Veggin'

I think I ended up eating 99.9% of this cashew cheez all on my own because I was certainly not sharing it. Sure, the In-house Taste Tester maybe got a piece of bread and a cracker or two with the cashew cheez spread on it. This stuff didn’t stand a chance in this house once I discovered how fantastically good it is. (However, lest you think I’m a total glutton, I ate it all over the course of a few days and not just one one sitting…)

What makes it good is the flavor explosion from the cashews with the bite of the green onions. Make sure you puree the cashews so it’s nice and smooth. This is nothing like you’d get in the store and it makes a decent amount so it’s worth investing in the cashews. (I bought mine in bulk at the organic store.)

If you don’t have nama shoyu use tamari, soy sauce or some liquid aminos. The cheez keeps well in the fridge and can serve both as a spread or a dip. It’s good enough to serve for company, but, like me, you’ll find it’s so good that I don’t think you’ll want to share it with anyone else but your self.

“Conquering Lion Cashew Cheez”
from Vegan World Fusion Cuisine

• 2 cups cashews
• 1 cup filtered water
• 1/3 cup red pepper diced (I omitted this)
• 2 1/2 Tablespoons green onion, diced
• 2 Tablespoons cilantro, minced (I used parsley)
• 1 teaspoon garlic, minced (optional)
• 1 teaspoon nama shoyu, or to taste
• 1/4 teaspoon sea salt, or to taste
• Pince crushed red pepper flakes

Blend cashews with filtered water until very smooth. Place in a 1/2 gallon open-mother glass jar.Cover tightly with plastic wrap and secure with a rubber band.

Cover with a towel and allow to sit in a warm place overnight.

Our cashew mixture into a large mixing bowl, combine with remaining ingredients and mix well.

This was sort of a recipe experiment in my  quest to come up with some good veggie burger recipes for this summer. The combo of the sweet potatoes and white beans goes nicely with the smoky adobo spice seasoning. If you don’t have adobo spice seasoning, then try some chipotles in adobo sauce or cajun seasonings which would also work well.

It took a little trial and error to figure out how to best cook these. Because the sweet potato is a bit sticky and the final mixture is a bit mushy, it takes a little bit to get it into a state where the patties won’t fall apart. You’ll need to adjust the amount of wheat flour and breadcrumbs you put into the mixture. Refrigeration before forming the mixture into patties helps and then refrigeration after you’ve made them into patties also helps.

I found the best way to cook these is to make smaller patties and put them into the oven to slow roast. Frying is fine, but you might find a little shove in the oven at the end may help solidify them a bit. So, just be prepared to do your own experimentation with refrigeration and the amount of breadcrumbs and flour you add into the mixture. I don’t think these would do well on a grill, but are fantastic as leftovers.

Sweet Potato and White Bean Veggie Burgers
by Megabeth

1 sweet potato, baked/cooked and peeled
2 15oz cans cannellini beans
1/2 cup wheat flour
1/4 cup breadcrumbs
2 teaspoons agave syrup
2 teaspoons hot sauce (or more to your liking)
3 teaspoons adobo seasoning
freshly ground pepper, to taste
panko crumbs

Place baked potato into bowl and mash with beans.

After the mixture is smooth from mashing, add all seasonings except for panko crumbs. Add more breadcrumbs to thicken mixture as needed.

Place in refrigerator, covered, for at least 30 minutes to solidify mixture. Form into patties and place back into refrigerator for at least another 30 minutes.

Coat patties with panko or breadcrumbs. Preheat oven to 425 degrees.

Add one tablespoon olive oil to bottom of cast iron pan. (Or, try some avocado oil in the pan.) Place patties on pan and bake for 30 minutes, flipping burgers halfway through. (Depending on size of patties, it may take longer than  30 minutes.) Towards the end of cooking, add cheese on your patties, if desired, and toast your burger buns in the oven. (Daiya vegan pepper jack shreds go well with these burgers.)

Serve with toppings of your choice – avocado, lettuce, tomato, onion, etc.

The name of this recipe is a mouthful. And, what a great mouthful it is. It comes from Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life by Brendan Brazier. The book warns, these are not your normal pizzeria pizzas. And, it’s not. This pizza is a fork and knife endeavor.

This recipe combines two separate recipes in the book. The sauce can be used for other things – either hot or cold. Brazier suggests that if you heat up the sauce then add a little nutritional yeast to thicken it up a bit.

I baked my pizzas a little longer than suggested to see if I could get it to harden up a little more. It did a little bit, but it’s not going to get to a state where you can pick up your slice by hand. The essence of this pizza is in the flavor experience. Your time eating this shouldn’t be spent wondering if it should be called a pizza or not in the first place. You should just enjoy the flavor experience and the fact that you are getting a nutrition-packed meal perfect for an athlete in training.

Adzuki Bean Quinoa Sesame Pizza with Spicy Sun-Dried Tomato Marinara Sauce

From: Brendan Brazier’s Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life

Crust

• 1 cup cooked or sprouted adzuki beans
• 1 cup cooked or sprouted quinoa
• 1/2 cup ground sesame seeds
• 1/4 cup coconut oil or hemp oil
• 2 Tablespoons dulse flakes

Topping

• 1 cucumber, sliced
• 1/2 onion, diced
• 4 strips dulse (about 1/2 cup tightly packed)
• 1 cup bean sprouts
• 1/2 cup fresh basil
• 1/2 cup chopped green onions

Spicy Sun-Dried Tomato Marinara Sauce

• 1 cup sun-dried tomatoes
• 1 clove garlic
• 1 cup chopped tomatoes
• 1 cup water
• 1/2 cup grated cucumber
• 3 Tablespoons hemp oi
• 1 Tablespoon balsamic vinegar
• 1 teaspoon oregano
• 1 teaspoon rosemary
• 1/4 teaspoon thyme
• salt, to taste

For the sauce:

Soak the sun-dried tomatoes in the water for 20 minutes. Retain this water. In a food processor, process all ingredients, including sun-dried tomato water, until desired consistency is reached. (You can keep this refrigerated for up to one week.)

For pizza and crust:

Preheat oven to 300 degrees.

In a food processor, process all crust ingredients until mixture starts to ball up. Lightly oil the baking tray with coconut oil. Spread mixture on tray to about 1/4 inch thick (it can be thicker or thinner if you prefer).

Spread sauce on crust; add toppings.

Bake for 45 minutes. (This will vary slightly depending on the moisture content of the toppings and the desired crispness of the pizza.)

I’m not a hard-core athlete by any means, but I do bike a lot and a few months back I started running again more seriously. So, it’s time to also shape up my nutrition, too. There are plenty of nutritional supplements, gels, and foods that are vegan. But, what about the rest of the day? How does a vegan or vegetarian get enough nutrients to perform well in our sport of choice?

In comes Brendan Brazier, a professional athlete and vegan. His book, Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life outlines what to eat and how to eat to help maintain lean muscle, help reduce body fat, improve sleep quality among other healthful benefits.

Thrive is an easy yet informative read. Brazier is conversational in tone and does not talk down to the reader nor does he become preachy. Instead, he educates the reader to make good choices in their diets and explains how these choices can impact their sports performance.

In the Veggin’ household, we had been looking to eat less processed food. This book has become a great resource for us.  Brazier provides a comprehensive outline on whole foods that are good to fuel a workout and then aid with recovery.  Brazier aims to get folks out of their comfort zones when using ingredients by providing a great explanation of the basic diet staples. Flax seed, hemp, spelt, teff are just a few of the ingredients Brazier describes how to prepare, cook and incorporate into our meals. It was because of this book that I know find myself sprinkling chia seeds on my salad (whilst singing the jingle “ch-ch-ch-chia”, of course).

There are over 100 recipes in the book all wheat-, gluten- and soy- free. Most of the recipes are easy to make, don’t require a lot of ingredients and really pack in the nutrients. You can tell that Brazier really enjoys the food, and has road tested every single on of them. In his descriptions he also provides background and gives suggestions to add variety,  describing when he likes to eat it and providing suggestions for variety. For example, in his homemade energy bar section he states,

“I eat a bar or two a day, so I make a big batch at one time, usually about once a month. I individually wrap each bar and store them in the freezer, easy to grab as I head out the door. Also, these bars will not freeze solid, so you can eat them straight from the freezer – no thawing required. This is an added bonus when taking them along for winter sports, like skiing: These bars stay supple and chewy, whereas many commercial bars freeze solids. On a hot day, a cold bar is as refreshing as ice cream.”

Sure, some of the ingredients may be difficult to find or could be expensive, but the book provides a lot of alternative suggestions on how to incorporate this healthier eating into your lifestyle. The meal plan can also be a bit daunting to prepare as each day requires new recipes to be prepared and some can’t be really made ahead of time. Just realize, in the end, you might not follow the meal plan down to the letter.  Instead, this book provides one of the best compilation of vegan recipes designed for sports performance beyond just the smoothie.

Never fear, Dear Reader, I have road tested a few of the recipes including the pizzas, which I look forward to featuring here on Veggin’ soon.

Oh, also, another bonus about this book…the preface is written by Wolverine himself, Hugh Jackman. (Mmmm, Hugh Jackman.)

Sweet bliss. Spring has sprung, the leaves are back on the trees, flowers are blooming and the cycling season is in full swing now.

This French recipe is in honor of Paris-Roubaix. A grueling one-day race featuring some of the best cobbles in the world (or perhaps the worst cobbles depending on if you’re on a bicycle seat or comfy on your couch watching the action).

I made this whilst the In-House Taste Tester was doing his own Paris-Roubaix in the streets of Washington DC. (Easy to do with all the post-winter potholes out there.) Upon his return, he opened the door, and was greeted by the warm smells from the kitchen. He immediately remarked, “Oh, something smells good.” And, he soon discovered that it also tasted good, too.

I’ll admit, the gruyere may be a bit of a spurge on the wallet, but worth it as the earthy mushrooms (with the nice little bit of brandy) go perfectly with the flavors of the mixed cheese.

By the way, while Paris-Roubaix may be one of the most difficult races, this recipe is beyond easy leaving you more time to watch this epic race.

Gratin Des Pates Aux Champignons (Wild Mushroom Pasta Gratin)
from The Vegetarian Bistro

• 1 pound mushrooms, preferably a combination of cepes, portobellos, shiitakes, chanterelles, or other wild or field mushrooms
• 3 tablespoons butter or olive oil
• 1/4 cup brandy, port, Marsala, or Madeira
• 5 shallots, minced
• 1/2 cup vegetable stock
• 1 pound small elbow macaroni
• Salt and pepper to taste
• 3 to 4 tablespoons minced fresh chives
• 1 cup (4 ounces) shredded Gruyere
• 1/2 cup (2 ounces) grated Parmesan cheese

Preheat the oven to 425 degrees. In a large saute pan or skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter or olive oil until they are lightly browned.

Add the spirits, then cook over a high heat for a few moments. Remove from the heat and add the shallots, garlic, and stock. Set aside.

Cook the pasta in a large pot of salted boiling water until al dente. Drain well, then toss with the mushroom mixture, salt, pepper, chives, the remaining 1 tablespoon butter or olive oil, and about a third of the Gruyere and Parmesean.

Spoon into a 12-inch gratin dish, or into individual casseroles. Springkle with the reminaing cheese and bake until bubbly and golden brown. Serve right away.

Paris-Roubaix Photo by:  Walter Bendix Schönflies via flickr

Don Draper, Joan, Betty, Pete, Peggy and the rest of Sterling Cooper Draper Pryce will be coming back into our living rooms after a long hiatus on Sunday. What better way to rejoice in the return of Mad Men, then host yourself a 1960′s inspired buffet? Start the night with some buttery roasted pecans that your guests can munch on while you mix their drinks at the bar.

Arrange some deviled eggs and serve up some vegetarian meatballs with bourbon mustard dipping sauce. Or, make some of these homemade meatballs with adobo dipping sauce.  Get your toothpicks with little frilly bits on top ready!

Finish up your spread with this warm cottage cheese, artichoke and sundried tomato dip, some mock chopped liver or, a cheese ball!

Moving on to heartier fare, these artichoke lasagna rolls can be made ahead of time and are easy to scoop on your party plate.

Serve a side of baked asparagus with goat cheese, whip up a quick spinach salad and you’ve got yourself a meal worthy of the 60′s!

Green beer, “Kiss Me, I’m Irish!” t-shirts and chasing four-leaf clovers are on many folks’ agendas this St. Patrick’s Day. But, what about the food? Corned beef with cabbage and sausage and potato coddle are not really vegetarian friendly. Don’t worry! We vegetarians don’t have to worry about what we eat. We have a plethora of green to eat in celebration of St. Patrick’s Day. So, to help you out I’ve dug through the Veggin’ archives for some green recipes. (But, if you’re still looking for some traditional fare, check out my vegetarian Guinness Bangers and Cheesy Onion Mash.)

May the luck of the Irish be with you!

• Hot Artichoke and Dill Dip
• Baked Asparagus with Garlic
• Chilled Avocado, Tomatillo and Cucumber Soup
• Indonesian Tempeh with Green Beans and Crushed Peanuts
• Broccoli with Pecan Sauce
• Easy Balsamic Brussels Sprouts
• Ethiopian Collard Greens in Tomato Sauce
• Warm Kale and Cucumber Salad

• South African Green Beans with Sour Sauce
• Carolina Kale
• Spicy Kale with Rice
• Tour of California: Green Goddess Dressing
• Matar Paneer (Peas and Cheese)
• Vegetarian Giro d’Italia: Piselli alla Toscana (Peas Tuscan Style)

Spinach Salad with Pears and Dried Cranberries

• Asian Style Tofu Puffs with Green Beans and Snap Peas
• Spinach Casserole with Tomato Topping
• Spinach Gratin with Pecorino Toscano and Pine Nuts

• Spinach Stuffed Shells: A Recipe Preview for a Great Cause
• Palak Paneer (Spinach with Cheese)
• Veggin’ Cookbook Chronicles: Chard Baked with Parmesean Cheese

Cheese and cauliflower. Cauliflower and cheese. I can’t think of a more perfect pairing. Sure, there are fancier ways of making this, but this version is fantastic. The soft cauliflower blends with the cheese sauce that’s been thickened with a “secret” ingredient of nutritional yeast.

There are a few areas where you can cut down some of the fat – I used skim milk and didn’t have a problem. You could probably also use an egg substitute. But, know, either way, that if you normally would be eating macaroni and cheese, you’re at least getting the nutritional benefit of cauliflower.

Mac-and-Cheese-Style Cauliflower
by Vegetarian Times

1 large head cauliflower (1 1/2 lb.), cut into medium florets (8 cups)
2 Tbs. butter or margarine
3 Tbs. all-purpose flour
2 cups low-fat milk
1 clove garlic, minced (1 tsp.)
2 cups grated extra-sharp Cheddar cheese
1/2 cup nutritional yeast
1 pinch cayenne pepper
2 egg yolks
1 1/2 cups fresh breadcrumbs

Preheat oven to 350°F. Bring large pot of salted water to a boil. Add cauliflower florets, and boil 5 to 7 minutes, or until just tender. Drain, reserving 1 cup cooking liquid, and set aside.

Melt butter in same pot over medium heat. Whisk in flour, and cook 1 minute, stirring constantly.

Whisk in milk, garlic, and reserved cooking liquid, and cook 7 to 10 minutes, or until sauce is thickened, whisking constantly. Remove from heat, and stir in cheese, nutritional yeast, cayenne pepper, and egg yolks until cheese is melted.

Fold in cauliflower.

Coat 13- x 9-inch baking dish with cooking spray. Spread cauliflower mixture in baking dish, and sprinkle with breadcrumbs. Spray breadcrumbs with cooking spray.

Bake 30 minutes, or until casserole is hot and bubbly and breadcrumbs are crisp and brown.

Veggin’ is going to go on a very brief hiatus.

We’re climbing Mount Kilimanjaro and will be gone most of February.

Please don’t despair! I will be back and I’ll share with you our vegetarian adventures in Africa.

Beautiful photo by brettocop.

I adapted this recipe that was adapted by This American Bite. I used regular cheddar cheese (after recently using up all my vegan shredded cheese) and used black beans that were pressure cooked the day before.

The flavoring of this tamale pie depends on the type of salsa you use. Aim towards a deeply flavored salsa perhaps a smoky adobo or a roasted garlic flavor. Spicy is also good, good, good.

I’ve made recipes using these ingredients time and time again. The difference with this recipe is the packaging and delivery. The polenta at the bottom creates a nice base for the chunky filling.

By the way, this passes my “oh my goodness this is good as left-overs” test. The In-House Taste Tester somehow managed to leave me some which I know was a struggle.

Polenta and Black Bean Tamale Pie
adapted from This American Bite

• Olive Oil
• One  18 oz roll of polenta
• 3 – 4 plum tomatoes, diced
• 1 cup of corn
• 1 cup salsa
• 1 1/2 cups black beans
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/3 cup garlic breadcrumbs
• 1/2 cup Daiya Mozzarella vegan cheese (Megabeth note: I used shredded cheddar.)
• Megabeth note: if your salsa doesn’t pack enough of a punch, then add some cayenne, chili powder and some chipotle peppers in adobo sauce to the mixture.

Pre-heat over to 350 degrees.

Line a 9″ baking pan with foil including the sides. Drizzle a light coating of olive oil in bottom of the pan (or use cooking spray). Slice polenta into 1/2 inch slices. Layer on bottom of pan, then flatten (with your knuckles) to create an even crust.

Line a 9″ round straight sided baking pan with silver foil.  (Megabeth note: I used a square glass pyrex baking dish.) Drizzle 1 teaspoon of olive oil on the foil and use a paper towel to grease the base and sides of the pan.  Pre-heat the oven to 350 degrees.  Slice your polenta in to 1/2 inch rounds and layer at the base of the pan, then flatten it – use your knuckles to create an even crust that will form the base of your pie.

Combine tomato, corn, black beans and salsa in bowl. Add spices and combine.

Pour mixture on top of polenta. Spread to ensure top is even. Bake for 30 minutes.

Remove from oven, sprinkle breadcrumbs on top. Then, sprinkle cheese. Return to oven for an additional 20 minutes.