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,

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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,

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(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,

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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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Toasted Ruben Best sandwich ever #VeganMoFo #vgnmf15 Day 5

Day five of Vegan Mofo and we are sharing the best sandwich ever.

Toasted Ruben

Toasted Ruben

Before I was vegan, I loved a good toasted Ruben sandwich. Layers of corned beef topped with sauerkraut, cheese, russian dressing and mustard, yum.

Toasted Ruben

Toasted Ruben

Obviously, I no longer have the corned beef, but, through the wonders of seitan, I can now make a very close replica of this iconic sandwich.

Enjoy,

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Toasted Ruben

Toasted Ruben

Toasted Ruben

Bread of choice

Vegan Cheese

Saurkraut

Mustard

Corned Beefless

  • 1 Cup Vital Wheat Gluten
  • 1 Tblspn dried onion flakes
  • 1 Tblspn smoked paprika
  • 1 Tblspn ground fennel
  • 1 Tblspn ground caraway
  • 1/2 Tblspn salt
  • 1 tspn dry hot mustard powder
  • 1/2 tspn ground cloves
  • 1/2 tspn white pepper
  • 1/2 cup vegetable broth
  • 1/4 cup olive oil
  • 1 Tblspn Maple syrup
  • 1/2 Tblspn balsamic vinegar

Russian Dressing

  • 1/3 cup olive oil
  • juice of half a lemon
  • 1/8 cup red wine vinegar
  • 1/2 tspn garlic powder
  • 1 tspn Dijon mustard
  • 1 tpn grated onion
  • 1 Tblspn hot chilli sauce
Toasted Ruben

Toasted Ruben

Prepare Corned Beefless:

Combine all dry ingredients in a large bowl.

In a separate bowl combine wet ingredients. Pour wet ingredients into dry. Mix together to form a dough. Knead for 2 -5 minutes to develop gluten strands.

Shape into a log and wrap in cheesecloth loosely, tying the ends.

Bring large pot of water to a boil (if you want to add additional flavour, add a cut onion, a few chopped garlic cloves and 2 or 3 tablespoons of soy sauce to the water). Place gluten log into the boiling water. Bring back to a slow simmer and allow to continue simmering (not boiling) for 1 1/2 hours. Remove pot from heat and allow to cool in simmering liquid.

When cool, remove from cheesecloth and place in Ziploc bag with 1/4 cup of simmering liquid. Place in the fridge and leave overnight. When ready to use, slice thinly.

Russian Dressing:

Blend all but the olive oil together in a blender. Once totally combined, very slowly drizzle the olive oil in while continuing to blend on high.

Toasted Ruben

Toasted Ruben

To assemble,

Toast bread slices of choice, top with multiple slices of Corned Beefless,  add a generous amount of sauerkraut. Top with vegan cheese, mustard and Russian dressing.

Toasted Ruben

Toasted Ruben

 


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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,

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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


4 Comments

A childhood meal……mmmm Mac and Cheese of course Vegan #MoFo day two

Roasted Red Pepper Mac and Cheese

Roasted Red Pepper Mac and Cheese

So, I am cheating a little with this one. Technically, I did not have Mac and Cheese when I was a child. Growing up in Australia it was not something I was aware of, however, once I moved to Canada, I soon found this warm, gooey, cheesy, pasta and fell in love at first bite. I soon made up for lost time and probably consumed an entire childhoods worth in the first couple of years living¬† here. So, I guess this is my “second childhood” meal memory.

Roasted Red Pepper Mac and Cheese

Roasted Red Pepper Mac and Cheese

As a vegan, I searched around for a great version of this dish and finally found this recipe by Isa Chandra at the Post Punk Kitchen. If you have not yet visited her site, you should head on over there pronto.  The recipe Roasted Red Pepper Mac and Cheese is so good, when I made it, I ate the entire pot full.

Enjoy,

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Roasted Red Pepper Mac & Cheese

By Post Punk Kitchen

Yield: 2 large servings
1/2 pound macaroni or other small pasta
3/4 cups raw cashews, soaked in water for 2 hours
2 teaspoons olive oil
1 small yellow onion, diced medium
2 cloves garlic, minced
2 cups vegetable broth
1 1/2 tablespoons organic cornstarch
1 tablespoon nutritional yeast (optional)
1 roasted red pepper (jarred or homemade)
1 tablespoon tomato paste
1 1/2 teaspoons pizza seasoning
1/2 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon turmeric

1. Preheat a 2 quart sauce pot over medium heat. Sauté onions in oil with a pinch of salt for 5 to 7 minutes, until onions are translucent. Add garlic and sauté for 30 seconds or so, then transfer to a blender or food processor.

2. Boil a large pot of salted water for cooking the pasta. Once boiling, cook pasta according to package directions.

3. Drain the cashews and add them to the blender along with the vegetable broth, corn starch, nutritional yeast, red peppers, tomato paste, pizza seasoning, salt, mustard and turmeric. Blend until very smooth. Scrape down the sides every 30 seconds or so and test for smoothness.

4. Transfer the sauce in the blender back to the sauce pot where you cooked the onions. Turn the heat up to medium and let cook, stirring very often, until thickened. This should take between 10 and 15 minutes. Taste for salt. It should taste slightly salty because you’re going to be pouring it on the pasta.

5. The pasta should be done while the sauce is thickening, so drain and place pasta back in the pot you cooked it in. Set aside.

6. When sauce is thickened, add it to the pasta in the pot, and use a large slotted spoon to mix well, taking care not to break the pasta.

 


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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,

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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.