Monthly Archives: July 2016

Asian Noodle Salad with Sesame Tamari Dressing

So, anyone else get sucked into Pokemon Go?

Like I did?

I don’t really know very much about Pokemon beyond a few famous characters:

 

Pikachu1

Pikachu

Jigglypuff1

Jigglypuff

Squirtle1

Squirtle

 

 

 

 

 

 

But sitting at a triple Pokestop with lures catching multiple random Pokemon and eavesdropping on the conversations of the other much younger players taught me that there are some very desirable and rare Pokemon out there and I’ve caught a few! Here are some of them:

 

Arbok1

Arbok

Exeggcute1

Exeggcute

Scyther1

Scyther

 

 

 

 

 

I’ve been having so much fun with Pokemon Go that I’ve been a bit distracted! I even missed a massage appointment yesterday because I was so immersed in the Pokemon Go experience! (I rescheduled and have written reminders to myself in various locations so I won’t forget!)

Fortunately, Pokemon Go has not replaced Vegan Meal Creation and I want to share a yummy cold noodle salad I made last night.

Asian Noodle Salad with Sesame Tamari Dressing

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1 375 gram box of spaghetti noodles (whole wheat or added fibre)

4 small-medium carrots, grated or chopped up in a food processor

1/4 of a small purple cabbage, small-medium dice

5 green onions, diced

1/2 a large red or yellow or orange bell pepper, small-medium dice

1 cup green chickpeas (or sub edamame)

several beet leaves, diced (or 2 or 3 handfuls of spinach leaves)

handful of cilantro, diced

Dressing

4 tsp sesame oil

2 tsp tamari sauce

2 tsp Bragg Liquid Soy Seasoning

4 tsp agave nectar

4 tsp rice vinegar

2 tsp minced garlic

1/8 tsp chili flakes (or more if you like it spicier)

Cook the spaghetti in a large pot until al dente. Drain, rinse with cold water and set aside in a large bowl.

Put all the vegetables into another large bowl.

Whisk the dressing ingredients together. Pour the dressing over the noodles and use some tongs to toss until evenly coated. If you have time, let the noodles marinate in the dressing for an hour or two or more in the fridge.

Add the noodles to the vegetables and toss until the vegetables are evening distributed through the noodles. If you have time, let the salad marinate for 30 minutes or so in the fridge.

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Banh Mi Sandwich

Here I go again! Posting on my blog! Four times in less than two weeks! I’m realizing that the more I post, the easier it is. I get into a kind of routine – make delicious food, take pictures of food, upload pics to WordPress, begin a draft, finish draft, hit publish! Done! Of course, more frequent posts means poorer quality pictures because I don’t take the time to set up. I’m often eating the food while taking photos! Or I don’t want the food to get cold while I take pictures. Or the food is so delicious that I have to quickly snap off a few pics before we eat it all! Anyway, I’m pleased with myself and my blogging frenzy and I hope you are finding some recipes, and maybe some pictures that please you!

Today, I’m writing about a Banh Mi sandwich that I made for supper tonight. The inspiration came from Blissful Basil blog and the Shitake Banh Mi Tacos posted there yesterday. I really liked the sound of the pickled vegetables and the Sriracha cashew mayo, and, of course, I liked the idea of mushrooms replacing the traditional meat in this sandwich. I have never eaten, let alone made, a Banh Mi sandwich before so I was kind of excited to be finally trying one! Once I started making my sandwiches,  however, I realized that I’ve actually made this sort of thing before. Last summer, my son and I made sandwiches for everyone (7 people) when we were all staying in a cabin on the west coast of Vancouver Island. I was the only vegan there so while my son was filling up buns with a variety of sliced sausages and cheese, I filled my Hoagie roll with leftover marinated baked tofu and leftover grilled zucchini and eggplant. It was delicious! I keep meaning to recreate that sandwich, take pictures and write a blog post about it, but it just hasn’t happened … yet! In the meantime, try out this vegan Banh Mi sandwich.

Mushroom and Zucchini Banh Mi Sandwich with Sriracha Cashew Mayo and Pickled Vegetables

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Sriracha Cashew Mayo

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1/2 cup cashews

1/4 – 1/2 cup water

1 clove garlic, minced

2 tbsps. apple cider vinegar

1 tbsp. sriracha sauce

1 1/2 tsp smoked paprika

1/2 tsp salt

Soak the cashews overnight or soak them for an hour or more in boiling water. Throw all the ingredients (use 1/4 cup of water to start with) into a blender and blend for 2 minutes. Scrape down the sides and add a bit more water if needed and blend for another 3 minutes. If you use the full 1/2 cup of water, you will have more of a sauce than a mayo so if you want it thicker, use less water.

Pickled Vegetables

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1 medium carrot, cut into matchsticks

1 daikon radish, cut into matchsticks

1 small cucumber, cut into matchsticks

1/2 cup water

1/4 cup apple cider vinegar

1/4 unseasoned rice vinegar

1 tbsp. maple syrup

1/4 tsp salt

Put everything into a mason jar, shake and swirl for 15 seconds, then put in the fridge until you’re ready to make the sandwiches. (PS – all the vegetables came from my CSA box)!

Mushrooms and Zucchini

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1 1/2 tbsps. maple syrup

1 tbsp. tamari

1 tbsp. chile-garlic sauce

1/2 tsp rice vinegar

10 – 15 shitake mushrooms, sliced in 2 or 3 pieces

10 – 15 cremini mushrooms, sliced in 2 or 3 pieces

6 thinnish slices of zucchini

Whisk the marinade ingredients together and set aside. Toss the mushrooms into a hot pan (heat the pan over high heat for a minute before adding the mushrooms), turn the heat down to medium-high and dry cook the mushrooms, stirring occasionally so they don’t burn. Let the mushrooms release their liquid and let the liquid start to evaporate a bit. Add the marinade and continue cooking to let the liquid evaporate a bit. Turn off the heat. Brush some of the mushroom marinade onto both sides of the zucchini slices. Put the zucchini under the broiler for 3 minutes, flip and broil for another 3 minutes. Slip the zucchini slices into the pan with the mushrooms.

Assembly

French bread

cucumber, cut into thin slices

Cut the loaf of bread in thirds, crossways. Cut each section in half lengthwise. This will make 3 sandwiches. For each sandwich, open up the bread and pick out some clumps of bread in order to make a hollow on both sides. Spread both sides of the bread with the Sriracha Cashew Mayo. Fill the hollows in the bread with a scoop of mushrooms, 2 slices of zucchini, 2 slices of cucumber, a scoop of pickled vegetables. Put the bread halves together and eat! This is a messy sandwich so have a napkin standing by. This sandwich would be good with some of that Asian Slaw I made last week!

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July 20 – I made a scrumptious salad from the leftovers of this Banh Mi sandwich! I tore up a few leaves of lettuce, quartered some grape tomatoes, and sprinkled in a handful of chickpeas. Then I added in some leftover pickled vegetables and the leftover mushrooms and zucchini. I topped it all with a generous serving of the leftover Sriracha Cashew Mayo. Very yum!

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Dinner Party Extrodinaire!

“Tom” and I just finished hosting a great dinner party. It was such a relief to get this party going because it was prefaced by organizational challenges – procrastination, rescheduling, commitment, on again, off again. Usually our little gang of dinner partyers has our dinners scheduled ahead of time, but not this time for some reason. Funny thing is I’ve had the menu planned for months! So once we nailed down a date, I was raring to go! Here is the menu:

Cauliflower Ceviche *

Mexican Fiesta Taco Salad with Cilantro Cashew Cream *

Slow Cooker Refried Beans *

Chocolate Mousse – Strawberry-Cherry Parfaits *

fresh fruit (watermelon and cherries)

* see below for recipes

You can find the recipes for the Taco Salad and the Chocolate Mousse on my blog – see links above.

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Cauliflower Ceviche

(adapted from Dora’s Table’s Cauliflower Ceviche)

1 head of cauliflower, cut into florets

1 cup of diced tomatoes

1 cup of peeled, seeded, chopped cucumber

1/2 Serrano pepper, minced

1/2 cup finely chopped onion

1 tbsp chopped fresh cilantro

3 tbsp fresh lime juice

1 tsp (or more) salt

Put the cauliflower florets into a pot of boiling water and simmer for 2 minutes. Drain and immediately plunge into a big bowl of cold water. When cool, chop finely. (I threw the cauliflower into my mini-food processor to chop). Put all the chopped vegetables in a big bowl, add the cilantro, lime juice and salt and mix together. Let marinate for at least 30 minutes. We ate this with tortilla chips and alongside the taco salad as a kind of salsa.

This was the first time I made this dish. It was pretty good and was well received, but I think the next time I make it I will take it up a notch. I only put 1/2 a Serrano pepper in because I wanted to be careful about the heat, but I could easily have put the whole thing in. (You just never know with peppers … you can get a super fiery one or a fairly mild one)! Also, the dish needs more lime juice or vinegar or something to up the tangy taste. This will make the dish more liquidy, but after marinating, the ceviche could be transferred to another bowl leaving the excess liquid behind.

Cilantro Cashew Cream (This stuff is crazy delicious!)

(adapted from Oh She Glows’ Cilantro Lime Garlic Cashew Sauce)

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3/4 cup cashews, soaked overnight

1/2 cup fresh cilantro

1 large garlic clove, minced

3 tbsps. fresh lime juice (the juice of 1 whole lime)

2 tbsps. avocado

1/2 tsp salt

1/2 tsp garlic powder

1/2 cup water

Drain the soaking water from the cashews. Through everything into the blender and blend for 2 or 3 minutes. Stop, scrape down the sides and blend for another 2 or 3 minutes. (Unless you have a high powered blender then you can blend it until smooth in 2 minutes).

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Slow Cooker Refried Beans

(my own recipe)

image2 cups dry pinto beans, thoroughly rinsed and drained

1 small onion, diced

4 or 5 cloves garlic, minced

1 tsp oregano

1 tsp smoked paprika

1 tsp cumin

1 tsp chili powder

1 tsp hickory black pepper, if you have it, otherwise use plain black pepper

1 tsp chipotle paste (I make paste by throwing a can of chipotle peppers in adobe sauce through the blender, then I store the paste in a jar in the fridge)

5 cups vegetable broth

Throw everything in the slow cooker and cook on high for 5 hours. Turn to low, coarsely mash the beans in the pot with a potato masher, and keep warm in the slow cooker until ready to use. I stirred a tsp of hickory smoked salt in just before serving. (The refried beans will probably be a bit runny. When they cool down, they thicken up. You can also reduce the liquid in the slow cooker by 1/2.)

Strawberry-Cherry Parfaits

(makes 5 servings)

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1 recipe chocolate mousse

2 cups strawberries

2 cups halved, pitted cherries

2 tbsp maple syrup

5 cherries with stem attached

Make the chocolate mousse ahead of time and leave in fridge to set for a few hours. Put the strawberries in a small saucepan over medium to low heat and add the maple syrup. Bring to low boil then let simmer for 30 minutes. Put the cherries in a small saucepan and heat over medium to low heat. Bring to low boil and let simmer for 20 minutes.

In parfait glasses (I don’t have parfait glasses so I used wine glasses), begin the layering process. Set out the glasses, and put a layer of chocolate mousse in each. Then put in a layer of strawberry compote, another layer of chocolate mousse, then a layer of cherry compote, and finish with a layer of chocolate mousse. Of course, you need to put a cherry on top!

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Looks like a mess when it’s all on the plate, but don’t let that fool you! It was all dee-licious!

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Vegan Queso

I feel like the Cat in the Hat!

Why?

Because the Cat in the Hat says, “Look at me! Look at me now! It is fun to have fun, but you have to know how!”

And that’s what I’m saying right now! Look at me! Look at me now! I’m posting on my blog for the second day in a row!

(Of course, when the Cat in the Hat said it, he was balancing a cup and some cake and some books and a fish and lots of other things!)

cat_in_the_hat_6ce8511c

So, yeah, I’m posting another recipe today. This one is for vegan queso. You know, I’d never heard of queso until I became a vegan! Until I started reading and subscribing to other food blogs. Since then I’ve learned that Americans (that is, people from the U.S. of America) really like queso! Even vegans! Traditional queso is a cheese sauce, so creative vegan queso lovers have invented all kinds of cheeseless queso recipes. While I was looking for a Mexican flavoured appetizer to kick off a dinner party that I’m about to host, I came across this interesting take on queso on Minimalist Baker (http://minimalistbaker.com/cashew-less-vegan-queso/).

I made this queso tonight and I thought it was really tasty. I just ate some with tortilla chips, but I’m thinking of using it to make nachos – chips on a pan, a layer of queso, a layer of diced tomatoes, green onions, black olives, jalapenos, repeat layers, broil lightly, eat. I’m also wondering if I could use it for a pasta sauce.

Vegan Queso

(slightly adapted from Minimalist Baker’s Cashew-Less Vegan Queso)

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about 1/2 medium sized eggplant, cut into 1/4 inch thick rounds (Unusual ingredient, that’s for sure! Whether you like or don’t like eggplant, you’ll really like this queso! I know because I taste tested it on an eggplant hater!)

salt

olive oil

1 1/2 cups unsweetened almond milk

3 tbsps. nutritional yeast

3 cloves garlic, minced

1/2 tsp cumin

1 tsp chili powder

1/2 tsp smoked paprika

2 + 1 tsp cornstarch

Sprinkle the eggplant rounds on both sides with salt and leave to drain in a colander for 15 minutes. Rinse with cold water, pat dry and lay out on a lightly greased baking pan. Brush a little olive oil on the eggplant rounds. Broil on high close to the top of the oven for about 4 minutes, then flip and broil for another 4 minutes. Don’t let the eggplant burn. Broil to a golden-brown colour. Transfer rounds to some foil, loosely wrap and let steam for a couple of minutes. Peel off the eggplant skin. The broiled, skinned eggplant rounds, packed into a 1 cup measuring cup, should fill the cup.

Put the eggplant rounds, milk, yeast, garlic, cumin, chili powder, smoked paprika and 2 tsps. cornstarch into a blender and blend on high for 2 to 5 minutes (depending on how powerful your blender is) until smooth and creamy.

Transfer to a saucepan and warm over medium heat, stirring slowly. It will start to thicken and bubble (watch out for those bubbles!). If it doesn’t seem thick enough after 3+ minutes, mix the remaining 1 tsp of cornstarch with a splash of almond milk and a couple of tbsps. of the queso until smooth then stir into the saucepan. Keep cooking and stirring until thick.

Taste and adjust seasonings as needed.

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Next time I make this, I will roast the eggplant whole, then scrape out the inside to fill 1 cup .

The original recipe calls for 1/4 cup of drained salsa to stir into the queso after it has been heated and thickened. I didn’t do this because I wanted to serve the salsa alongside the queso.

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Asian Slaw and Roast Veg

I can’t believe I haven’t posted here since February! What’s the matter with me? I know I had lots of ideas for posts. I took a few pictures of meals that I considered posting … like my first ever batch of gnocchi and a black bean-farro burger. I’ve been eating lots of meals that I’ve already posted on Mostly Vegan which, I suppose, reinforces that they were (are) good recipes! Well, today, I’m going to post recipes for the meal I made for supper tonight. It’s not extra special, but it’s tasty. I wanted to use up some vegetables from my CSA box and here’s what I came up with.

Asian Slaw

(adapted from Scaling Back’s Crunchy Cabbage Salad with Spicy Peanut Dressing)

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1/2 small green cabbage, finely sliced

1/2 Napa cabbage, finely sliced

1 large carrot, julienned

handful of cilantro, coarsely chopped

2 tbsps. rice vinegar

1 tbsp. sesame oil

1 tbsp. tamari

1 tsp honey (or agave nectar)

1-2 cloves, garlic, finely minced

handful of peanuts, chopped

Toss the cabbage, carrot and cilantro together in a big bowl. Whisk the dressing ingredients together then pour over the cabbage and toss. When serving, sprinkle on the peanuts.

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Roast Vegetables with Miso-Tahini Sauce

(adapted from Dishing Up the Dirt’s Bok Choy Salad with Miso Tahini Dressing)

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3 beets, peeled, chopped into 1 inch cubes

2 potatoes, peeled, chopped into 1 inch cubes

1/2 onion, chopped in 3 pieces

2 patty pan squash, chopped into 1 inch cubes

3 carrots, chopped into pieces the same size as other veg

(You can use whatever combination of vegetables you want and you have on hand. I used these vegetables because they were what I had leftover from last week’s CSA box.)

1 Tbsp olive oil

1 1/2 tbsps. white miso

1/4 cup tahini

2 tsps. honey (or agave nectar)

1 1/2 tbsps. rice vinegar

1/4 cup warm water

1 tbsp. lemon juice

Toss the vegetables with the oil, arrange on a large roasting pan, and roast in a 400 degree oven for 20 minutes.  Flip the vegetables around on the pan and roast for another 10 minutes.

Put the dressing ingredients (miso, tahini, honey, vinegar, water, lemon juice) into a 2 cup measuring cup and whisk together using an immersion blender.

Dish up the vegetables into a big bowl (serve on top of some short grain brown rice or other grain if you want), drizzle with the Miso-Tahini Sauce. Spoon a generous serving of the Asian Slaw into the bowl as well.

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