stairway to vegan

Sharing a journey into the world of fabulous vegan food.


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Classic Tuna(less) Casserole #veganMoFo #vgnmf15 day nine Most retro recipe.

What is more retro than Tuna Casserole?

Classic Tuna(less) Casserole

Classic Tuna(less) Casserole

There are only two kinds of people in this world, those that LOVE Tuna Casserole and those that HATE Tuna Casserole. Interesting side note here, would it be the same people who love or hate Christmas fruit cake…..I LOVE both ūüôā

This recipe uses mashed chick peas as the Tuna substitute. I mashed them with a fork so that they did not get too smooth.

The “fishy” taste comes from dulse flakes, a mild seaweed with a fresh salty side to it, perfect for this recipe.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

 

Classic Tuna(less) Casserole

Serves 4

  • 1 can chickpeas drained and mashed with a fork
  • 2 cups cooked pasta (I used mini lasagne noodles)
  • 1/2 onion finely diced
  • 1 can coconut milk
  • 1/2 cup frozen green peas
  • 1 or 2 Tblspns dulse flakes (depending on how much of a “fishy” taste you like)
  • 1 tspn lemon pepper
  • crushed potato chips (enough to cover top)
  • 2 Tblspns nutritional yeast

Combine all ingredients except potato chips and nutritional yeast,

Put in casserole dish. Cover with crushed potato chips, sprinkle with nutritional yeast,

Bake uncovered in 325 F oven for 20 mins till bubbly.

Classic Tuna(less) Casserole

Classic Tuna(less) Casserole

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Bridget Jones Blue Leek and Potato Soup #veganmofo #vgnmf15

Make and/or eat some thing inspired by a book or film.

Day seven of Vegan MoFo and it is the delightful Bridget Jones Diary inspired, Blue Leek and Potato Soup.

The Diary of Bridget Jones is one of my favourite books and movies. I love how imperfect she is. If you want a good laugh, then this is the movie for you.

Bridget Jone Blue Leek and Potato Soup

Bridget Jones Blue Leek and Potato Soup

Now, of course you do not have to turn the soup blue……I did , just for fun with a couple of drops of blue food colouring. Poor Bridget had the misfortune of using blue string to tie up¬†the leek¬†in her soup which gave her the blue version.

blue-soup

blue-soup

This soup is delicious in either colour.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

(Blue) Leek and Potato Soup

Serves 4 – 6

  • 2 Tblspns olive oil
  • 5 medium potato’s peeled and roughly chopped
  • 3 leeks, trimmed, thoroughly washed and sliced
  • 4 cloves garlic chopped
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 Tblspn lemon juice
  • salt to taste
  • finely chopped green onions¬†for garnish if wanted.

Saut√© the potato’s, leeks and garlic in the olive oil until vegetables start to soften a little and brown. Add the vegetable stock and simmer covered for 30 mins until the vegetables are soft.

Blend with an immersion blender until smooth. (or you can wait until the soup cools a little then place in small batches in a blender and process. Be Very Careful that the soup is not too hot or it could explode out of the top of the blender and cause serious burns).

Add coconut milk, lemon juice and stir to combine.,

Add salt to taste.

Sprinkle each bowl with green onions if desired.

Bridget Jones Blue Leek and Potato Soup

Bridget Jones Blue Leek and Potato Soup


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Beefless Wellington and KFC (Kentucky Fried Cauliflower) Re-create a restaurant meal #veganmofo day six #vgnmf15

Wow, here we are at day six already, time is flying by as usual. There should be a term “mofo time” kind of like tropical island time, but the opposite. In mofo land, time speeds up and flies by before you know it.

Beefless Wellington

Beefless Wellington

Anyway back to mofo day six and our prompt “Re-create a restaurant meal”. I have two restaurant meal recipes for you. The first is Beefless Wellington. You see this at high end restaurants and I wanted to try and replicate the concept of roast beef smothered in a mushroom garlic pesto then wrapped in puff pastry and baked to perfection.

KFC (Kentucky Fried Cauliflower)

KFC (Kentucky Fried Cauliflower)

The second is a take on KFC, but this time it is Kentucky Fried Cauliflower. Now, there could be a debate on whether KFC is a restaurant, but I am not going there. Last summer I did a post on this and explained how I live one block “down wind” of a local KFC and the aroma that greets me almost on a daily basis has me drooling in my driveway. So for this post, I will link back to that post for the commentary regarding KFC and¬†here¬†for a recipe to satisfy your “finger licking good” cravings.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

 

Beefless Wellington

Beefless Wellington

Beefless Wellington

Serves 4

  • 1 beefless roast
  • 2 Tblspns Dijon mustard
  • 2 Tblspns olive oil
  • 1/2 lb mushrooms cleaned and sliced
  • 4 Tblspns dry red wine
  • 3¬† cloves garlic crushed
  • 1/2 tspn thyme
  • 6 – 8 slices vegan chicken or turkey
  • 1 packet vegan puff pastry
  • 2 Tblspns non dairy milk

Beefless Roast

  • 1 cup Vital Wheat Gluten
  • 4 Tblspns chickpea flour
  • 4 Tblspns nutritional yeast
  • 2 tspns onion power
  • 2 tspns garlic powder
  • 1 Tblspn vegan worsteshire sauce
  • 1/4 tspn ground pepper
  • 1¬†¬† cup water
  • 1 Tblspn olive oil
  • 1 Tblspn tamari
  • 1 tspn browning liquid (optional)
  • 8 cups vegetable broth for simmering

Combine all liquid ingredients. In separate bowl, combine all dry ingredients. Add liquid ingredients to dry and mix well. If necessary add a little more chickpea flour to make a dough like ball. Knead for 5 mins to develop gluten.  Form into a loaf. Wrap in cheesecloth loosely and tie the ends.

Bring vegetable broth to a boil, lower dough in and bring back to a slow simmer. Cover and simmer (do not boil) for  on hour turning occasionally. Allow to cool in broth. When cool, remove from broth and put in a Ziploc bag with 1/4 cup of broth and refrigerate overnight,

Brush roast with mustard on all sides.  Preheat oven to 400 F,

Place mushrooms, garlic and thyme in food processor and process into a pesto. Add to frying pan with olive oil. Sauté for 10 mins until mushrooms have released their moisture and most of it has cooked down. Cool.

Lay out piece of plastic wrap on counter. Place turkey/chicken slices on top overlapping to make a square that is slightly wider than your roast and long enough to wrap completely around.

Spread mushroom pesto on top of turkey slices. Place roast in the middle and wrap with turkey slices using the plastic wrap to help you roll it up. Tuck in ends as you go. Wrap tightly in plastic wrap and refrigerate for 20 mins.

Lay pastry down on lightly floured surface and roll out to a rectangle slightly larger than the previous turkey square.

Place roast in middle of pastry and roll up inside pastry, securing the ends and making sure the roast is completed encased.

Place seam side down on a  baking tray. lightly score the top with slits to allow steam to escape. Brush with milk, bake in oven 25 Р25 mins until golden.

Beefless Wellington

Beefless Wellington

Let sit 10 mins before slicing and serving with your favourite gravy.

Beefless Wellington

Beefless Wellington


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Quick, easy and delicious, Zucchetti with Sundried Tomato Marinara Sauce #veganmofo #vgnmf15

Day three of MoFo and all is well……. Well, sort of.

Zucchetti with Sun Dried Tomato Marinara Sauce

Zucchetti with Sun Dried Tomato Marinara Sauce

I was browsing around the internet, soaking in all the wonderful vegan posts, and wham, go attacked by a computer virus. Basically the virus attached a secret encryption to all my files and the only way to get my files back was to go to a website and pay to get the secret code…………..I think not……. fortunately I do regular back ups, so a quick loading of the original dvd’s that came with the computer, everything is wiped off and reloaded. Thank goodness for external hard drives and backups. A little inconvenient but nothing too serious.

Zucchetti with Sun Dried Tomato Marinara Sauce

Zucchetti with Sun Dried Tomato Marinara Sauce

Continuing on with the theme of quick and easy (didn’t take too much time or effort to restore my computer) and delicious, todays recipe is for Zucchetti with Sundried Tomato Marinara Sauce. You could sub out they zucchetti (spiralized zucchini) with a pasta of your choice if you prefer.

This meal can be totally raw or if you like (as I did) you can add in fried mushrooms.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

 

Zucchetti with Sun Dried Tomato Marinara Sauce

Serves 2

  • 2 or 3 zucchini spiralized (or 2 cups of cooked pasta of choice)
  • 1 Cup sun dried tomato’s soaked in 1/2 cups hot water for 10 mins (reserve water)
  • 1 Tblspn olive oil
  • 2 plum tomato’s
  • 1 handful fresh basil
  • 1 garlic clove
  • Sauteed mushrooms and nutritional yeast if desired to garnish

Place spiralized zucchini on paper towels to absorb excess moisture.

Combine drained sun dried tomato’s, olive oil, plum tomato’s, basil and garlic in a blender or food processor. Process until fairly smooth. Add reserved tomato soaking water a tablespoon at a time until you reach the desired consistency.

Place zucchini on two plates. Spoon marinara sauce over top and sprinkle with sautéed mushrooms and nutritional yeast if using.

You may also gently heat the marinara sauce in a small pot before serving if you prefer a cooked sauce.

I like the sauce “raw” and it avoids one more pot to clean, adding to the “quick and easy” part of the recipe…….and it truly is delicious.

Zucchetti with Sun Dried Tomato Marinara Sauce

Zucchetti with Sun Dried Tomato Marinara Sauce


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2015 Vegan MoFo day one…….What’s for Breakfast?

 

Here we go……. Vegan MoFo 2015 is off and running.

With the new format this year of daily topic prompts we get to have an even better sense of community and connection. So, I am excited to see what my fellow Vegan MoFo’ers are having for breakfast.

For me, breakfast is not usually a daily occurence, I am more the “coffee till noon” type of gal. However, on special occasions¬†(the start of MoFo for instance) or lazy weekend mornings I do like to have all the goodies.

For today, I have a fresh juice guaranteed to wake up your taste buds and energize your cells.

Cucumber Citrus Ginger Juice

Cucumber Citrus Ginger Juice

Next, it is time for protein packed pancakes with fresh berries, a dollop of aquafaba (a relatively new phenomenon sweeping the vegan cooking scene) and a drizzle of local home-made maple syrup.

Banana White Bean Pancakes with Berries and AquaFava Cream

Banana White Bean Pancakes with Berries and AquaFaba Cream

 

Finally, the pièce de résistance rich hot coffee blended with coconut oil and whipped into a frothy latte like heavenly beverage. I love strong rich coffee and I take it black, no cream or sugar so  I can enjoy the full flavour.

CocoLatte

CocoLatte

Then you add a little high quality, organic coconut oil and blend it all together, the flavour of the coffee seems to intensify and become richer and the texture is wonderful. I couldn’t¬†resist¬†adding¬†a¬†dollop¬†of the¬†AquaFaba¬†Cream and it magically transformed into a latte/cappuccino.

CocoLatte

CocoLatte

Thanks for sharing breakfast with me.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

 

 

Cucumber Citrus Ginger Juice IMG_20150823_110520

Makes 2 servings

 

 

  • 1 english cucumber
  • 1 apple¬†cored
  • 1 orange peeled
  • 2 carrots peeled if not organic
  • handful baby spinach
  • 1 inch nob of fresh ginger

Process all ingredients through a juicer. Drink immediately.

 

Banana White Bean Pancakes with Berries and AquaFava Cream

Banana White Bean Pancakes with Berries and AquaFava Cream

Banana White Bean Pancakes

8-10 servings

 

 

 

  • 1 tablespoon chia seeds
    1/2 cup water
    1/2 cup white beans
    1 banana
    1 tspn psyllium  husk
    1/2 tspn salt
    1/2 tspn baking powder
    1/3 cup  soy or almond milk
    1/2 tspn vanilla
    1 tablespoon melted coconut oil

Mix chia seeds with water and let sit overnight (or at least 1 hour)

Combine all ingredients together in bowl and mix or blend to pancake consistency.

Cook over medium heat until lightly browned on both sides.

Serve with fresh berries AquaFaba Cream and maple syrup.

AquaFaba Cream

Makes approx 2 cups

  • Liquid from a large can of chickpeas
  • 1 tspn¬†cream of tartar
  • 1 tspn vanilla
  • 1 Tblspn (or more depending on taste) fine sugar

Beat the chickpea¬†liquid and cream of tartar¬†on high for at least 15 minutes. The liquid will turn into a stiff “egg white” merengue¬†type texture. Add vanilla and then the sugar gradually while continuing to beat until totally combined. You may need to adjust the amount of vanilla and sugar depending on your preference.

Use as a topping for your pancakes and also to add the foam top to your CocoLatte.

 

 CocoLatte

CocoLatte

CocoLatte

Makes 1 cup

 

  • 1 cup strong back freshly brewed coffee (I use an espresso bend)
  • 1 teaspoon organic coconut oil

Add the coffee and coconut oil to a blender. Blend on highest speed for 30 seconds till frothy.

Pour into coffee cup and enjoy as is or top with AquaFaba cream.

 

 


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Strawberry Champagne Pearl Soup with Palmiers #veganMoFo

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

The last day of MoFo and it is time to celebrate. Another month of blogging comes to an end. I will miss my morning fix of radomofo, browsing the blogs and seeing all the great recipes, ideas, pictures and funny stories.

While I will miss MoFo, I will also enjoy a short break. Just enough time to recharge the batteries and get the creative juices flowing again.

In the meantime, I have finished my month of “Soup and Bread” with a dessert.

This soup is nice and cold. It is not overly sweet, but the addition of the Palmiers will add in the sweetness. Confession time: the recipe uses Tapioca Pearls, however, I could not find any at my store today and had run out of time to look further, so I substituted them for Orzo pasta. I think the Tapioca would have given the soup a nicer, creamier taste. I also added a dollop of cashew creme and a few fresh Lemon Verbena leaves for garnish.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup

Serves 8

  • 4 cups water
  • 1/4 cup tapioca pearls
    9 cups strawberries (frozen can be used)
    1 cup sugar
    1 lemon, juiced
    1/2 cup Champagne or sparkling white wine
    6 mint leaves, plus more, for garnish or lemon vegans leaves
    1 cup cashew creme (soak 1 cup cashews in water overnight, drain, blend with equal amount of cold water in blender until creamy and smooth)

In a saucepan, bring water, tapioca, strawberries, sugar, lemon juice, and Champagne to a boil. Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.

Blend together with an immersion blender or in a standing blender, then strain through a sieve. Chill in the refrigerator, covered, for 3 hours.

Serve soup in glasses with a dollop of cashew creme and garnish with mint or lemon verbena leaves.

 

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

Vegan Palmiers

Serves 8

  • 1 cup ¬†sugar
    1 pinch salt
    1 sheet Pepperidge Farm puff pastry (double-check, but I found this brand to be vegan), defrosted but still very cold.

Preheat¬†the oven to 450 degrees. Combine the sugar and salt. Pour¬†1/2 cup of the mixture onto a pastry board or other flat surface covered with parchment paper¬†and spread it around. Unfold the sheet of puff pastry onto the¬†parchment and pour¬†the other half cup¬†of the sugar mixture on top, and spread it evenly to cover the puff pastry.Cover with a second sheet of parchment paper and¬†using a rolling-pin, roll the pastry until it‚Äôs a 12‚ÄĚ square and sugar is pressed in all around. Remove the top sheet of parchment paper.¬†Fold the sides of the pastry square toward the center so they go halfway to the middle point. Then fold one half over the other, like closing a book. You should have 6 layers. Slice the pastry ‚Äúbook‚ÄĚ into¬†8 slices and place them cut-side up on parchment-lined baking sheets leaving plenty of space between each one.

Bake the cookies for 6 minutes or until caramalized and brown on the bottom. Then turn and bake for another 3-5 minutes until caramalized on the other side. Transfer to rack to cool.

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

Nutrition Facts
Serving Size 267 g
Amount Per Serving
Calories 362 Calories from Fat 76
% Daily Value*
Total Fat 8.5g 13%
Saturated Fat 1.6g  8%
Cholesterol 0mg 0%
Sodium 24mg 1%
Potassium 355mg 10%
Total Carbohydrates 71.7g 24%
Dietary Fiber 4.0g 16%
Sugars 59.0g
Protein 3.8g
Vitamin A 0% ‚ÄĘ Vitamin C 165%
Calcium 4% ‚ÄĘ Iron 10%
Nutrition Grade B
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers


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Mushroom-Burger Soup with Soft Pretzels #veganMoFo

Mushroom-burger Soup with Soft Pretzels

Mushroom-burger Soup with Soft Pretzels

Well, it is hard to believe it is already the second last day of MoFo. Time has really flown by. I have enjoyed reading all the new blogs I have discovered and have a list a mile long of recipes I want to try.

I am ending the traditional soup recipes with a vegan version of a favourite of my children. When they were young, my son and daughter loved Hamburger Soup. This soup was filled with tasty vegetables, barley and ground meat.

This vegan version is equally tasty with finely diced mushrooms replacing the ground meat. The soft pretzels are fantastic. They are soft and light with a slightly sweet taste. Perfect for dipping in the soup.

My last post for September tomorrow will be a dessert.  Strawberry Champagne Pearl Soup with Cashew Creme and Palmiers. A fitting finale for this years Vegan MoFo.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

Mushroom-burger Soup with Soft Pretzels

Mushroom-burger Soup with Soft Pretzels

Mushroom-Burger Soup

Makes 6

  • 1 Tblspn olive
  • 1 Tblsp vegan butter
  • 750g white mushrooms finely diced
  • 1 onion, minced
  • 2 carrots, diced
  • 2 celery ribs, thinly diced
  • 1/2 cup barley
  • 1 (28 ounce)¬†can diced¬†tomatoes
    2 cups water
    3 cups vegetable broth
  • 1 (10.75 ounce) can¬†condensed tomato soup
  • 1 bay leaf
  • 1¬†Tblspn parsley
  • 1 tspn minced garlic
  • 1/2 tspn¬†dried thyme
  • ground black pepper, to taste

Heat olive oil and butter in  large soup pot over medium-high heat, add mushrooms. Cook stirring until the mushrooms have softened and released their liquid.
Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 1 hour, stirring frequently. Remove bay leaf before serving.

Mushroom-burger Soup with Soft Pretzels

Mushroom-burger Soup with Soft Pretzels

Soft Pretzels

Makes 6

  • 1 cup non dairy milk
    1 package active dry yeast
    3 Tblspns packed light brown sugar
    2 1/4 cups all-purpose flour, plus more for kneading
    2 Tblspns vegan butter, plus more for greasing
    1 rspn fine salt
    1/3 cup baking soda
    2 tablespoons coarse salt

Warm the milk in a saucepan until it’s about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.

Preheat the oven to 450  and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface.  Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.

Mushroom-burger Soup with Soft Pretzels

Mushroom-burger Soup with Soft Pretzels

Nutrition Facts
Serving Size 527 g
Amount Per Serving
Calories 391 Calories from Fat 62
% Daily Value*
Total Fat 6.9g 11%
Saturated Fat 2.0g 10%
Trans Fat 0.0g
Cholesterol 3mg 1%
Sodium 6834mg 285%
Potassium 990mg 28%
Total Carbohydrates 68.1g 23%
Dietary Fiber 7.6g 31%
Sugars 12.9g
Protein 16.4g
Vitamin A 80% ‚ÄĘ Vitamin C 33%
Calcium 9% ‚ÄĘ Iron 45%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Mushroom-burger Soup with Soft Pretzels

Mushroom-burger Soup with Soft Pretzels