Daily Vegan Lunch for 14 December, 2013: Vegan Dutch Baby Pancake with Apple Compote

Admittedly, this pancake didn’t look like the egg version you find in family restaurants and pancake joints in the US, however, the taste and fluffy texture was very, very similar.  My husband liked them a great deal.  He’s vegan too and he hasn’t had a Dutch Baby pancake for several years because they are made with eggs.  I’m looking forward to trying a Dutch Baby pancake using Hampton Creek’s Beyond Eggs next.

vegan dutch baby pancake vegan dutch baby pancake
 Shown with Lightlife vegan breakfast sausage.

INGREDIENTS:

3 apples, peeled and chopped, I used granny smith
1/3 cup sugar
1 tablespoon molasses
1 pat vegan butter or 1 teaspoon oil
1/2 teaspoon cinnamon

For the pancake:

1 cast iron pan, pie plate, or small casserole dish
oil for greasing pan
3 tablespoons Ener-G Egg replacer and 1/2 cup water

1 cup flour
1 cup almond milk (or other plant milk)
1 teaspoon salt
2 tablespoons oil
2 teaspoons baking soda
1 teaspoon baking powder

DIRECTIONS:

Heat oven to 425 degrees.  Grease the pancake-cooking pan.

Mix the egg replacer and the 1/2 cup water with a beater until frothy.  Add flour, almond milk salt, oil, baking soda, and baking powder.  Stir until all the flour lumps are gone.  Pour the batter into the pan and cook the pancake for 20 minutes.  Check for doneness at 17 minutes with a fork — If the fork comes out clean, it is done.  The edges being brown will tell you if it is done.

Make apple compote.  Melt the pat of butter in a pan on medium heat and add apple chunks, sugar, and molasses.  Mix briefly and cover.  Let cook about five minutes.  Add cinnamon, take off heat.

Serve pancake with apples and additional maple syrup.  I forgot I had confectioner’s sugar or I would have sifted some on there.  These are very decadent.

Daily Vegan Lunch for 12 December, 2013: Three Bean Salad

Vegan 3 bean salad IMG_3816

INGREDIENTS:

1.5 cup cooked kidney beans
1.5 cups cooked garbanzo beans
1.5 cups cooked cannellini or navy beans (any white bean will do)
1 cup chopped green onion
2 cups chopped celery
1.5 cups chopped red radishes

1/3 cup any kind of vinegar except balsamic
1/3 cup sugar
3/4 teaspoon salt or to taste
2 Tablespoons olive oil
Black pepper, to taste

DIRECTIONS:

Rinse and drain beans and place them in a bowl with celery, green onion, and chopped radishes.  In a separate bowl, mix together sugar, vinegar, salt, and oil, whisk with a fork.

Pour the vinegar mixture over the bean mixture and add salt and pepper to taste.  Allow it to chill in the refrigerator for about 3 hours for best taste.

Daily Vegan Lunch for 30 November, 2013: Reuben Lentil Casserole with Mashed Potatoes

sauerkraut mashed potato lentil casserole

IMG_3767

This was a great way to use leftover mashed potatoes from Thanksgiving.

INGREDIENTS:

1.5 cups onion, chopped
1 tablespoon oil
2 cups cooked lentils mixed with 1 cup vegetable broth OR 2 cups prepared lentil soup, I used the former
2 cups sauerkraut, drained
2.5 cups mashed potatoes

SAUCE INGREDIENTS:

1/4 cup vegan mayonnaise
1/3 cup ketchup
1/2 teaspoon garlic powder

DIRECTIONS:

Preheat oven to 400 degrees.

Fry the onions in 1 tablespoon oil on medium-high heat until translucent, set aside.

Mix cooked lentils with 1 cup vegetable broth.

In a 9 x 9″ casserole dish, pour the layer lentils or lentil soup. Spread sauerkraut on top of the lentil layer, then onions, then spread the mashed potatoes evenly on top.

Mix the sauce ingredients in a small bowl, whipping them with a fork if necessary. Drizzle or spread the sauce over the top of the assembled casserole.

Bake at 400 degrees for 40 minutes.

Daily Vegan Lunch for 28 November, 2013: Poor Woman’s Tofurky with Sourdough Stuffing

poor woman's tofurky seitan roast with sourdough stuffing IMG_3734

I love Tofurky, however, they are $14 and fairly small so I made this seitan roast because I had to feed a crazy large crowd. Luckily this recipe made so much that my husband and I got to eat a mini rendition of the roast before the big day.

SOURDOUGH STUFFING INGREDIENTS:

1 tablespoon oil

2 cups onion, chopped
7 cups sourdough bread, I used homemade
1.5 cup shiitake mushrooms, reconstituted in water if from dry
3 – 5 cloves garlic (about 1.5 tablespoons) minced
2 cups celery, chopped
1.5 cups carrots, finely chopped
1.5 cups walnuts, optional
2 cups plus up to 4 cups more vegetable broth

1 teaspoon sage
1/2 teaspoon thyme
1 teaspoon paprika
2 teaspoons taco seasoning
1/2 teaspoon ground or whole fennel seeds

INGREDIENTS:

3 cups vital wheat gluten flour

3 cloves garlic, chopped roughly
1/4 cup tahini
2 cups cooked white beans, rinsed and drained
1 cups vegetable broth
1/4 cup canola oil
1/2 cup soy sauce

1 teaspoon sage
Additional oil and soy sauce, for basting

Here is the what the vital wheat gluten flour package looks like:

vital wheat gluten flour package

DIRECTIONS:

For the sourdough bread stuffing, pulse the bread in a blender or food processor until it is almost completely crumbs. In the bottom of a large pot, spread walnuts over the bottom and set heat to medium. When the walnuts become fragrant, about 5 minutes, add the onion and the oil and fry until onion is translucent, another 3 minutes. Add all herbs and spices (sage, paprika, thyme, taco seasoning, and fennel) to a well in the center of the mixture and allow to sauté about 30 seconds. Chop mushrooms into fine bits and add them along with celery, carrot, and garlic. Add 2 cups of the vegetable broth and simmer until carrots reach al dente stage, up to 20 minutes. Add the breadcrumbs to the pot. Add more broth a half cup at a time until the mixture is thick but not dry or runny.

For the seitan, chill a large mixing bowl, the vital wheat gluten flour, and the spoon you will use to mix it in the freezer. Also use cold broth and chilled beans if possible. The reason is because seitan is much easier to handle when it is cold because once it is warm, the gluten gets firmer and more obstinate.

In a blender, combine chilled broth with garlic, tahini, beans, oil, sage, and soy sauce. Blend until beans are completely pureed. In the large chilled bowl, pour in the vital wheat gluten flour. Make a well in the center of flour. Add the white-bean broth slurry. Stir until just mixed.

On a cutting board, roll the seitan dough into one oblong rectangular-ish sheet for a large loaf and one smaller oblong sheet for a mini-loaf or 2 equal sheets for 2 equal loaves.

Lay about 1.5 cups of stuffing in the center of the loaf.

lay stuffing in loaf center

lay stuffing in loaf center

Turn the loaf over and seal up the edges with your fingers by pinching. Use a little water if it doesn’t want to stick.

Put the remainder of the stuffing in a casserole dish.

Heat oven to 375 degrees. Put the stuffing in the oven. While it bakes, oil a pan or a cookie sheet very generously. Bake the loaves for 25 minutes. Take them out of the oven and baste them with a tablespoon of oil and soy sauce each, return to the oven for 20 more minutes.

Daily Vegan Lunch for 24 November, 2013: Roasted Walnut Shiitake Dressing Stuffed Squash

This roasted walnut, mushroom, and panko stuffing would be perfect for Thanksgiving.  I was really happy to find out these squashes I bought from the grocery store were local.

vegan mushroom dressing stuffed squashvegan mushroom dressing stuffed squash
INGREDIENTS:

2 small or 1 large acorn squash

1.5 cups walnuts
2 cups onion, chopped
1 tablespoon oil
1.5 cups celery, chopped
1.5 cups broccoli florets, chopped

1 cup dried shiitake mushrooms, soaked in water at least 20 minutes
1.5 – 2 cups panko or breadcrumbs
Up to 1.5 cups vegetable broth or saved mushroom water to moisten

DIRECTIONS:

Wash outside of squash, poke holes in it, and then roast in the oven at 400 degrees for 30 minutes.  I save the seeds to roast and salt on a cookie sheet, yum!

Roast walnuts in a dry pan on medium heat until they give off a wonderful fragrance, about 5 minutes.  Don’t let them burn but it is okay to let them brown.  Add oil to the pan and onions.  Fry the onions for about 1 minute and add the broccoli and celery.

Chop the mushroom into small bits and add to the pan.  Add panko or breadcrumbs and mix well.  Add mushroom water and/or broth little by little and stir until the mixture is moistened.

Cut the cooked squash in half and remove the seeds by scooping them out with a spoon.  Stuff the squash halves with walnut-panko dressing.  Broil at 400 degrees for about 5 minutes until top browns.

Daily Vegan Lunch for 23 November, 2013: Broccoli and Cheez Potato

vegan broccoli cheez potato IMG_3711
INGREDIENTS:

Per potato

1 potato of any kind, washed
1 cup onion, chopped
1 cup broccoli florets, chopped small
1 cup cashew cheez

DIRECTIONS:

Make the cheez sauce in the blender from this recipe, which refrigerates well and can be used on everything from nachos to cheez fries to mac and cheez.

Pierce potato with fork several times and microwave it on high for approximately 4 minutes and 30 seconds.  How long you microwave depends on the size of the potato and the type.  I find red potatoes like the one here cook the slowest whereas golden potatoes cook fast no matter what their size.  Russets are also on the slow side.  Alternately, pierce the potato and bake in the oven at 400 degrees for 20 – 30 minutes.

Combine the onion and broccoli florets in a small bowl and a tablespoon of water.  Microwave 30 seconds.  Alternately, cook the broccoli and onion on the stovetop in a small pan with a tablespoon of water on medium-high heat until water boils off and broccoli is bright green, about 3 minutes. Strain off any remaining water.

Let the potato cool and split it down the middle.  Mix in the room temperature cheez sauce and broccoli onion mixture into the potato as you mash it; salt to taste.

Daily Vegan Lunch for 21 November, 2013: Lentil Loaf with Small Roasted Potatoes

vegan lentil meatloaf vegan lentil meatloaf
INGREDIENTS:

3/4 cup dry lentils (about 2 cups cooked)
4 – 5 cups water for cooking lentils

2 cups onion, chopped
1 tablespoon oil
1 cup carrots, chopped
1 cup celery, chopped

1 teaspoon sage
1 teaspoon paprika or smoked paprika

1.5 cups panko or breadcrumbs
1/4 cup flour, I used chickpea flour
Up to 2 cups vegetable broth, to moisten
Salt to taste
1.5 cups ketchup

DIRECTIONS:

Bring lentils to boil with the water.  As soon as it boils, turn heat to medium and let simmer for about 30 minutes.  Taste test the lentils for doneness, adding more water if needed depending on how soft you like lentils.

In a large pan, fry celery, carrots, and onions on medium heat in the tablespoon of oil until they begin to caramelize, about 20 minutes.  Add sage and paprika, stir until fragrant, about 2 minutes.

Transfer the mixture to a large bowl.  Add cooked lentils, panko, and flour and stir to make a dry mix.  Slowly pour and mix in the vegetable broth and stir until everything sticks together and makes a thick dough.

Grease a loaf pan and press mixture into the bottom of the pan, smoothing out the top to make it even.  Squirt ketchup in an even layer or zig zags across the loaf.  Bake at 400 degrees for 20 minutes.

For the potatoes, wash about 5 cups of potatoes thoroughly and put them in a medium casserole dish.  Drizzle 2 tablespoons of oil on them and then toss them with your hands to coat.  Add about a teaspoon of salt if desired.  Bake at 400 degrees for 30 minutes, then flip the potatoes and cook 20 minutes more.