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Showing posts from June, 2010

Vegan Pudding Attempt #1

I recently learned that Jell-O instant pudding mix is vegan. I believe most other brands are as well. Awesome! I like pudding. All I have to do is add a vegan milk product like almond or soy milk. Suweeet! Unfortunately the websites that tout the vegan virtue of instant pudding mix fail to mention that instant pudding mix is designed to work with the specific composition of cow's milk. I followed the package directions: 2 cups almond milk, 1 package instant pudding. Whisk. Chill. I got sort of a pudding soup. It tasted really good. Sweet and creamy and chocolatey. But it was by no means pudding. I've heard soy milk may yield better results. But there's is no clear consensus. Some people say only the cook top style will actually work. Other says just use less milk in the mix. I've not yet tested out these theories, but am sure one day I will and report my findings here. Until then, know that it may not turn out in the firm texture of pudding, but instant pudding

Vegan Beans Remoulade

Remoulade sauce is a mildly spicy, interesting flavor to enhance many different kinds of beans. Chick peas, red beans, pink, black. It'll work on almost any kind. Ingredients: 1 can beans of your choice (or mix a few of your favorites) 3 Tbls spicy mustard 1 1/2 - 2 Tbls ketchup 1 tsp or 2 takeout packets soy sauce 2 cloves finely minced garlic zest and juice of one lemon 1 tsp onion powder 1 tsp garlic powder 1/2 tsp chili powder salt and pepper to taste In a bowl whisk together mustard, ketchup and soy sauce, lemon zest, lemon juice, minced garlic, onion powder, chili powder and garlic powder. Whisk until thoroughly combined. Add only 1 1/2 Tbls of ketchup at first and taste. If you like it that way great. If it's a little too mustardy for you add the extra ketchup. Add several shakes of salt and pepper, stir and taste. Add more seasons if you prefer. Rinse your beans and then add to your remoulade mixture. Stir to coat beans in sauce. Chill for two hours

Vegan Risotto with Avocado Pesto

Risotto doesn't really require any adjustments to be vegan. Rice is already vegan. Just use vegetable broth instead of animal broth. One thing to keep in mind though, is that vegetable broth tends to have a stronger flavor than chicken broth. It's best to use a some broth/some water approach when cooking risotto with veggie broth. Ingredients for the Risotto: 1 1/2 cups arborrio rice 1 can vegetable broth (room temperature) 1 broth can worth of water 1 Tbl vegan margarine 1 Tbl olive oil 1/4 cup white wine 1/2 a medium onion diced 4 cloves chopped garlic 1/2 cup frozen peas 1/2 cup frozen red/green bell peppers 1/2 cup frozen mustard greens basil and pepper to season In a large, high sides frying pan heat olive and butter. When it just starts to make noise add onions and saute for two minutes. Add greens and peppers and saute two minutes more. Add garlic and dry rice. Cook two more minutes to toast the rice. Risotto purists suggest heating your broth/wine/wat

Corn and Pink Bean Salsa

This light and refreshing summer dish is sure to cool you off and to sate your hunger. It's delicious served cold over toast or warm over pasta. And best of all its simple, fast and easy. Ingredients: 1 can pink beans 1/3 cup frozen kale 1/2 cup frozen corn niblets 1/4 cup froze bell peppers and onion mix 1 can petite cup plain diced tomatoes 4 cloves fresh pressed garlic 1 tsp olive oil salt, pepper, chili powder, paprika and basil to season Heat oil in a large skillet. Add corn and saute three minutes. Add peppers and kale. Sprinkle with salt and pepper. saute three minutes more. Add garlic. Cook two more minutes. Stirring occasionally. Add can of tomatoes and beans. Simmer to reduce liquid by 1/3. Kill heat and stir in spices to your liking. Chill in the fridge at least three hours to serve cold. Or serve immediately over pasta, garlic toast or rice. For the ultimate dish top with a lower fat guacamole. Ingredients: 1 avocado 1/4 cup fat free Italian dr

Buffalo Bean and Potato MIx

Buffalo chicken wings are such a wonderful flavor of savory heat and spice. I wanted to replicate that with beans. It's pretty easy to do. Everything is the same, except there are beans where chicken would normally reside. Red beans suit buffalo as perfectly as they do chili. Begin with a mixing bowl/storage container. We will make the sauce. Then toss the beans in it and store/server from the same receptacle. So be sure to use a bowl that has a lid and enough room for whisking and for combing. buffalo beans 1 tbl ketchup 1 tbl dijon mustard 1 tsp garlic powder 3 cloves fresh garlic coarsely chopped 1 tsp paprika 1 tsp onion powder 1 tsp olive oil 1/4 cup hot sauce salt and pepper to taste 1 can red beans rinsed or 1 cup re-hydrated dry red beans whisk together all ingredients except beans. Taste often and adjust seasoning to suit your preference. When satisfied with the flavor add beans and toss to coat with sauce. refrigerate for at least 4 hours. Potato Mix

Zesty Lentils and Barley

I like lentils and pearl barley because they both cook quickly. Convenience is a factor in an diet. What's great about beans is you can add most any flavor to them and they will taste like it. Add italian dressing and that's what you taste. All thousand island, same thing. Beans, espcially lentils soak up flavors. For optimum flavor cook your dry beans in vegetable broth. This will add a rich, deep flavor that cooking in water cannot replicate. What you add beyond that is entirely up to your taste, but here is my favorite vegan lentil recipe so far. 1 can vegetable broth 1/3 dry lentils 1/3 cup dry pearl barley 7 cloves garlic half a medium white onion 1/4 cup red peppers 1/3 cup maple grove farms fat free caesar dressing (or similar animal free salad dressing) 1 tsp olive oil 2 tbls dijon mustard 1/2 cup mustard greens 1/2 cup cauliflower/broccoli 1 tsp honey basilm paprika and garlic powder to season first, i know that honey isn't technically vegan, but i have to tak

Vegan Turn Of Heart

In previous posts/recipes I had flirted with vegetarianism/vegasm. Recently I decided to go for it. I like the low fat and health benefits of course. But my primary motivation was animal cruelty. I do not wish to be a contributor to that sort of evil. Eating vegan has the unique side effect of making low fat cooking both easy and difficult. On the one hand your ingredients are more than likely already nutrient rich and naturally low fat. On the other, where is the flavor without some good fat? As this blog evolves I shall endeavour to discover flavorful vegan food combinations just as I have in the past with ordinary food fare. I try all kinds of different beans, canned and dried. Experiment with frozen and local fresh greens. And even report on my finding in the major supermarket chains. Eating vegan isn't easy. So cooking vegan should be. This is what I hope achieve.