Showing posts from November, 2020

Vegan Recipe: 5 Minute Chocolate Mousse

This recipe is extremely easy to execute and it's also very kind to your wallet. It has only four ingredients. It's made in seconds using only your food processor. Yet, somehow it tastes just like something you worked really hard to make. There are many vegan chocolate mousse recipes on the internet. A lot use aquafaba. That weird liquid from a can of chick peas. Hard pass.  Others use too many ingredients and require way more work than is necessary.  This recipe is simple and delicious. I'm not a dessert cook. So when I do decide to create a dessert it has to be fairly uncomplicated and it has to be really yummy.  That's exactly what this is.  Ingredients 1 package silken firm tofu 3 tbls granulated truvia or similar sweetener 2 tbls original flavor almond milk 1/4 cup cocoa powder This mousse is light, airy, creamy and rich. How does it do that? By the magic of tofu. That's how. It's every bit as good as any dairy based pudding or mousse without the guilt of a

French Black Beans and Mushrooms with Gravy Vegan

There's something really satisfying about mushrooms treated in a french preparation. Wine, mustard and thyme are one of those classic combinations that evoke a fine dining experience without the fine dining price tag. 1 pint baby bella mushrooms chopped small 1 can black beans, rinsed 3 cloves garlic, minced 1 tbl tsps soy sauce 2 tbl spicy mustard 2 tsps  prepared, jarred, horseradish (horseradish, vinegar and salt) 1 tbl hot sauce 1/4 cup dry white wine 2 tbls olive oil 2 tsps dry thyme 1 tsp black pepper 2 tsps salt When you cook down mushrooms some kind of molecular magic happens that turns bland, spongy fungi into a delectable culinary powerhouse. Add some wine and a few other components and you've got a deep, dark saucy ragout that will make anything you cover it with irresistible.  It's a simple mixture that yields complex tastes and textures.  It won't take up a lot of your time to make, but you'll have a hard time not eating it all in one sitting.  Start yo

A Little Goes a Long Way

Here's a refreshing little mixture that's easy to put together.  It features a tiny hint of indian flavor. Just as a background note for add a little depth to an otherwise simple array of ingredients.  I've discovered that curry type blends of spices can be used in small amounts to just add that special background hint of interest without actually taking the dish in an entirely indian direction. They wake up all the other flavors as they hit the palate. Even though it's simple, it has a pronounced balance of acid, sweet, heat and savory.  Ingredients 1 pint grape tomatoes, halved 3 cloves garlic 1 green bell pepper, diced 1 jalapeno, minced 1 can chick peas, drained and rinsed 1 can black beans, drained and rinsed 2/3 cup frozen corn kernels 1 tbl red wine vinegar 2 tbls olive oil 1/2 tsp ras el hanout 2 1/2 tsps salt 1/2 tsp black pepper

Asparagus and Tomato Salad

  Asparagus is usually prepared cooked, but it's actually great in raw preparations. There's no worrying about losing that crunch and snap. It also has a milder, less grassy taste uncooked.  Asparagus isn't traditionally a salad base, but it works well with fresh tomatoes to create a salad that's different in flavor and texture from your classic salad combinations.  Thanks to the tasty nature of the two main components, a lot of herbs or spices are not required. These ingredients stand on their own.  If you want your salad to be really fancy you could just use the asparagus tips and save the stalks for some other dish.  A great thing to know about preparing asparagus is that there is generally a much larger useful portion than most people realize.  We're told to snap it and the part that breaks off at the bottom should be discarded. But I often find that a lot of useful stalk is left on the bottom. Save those pieces nad cut them into chunks. If your knife goes throu

Vegan Recipe: Hearty Fall Soup

If you're looking for a soup to make you feel warm and full on a cold winter day, this is the one.  Warming spices and exotic mushrooms give it umami and depth. Meaty garbanzos add texture and a satisfying chew.  3 stalks celery, chopped 6 cloves garlic, chopped 2 guajillo peppers 3 cups fresh spinach 1/4 cup mixed dried mushrooms (porcini, oyster, chanterelle, morel) 1/4 cup olive oil 1 tsp soy sauce 1/4 cup nutritional yeast 2 tbls red wine vinegar 1/4 cup dry white wine 1 can garbanzos, rinsed 5 cups water 2 tsps turmeric 2 tsps paprika 1 tsp thyme 2 tsps salt 1 tp black pepper Bring the mushrooms, guajillo,  wine, oil, water and salt to a boil and then simmer for 15 minutes.  Add celery, garlic, jalapeno, soy sauce, vinegar yeast, spinach, spices.  Continue to simmer for 15 more minutes. Add garbanzos. Simmer 15 more minutes.

Tofu Curry Lentils Vegan Recipe

I finally went ahead and tried something I'd been considering for a while. I used a silken tofu slurry to create a curry sauce base. I wasn't entirely confident going in, but it came out great. I was concerned it wouldn't create a nicely emulsified sauce, but it actually turned out much better than coconut milk based curry sauces I've done in the past. It also held up much better as leftovers. It was thicker, creamier and just much better across the board. From here on out, this is how I make creamy curry sauces! Plus, way more protein thanks to the tofu. 1 pint baby bella mushrooms, chopped small 1 shallot, diced 3 stalks celery, chopped small 1 small green bell pepper, diced 2 jalapenos, minced 1 long hot, diced 5 cloves garlic, minced 1/4 cup dry lentils 1/4 cup dry white wine 1 cup water Curry Slurry 1/2 block silken firm tofu 1/4 cup olive oil 2 tbls white vinegar 1/4 cup water 2 tsps garam masala 2 tsps indian curry rub 1 tsp paprika 1 tsp turmeric 1 tbl salt To s