Mango Tofu Curry

I finally know that spring has arrived by the arrival of beautiful Mango all around Cleveland’s China town. Every year I celebrate by eating fresh mango, having it drip down my chin and hands…. But this year I have decided to go with a savory thai dish, but I will admit some of the mango did not survive the chopping process.

1 ripe mango – peeled and cubed
1 small pack of firm tofu – chopped
1 crown of broccoli – chopped
1/2 pack of mushroom – cleaned and chopped (I used shitake mushrooms)
1/2 cup coconut milk
1 medium onion – chopped
1 cube ginger – paste
2 cloves garlic – paste
2 green chillis – slit
few sprigs of basil – chopped
1/4 tspoon – cinnamon and clove powder
1 bay leaf
1 teaspoon soy sauce
1 teaspoon lemon juice
1/2 teaspoon sugar
1tablespoon olive oil
salt and fresh black pepper to taste

Saute the tofu pieces until they turn golden brown and set aside.
Saute the rest of the oil with bay leaf, basil leaves, green chillis, ginger and garlic paste for a couple of minutes until  fragrant.
Add the onion and stir fry till it turns translucent.
Add the broccoli and mushrooms and saute it together for a few minutes.
Add the mango pieces and cook on a low flame till the pieces turn tender.
Add coconut milk, soy sauce, lemon juice, sugar, salt and pepper and cook on low for for 5 -6 minutes.
Add the cooked tofu and cook for another 7-8 minutes till they all mix together.
Garnish with fresh basil and serve with rice.

Killer BBQ Tofu

Remember watching Doug on Nickelodeon? Remember the greatest band that never was, The Beets. Every time I make this dish I have their hit single “Killer Tofu” stuck in my head. I got this recipe from my friend Julia”s personal cook book while on a field trip to her apartment’s humble kitchen. All of her recipes are gems, and might I say, works of art.

Julia also gave me an amazing tofu-trick! Freezing the tofu, then thawing it gives it a spongy texture, allowing it to soak up lots of liquid (in this case some finger lickin’ BBQ).

Also, feel free to use wooden skewers and long strips of tofu to achieve a wonderful party snack. Just place the wooden skewers in the tofu as you arrange them on the baking sheet.

So here is the final recipe for the tofu:

-2lbs of tofu cut into 1/2 inch strips (frozen and thawed)

-2 tablespoons oil

-1/2 cup water

-2 tablespoons peanut butter

-1 tablespoon soy sauce

-1/2 teaspoon garlic

-1/4 teaspoon black pepper

Mix all ingredients but the tofu together, then Place the tofu on a cookie sheet with oil. Press the liquid mixture lightly into the tofu and bake at 350. Bake 15 minutes, flip, then continue the baking process for another 15 minute. Lather them up with some BBQ sauce (recipe below) and bake for another 10 minutes for some finger licking BBQ. The end result should look something like this…

Lip smacking BBQ sauce recipe:

-2 tablespoons oil

-1 medium onion

-2 cloves garlic

-1 cup tomato sauce

-3/4 cup brown sugar or sucanat

-1/2 cup mustard

-1/2 cup water

-1 tablespoon molasses

-1 tablespoon fresh parsely

-1 teaspoon allspice

-1 teaspoon crushed red pepper

-1/2 cup apple cider vinegar

-2 tablespoons soy sauce

Saute’ the onions and garlic in a medium sauce pan until translucent then add everything but the apple cider vinegar and soy sauce. Bring this to a boil and immediately reduce to a simmer. Add the remaining 2 ingredients and simmer for another 10 minutes.

UNSTOPPABLE Vegan Mac n’ Cheese

Mac and cheese is enjoyed all over the world, long before Krap, I mean, Kraft, got their paws on it. Its popularity in the United States has been attributed to Thomas Jefferson serving it at a White House dinner in 1802, although a spontaneous and diffuse appearance of the dish is more likely. It has been popular in the United Kingdom since the Victorian era. Here is my take on a soul food version of the popular dish. It’s also a nice way to sneak in veggies to unsuspecting children, or in my case, my dad.

• 14 ounces macaroni noodles (feel free to substitute brown rice pasta for a gluten free version)
• 4 cups water
• 1 tablespoon turmeric (this is a natural way to turn it yellow)
• 1 cup soymilk (or any other milk substitute)
• 8 ounces tofu
• 1/2 cup tahini
• 6 tablespoons nutritional yeast
• 2 tablespoons dijon mustard
• 1/2 cup chopped red bell pepper
• 1 teaspoon garlic paste
• 2 tablespoons margarine (I like Earth Balance Soy-Free)
• 2 heads broccoli, chopped
• 1/2 cup frozen peas
• 1/4 cup grate-nuts cereal (optional for a crispy crust, also try subing bread crumbs)

Boil the water and add the noodles once the water has begun to boil. Turn of the flame and continue to cook for about 5 minutes until Aldente. Strain and wash lightly with cool water to stop the cooking process.

Mix the tofu and the soymilk in a blender or food processor until smooth. Transfer the mixture to a mixing bowl and add the tahini, tumeric, mustard, red pepper, garlic paste, and nutritional yeast. Fold the mixture with a spatula or large spoon until well blended.

Place broccoli, noodles and peas in a large skillet or casserole dish and mix well with your hands.  Pour the cheese sauce over the noodles and mix well, making sure not to miss the corners.  Top with tabs of margarine and sprinkle with grate nuts or bread crumbs. Bake at 350 for 25 minutes.



St. Patty’s Seitan

St. Patty’s is a standard meat and potato type holiday filled with green beer and large portions of dead cow and beer filtered with fish bones (Guinness). Here is a recipe to help celebrate the drunken holiday, without the guilt. As for the beer, try imbibing on anything through a nitros tap, and you will have the same creamy head as with Guinness.

Use in corn beef and cabbage, ruebans, etc.

Equipment:
Large ceramic or glass bowl, Smaller bowl for liquid ingredients, Skillet (Cast Iron is best), Large soup pot with lid

Ingredients
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes

1 cup very cold pickling spice “tea”
1/2 cup soy sauce
1 tablespoon tomato paste

2 cloves garlic, pressed or grated on a microplane grater

1 teaspoon finely grated lemon zest

1/4 cup pickling spice

For Simmering Broth
10 cups  vegetable broth
1/2 cup soy sauce

Directions

Boil the pickling spice and veggie broth in a large bowl for 30 minutes. Extract 1 cup for the dough and pour through a sieve. Make sure not to let any of the spices into the dough! Place in the freezer briefly until cool, this is your “tea”.

In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.
In a separate bowl, mix together remaining ingredients: water or veg broth, soy sauce. tomato paste, garlic, lemon zest.

Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed. Let dough rest for a couple of minutes and prepare your broth, but don’t start boiling it.
Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn’t fall apart. Partially cover the pot (leave a little space for steam to escape) and bring to a boil.

When the water has come to a boil set the heat to low and gently simmer for an hour, turning the peices every now and again.

Now you’ve got gluten. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely.

What you do next depends on the recipe you are using. If it calls for gluten use it as is. If you want to store some of it for later use put it in a sealible container covered in the simmering broth.

If your recipe calls for seitan cut your pieces up as desired. I prefer to use a cast iron skillet for the frying because it produces the best flavor and texture. Use as little oil as possible to coat the bottom of the skillet, 1 teaspoon may suffice. Heat the skillet over medium high and add your gluten. Cook for about 20 minutes, turning the pieces occasionally. And there you have it. Yummy St. Patty’s seitan.

Low Fat Raw Vegan Ice Cream with Raw Chocolate Sauce

What do I miss most about being vegan? Ice Cream. I love the stuff. This past summer a friend of mine worked at Ben and Jerry’s and would bring home a pint of my favorite, Half Baked Fro Yo. We would pass around the carton like a joint and each take a creamy spoonful, until the whole thing was devoured. Sometimes in a group of people we would have multiple cartons going at the same time… Well, there is the answer to how my ass got so big. However at an average of 200 calories per 1/2 cup and 14 grams of fat, I must say that I don’t miss saddle-bag enchancing side effects.

I was quite skeptical when I started to read about raw vegan Ice Cream, and remembered my granny’s biggest diet secrets were frozen bananas and frozen grapes. This is just my twist on granny’s best kept secret. The protien in the nanners hold the air beautifully, resulting in a light, fluffy whip. Eat directly from the food processer or place in small containers to freeze (I used espresso cups for a delicious snack!). If you would like a scoopable version, try placing in an ice cream maker, I have a special bowl and attachment for my cusinart standing mixer.

Take 2-3 frozen bananas, chop and freeze. Use a bowl, plate or Ziploc baggie.

Thaw slightly and place in a food processor with 1 vanilla bean. Feel free to add 2 tablespoons rice milk if you like it creamy.

Voila, you’re done! Powder with some cocoa powder or…….

if you are feeling jazzy, place 2 tablespoons agave nectar with 1 tablespoon raw dark cocoa powder for a raw chocolate sauce!

Low Fat Califlower Poppers

These little poppers are perfect for a quick snack, party food or a light dinner. Serve with marinara or a spicy mustard as a dip, or simply enjoy them as is!

-1 large head of cauliflower
-juice of 1 lemon
-3 cloves of garlic, minced
-2 teaspoons Dijon mustard
-1 tablespoon olive oil
-1 teaspoon sea salt
-1 teaspoon dried dill
-fresh black pepper
-2 tablespoons nutritional yeast

-1 tablespoon hot sauce (only if you want a little kick)

Preheat the oven to 400, and separate the cauliflower into bite-sized florets.

Whisk together the remaining ingredients and toss with the cauliflower, then bake for 40 minutes, stirring once about halfway through the cooking time.

They’re ready when they get nicely browned and they’re tender but not mushy — I like to leave mine in until they get chewy blackened parts, but that’s just me.

Makes: 4-5 servings, Preparation time: 10 minutes, Cooking time: 40 minutes

Spicy Vegan Sausage

The word sausage comes to us from Old French saussiche, from the Latin word salsus, meaning salted. Sausages have been enjoyed around the world dating as early as 589 BC in China, Homer even mentions them in the Iliad and the Odyssey.  Traditionally they are made from any unappealing butcher scraps, fat, and whatever else hits the floor and stuffed into the hollowed intestine of a pig or cow. It’s research like this that makes me happy to have converted to veganism.

Homer may have enjoyed his “blood sausage” along with shitting in a hole outside, but times have changed. Now we have indoor plumbing and antibacterial soap, it’s about time we started eating vegan sausage too, no intestines included.

1, 6 1/2 oz box vital wheat gluten
1/2 cup nutritional yeast
1/4 cup chickpea flour
2 Tbs granulated onion
1 tsp garlic powder
2 Tbs fennel seed
2 tsp coarse ground black pepper
2 tsp paprika
1 tsp dried chili flakes
1 tsp dried oregano
2 tsp salt
1 tsp basil
1 tsp rosemary
2 1/4 cups cool tap water
6 to 8 garlic cloves minced or 1 tsp garlic powder
1 jalapeno, chopped
2 Tbs extra virgin olive oil
2 Tbsp. soy sauce

Directions

In a large bowl combine all the dry ingredients.
Whisk in the water, garlic, oil, soy sauce and seasonings.
It should eventually come together like soft putty.
if you haven’t worked with wheat gluten before, it’s an interesting texture, something almost like play dough.
If too dry add a small amt of water, like a Tbs or so
Now scoop out portions ( say 1/2 cup at a time) and roll into a hot dog shape .
I rolled mine out 3 to 6 inches long and a bit over an inch wide.
Place on foil and roll up and twist edges to seal.
Repeat with remaining mixture.
Place these in a steamer. ( I had a canning pot with steaming tray)
You need to steam and these do not come in contact with the water ).
In about 20 to 30 minutes you’ll see these are puffed up in the foil.
Remove to rack to cool completely in the foil to cool.
Then unwrap and chill in a covered container
The texture should be of meat sausages, same firm consistency, soft sausage texture, meaning they can be sliced just like sausages
Yield: 1 got 9 fat sausages using the measurements above
Note: one can also form these into patties instead of sausage shapes if desired.

Vegan Boursin Cashew Cheese-My best yet!

This is my best recipe yet! I can’t seem to find enough uses for it, and it’s packed with protein. The rejuvilac gives it just the right tang, and makes it pro biotic.

-2 Cups Cashews soaked in filtered water overnight

-1/2 C rejuvelac ***recipe below

-1 cup nutritional yeast

-2 tablespoons granulated garlic

-1 1/2 tablespoons granulated onion

-1 tablespoon dijon mustard

-1/2 teaspoon siracha (optional for a little extra pep!)

– sea salt to taste

Cover cashews with water and soak overnight. Drain off water. Place all ingredients in a food processor until a smooth paste forms. You can add a dash of celtic sea salt. Form into several small “wheels” and coat with desired fixin’s (chopped almonds, cracked pepper, dried basil and oregano, use your imagination!). Also feel free to simply spoon into a container.

Set in a warm place and let set for 24 hours.  Put in refrigerator to finish setting and watch it disappear! Serve with crackers, as a sandwich spread or as a zippy dip for veggies or chips!

***If you are wondering what rejuvelac is, it is a fermented liquid made from sprouting wheat berries that is said to be high in enzymes, friendly bacteria, vitamins and minerals. It is known as a health drink.

Rejuvelac

1/2 C sprouted wheat berries (sprouted just until tails start)

4 C filtered water

Place the wheat berries and the water in a jar. Leave in a warm place for 24-48 hours. You will see a little fizz. The liquid should be a little tart but not smell off.

Restaurant Review:Melt Bar and Grilled- Cleveland

This place has one purpose in life, cheese. Piled high, over fries, over soup, and well… grilled cheese the size of your head. What is a vegan doing in such a place you may ask, well folks, this place is VERY vegan friendly. Monthly vegan specials, and anything without meat on it can be made vegan (yowza!). It also touts amazing beer selection of 20 drafts, and over 150 domestic, imported and micro brew bottles to choose from. Everything from a porter, to a lambic, and a “What the F%A#?!”. Owner Matt Fish (above) has an extensive fan base, so many in fact Melt offers a discount for people who get a grilled cheese tattoo.

Hey, I guess it’s the only tatt that pays for itself.

I decided to join my friend for a bike ride through Cleveland’s brisk March air to Cleveland’s west side. I think a 10 mile ride is exactly what’s needed to work up a cheese smashing appetite, not to mention a ride back to aid digestion.

This place now offers both an east side and a west side location to help keep up with popular demand. As soon as I entered the west side location I was greeted by a gorgeous mural by Jake Kelly wrapping the walls of the corridor. Since this place does not take reservations, there is a very large waiting room which I think adds to the ambiance, and helps make it a social event. The people are what truly enhance the cheese, or tofutti for that matter.

The menus are all on old vinyls and the coffee mugs are all mismatched pieces from the thrift store, making feel like home, or at least like one of your crazy friends decided to open a restaurant dedicated to fermented rape juice (but made vegan options, because he knows you call it fermented rape juice). My waitress was adorable, and very knowledgeable about the veg friendly options, even down to what brand of soy cheese (toffutti).  In honor of the upcoming holiday (I am 10% Irish after all) I decided to celebrate with the monthly special: The Reuban Melt, vegan style. Piled high with thinly sliced seitan, toffuti swiss cheese, french dressing, and kraut served between two slices of buttery texas toast, all served with a pile of fries and slaw ($11.00). I would have sworn it was the real deal, so much that I even had to pick it apart to make sure. Big globs of cheese, crispy texas toast and drippy slaw hanging from the side of my sammich, I almost needed a fry break just to cleanse my palate, but that’s what all the wonderful beer is for.

However, I must admit the dressing lacked in flavor. I detected a whipped tofu base, which means they were halfway there (not like the standard veganaise base, it’s just not creamy enough). It could have benefit from the tang of apple cider vinegar and the zip of some spice and more sweet tomato flavor. I would also like them to try using Daiya cheese, it melts like a dream.

Across the table, my lacto-ovo friend decided to opt for his second eating challenge in 2 days. Gluttony at it’s finest, folks. The melt challenge consists of 3 slices of over sized texas toast, every type of cheese on the menu (that’s 3 1/2 pounds folks) paired with a plate of fries and slaw($22.00). No help from your friends, and no trips to the bathroom, sorry you’ll just have to wait till after to purge your meal, fattie. This is the same challenge brought to plate for the travel channel’s Man Vs. Food.

Any plate next to his looked puny, but he was up for the challenge. I didn’t know whether I should have been supportive, or concerned… But seeing as how the guy has a six pack, I could only cheer him on for his last few bites. Against popular belief, and with some coaching, he finished the gooey monstrosity. The manager quickly awarded him a T shirt and a $10 gift card, along with taking pictures of his empty plate and bloated six pack. By the way, that’s only half of the sammich in the picture.

Needless to say, I rode home solo that night. As much as I wanted to see him puke off the side of his fixie, it was probably best he got a ride home. His final words were “that was way worse than the pirogi eating challenge…. yesterday…burrrrrrppp… You on for vegan night at Now That’s Class tomorrow?”

Does that make me an enabler?

Melt is truly vegan junk food heaven, perhaps that’s why the logo’s has angel wings 😉

With tons of quirky culture, great staff, an extensive vegan menu and even more great beer, this place gets a 9 out of 10***.  A great place to go with your omni friends, without feeling left out.

*** Update: Melt composts all of their post consumer waste and cardboard, along with donating all of their fryer grease to City Fresh (a local crop share program) for their biodesiel. They are looking into avenues for recycling glass and updating those old fashioned styrofoam containers.  Their final point may be earned once they make the final green modifacations of biodegradable containers and glass recycling.

Feel free to visit their website at MeltBarandGrilled.com

Bangin’ Vegan Biscotti

Coming from a traditional Italian family, biscotti has followed me my entire life. As a small child my Nonna would give me homemade biscotti to alleviate the pain of teething. As a teen my aunt would serve me a homemade biscotti with my espresso while I stayed on her farm in Italy.  Now as a vegan adult, I miss these crunchy little guys with my cappuccino (now made with almond milk of course). These are perfect for long trips because it takes a lot for them to turn, or get stale for that matter!

But what is a biscotti?

The word originates from the medieval Latin word biscoctus, meaning “twice-cooked/baked”: it defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Such non perishable food was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions.

Americans usually dunk them in coffee, while Italians can make a savory biscotti to dunk into sauces. In Spain biscotti usually are served with a small glass of a sweet dessert wine such as moscatel.

Biscotti Recipe: Feel free to substitute any other fruits or nuts you have around, or add in extras!

• 1 1/2 cups whole wheat pastry flour
• 1 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups unbleached cane sugar
• 3/4 cup applesauce
• 1-3 tablespoon vegetable oil
• 3 tablespoons sweet liquor (ammaretto, grand marnier, frangelico, etc.)
• 1 1/2 cups almonds, toasted and chopped
• 1 cup vegan chocolate chips
• 1/2 cup raisins
• 1/2 cup chopped dates

Preheat oven the 325°F.  In a large bowl, whisk together the flours, baking powder, and salt. In a medium bowl, whisk together the sugar, applesauce, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and booze. Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands. With floured hands, shape the dough into two 3-inch wide “logs” about 3/4 inch thick, with the ends squared off. Place these on a foil wrapped cookie sheet and bake the logs for about 25 minutes. Remove the pans and reduce the oven heat to 300°F, letting the logs cool for 15 minutes.

Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices and place the slices cut side down on the cookie sheets (you can remove the foil ). Bake 5-10 minutes, or until golden on the bottom. Turn the slices over and cook 5-10 minutes more, or until golden on bottom.

Cool on racks, then store airtight for up to two weeks.