January 30th, 2006

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Xposted in daily_granola

I got an AMAZING new vegan cookbook and I wanted to share a recipe w/ you. I've tasted this but not made it myself.

Recipe - Mango Chutney

2 Tbsp Sesame oil
1/2 tsp Cumin seed
1/2 tsp Brown mustard seed
1 small onion, diced
1 Tbsp Ginger, peeled and minced
1 1/2 tsp Jalapeno pepper, seeded, minced
3 medium mango, firm, chopped
1/4 c. red bell pepper, diced
1 1/2 tsp Apple cider vinegar
1 1/2 tsp Mirin
1 1/2 tsp Nama shoyu
2 Tbsp sucanat or sugar
2 Tbsp Cilantro, minced
1/2 tsp Sea salt
1/4 tsp Coriander, ground
1/4 Black pepper (to taste)
Pinch Cardamom powder
Pinch Cayenne pepper

InstructionsCollapse )

tofu and bulgur

I just make tofu picatta and some bulgur and flax pilaf. I don't have pictures, but I used the following recipes. They're SOOOO good!

Tofu Picatta
lemon or lime or juice
1 package extra-firm tofu, cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
2 tablespoons olive oil
1/3 cup dry white wine or cooking wine
4 ounces white button mushrooms, thinly sliced (I forgot to buy mushrooms but they're sooo yummy with it)
oregano, garlic
2 tablespoons butter or soy margarine (optional)



1. Season the tofu with salt and pepper, tapping off any excess. Transfer the tofu slices to a platter and set aside.
2. Heat the oil in a large skillet over medium-high heat. Saute the garlic, and add the tofu, and cook, turning once, until golden brown on both sides, about 2 minutes total.
3. Deglaze the skillet with the wine, scraping up any browned bits from the bottom. Add the mushrooms and cook, stirring a few times, until slightly softened, about 2 minutes. Stir in the lemon juice, oregano, and simmer until hot. Stir in the butter, if using, to enrich the sauce.
4. Add tofu to warm it up again, arrange on a serving platter or individual plates. Pour the sauce over the tofu and serve at once.

Bulgur & Flax Pilaf

Ingredients:
2 Tbsp Butter
1 cup Bulgur
1/4 cup Flaxseed
1/3 cup Onion, minced
1 small Tomato, diced
2 cups vegi Broth
1/2 tsp Salt
1/4 tsp Italian Herb Blend (oregano, basil, garlic, onion etc)

In a medium saucepan, melt butter over medium heat. Add bulgur, flaxseed and onions. Stir until bulgur is golden brown, about 3 minutes. Stir in tomato, chicken broth, salt and Italian seasonings. Cover, bring to a boil, then lower heat and simmer approximately 15 minutes or until all the broth is absorbed. Fluff Pilaf with fork. Let stand 10 minutes before serving.

Cornbread corn fed!

I've done it! Vegan cornbread that tastes just as good as regular cornbread!

2 cups corn meal
1 1/2 cup of 'buttermilk' *I used soymilk with half of a freshly squeezed lemon*
1/4 cup canola oil
1 Tbs. corn starch
A dash of sea salt

Preheat oven to 450 degrees. This works better with a cast iron skillet but a square baking pan will work as well. Mine is made of glass so it really does nicely. Toss some vegan butter or a little oil into the pan and put it in the oven while it is preheating. It is important that the pan be HOT when you add the batter!

Mix all of the ingredients together and then wait for the pan to get hot. Remove from the oven and immediately add the batter and listen to the lovely sizzling sounds.

Bake for 25 minutes or until golden brown. Remove it from the oven and let it rest for about 20 minutes.

Serve with freshly boiled pintos with a slice of onion and a bowl of turnip greens on the side with a splash of pepper sauce! Gotta love that soul food!
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new vegan

Hi everyone! I'm a new vegan but have been dabbling in vegan food for a year or so. I've been veggie for a while and decided to finally make the change to being vegan. I am slowly learning more recipies and own a few very handy vegan cook books. Although, I love to experiment with food so the cook books are really more of a guide. This is what I made tonight for dinner:

Brown rice cooked with mushrooms, garlic and fresh rosemary. Tofu cooked seperately in olive oil with fresh rosemary, pepper, fresh oregano and a dash of salt. Yum yum!

We have a large backyard with an herb garden so I love cooking with fresh herbs. They taste so much better then dried herbs. What are some favourite herbs for you? What are your favourite dishes to prepare with them?

vegan in memphis?

Hey everyone, this isn't really a cooking question, but it involves food, so whatever. I'm going to Memphis next month and I haven't been there since I ditched meat and all that comes with it.. I've done some research and I can't seem to find much about vegan restaurants in the city..specifically on or around Beale Street. Does anyone on here live around there or know of any good places? So far all I can find are simple and boring meals [like the veggie sandwich minus cheese and stuff at the Hard Rock..and I'd still have to check the bread, and some salads and veggies at other places]. Any help would be MUCH appreciated. And if there are any fellow vegans in that area, then I promise you drinks and/or food in exchange for awesome tips. Thanks for whatever you can give me kids!