Hammin' it up!

I encountered a few delays while attempting to make this post. First, my compact flash card for my DSLR took a dump on me. I made the most awesome sandwich, took photos & everything, only to have the memory card fail me. Needless to say, I ate the sandwich and said "fuck it!" I figured I'd have to recreate that sandwich and start all over again. Not complaining about that.

Then I got all busy planning a vegan pop up dinner. That went over well, I did a soul food dinner with tempeh hot wings, mac n cheez, black eyed peas with ham, braised garlicky kale, fresh baked corn bread, and oatmeal apple betty with homemade vanilla bean coconut ice cream. Whew! but of course no pictures, so I guess it didn't happen. :( Womp womp! Now I'm all stuffy with a head cold.

Shaddup, Denise.

Let's get on with it. Vegan ham. Pretty versatile stuff. Good grilled or stewed up with black eyed peas and kale. I've mostly used it for breakfast-y stuff like this here tofu benedict.

The benny is comprised of grilled french bread, vegan ham, seasoned slices of tofu, tomato and kale, then topped with warm vegan hollendaise. I'd give you a recipe for the hollendaise, but then I'd have to kill you. Don't worry, it's mostly silken tofu, FYH's Vegenaise, nooch & spices. You'll figure it out eventually! 

Another fun breakfast item I've had the chance to recreate is my ex-favorite sammy from Denny's. Yeah, it's really shitty chain dining, but back in the day it filled the void after a late night of drinking. That was a long time ago, and I hope I never have to eat there again. Even if they serve Amy's vegan burgers. Here's vegan Moons Over My Hammy. I think I like it mostly for the name. 

This is basically tofu eggs with vegan ham and vegan cheese. I used a nice, seeded multi-grain bread and grilled it with a little Earth Balance. Then I sliced up some firm tofu and coated it in nooch with a little garlic & onion powder, black salt & pepper, then fried it on a hot griddle. I also grilled up the ham and then layered it all on the bread with Daiya pepperjack cheese. Any kind of vegan cheese will do. I believe the real thing has Swiss & American cheese, but we don't want any of that. 

All right now, go make this for yourself! 

Vegan Ham

2 1/4 cups Vital Wheat Gluten 

1/2 package Mori-Nu Firm Silken Tofu

1/2 15 oz can Canellini Beans, rinsed and drained

1 cup water

1 "No Beef" bouillon cube (or equivalent no beef powder)

2 tablespoons vegan brown sugar

2 tablespoons canola or vegetable oil

1 tablespoon tomato paste

1 tablespoon nutritional yeast

1 tablespoon hickory smoke/liquid smoke

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon sea salt

1 teaspoon paprika

several grinds of black pepper

splash of tamari or soy sauce

tamari for basting

Method

Set oven to preheat at 350 degrees F.

In a food processor, puree silken tofu, beans, bouillon, brown sugar, oil, tomato paste, tamari, liquid smoke, water and nutritional yeast. Mix until smooth. In a large bowl mix vital wheat gluten with onion powder, garlic powder, salt, paprika, and pepper. Add wet mix into the dry mix and combine until a dough is formed. Dough should be moist, easy to handle, but not too wet. If necessary, add a tablespoon of vital wheat gluten until dough feels right. Knead dough for several minutes then allow to rest for 10 minutes. If you have a stand mixer with a dough hook, let that thing do the work. Once dough has rested, form into loaf-ish shape and wrap tightly in foil "tootsie roll" style. Put your foil wrapped dough into a loaf pan filled half way with water. Place into oven and bake for 1 hour and 45 minutes. Check after an hour to see if you need to add any more water. After 1 hour and 45 minutes has passed, remove from foil, place into water and add a splash of tamari to the water. Baste the ham with liquid and bake for another 15-20 minutes until outside is lightly browned. Remove from oven and allow to cool a little before slicing.

Tips:

This stuff makes awesome Lunchables! Remember those super salty, highly processed & nitrate-filled meat, cheese and cracker snacks? Try a thin slice of this ham on multi-grain flax crackers with a slice of vegan cheese or fresh, spreadable cashew cheese. HEAVEN ON A CRACKER! 

Autumn Maple Beer Pancakes

I love getting stuff in the mail. With the exception of bills (blech, who needs 'em?!) I'm like a kid when packages arrive. In fact, I'm probably driving my neighbor crazy with all the Amazon orders that get sent to his place instead of mine. Needless to say, I was STOKED to get a couple bottles of Autumn Maple Beer from The Bruery in the mail. Recently, my friend Veronica suggested I participate in The Bruery's Facebook Blogger Invitational. Participants were given the opportunity to concoct recipes using one of their newest seasonal brews, Autumn Maple. If you live in Southern California, you are probably familiar with this small craft brewery located in Orange County. They produce Belgian style ales, many of which are totally vegan, that are inventive as they are delicious. The Autumn Maple is no exception. The Bruery challenges tradition, using yams instead of pumpkin. It's a new spin on an old classic. The end result is rich, slightly sweet, bold and spicy. It is truly Autumn in a bottle.

This recipe accomplishes a couple things. One, it fuses all those familiar fall flavors (say that five times fast!) with traditional maple-y breakfast stuffs. What you get is fluffiness, spice and Autumn Maple's rich maltiness. Two, it's a hell of a way to treat a hangover! Hair of the dog, anyone?

Autumn Maple Beer Pancakes with Warm Apple Compote

Spiced Apple Compote

1 1/2 cups water
1/3 cup vegan sugar (turbinado sugar, evaporated cane juice or any organic sugar)
1 tablespoon maple syrup
1/2 vanilla bean pod, split down middle or 2 1/2 teaspoons vanilla extract
1 tablespoon dark rum or brandy (optional, but awesome)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground clove
1/8 teaspoon ground cardamom
4-5 apples (gala, golden delicious, fuji or honey crisp) peeled, cored and cubed
pinch of salt

Method

In a large sauce pan, over medium-high heat, combine water, sugar, maple syrup, vanilla (entire pod), rum or brandy, salt and spices, and bring to a boil. Gently boil until all sugar is dissolved and mixture becomes slightly thickened, about 5-7 minutes. Add the apples to the mixture and bring back to a boil. Lower the heat and simmer for 25 minutes, stirring occasionally. Remove from heat and remove vanilla pods. If any seeds remain in the pods, scrape seeds and add to the apple mixture. Mixture will thicken as it cools. Serve warm over pancakes. It also makes a delicious topping for desserts and ice cream.

Autumn Maple Beer Pancakes

2 cups unbleached, all-purpose flour
1/2 cup non-dairy milk (preferably soy)
1/2 cup water
1 cup Bruery Autumn Maple Beer, chilled
2 tablespoons oil (vegetable or canola)
2 tablespoons maple syrup
2 teaspoons molasses
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground clove
1/2 teaspoon sea salt

Oil spray, vegan margarine (I like Earth Balance) or oil for cooking

Method

Set your griddle pan over medium-high heat while you get your batter prepared. In a medium bowl, combine non-dairy milk with apple cider vinegar and set aside to curdle for a few minutes. In a separate bowl, combine dry ingredients: flour, baking soda, sea salt and spices, and mix well. Add the remaining wet ingredients (water, vanilla, oil, molasses, maple syrup and beer) to the non-dairy milk and vinegar mixture. Stir to combine. Slowly pour the wet mixture into the dry mixture and gently whisk ingredients together to form a batter. Do not over mix. A few turns of the wire whisk will suffice. Some small lumps will remain, just be sure there are no dry spots. If you find the mixture is too thick for your liking it can be thinned with a tablespoon of water or non-dairy milk.

Your griddle pan should be nice and hot now. Lightly grease the pan with your margarine, spray or oil. Using a pour spout container or ladle, carefully pour some batter on your griddle pan. Spread it around into a circle with the back of a spoon or bottom of a ladle to the desired diameter. After a few minutes the top, uncooked side will begin to set, creating little bubbles around the edges. Using a spatula, you can carefully lift up the edge and peek for doneness, if you wish. If the batter feels pretty set, you can give them a flip. If the pancake isn't golden brown enough, turn the heat up a little more. If it is too brown, turn your heat down a little. When done, remove from pan and stack on a plate. Pancakes can be kept warm in a 200 degree oven until ready to serve. Re-grease your griddle and continue with the rest of the batter until it is all gone. Serve with warm apple compote and/or real maple syrup and vegan butter, such as Earth Balance.

Recipe yields 4-6 pancakes

Never toss a perfectly rotten banana

We've all seen it happen, that shopping spree at the farmer's market or grocery store inevitably tossed out with the morning garbage. Wasted food. Wasted cash. Don't throw out your hard earned dollars! Make compost. Then make muffins!




Banana Muffins with Walnuts and Carob Chips

• 2 1/4 cups all purpose flour
• 5 over-ripened bananas, mashed (totally blackened bananas are perfectly fine)
  
• 1 cup vegan sugar
• 1/3 cup canola oil
• 1/4 cup water ( plus 2-3 tablespoons, if necessary)
  
• 1/4 cup non dairy milk
• 1 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 tsp vanilla extract
• 1/2 cup carob chips or your favorite vegan chocolate chips
• 1/2 C walnuts, coarsely chopped

Method

Preheat the oven to 350 degrees. Lightly grease your muffin tins or use liners.

In a large bowl mix all the dry ingredients: flour, baking soda, cinnamon and salt. In a separate bowl mix the sugar and the oil until thoroughly combined. Add the mashed banana to the sugar and oil mixture and mix. Add in non-dairy milk, 1/4 cup of water and vanilla. Toss walnuts and chips into the flour mixture and coat pieces. Gradually add dry ingredients to wet and mix everything well. A few good scrapes and turns with a spatula should do. Avoid over mixing, you don't want rubbery muffins. Not all bananas are created equal. If mixture seems too thick, add in a little extra water a couple tablespoons at a time and gently mix to combine.

Evenly pour the batter into the muffin tins using an ice cream scooper or large spoon. Fill each cup about 3/4 of the way or slightly higher for a nice, puffy muffin top. Bake for about 30 - 35 minutes. Insert a toothpick or knife in the center of the muffins, if knife comes out clean they are done!

Now the next time you see your friends tossing out their rotten bananas, give 'em the stink eye. Then take their bananas and make these muffins or pour the batter into a loaf pan and make banana bread (bake for an extra 10-15 minutes). You can also mash up a rotting naner into your favorite pancake batter for banana pancakes. I suppose you could invite your produce tossin' friends too.

Así es como mi papá lo hace

Much to my delight a lot of the foods I grew up with can be veganized with ease. Chilaquiles are deeply embedded in my soul along with memories of carne asada, machaca and nopales. Those last three will have their time in the spotlight in future posts. For now it's all about my dad's super-easy recipe for some Mexicali comfort food.




Hector's Chilaquiles

• 6 corn tortillas, sliced into chips or the equivalent in tortilla chips
• 1 8oz can tomato sauce
• up to 1/4 C water
• 1/4 C onions, chopped
• 2 cloves of garlic, minced
• 1/4 ts cumin
• 1/4 ts paprika
• 1/4 ts dried oregano or 1 ts fresh oregano, chopped
  
• 2 TB oil
• salt & pepper to taste
• vegan cheese, as much as you like
• fresh cilantro, optional
  

Method

Over medium/high heat in a hot frying pan add oil, garlic and onions and saute for about 2 minutes. Add the cumin, paprika and oregano, then add the tortillas or chips and thoroughly mix in with the onions, garlic and spices. Cook for about 5-7 minutes or until the tortillas begin to lightly brown and crisp. Pour tomato sauce plus a small amount of water over tortillas and toss to coat chips evenly. Everything will be soggy at first, but continue cooking until most of the liquid has been absorbed. Add a little more water if chips seem too dry. Season with salt and pepper. Top with vegan cheese and fresh cilantro, and serve alongside tofu scramble with refried beans. If you want to get buck wild with this, you can use fancy stewed tomatoes with bell peppers, fresh diced tomatoes, chipotle peppers, etc. I like to keep it simple just like Dad.

Scramble on! Sing my song!

Since becoming vegan the tofu scramble has been a staple in my diet. Not only is it delicious, it's really good for you. Where else can you get a healthy source of protein, a good dose of fresh veggies and loads antioxidants? Not to mention it's practically guilt free. And after nearly two years of veganism, I look forward to making one of these bad boys every morning, sometimes even for dinner. I never tire of the endless possibilities the scramble has bestowed upon my table. I've made these so many times I could probably make one it in my sleep. I suggest serving this for brunch with friends. It's the easiest way to wow your non-veg friends. Remind them it's cholesterol free and good for them. If they're still convinced that tofu is the devil, sing in your best Robert Plant voice "I can't stop this feelin' in my heart!"

The Basic Tofu Scramble:

1 package of drained firm, extra firm or medium firm tofu (It's all up to you)

2 cloves of garlic, minced (Don't wuss out! Garlic loves you and wants you to be healthy)

1/4 cup onion, finely chopped

1-2 tablespoons of olive or canola oil

3 tablespoons nutritional yeast

1/2 teaspoon turmeric

1 teaspoon Dijon mustard (or your favorite mustard)

1 teaspoon onion powder

1 teaspoon black salt

a few grinds of fresh black pepper

salt to taste

Fresh veggies of your choice: mushrooms, bell peppers, kale, spinach, leeks, green onion zucchini, broccoli, etc.

Toppings rule. Try fresh diced tomatoes, olives, vegan cheese, slices of avocado, salsa or hot sauce. Also fresh herbs like cilantro, dill and flat leaf parsley are super great. The possibilities are endless here. My advice is to pick up whatever is fresh and in season from your local farmer's market.

Method

Turn stove on to medium/high heat, add oil to hot pan. Crumble tofu slightly and add to pan. Stirring occasionally, cook for 3-5 minutes and allow tofu liquid to evaporate. You want it moist, but not too watery. Adding veggies will add water to your scramble too. Keep that in mind. I suggest handling those in a separate pan, with the exception of fast cooking greens like spinach, which you would only want to lightly wilt.
With a spatula, break down the tofu into smaller chunks, like scrambled eggs. Add garlic and onions and cook for about 3-5 minutes. Once most of the water evaporates add in the spices except salt and black salt: turmeric, onion powder, nutritional yeast, dijon mustard, sea salt, and fresh pepper. Stir to coat all tofu pieces evenly. Lower the temperature down to medium-low and move on to the veggie add ins.
In separate hot pan, add a touch of oil and drop in the veggies. Cook veggies according to how long they take. Leeks or mushrooms you may want to cook first to allow evaporation. Veggies like bell peppers and zucchinis cook up rather fast and can be thrown in during the last couple minutes of cooking. Avoid overcooking the vegetables as you want to preserve as much nutrition as possible. When they're all cooked to perfection, tender but still crisp, remove from heat and mix thoroughly into your tofu mixture. Depending on what veggies you choose, you can skip the second pan all together. If you're adding in veggies that don't release a lot of liquid (like kale, spinach & various leafy greens) you can just saute them up in the pan with your scramble. Experimentation is recommended! Once your veggies are cooked up, add the black salt to your tofu and coat well. Taste and add sea salt if you like.

Serve piping hot with toast, home fries, hash browns or vegan sausage. I especially like mine in a hot tortilla for a rad breakfast burrito.

Tips:

If you've let too much water evaporate from the tofu. You can simply add a few drops of water or unsweetened plain soymilk to moisten things up again. There needs to be enough moisture to help coat the tofu evenly with all the spices.

Below: A lovely scramble with sauteed mushrooms, zucchini and fresh tomato slices.

 Breakfast nacho bowl with scrambled tofu, refried beans, daiya pepper jack cheese, sauteed mushrooms, seared kale and heirloom tomatoes. Proper.