over medium heat and saute onions until soft. Add garlic, stir, zucchini, tomatoes, mushrooms, crumbles, and artichoke. Add wine and let alcohol simmer off for a few minutes, adding more if you wish. Add spaghetti sauce and seasonings and let simmer for another few minutes. Spoon over pasta and serve hot!

BBQ Tofu Cutlets & Spicy Collard Greens

Mmm Mmm, Barbecue--without contributing to cruel factory farming practices and the hassle of starting up a grill...
You could definitely replace the tofu cutlets with a vegan meat, but I really wanted to cut back on my sodium and fat intake today. Eclectic Americana week has been delicious but has also made me realize how much healthier I eat now that I'm vegan. I don't have to worry about clogging my arteries with saturated or trans fats, and overall, oil and fat consumption has dropped dramatically. I use a lot more veggies and spices in my cooking, and am constantly impressed with the variety of dishes I bring to the table. This week's cooking had subtle spice contributions, like most American cooking, so I can't wait to break into my spice rack(s) again next week! I highly recomend this dish be served with a side of vegan baked beans.

BBQ Tofu Cutlets:

1 package of firm tofu, frozen, thawed, pressed, sliced
vegan barbecue sauce (I used hickory smoke)
onion powder
garlic powder
black pepper

Preheat oven to 350 F.

Place sliced tofu onto a cookie sheet lined with napkins to absorb excess moisture. Blot, and sprinkle with garlic, onion, and pepper. Brush barbecue sauce onto each "cutlet" and place sauce side down onto a lightly sprayed baking sheet. Bush with more barbecue sauce. Bake for about 20-25 minutes, until tofu has slightly dried out. (Marinating the tofu overnight or for at least a few hours makes the cutlets tastier, but when pressed for time, brushing sauce on right before baking still has good results.)

Spicy Collard Greens:

collard greens, tough stems removed and cut into strips
fresh, minced garlic
cayenne
paprika
salt (optional)
black pepper
red chili pepper flakes
splash of vegetable broth
olive oil

With a tiny bit of olive oil in a skillet, add garlic and saute collards until slightly wilted. Add the rest of the ingredients (to liking) and cook until desired tenderness.

Philly Cheesesteak Pizza

Eclectic Americana week is almost over...
but doesn't a Philly Cheesesteak pizza sound awesome?! Pizza leftovers are always a plus, and make the next day's lunch easy and pleasant. This is another first for me--I've made a vegan philly cheesteak sandwich before, but this was my first time incorporating it into a pizza. I make my own vegan meats at home sometimes, and the sliced "steak" you see here was homemade. I got the recipe from M. W. Rassmusen's Veggie Works cookbook. I highly suggest this book for anyone who wants to learn how to make the basic vegan "meats" and sauces.
I normally make my own pizza crust (whole or white-wheat), but this evening--homework assignments pummeling my mind with dread--I decided that I'd use a store-bought crust for convenience.

Philly Cheesesteak Pizza:

1 Pilsbury Pizza Crust
1 small sweet onion, sliced
1/2 red bell pepper, julienned (Dane hates green peppers, but you are more than welcome to substitute to keep the product authentic)
vegan steak, sliced thin
cremini mushrooms, sliced
2 t. canola oil (expeller-pressed), divided
vegan soy cheese
1-2 T. Veganaise (optional)
splash of water
a pinch of raw sugar
onion and garlic powder

Preheat oven to 400 F.
Saute onions with one teaspoon of oil on medium high heat for 3-4 minutes. Add bell peppers and saute for an additional 3-4 minutes. When slightly softened, add a splash of water and a pinch of sugar. Stir, let most of the water simmer off. Set aside in a bowl.
In the same pan, add the remaining teaspoon of oil and brown the vegan steak slices--it should be browned and slightly crispy. Set aside.
Unroll the pizza dough onto a lightly greased cookie sheet. Spread the Veganaise (if using) in a very thin layer over the entire crust, but leaving an inch for the edges. Sprinkle on a bit of onion and garlic powder, as much soy cheese as desired (I use very little), top with mushrooms, caramelized onion/pepper mixture, steak, and an extra light sprinkling of cheese on top. Spray the edges with cooking spray if you want a crisper, more flavorful crust. Plop in the oven and bake for approximately 12-15 minutes.

Sloppy Joe Squares

This Week's Theme: Eclectic Americana...
After coming home from work early and feeling miserable for hours, I decided that I wanted to give a strange twist to typical, domesticated American dishes. Most dishes that appeal to the American palette contain mainly meat and other animal products such as broth, milk, butter, eggs, and cheese. This week, I'm on a mission to prove that people can still enjoy "meaty" satisfying meals without the carcass and/or its other counterparts. What better dish to start off Eclectic Americana week than Sloppy Joe's? Not only is my version lower in salt, but it is also much, much lower in fat. It still uses the convenience of ready-made store bought dough, but I see it as more of a time saver than an inability to cook. In my links list, there is a link for PeTA's "Accidentally Vegan" page. If you're short on time, some of the items that you used to consume may have been vegan, and will help out a LOT when you have less than a half hour to have dinner on the table!

Sloppy Joe Squares:

2/3 c. sweet onions, chopped fine
1 tsp. canola oil (expeller-pressed)
1 c. Morningstar veggie crumbles
1/3 c. TVP (textured vegetable protein), hydrated with 1/3 c. hot water and a pinch of vegan beef bouillon
1/4 t. salt
as much black pepper as you'd like
1/4 t. chili powder
1 T. flour
2/3 c. water
3/4 t. apple cider vinegar
a dash each of garlic, onion, cayenne, paprika
1/2 t. Bragg's Liquid Aminos (or soy sauce)
1/3 c. ketchup
1 (4 oz.) package of Pillsbury Crescent Rolls

In a skillet on med-hi, sautee onions in the canola until almost translucent. Add the veggie crumbles and the hydrated TVP. (Note: If you can't find TVP at a local health food store, you can sub it for veggie crumbles, but I like to stretch out the more expensive product [Morningstar] while reducing my salt intake.) Toss in all the dry seasonings and sautee for a few minutes. Mix the flour with the water and add to the mixture. Preheat oven to 375 F. Add cider vinegar and ketchup. Stir and simmer for a few more minutes, until sauce has thickened. Set aside. In an ungreased 8x4 loaf pan, place two of the triangular pieces of dough on the bottom, pressing the seam together and the dough along the edge of the pan. Spoon the sloppy joe mixture onto the dough, and place the last two pieces on top, pinching together the seam and tucking the outside edges down into the sides of the pan. Bake until golden brown, about 10 minutes.

Vietnamese Crepes

Inspiration from a Crusty Lip...
Ah...waking at 10AM for a change felt wonderful as opposed to my 4-something-AM stumble to get dressed weekdays. Dane was still working on his animation, pressing himself to meet a noon deadline...I scratched at the itchy dry skin on my upper lip: all I could think of was how much I missed my mum. So, raiding my freezer and pantry, I came up with all the ingredients for one of my mum's best dishes: Vietnamese Crepes (Banh Cuon). Of course, turning this dish vegan was a bit of a challenge the first time I attempted to make it, but in the end, it turned out almost as tasty as the original. I like my crepes a bit thicker than my mum likes hers, but we would both agree that the fried red onion topping is a must! You can find the flour mix at your local asian supermarket. It will say on the package one of the following: bot banh cuon, steamed rice roll flour, or vietnamese crepe flour. My vegan take on the filling (no set measurements):

Vegan Vietnamese Crepe Filling:

Morningstar Veggie Crumbles
Dried Wood Ear Mushrooms (may be labeled as "Black Fungus" on the package), soaked and chopped fine
red onion, chopped (I usually prefer sweet onions, but mum likes plain old yellow onions)
a dash of salt and a nice big dash of pepper

Prepare the flour mix as directed on the package in a bowl. Sautee the above filling ingredients together until just heated through (veggie crumbles are thawed). Using a lightly coated non-stick skillet, on medium to medium high heat, us a ladle-worth's amount of crepe batter for each crepe. Swish the liquid around in the skillet until it becomes a nice even crepe, cover with a lid for about a minute. Remove the lid and plop onto a oil-sprayed plate. Add about a tablespoon of the filling and roll the crepe up first like an envelope, then roll shut. When all crepes are completed, sprinkle with fried red onions and dapple with soy sauce.