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Vegan Recipes and Plant Based Cooking

Great tasting recipes without the meat. I obsess over technique, flavor profiles and plating. The delicious art of plant based cooking.

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Showing posts from October, 2018

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Caramelized Mushroom Steak with Brandy Cream Sauce Vegan

October 31, 2018

classic french mushrooms red beans sauce vegan

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Warm Pepper Slaw with Black Beans

October 21, 2018

black beans peppers salad vegan

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Vegan Recipe Spicy Cream Sauce Stir Fry

October 19, 2018

peppers sauce spicy vegan

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Lemon Parsley Lentil Piccata

October 17, 2018

carrots classic french lemon lentils parsley soup

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Vegan Mushroom Cream Sauce

October 15, 2018

italian mushrooms nutritional yeast flakes pasta sauce

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Tomato Bisque Vegan Recipe

October 08, 2018

classic french mediterranean peppers soup tofu tomatoes

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Pickle Soup

October 03, 2018

chick peas soup vegan

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There is no exception to veganism for a vaccine

The defining principle of veganism is that we do not exploit animals to our own benefit. Therefore, a Covid vaccine that uses animal death in its manufacture is decidedly not vegan. Religious groups love to use medicine and life saving measures as ways to circumvent their tenets. Such is the nature of religion. The rules only apply when they are convenient. But veganism is neither a religion nor convenient. The basic foundation of veganism is that human life is not more important than animal life. We have no right to use animals to sustain or save ourselves. A vaccine that uses animal tissue can never be vegan under any circumstances.

Green Pea and Tofu Puree Vegan Recipe

Peas have lots of protein. Tofu does too. Why not combine them for that much more. This is a simple, quick recipe to execute. Still, it delivers on flavor and nutrition. Ingredients 1 10 ounce bag frozen peas, defrosted 1/2 package silken firm tofu 2 tbls olive oil 3 cloves garlic 1 jalapeno, deseeded and chunked 2 1/2 tsps salt 1 tsp oregano I defrosted my peas in the microwave with a few tablespoons of water. I just used the bowl I planned to store the puree in when it was done. Loosely cover and nuke on high for 1 1/2 - 2 minutes. Just until the peas are barely thawed. If you want a gorgeous green color for your finished puree do not cook the frozen peas. Make sure to just defrost them. Also don't use canned peas. Fresh peas would work. Fresh peas would need to be blanched and shocked. Puree all ingredient until smooth.

Roasted Poblano Puree

I thought a poblano pepper puree sounded like a good idea. Turns out I was right. Poblano Pepper Puree Ingredients 1/2 box silken firm tofu 5 cloves garlic, chunked 1 large poblano, roasted, chunked 1 jalapeno, roasted, chunked 1 serrano, roasted, chunked 1 1/2 tbls salt 2 1/2 tbl olive oil 2 tbls white vinegar Roasting the peppers gives a smokiness that adds a lot of depth. There's some heat, but it's also creamy, salty and acidic.

30 Minute Vegan Red Beans and Rice Recipe

Recently, I was discussing red beans and rice with a colleague. She'd never made it, but was curious to try. She contemplated buying a boxed mix. I cautioned that it may contain pork. She doesn't eat pork. Since pretty much all my meals are some form of beans and rice or beans and grain, I posited that I could probably create a pretty authentic vegan version. Classic red beans and rice is definitely not vegan, but not a long shot to adapt. What I think of when I think of that dish is the rich brown gravy that coats everything. So I focused on creating a texture and flavor that was the same or better. In order to do this, I used a roux. A mixture of flour and fat that thickens certain sauces. Red beans and rice also requires heat and smokiness. Chile powers activate! Traditional red beans and rice uses dried beans which are rehydrated in the cooking liquid. But I'm not about cooking something for 2-3 hours. So I used canned beans. They don't get to absorb the cooking

Chocolate Power Truffles Vegan Recipe

These are a great little candy substitute. They're a sweet treat with some decent nutritional benefits. Very easy to make. Vegan Truffle Ingredients 2 cups quick oats 1/2 cup cocoa powder 1/4 cup peanut butter 3 tbls sweetener (sugar alt or real sugar) 1/3 cup plant milk or water 2 tsps salt Pulse in a food processor until it comes together as a chunky, moist paste. Add the liquid in increments. You may need a little more or a little less. Refrigerate for at least 15 minutes. Roll into balls. Store in an airtight container and refrigerate another 4 hours at least. To let the oats hydrate and everything solidify. A sweet vegan treat that's easy and inexpensive to make. It's also antioxidant and protein rich. Keep refrigerated in an air tight container to retain the right texture and maximum sweetness.

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