Saturday, June 24, 2017

What's In Your Pantry?


Well stocked pantry! 
This is a photo of an actual pantry at the home of a friend.

The following list is the work of a wonderful plant-based friend who teaches cooking classes. 
It is by no means a complete list, 
but a start for those who need help.

Pantry Staples for Plant-Based Meals

Beans (canned and dry)
Black/refried
Chickpeas
Lentils, brown & green
Pinto/Refried
White (navy, great northern, flageolet)

Condiments
Low-sugar ketchup
Mustard
Horseradish
Mayo

Flours
All purpose, White whole wheat
Brown rice
Cornmeal
Garbanzo (fava, besan)
Gluten Free flours

Grains
Barley
Brown rice
Bulgur
Farro
Millet
Oats
Quinoa
Polenta
Steel cut oats, steel cut rye
Wild rice

Nuts/butters
Almonds/Almond butter
Cashews, preferably organic
Peanuts/peanut butter
Pecans
Pine nuts
Walnuts

Oils
Canola, Organic, for high heat sauté
Coconut oil, for baking
Grapeola or Safflower for baking
Olive oil, for finishing
Sesame, for stir fries
Toasted sesame

Pasta
Whole grain spaghetti, rotini, macaroni
Gluten Free pastas

Pickles and preserved veggies
Capers
Dill pickles
Dried mushrooms
Olives
Miso
Pickled jalapenos
Pickle relish
Sun-dried tomatoes

Sauces
Marinara Sauce
Salsa
Sriracha
Thai curry paste (red/green)
Vegan Worcestershire

Seeds
Chia
Flax
Pepita
Sesame/tahini
Sunflower

Vegetables
Corn
Diced chilis
Jackfruit
Tomatoes (BPA free cans)
Peas

Vinegars
Apple cider
Balsamic red/white
Brown rice or rice
Red and white wine vinegar
Sherry vinegar
Ume plum

Other
Nutritional yeast
Non-dairy milk (plain soy, almond, coconut)
Bouillon, no msg
Shelf stable tofu





Sunday, May 28, 2017

Mushroom Chop Suey

I've been wanting to recreate a favorite from my school days and this is even better with the fresh bean sprouts!

Mushroom Chop Suey 

Serves 4
Brown or White Rice

2 tbsp oil
1 onion, minced
2 - 4 celery stalks, sliced
1 carrot, peeled and sliced
2 garlic cloves, minced

1 cup chopped Portobello mushrooms
1 cup chopped button mushrooms
4 cups fresh mung bean sprouts

2 tbsp water
2 tbsp soy sauce
1 tbsp rice wine
½ tsp sugar
2 tsp corn starch

Prepare rice separately.

Heat oil in a wok or frying pan over medium-high heat. Add the onion, celery, carrot and garlic cloves. Cook for 3-5 minutes, stirring often to ensure nothing sticks to the bottom of the pan. 

Add the mushrooms and bean sprouts, cover pan and lower heat. Cook over low, stirring every couple minutes, until the mushrooms and bean sprouts are tender, about 7 minutes.

In a separate bowl, mix together the remaining ingredients until the cornstarch is dissolved. Pour the sauce into the frying pan and stir it gently through the veggies. Cook for about 5 minutes or until the sauce is thickened.


Serve Mushroom Chop Suey over Rice.

TIP
Add the cooked rice to the Mushroom Chop Suey adding vegetable broth as needed. 

From Rosebud

Boursin Cheese

Company coming? This makes up in a flash, especially if you presoak cashews ahead, drain and store the towel dried cashews in the freezer.

Boursin Cheese

Yield 1 cup

12.3 oz box Silken Mori-Nu tofu, drained* & crumbled
1/2 cup cashews, soaked, drained
3 - 4 Tbsp vegan butter 
2 Tbsp fresh lemon juice
1 Tbsp vegan mayo - see my Oil/Nut Free Mayo
3 - 4 tsp Boursin mix**
1 tsp miso, optional


*Drain and crumble the tofu: Wrap in a linen towel, twist up the ends and working over the sink, squeeze or knead to expel as much liquid as possible.

Process all ingredients in a food processor until smooth; this may take a while depending on your processor. Taste and adjust seasonings if needed.

Transfer to a bowl, cover and refrigerate. Allow time to marinate and set up.



**Boursin Seasoning Mix

4 tsp garlic, granules
2 tsp dried oregano
1 tsp dried basil
1 tsp dried dill
1 tsp dried marjoram
1 tsp chives
1 tsp black pepper
1 tsp dried thyme
Store tightly covered away from heat.



From Rosebud



Basic Cream Cheese

A quick cream cheese when you don’t have time to culture.

Basic Cream Cheese

Yield 1 cup


12.3 oz box Silken Mori-Nu tofu, drained* & crumbled
1/2 cup cashews, soaked, drained
3 Tbsp vegan butter or mayo
2 Tbsp fresh lemon juice
1 tsp miso, optional
1/2 - 1 tsp salt

*Drain and crumble the tofu: Wrap in a linen towel, twist up the ends and working over the sink, squeeze or knead to expel as much liquid as possible.

Process all ingredients in a food processor until smooth; this may take a while depending on your processor. Taste and adjust seasonings if needed.
Transfer to a bowl, cover and refrigerate.

Ready to use.

From Rosebud


Boursin Cheese
1 recipe Cream Cheese, above
1 Tbsp mayo
3-4 tsp Frozen Creek Farms Boursin Cheese Seasoning Mix or any mix
Transfer to a bowl, cover and refrigerate. Allow time to marinate and set up.


from RB

Oil/Nut Free Mayo


The Kala Namak, black saltreally makes this recipe stand out tasting like the alternative mayo without the harm.

Oil/Nut Free Mayo

Yield about 12 oz.
12.3 oz pkg Nori-Nu extra firm tofu*
3 Tbsps fresh lemon juice
½ - 1 tsp white vinegar
1 - 2 tsp Dijon mustard
1/2 tsp Black salt, Kala Namak
1 tsp agave


*Drain and crumble the tofu: Wrap the tofu in a linen towel, twist up the ends and holding over the sink, squeeze or knead to expel as much liquid as possible.

Combine all ingredients in a processor and process until smooth and creamy. Taste and adjust as needed.

Store covered in the refrigerator. 

From Rosebud

Oil/Nut Free Sour Cream

For those needing an oil and nut free sour cream, this sour cream shines! Recently when cooking for someone who can't have nuts and another who won't eat anything with oil, this was in my tried and true recipe file.

Oil/Nut Free Sour Cream

Makes about 1 1/3 cups of sour cream

1 pkg (12.3 oz.) Mori-Nu firm silken Tofu, pressed/drained*
3 Tablespoons milk
3 Tablespoons fresh lemon juice
1/8 teaspoon salt

*Drain and crumble the tofu: Wrap in a linen towel, twist up the ends and twist over the sink. Squeeze or knead to expel as much liquid as possible.

Combine all ingredients in a blender and blend until very smooth. Chill for at least 1/2 to one hour before serving.


From Rosebud

Friday, August 5, 2016

Rhubarb Bread



Hot from the oven ... Rhubarb Bread

June 2017 UPDATE - having more fresh rhubarb on hand, I did a side by side test. One batch made with yogurt, the second batch with soy milk + vinegar. 

SEW how was it? They looked the same, and the taste was somewhat similar but the yogurt batch tasted MUCH better. 

NOTE - if you like your bread sweeter, add a 1/4 cup more sugar. Enjoy! RB


Fresh Rhubarb in the summertime begs to be added to Rhubarb Bread!

While we were camping on vacation recently, my sister reminded me of her favorite bread, Rhubarb Bread. I couldn't get home quick enough and start hunting around for rhubarb!


Warm, sliced and ready to eat ...

Thankfully one of my 4-H families came to my rescue and gave me a nice collection of fresh produce which included rhubarb and zucchini!

Using my sisters' tried and true recipe that I veganized, the rhubarb bread came out perfect! 

Moist.

Tender. 

Delicious! 

Enjoy!
My sister, Mary's recipe - VEGANIZED! Thank you, Mary!



Rhubarb Bread
Revised with less sugar and more ginger.

Use ONE or a combination of the following three:
1/2 cup plant yogurt, plain or flavored OR 
1/2 cup plant milk + 1 teaspoon cider vinegar OR
1/2 cup plant mayo

1/2 teaspoon vanilla extract
1/2 cup dark brown sugar
1/4 cup applesauce

1-1/4 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda

1 cup rhubarb, diced
1/4 cup raisin, soaked*, chopped, optional
½ teaspoon cinnamon
1 teaspoon fresh ginger, minced, optional

Preheat oven to 350°, grease 9x5 inch loaf pan or mini loaves.

If using the plant milk, whisk the plant milk and cider vinegar, set aside for 10 minutes.

*Soak raisins in a liquid of your choice such as carrot juice, apple juice, orange juice, etc., for 10 minutes.

Combine the dark brown sugar, applesauce, and vanilla until fluffy.

Combine dry ingredients, whisk one minute.

Stir the wet ingredients into the dry ingredients, alternating with the milk OR yogurt OR mayo until just combined, don't over mix.

Fold in rhubarb. Gently stirring until just combined.

Pour into prepared pans.

Bake for approximately 45-55 minutes
Mini loaves bake approximately 35 minutes.

Remove from oven, let stand in pans 10 minutes. Dump out of pans and cool on a rack.
Freezes well. 


Wrap and store in the freezer for later ... if there is any left!

                   
Made with less sugar and more ginger, and mayo! Very good!