Be Bop Vegan Cooking

Miso Soup - SUPER EASY & FAST

2008-06-01T11:29:00.000-07:00

Miso soup is super easy to make and takes only minutes to prepare (roughly 15 minutes or less).

First thing - you'll need to stock your shelves/fridge with a few items from an asian market. If you keep these items on hand, you'll be able to make soup in a jiffy.

- dried seaweed (I use the long strips)

-dried shiitake mushrooms

-toasted sesame seeds

-miso paste (yellow is milder and red is more robust)

-dry noodles (I use flat wheat noodles that are about 1/4" wide)

-nori flakes (minced seaweed for garnish)

-chili oil (optional)

None of the stuff above is absolutely necessary except the miso.

If you're just making yourself a big bowl, a sauce pan will do. Otherwise, use a soup pot.

FIRST STEP: ADD WATER

In your saucepan or soup pot, pour in the amount of water you want as your stock. Be sure to measure the amount of water because this effects the amount of miso you'll add at the very end. You can add more water as you go, but just keep track of the total cups added.

SECOND STEP: ADD DRY INGREDIENTS

Toss in dried (hydrated) shiitake mushrooms (I usually break them up into smaller bite size pieces), dried seaweed (I usually break these up because they plump WAY up in the water) and wide noodles (if you have thin noodles that don't take long to cook, then add these towards the end).

THIRD STEP: Turn burner on to medium heat (If you like it spicier add a few shakes of chili oil and/or red chili flakes. I also like to add fresh ground pepper for extra flavor.)

FOURTH STEP: ADD FRESH VEGGIES

I typically clean and chop (bite size pieces) my veggies while the dry stuff starts to get hot. (If you're slow at cutting veggies, you might want to start this stage first and then continue while the dry stuff cooks.) You can add a variety of veggies or none at all. Here are some of my favorite things to add: baby bok choy or nappa cabbage, red bell pepper, hot peppers, button mushrooms, scallions, tofu (not really a vegetable, I know). Try adding other stuff like thinly sliced carrots or leeks. (You can also add broccoli, but I personally do not like overcooked broccoli, so I tend to leave them out of non-creamed soups.) TOSS CHOPPED VEGGIES IN POT AND COOK UNTIL VEGGIES ARE TENDER.

FIFTH STEP: ADD MISO

Never add miso to boiling water. Instead, in a mixing bowl whisk a little warm water with the miso paste until it is dissolved. Read the instructions on the miso package in regards to the amount needed per cup. Typically it is around one tablespoon per cup. Depending on how strong your miso is, you may want to add more or less. Remember you can always add more, so if you're unsure, start conservatively (you don't want a salty mess) and taste the broth as you add until you get the desired flavor that you want. REMOVE SOUP FROM BURNER, POUR IN DISSOLVED MISO AND STIR.

SIXTH STEP: SERVE

I like to garnish mine with fresh bean sprouts, nori flakes and toasted sesame seeds. For those who like a lot of spice, offer red chili paste or sriracha sauce to add as a topper. EAT

Butter Bean Miso Hummus

2008-05-10T09:12:00.000-07:00

I've been creating a lot of complicated dishes lately and haven't had the time to record them in my blog. I tend to record the easy stuff and unfortunately some of the best stuff I've been making hasn't made it to my blog.

I recently had a big party at my house and cooked up a variety of vegan goodies. The non-vegans at the party went nuts for several of my recipes, which I find very rewarding. When you can open people's minds to the idea of veganism it can be very powerful. It's amazing how good tasting food can make more of an impact than a discussion about cholesterol, cancer and animal rights. The way to many people's hearts are definitely their stomachs!

For my party I made three types of hummus. One was sun dried tomato and fresh basil, the second was a spicy black bean and for a third one I wanted something really different. I wanted to create something savory yet different than typical hummus.

I pulled out various items from my pantry and fridge and just started adding things into my food processor. I sampled as I went until I got the right flavor. It wasn't fabulous at first, but like your typical hummus - it tasted WAY better once it chilled in the fridge for a while. It actually got even better the next day. I really have no idea of the amounts I used for most of the ingredients, so I'll just do my best to record what I used. I had so many compliments on this dip that I don't want to forget what I did. Okay.....

In a food processor add the following:

-2 cans drained butter beans

- 1 heaping tablespoon of yellow miso (miso is very salty - so you might want to add a little at a time because the canned butter beans may already be a little salty)

- 3 green onions (cut into thirds before tossing in)

- a tablespoon (maybe more) of tahini (I used the regular not the roasted, but they should both taste fine, I think.)

- coarse ground pepper to taste

- red pepper flakes to taste

- nori flakes (this is seaweed and it will add to the salty flavor so be sure to keep your salt balance in check) to taste

- roasted sesames to taste

- a tablespoon (maybe less) of sugar (this just helps balance out the flavor but don't go crazy with the sugar - I just tossed a few sprinkles in here and there as I tried to get the taste just right)

- wasabi powder to taste

- extra virgin olive oil - to get the whole thing mixing (add as needed to blend)

- I don't remember adding two of the key ingredients of typical hummus - garlic and lemon juice. I suppose you could add these two ingredients (or just one) but I don't think they're necessary.

The final consistency will resemble mash potatoes, if it is too stiff to dip a chip then add more olive oil and continue to blend.

When trying to get the balance right, be sure to sample the dip with the exact type of dipping device your guest will use. If you're serving salty chips, make sure your dip isn't too salty. If you're serving french bread then make sure the hummus has a full flavor that will incorporate with the bread as a flavor sensation.

Animal Rights 2008 National Conference

2008-03-30T09:21:00.000-07:00

Hey fellow vegans -

Are any of you going to the Animal Rights 2008 National Conference in August (14th-18th) right outside of DC? My husband and I bought our tickets yesterday. The sooner you sign up the cheaper the tickets. The hotel that is hosting the conference is offering extremely affordable room rates. Getting there is the expensive part. If you come across cheap airfare please let me know!!

At the conference Dennis Kucinich will be presenting along with around 9o other speakers. There will be workshops, video presentations, activism outreach, vegan food and shopping!!

I'd love to hook up with fellow bloggers, vegan enthusiasts, readers of my blog, etc. at the conference. If you plan on going let me know! We can hang out and stir things up.

Tempeh, Lettuce and Tomato

2008-03-22T09:22:00.000-07:00

I finally found hamburger buns that are free of whey and high fructose corn syrup, from a company called Rudi's Organic Bakery. These delicious buns were my inspiration for a vegan twist of a BLT.

I really like the 5 Grain Tempeh from Turtle Island Foods. I cut it into thin slices and pan fried them. I lined the pan with extra virgin olive oil. Then seasoned the slices with coarse ground pepper, cajun spices and seasoning salt. Once they started to get crisp, I flipped them and seasoned their other side (I added a little more oil to the pan). I flipped them one last time to get them crisp and coated with flavor.

On a lightly toasted bun I spread a little veganaise. Then I stacked the tempeh, sliced tomato and lettuce. Simple yet REALLY tasty.

UPDATE (06/01): My husband and I LOVE these sandwiches. I've been making them lately with Dave's Killer Bread (Good Seed - toasted slices). I've also made these with vegan cheddar slices added and/or avocado slices. Soooooo yummy!!!

Sweet Potato Fries

2008-03-16T09:02:00.000-07:00

These fries are baked and have so much flavor that ketchup is definitely optional.

You'll need a big pan or cookie sheet. I'd line it with parchment paper to make the clean-up a snap. Plus it will allow you to pick up the fries and move them without messiness. If you've never used parchment paper - get some!

Modify the number of potatoes used, depending on the size of your pan/cookie sheet and the number of peeps you're going to feed. For up to three people I'd use two medium sweet potatoes.

Pre-heat oven for 400 to 410 degrees.

- Peel the potatoes

- Slice potatoes into stick "like" shapes. I always have an odd assortment of shapes, such as short, rounded edges, skinny, etc. The various shapes will cook up differently - some will be crispy, others will be soft in the inside (a potpourri of flavor sensations).

- Place the potato pieces on cookie sheet (or pan) so that they're not overlapping.

- Lightly pour extra virgin olive oil over the fries (don't make them greasy, just enough to make them wet)

- Season the fries (be sure to oil the fries before seasoning). I dust the fries with sea salt (or seasoning salt), dill weed, coarse ground pepper and paprika. For extra zip I also use red pepper flakes and/or a blend of cajun spices. The spicy mixed with the sweet tastes really good!!

- Bake for 20 to 35 minutes. If you like your fries extremely crispy then cook around 30 to 35 minutes. I like mine soft and plump, so I usually pull them out around 20 to 25 minutes. If you're unsure of how long you should cook them, pull them out of the oven periodically and sample a fry. You can always flip the fries mid-way, but I never do.

- After removing from the oven, pull up the parchment paper and give the fries a good shake. All the seasoning and oil will mix together to get the fries nice and coated with yummy goodness. Serve right away.

Top Veggie Blogs

2008-03-14T14:50:00.000-07:00

My blog received an honorable mention for the Leftover Queen's top veggie blogs. Yeah! She noted my spunk and fun attitude. Thanks, Jenn! (aka Leftover Queen)

Spicy Black Bean (Hummus) Dip

2008-03-14T12:43:00.000-07:00

I had a bag full of fresh, organic jalepeno and wanted to make a spicy dip with them. Since black beans go so well with jalepeno, I created a cross between hummus and bean dip that is rather yummy. I started out making a single batch but it tasted so good that I ended up doing a double batch (which by the way tasted even better the next day after it had time to chill). The instructions below are for a single batch.

In a food processor blend the following and chill to serve:

- 1 can (drained) black beans (I used organic, low sodium)

- 3 green jalepeno (seeds and spine removed)

- 2 to 3 teaspoons of lemon juice

- 3/4 to 1 tablespoon of crushed garlic

- 2 to 3 of shakes of coarse ground pepper

- 2.5 to 3 heaping tablespoons of tahini

- somewhere around 2 to 3 teaspoons of extra coarse sea salt (add more to taste)

- 5 or so good shakes of cumin

- 5 or so good shakes of paprika

- 1 or 2 tablespoons of olive oil

- 4 to 6 shakes of chipotle hot sauce (This really depends on your level of spice tolerance; you may want to blend and add until you get to the level of spice you like. I like the Bufalo brand pictured above and it contains no traces of actual buffalo. This stuff also tastes great in guacamole.)

My husband begged me to add this to my blog so I wouldn't forget the ingredients. I hope you find it as tasty as he does.

The dip tastes great with the new veggie chips from Trader Joes.

Savory steamed dumplings: Sweet potato, shiitake and mock duck (gluten)

2008-03-08T08:40:00.000-08:00

My Dad turned 89 last week and we had a large gathering at my house. I made all of the food; which was all vegan. It was carnivore approved and no one missed any of the flesh or (milk) puss they were used to. I made a variety of foods and my guests nagged me to give them the recipes. Since they all came from my head, I need to blog as much of the dishes as I can before I forget.

One of the show stoppers was my steamed dumplings. These little suckers are a little time consuming to make, but well worth it. If you've never made asian dumplings, I'd suggest watching a tutorial on the web. If you google it, you'll find step by step images and video on how to stuff and fold the dumpling. When buying the dumpling skins, make sure they are the round ones (the square ones are for wonton and the thickness is different) and vegan (some brands contain egg).

I used to make one dumpling at a time, but I found it easier to lay out as many dumpling skins as you can (I used an extra large cutting board as my base), place the stuffing in each, then fold (you must wet the rim of the dumpling before you fold and pinch the skin edges together). You will need something to steam the dumplings with. I use the traditional bamboo steamers, which is placed in a wok. The wok contains the water which then steams the dumplings. I line my bamboo steamer with parchment paper. The dumplings peel right off and there is no cleanup. I also flavor the water in the wok with miso and/or large chunks of sea salt.

Dumpling contents:

Put the following in a food processor.....

- 1 large sweet potato (cooked: either bake ahead of time or pop in the microwave until soft)

- 1 handful of shiitake mushrooms (I used fresh ones, however if you use the dried ones make sure you rehydrate them enough to be soft)

- 1 can of mock duck (wheat gluten) drained (you can use your own seitan, but this stuff has been perfectly flavored for the job)

- a couple of shakes of dark mushroom soy sauce (this stuff is the bomb! - it has a rich, salty flavor that brings out the flavor of the mushrooms)

- a couple of shakes of vegan mushroom oyster sauce (this stuff is also the bomb - it has a sweet taste that will bring out the flavor of the sweet potato)

- a few shakes of thick ground pepper

Pulse in the food processor until everything is chopped up. You want a thick consistency, not creamy; so don't blend the mixture. You might want to open the food processor between each pulse to push the contents down.

I stored the mixture in the fridge for 24 hours to bring out the flavor. If you don't have that much time, you can probably start stuffing the dumplings whenever you want. Just make sure that the mixture is at least room temperature or colder. If you used a hot potato, you'll need to wait until the mixture cools.

Now start stuffing the dumplings. Each dumpling will only hold a little dollop of the mixture, so you can make around 25 or so from this recipe. Don't over stuff the dumpling or it will tear.

Serve warm, with a dipping sauce (although they're so tasty you don't really need extra sauce). I prefer sweet chili sauce or hoisin (plum sauce). However, tradational dipping sauce is fine too, but is salty rather than sweet.

Spicy Lentil Soup

2008-02-16T18:15:00.000-08:00

I came up with this soup purely by experimentation. It was a crowd pleaser and super easy to make. I had a guest coming over and I had to work with ingredients I had in the house.

Cook 1 cup of dried lentils in a sauce pan. (I usually add 2 cups at first and then add more water as needed. It generally takes around 25-30 minutes to cook the lentils. Let nearly all of the water dry out.

In the meantime....saute the following in a soup pot until the veggies are soft and start to caramelize:

1/2 sweet onion - chopped

1 red bell pepper - chopped

1 jalepeno pepper (remove seeds) - chopped

2 heaping tablespoons of crushed garlic

a few good shakes of coarse ground pepper

a couple of good shakes of seasoning salt

a few good shakes of red pepper flakes

a few good shakes of extra virgin olive oil

In a food processor add the following and blend until creamy:

the cooked lentils

the sauteed mixture

2 cups of water

three shakes of cumin

1 good size pinch of turmeric

3 or 4 good size pinches of curry masala

2 teaspoons of vegan chicken bouillon powder

a couple of dashes of tamari

a few more shakes of coarse ground pepper

Pour the blended mixture into the soup pot and simmer for 10 minutes.

Serve in a bowl with slices of avocado on top. Makes 4 good-size bowls.

Eat Your Veggies

2008-02-07T18:10:00.000-08:00

Lot's of people seem to have a fear of vegetables. Perhaps it goes back to their childhood; maybe they were forced to clear their plate (filled with canned or over cooked veggies) before leaving the table. Then there is the veggie specific fear, such as Kale, which typically stems from not knowing what to do with it or because it seems "exotic".

Vegetables are rich in flavor, minerals and vitamins. Instead of centering your meal around a piece of meat (or even fake meat), try making the veggies the star of the show. Vegetables have luscious colors, which can make a home-cooked meal look tres gourmet.

If you don't like veggies, try preparing them in different ways. Perhaps you might like certain veggies raw rather than cooked. Going raw is always a great option for veggies. However, if you're looking for a hot meal, try sautéing, steaming, baking/roasting or BBQ-ing your veggies.

Veggies also make great snacks. Instead of a bag of chips, eat a bag of snap peas!

Some of my favorite vegetables (such as kale, beets, swiss chard, eggplants, etc.) may seem inaccessible to some; however keep in mind that the "strangest" veggies are often the tastiest. Don't feel intimated by vegetables; instead try a large variety using various flavor combinations.

More to come...

Vegan Kitchen Staples

2008-02-03T11:04:00.000-08:00

To make my life easier in the kitchen, I typically have the following on hand at all times:

Brown Rice

TIP: Brown rice is a great source of fiber and has a rich nutty flavor. Yes, it takes longer to cook brown rice rather than white rice, but your body will appreciate the extra 20 minutes of cooking time. If you hate waiting for rice to cook, then cook a bunch at once. Cooked rice stores fine in the fridge for a few days. Whenever I incorporate rice with a meal, I always get the brown rice cooking first. By the time I'm done, so is the rice.

Crushed Garlic
TIP: I buy this stuff in bulk too. Costco has a giant container for around 5 bucks. Trader Joes has a really creamy crushed garlic. You can always crush it yourself, but that takes extra time and effort. I use crushed garlic in nearly everything (except of course - desserts).

Dried Mushrooms

Tip: All kinds of exotic mushrooms are available dried. They last forever and can be brought back to life with a little hot water. If the mushroom chunks are too large, break apart when they're dry, once they're rehydrated they're tougher to slice. Mushrooms can add flavor to soups, sauces, etc. I love shiitakes!! I picked up a giant bag of dried ones at Costco at a great deal. Also, Asian markets are another great place for dried mushrooms and you'll be able to find a wide variety.

Flax Meal

Tip: You can buy flax meal in bulk, but it can lose its nutritional potency if left out for too long. I use Bob's Red Mill brand and I keep it in the refrigerator to extend its freshness. Flax meal works great as an egg replacer. I add it to cookies, pancakes, scones, bread, etc. I've even used it in mock-meatloaf. It has a wonderful rich nutty flavor and is a great source for fiber and Omega 3 fatty acids. If you have issues with wheat, this is a safe alternative as well.

Kalamata Olives
TIP: I get these at Costco in a GIANT jar and the price for one jar is about what you'd pay for a tiny jar at Zupans. These little olives are great in hummus, sauces and as pizza toppings.

Margarine (Vegan)

TIP: I use Earth Balance brand; which is available in tubs and sticks (which is great for baking). This product is the perfect substitute for butter in any recipe. The margarine works great for sauces, soups, scones, cookies, dumplings, breads, etc.

Miso

Tip: The darker the miso paste the stronger and saltier the taste. This stuff is filled with all kinds of nutrients and can add a nice kick to soups, spreads, marinades, sautés, dips, dressing, etc. Keep in mind that if you boil miso, then you will lose a lot of its nutrients. Add to soups at the very end of the cooking process. You can dissolve it in a little bit of warm water and then add it to the soup broth.

Nori Flakes

TIP: These dried flakes of seaweed are not only nutritious but they are filled with a wonderful flavor. You can buy these at an asian market such as Uwajimaya. I love to use these flakes as a topping for soups (such as miso or wonton) or as part of a marinade for tofu and tempeh.

Olive Oil
TIP: Never buy olive oil that comes in a plastic container; not only does it ruin the flavor but it can potentially be bad for you. I get the cold-press extra virgin olive oil from Trader Joes; around 10 bucks for a tall bottle.

Oyster Sauce (Vegan)

TIP: You can buy this through Food Fight or an Asian Grocery (my favorite is Uwajimaya - I LOVE this supermarket and they have an online store too). This is my newest secret ingredient. This stuff tastes amazing on kale, beet greens, collard greens and swiss chard. Just saute the greens with olive oil, then add a nice size dash or two the oyster sauce (you can add a couple of dashes of mushroom soy sauce for a saltier flavor).

Paprika

TIP: You can get a giant container at Costco or you can even buy it in bulk; either way is cheaper than the grocery store spice aisle. Paprika is rich in flavor and gives a nice zip to soups, stroganoffs, sauces, tacos, dips, dal, etc.

Sea Salt
TIP: No need to buy an expensive salt grinder, you can buy sea salt in a container that has a twist top that grinds the salt. I've gotten them at both Costco and Trader Joes.

Soy Milk

TIP: If you hate the taste of soy milk, try starting off with vanilla. However, if you plan on cooking with it, use plain unless you're making a dessert. Other milk substitutes such as rice and almond are wonderful as well. I get mine in bulk at Costco (they sell the organic type), but you can also get a great deal at Trader Joes. Silk makes an incredibly yummy soy milk too. Use soy milk in place of cow's milk (a.k.a cow puss) in any recipe.

Sun Dried Tomatoes
TIP: I get these at Costco in a GIANT jar for approximately 7 bucks. They don't carry them year round, so stock up when they have them. Sun dried tomatoes are packed with flavor and can add zip to hummus, spreads, dips, sauces, etc.

Tamari

TIP: Tamari has a salty, nutty flavor that can be used in a variety of dishes/recipes. It's not the same as soy sauce and is similar to Bragg's Amino Acid. Although I use both, I typically lean more towards Tamari because it tastes less salty (at least to me). Tamari can add flavor to stir fries, sautés, soups, dips, sauces, etc. If your soup broth tastes a little bland, add a few shakes of tamari to bring out the flavor.

Teriyaki Sauce
TIP: I like the one from Trader Joes that contains sesame seeds. Asian markets are another great place for tasty, inexpensive teriyaki sauce. Just a little can add a lot of flavor to mock meat loaf, marinades and veggies.

I'll keep adding to this list....more to come.

Sunshine Soup (Yellow Split Pea & Sweet Potato)

2008-01-21T20:05:00.000-08:00

I had a left-over baked sweet potato and wanted to use it, so I came up with this idea for a soup. My husband named it Sunshine Soup based on its yellow-orange color. The soup has a nice balance of sweet and spicy flavors. I'll do my best to capture what I did....

In a sauce pan heat up (don't let it boil over, it should be cooked on medium-high to medium low for around 35-40 minutes until almost all of the water is gone):

1 cup dry yellow split pea

2 cups water

In a frying pan saute (line pan with olive oil, but don't make it too greasy):

1/2 large sweet onion (chopped up - large pieces okay)

a few shakes of red pepper flakes

a few good size shakes of pepper

a few shakes of seasoning salt

a few grinds of sea salt

a few shakes of paprika

Once the onions start to brown and the olive oil is nearly dry:

add one heaping spoonful of vegan margarine

a few shakes of gravy thickener

Saute until mixture starts to get brown chunks and is no longer greasy. Remove from heat.

In a food processor add the following and blend until creamy:

cooked split peas (if there is a little water left in the pan, add that too)

sauteed onion mixture

1 medium sweet potato (cooked)

a few shakes of tamari

a couple of shakes of cayenne pepper

a few grinds of black pepper

3 tablespoons of yellow miso paste

2 to 3 cups soy milk

If mixture is on the thick side, add more soy milk and blend.

Pour mixture into soup pot. Add more soy milk if soup is still too thick. Add cayenne pepper and black pepper to taste. Add more miso or tamari for a saltier flavor. Cook until thoroughly heated.

Chicken Fried Tempeh

2008-01-19T10:55:00.000-08:00

Last night I was in the mood for a pile of comfort food love. I created a stacked concoction that had herbed mash potatoes surrounded by chicken fried tempeh, with mushroom gravy and sauteed kale on top. It was a beautiful site, but alas no pictures. I'll make this again and get snap shots to post.

In a large bowl mix up the following dry ingredients:

- four or five good shakes of parsley flakes

-four or five good shakes of paprika

-three to four good shakes of garlic powder

-three to four good shakes of black pepper

-four or five grinds of sea salt

-a couple of shakes of cayenne pepper

-three to four shakes of red pepper flakes

-three to four shakes of seasoning salt

-three to four tablespoons of flax seed flour (this works as the egg replacer, so if you don't use this, use 2 teaspoons of potato starch)

- approximately one cup of unbleached flour

Once this is blended, start adding soy milk and mix. You'll want a consistency that resembles pancake batter. Keep adding flour and milk to you get the balance right. You should have enough batter to heavily coat one package of tempeh.

Cut one package of tempeh into 1/2 inch wide sticks and cut the tempeh once down the middle (lengthwise). Toss tempeh pieces into batter and fully coat each piece.

In a frying pan, coat the bottom with oil. When oil gets hot, drop the tempeh pieces into the pan. Once one side browns, flip over until all sides are done. The last 2 sides of the tempeh might only need to be flipped for a few seconds. Remove from oil and serve. I used very little oil in the pan and the tempeh wasn't greasy at all.

I would serve this with something to dip the pieces in, unless you prepare an entire meal (like I did) where all the flavors become combined. I would also suggest marinating the tempeh FIRST for a bolder taste.

Tasty Tomato Soup

2008-01-13T08:08:00.000-08:00

It was cold and rainy outside last night and I was craving the warm goodness of tomato soup. I didn't want a runny type of soup. I wanted something a little more hearty. That's when this idea popped into my head. The result was a success and my husband insisted that I add this recipe to my blog. I will try to remember all the proportions I used.

In a soup pot saute the following:

-1/2 sweet onion (chopped)

-a few drizzles of olive oil

-a few shakes of red pepper flakes

-a few good size shakes of pepper (I used a giant container from Costco with big holes. I'm really into black pepper right now)

-a few grinds of coarse sea salt

-a heaping tablespoon of crushed garlic

Saute mixture on medium to medium high heat until the onions become golden brown (don't let the onions get crispy). Remove from heat and set aside.

In a food processor, add the following and blend until it becomes a slightly coarse yet creamy consistency:

-1 can of stewed tomatoes with Italian spices (undrained)

-1 can of great northern beans (drained)

-4 or 5 good size shakes of dried parsley

-4 or 5 good size shakes of dried basil (If you have fresh, I'd use that instead. I didn't have any in the house at the time.)

-a cup of soy milk

-the sautéed onion mixture (Put soup pot aside and do not wash; we're going to use it next.)

-a few scoopfuls of sun-dried tomatoes (the wet type in oil): Warning!! The sun-dried tomatoes have a VERY powerful flavor that will overpower the soup, do not go overboard when adding this element. This is where you'll want to get the balance right. You can always blend up more later and add it to the soup if you think it doesn't have enough of the sun-dried tomato flavor. You could also top the soup with a few chopped up sun dried tomatoes when serving. . Remember - you can always add but you can't take away!

Pour mixture into soup pot and cook on medium to medium-high heat. Add the following:

-A heaping spoonful of vegan margarine

-3 shakes of Bragg's Amino

-1 veggie bullion cube (break it up so it will dissolve faster)

-1/2 cup soy milk

Stir and let simmer on medium-low. If mixture is too thick, add more soy milk until you get the consistency you want. Also, you may want to add some ground pepper as well.

This soup is pretty hardy. I served it with sauteed green on the side and it was extremely filling. It makes around 4 to 5 good-size bowls.

Spicy Tempeh Lettuce Wraps

2007-12-30T11:16:00.000-08:00

I was having a hankering for lettuce wraps and decided to make my own. I used to order the tofu lettuce wraps at PF Changs, but I discovered that they're NOT vegan (the chef in Las Vegas told me that there is something in the sauce that is derived from an animal). Any-who, I wanted to make something along those lines, but rather than tofu I experimented with tempeh and the result was delicious!! (Check out my new t-shirt design for tempeh freaks)

You'll need....

- 1 package of tempeh. I used the five grain type from Turtle Island Foods.

- 1 head of lettuce (Traditionally lettuce wraps are made with iceberg lettuce, but I used a healthier variety of lettuce and it tasted great.)

- 1 lime

- 1/2 bag of fresh, uncooked bean sprouts

- a kick a** marinade (see below for my suggestion)

First I created a marinade for the tempeh, which I also used to cook the tempeh. The amounts are approximate. I put the marinade in a plastic container that had a lid, so I could shake the tempeh around and get it all nice and covered with tasty goodness.

Kick A** Marinade:

- 1 heaping tablespoon of crushed garlic

- 1 or 2 hot peppers finely chopped (I used a red and a yellow hot pepper without the seeds)

- 2 scallions chopped up

- a few shakes of sesame seeds

- a few shakes of chili oil

- 5 or so grinds of pepper

- 1 tablespoon ( depending on your spice level you may want to reduce this amount) of chili paste (you can get this from an asian market, I used one with black beans and chili)

- 1 to 3 tablespoons teriyaki sauce (I used the one from Trader Joes with the sesame seeds)

- 1 to 3 tablespoons of vegan oyster sauce (I got this tasty sauce from Food Fight)

- 2 to 3 tablespoons of olive oil

- 1 or 2 teaspoons of ginger powder

If you want to take this up a notch....add a couple of shakes of red pepper flakes. Yowza!

Cut up the tempeh into very small cubes. Add tempeh to marinade a little at a time, fully coating the tempeh with the marinade. Store in fridge for 45 minutes to an hour.

Sauté mixture. Add one or two more tablespoons of vegan oyster sauce as you saute.

Place a nice size scoop into a lettuce leaf, squirt a little lime on top, put some bean sprouts on top and wrap. Depending on the type of lettuce you use, your wrapping technique will vary.

T-shirts

2007-12-28T12:02:00.000-08:00

Hey Gang -

I just added a new design (Jive Tofurkey) to my line of vegan t-shirts. Please check it out. Click here.

I also have an homage to Goonies, vegan style. Click here.

My best seller is No Whey Jose. You can check it out by clicking here.

Banana Coconut Chocolate Pie

2007-12-19T08:56:00.000-08:00

The coconut pie I made for my family was such a hit that I experimented with a variation of the same thing. This new version is pretty darn tasty and I had to hold myself back from devouring a giant piece last night.

You'll need 1 store-bought (vegan) chocolate-cookie pie crust (I got mine at Food Fight).

Heat oven to 350 degrees

Meanwhile in a large bowl....

-Add two soft bananas (they don't have to be mushville)

-1 container (drain water) medium-firm tofu

1 heaping tablespoon of vanilla

2 to 4 tablespoons of real maple syrup

1 tablespoon of brown sugar

2 heaping tablespoons of vegan cream cheese

Mash all the contents together and mix around. Then add the following and stir thoroughly.....

1/4 to 1/2 cup shredded (unsweetened) coconut (I used Bob's Red Mill)

3 squirts of vegan chocolate syrup (I got this at Food Fight too)

Pour contents into unbaked pie crust. Smooth it out as you go so that it all fits into the pie shell.

Squirt the vegan chocolate syrup on the top in a swirl formation. Use a fork to move the syrup across the top, swirling the chocolate into a pretty pattern.

Bake for 35 to 40 minutes.

Cool on rack for an hour and refrigerate. You can eat it a few hours later, but it tastes better the next day.

Flax and Cornmeal Flapjacks

2007-12-17T12:14:00.000-08:00

I have no idea what the exact amount of the ingredients were, but these flapjacks turned out healthy, hearty and yummy. I just threw stuff in a bowl and viola. I'll try to recreate what I did....

Heat up griddle

In a medium size mixing bowl add the following (I used a bowl the a pour spout, if you have one I'd use it) -

2/3 cup medium coarse cornmeal (I used Bob's Red Mill brand)

1/4 cup (maybe a tiny bit more) flax seed flour/meal

2 to 3 pinches of baking powder

3 to 4 pinches of baking soda

4 or 5 grinds of sea salt

3/4 cup very hot water - mix all contents together with whisk

Now add approximately 2 to 3 teaspoons of olive oil - stir

Then add approximately 1/4 cup soy milk - stir. If mixture is not runny enough for pancakes then add a little more soy milk. Don't make it too runny, just enough so that it will pour nicely.

Pour out mixture on to griddle, making 8 small flapjacks.

Serve with vegan margarine, sliced bananas, chopped walnuts and maple syrup.

Eggplant Lasagna (Sans Noodles)

2007-12-17T09:21:00.000-08:00

My local grocery store has had killer deals on eggplants lately, so I've been going a little nuts in the kitchen experimenting with the delectable, purple veggie. I came up with this recipe based on flavors that I was in the mood for. It's kind of like a veggie lasagna, because it is a layered dish that's baked; however there's no pasta in this dish.

Pre-heat oven for 350 degrees

- In a large frying pan or wok saute the following (line the pan with olive oil):

1 heaping tablespoon of crushed garlic

1/2 large sweet onion - chopped (small bite sized pieces)

1 medium size eggplant (cut into thin slices and quartered)

4 or 5 grinds of sea salt

4 or 5 grinds of pepper

3 or 4 shakes of paprika

3 or 4 shakes of dried basil

4 or 5 shakes of red pepper flakes

2 good shakes of seasoning salt

- Saute until all the eggplant pieces are soft.

- In a large rectangular baking dish add contents in this order....

1. Pour 1/4 jar of spaghetti sauce (I like Trader Joe's organic marinara) lining the bottom of the pan (pour in more if needed to cover bottom f pan)

2. Add sautéed mixture evenly across pan as the next layer

3. Dabble 1/4 of spaghetti sauce here and there

4. Add 1 package of fake ground beef as the next layer (frozen is fine)

5. Place fresh spinach as the next layer (I used approximately two large handfuls of spinach)

6. Slice 8 to 12 medium sized mushrooms. Use enough mushrooms to form a complete layer over the spinach.

7. Pour the remaining sauce over the mushrooms, covering them as a full layer.

8. Grate soy mozzarella and sprinkle across the top.

Bake uncovered for approximately 35 minutes.

I served this dish on top of seasoned, sliced, baked polenta.

Tomato and Eggplant Pate

2007-12-09T10:20:00.000-08:00

I love eggplants!! I created this pate the other day and it was a hit.

- In a large frying pan or wok saute the following (line the pan with olive oil):

1 heaping tablespoon of crushed garlic

1/2 sweet onion - chopped (you don't have to make the pieces too small)

1 medium size eggplant (cut into thin slices and quartered)

4 or 5 grinds of sea salt

4 or 5 grinds of pepper

3 or 4 shakes of paprika

- Saute until onions are golden and the eggplant is soft and thoroughly cooked through. Set aside to cool.

- In a food processor add the following:

1/3 can of tomato paste

3 to 6 tablespoons of sun dried tomatoes

12 to 20 kalamata olives

The sauteed mixture (if it is still warm, that's okay)

A few grinds of salt

A few grinds of pepper

3 to 5 shakes of red pepper flakes

Olive oil (Add a couple of pours - don't go crazy)

- Blend mixture. If too thick, add more olive oil.

- Blend in more salt and pepper until you get the right balance. Remember, you can't take away, so only add a little at a time. Blend and sample. Add more olive oil, salt and/or pepper until it tastes just right. I'd sample it with a salty chip so that you don't go too nuts with the salt.

- Put pate into the refrigerator (I used a glass bowl). The pate will become more flavorful as it sits and cools. Also keep this in mind when adding salt and pepper.

Coconut Pie with Chocolate Chips

2007-12-07T16:32:00.000-08:00

I cooked a vegan spread for my family the other day. They loved everything, but the pie was crowned the number one recipe of the evening. The pie was made with stuff I had around the house, so I'm not exactly sure of the quantity of some of the ingredients. I'll do my best.

Pre-heat oven for 350 degrees.

In a large bowl add the following:

1/4 cup soy egg nog

1/3 container soy cream cheese

2 tablespoons of vanilla

4 or 5 grinds of sea salt

1/8 to 1/4 cup real maple syrup

1 heaping spoonful of brown sugar

1 container of tofu (regular or firm) - drain water first

Mush all the contents together with a fork

The add the following and stir until everything is well mixed:

1/2 cup or more of shredded coconut (unsugared, raw)

1/4 bag of vegan dark chocolate chips (I used the large ones from Trader Joes)

Next, pour the pie contents into -

1 store bought vegan graham cracker crust pie shell

Then bake for 40 to 45 minutes.

Remove from oven and cool on rack.

It's best if you can refrigerate over night; otherwise let it refrigerate for a few hours before eating.

Zesty Spicy Seitan Loaf

2007-12-01T16:04:00.000-08:00

Every once in a while I come up with a new variation of seitan. Today I wanted to do one that was spicy and flavorful without having to marinate it after it has been made. I didn't really measure much, except for a few key ingredients, so some of the stuff you'll have to wing, depending on the level of spice you can tolerate.

First: Pre-heat oven to 350 degrees.

Meanwhile: In a frying pan saute the following -

a few shakes of olive oil (to grease the pan)

1/2 sweet onion

1 heaping tablespoon of crushed garlic

8 or 10 twists of ground pepper

4 good shakes of taco seasoning

4 shakes of dried red chili pepper seeds

(once the onions are soft and browned, remove from heat and set aside)

In a food processor add the following:

3/4 cup water

1 can tomato paste

4 or 5 shakes of tamari

2 or 3 shakes of Braggs

2 to 4 shakes of chipotle hot sauce

2 to 4 shakes of cayenne hot sauce (tabasco sauce would be fine too)

3 or 4 squirts of organic ketsup

2 hot peppers (remove seeds first)

sauteed onion mixture

(blend until mixture liquifies)

In a large size bowl:

2 cups vital wheat gluten

3 or 4 shakes of taco seasoning

6 or 8 shakes of paprika

3 shakes of cumin

4 to 6 grinds of sea salt

6 to 10 grinds of ground pepper

(Stir up dry ingredients, then fold in wet ingredients from food processor. Stir until dough forms and all ingredients have become fully mixed in the dough)

Kneed dough with hands a few times. Let stand for 5 minutes and kneed a few more times.

On a large piece of aluminum foil, place the dough in the center, first shaping into a loaf with your hands. Once the dough is on the foil, continue to form into loaf if needed.

Wrap the loaf up in the foil and bend the ends over.

Bake on rack in oven for 1 1/2 hours. Take out of the oven and open foil, place on cooling rack. Once cool store in oven or eat while hot.

Seitan can be used in sandwiches, soups, fried, sauteed, etc.

Cranberry Sauce With A Twist

2007-12-01T08:51:00.000-08:00

I love HOMEMADE cranberry sauce. It is one of the easiest things to make; so I'm baffled as to why anyone would eat cranberry sauce out of a can!! Besides, have you ever looked at the ingredients of canned cranberry sauce? YUCK! Here's a little twist on cranberry sauce that I came up with. It's sweet and tart, but not too much of either.

In a saucepan add the following ingredients:

1 bag of whole cranberries

1 apple, cut into small pieces (depending on how chunky you want it - you can have tiny to bit size pieces)

1 orange: squeeze all the juice over the cranberries

3/4 cup sugar

1 cup water

Cook for about 12 minutes starting from high to medium heat as the mixture starts to boil. Keep an eye on it, you don't want it to boil over. You'll hear the cranberries popping as it cooks. Stir it occasionally. Cook for about 12 minutes. Remove pan from heat to cool. Within an hour to an hour 1/2 the sauce should no longer be runny and is ready to be served.

Creamy Split Pea Soup

2007-11-26T20:16:00.000-08:00

I've made split pea soup a bunch of times, but this particular mixture of ingredients had my husband in soup heaven. It didn't seem all that special as I was making it, but it did come out really nice, so I figured I'd record what I did.

Bowl the following in a saucepan until almost all the water is gone:

1 1/2 cup dry yellow and green split peas (equal mix)

3 1/2 cups water

6 to 8 mini-carrots (whole)

When the water is getting low add the following and keep cooking on medium for a few more minutes:

a scallion (cut in thirds, to fit in sauce pan)

one heaping teaspoon of minced garlic

cayenne pepper (a few shakes)

red pepper flakes (5 shakes)

paprika (8 good shakes)

seasoning salt (a couple shakes)

salt (5 grinds)

pepper (8 to 10 grinds)

Braggs (4 shakes)

Pour the entire mixture from the saucepan into the food processor. Add the following:

1 heaping tablespoon of vegan margarine

Tamari sauce (5 or 6 shakes)

1 1/2 cup water

Blend until creamy. If the mixture is still really thick then add a little bit more water. Don't go crazy, you want it a little thick.

Pour the blended mixture back into the saucepan and re-heat.

Add 1/2 bag frozen sweet corn and stir.

Cook until heated thoroughly.

Asparagus and Mushroom Soup

2007-11-18T19:42:00.000-08:00

It was raining out and I didn't feel like going to the store, so I looked around the fridge and came up with this recipe.

First: Steam one bunch of asparagus, remove from heat once they start to become soft. Do not let them get too soft.

Meanwhile: In a frying pan, line the bottom with a thin layer of olive oil and saute 1/2 large sweet onion (chopped) with a big spoonful of crushed garlic, ground pepper, sea salt, paprika. Saute until soft and browned. Set aside.

In a soup pot: Saute sliced mushrooms (6 or 8 medium to large sized mushrooms) with a little olive oil, paprika, ground pepper and sea salt. Set aside.

Take each piece of asparagus and cut the tips off. Set aside the tips and put the rest of the asparagus in the food processor.

Add the following to the food processor and blend until creamy:

2 1/2 cups soy milk

several shakes of tamari

a couple of shakes of Braggs

the sautéed onions

Put the soup pot on medium heat- add a 1 1/2 heaping tablespoons of vegan margarine.

Stir in a tablespoon of gravy thickener - saute

Pour in contents from food processor and heat.

Add seitan pieces - 8 to 12 small chunks (optional, but highly recommended for hearty soup)

Add the asparagus tips

Serve.