Archive for the ‘vegan versions’ Category

Vegan Clam Chowder

A few days ago I tried to make a vegan version of clam chowder, using TVP flakes reconstituted with water and Old Bay seasoning as a replacement for the clams.  It turned out pretty well!

VEGAN CLAM CHOWDER

  • 1/2 cup of TVP
  • 1/2 cup of boiling water
  • One-and-a-half teaspoons of Old Bay seasoning
  •  6 cups of water
  • Enough veggie bouillon for 2 cups of water
  • 1 cup of soy milk powder
  • 1/2 cup of white flour
  • Salt and pepper
  • 3 potatoes, cut into chunks or slices
  1. Combine the TVP, boiling water, and Old Bay seasoning in a sealed container and let sit for 20 minutes.
  2. Mix the water and veggie bouillon together in a pot, bring the resulting veggie stock to a boil, and reduce the heat to medium-high.
  3. Add the potatoes to the veggie stock and cook until they begin to soften.
  4. Scoup out 1 cup of the stock and whisk in the flour to make a slurry.
  5. Add the soymilk powder to the soup in the pot.
  6. Add the stock/flour slurry back to the soup in the pot.
  7. Add the reconstituted TVP, salt, and pepper to the soup in the pot.
  8. Cook for 5 minutes or so and then serve.

Makes 3 servings

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Vegan Nachos

The other day I made vegan nachos.

For the “meat” I used Trader Joe’s brand new meatless ground “beef”, to which I added a couple tablespoons of taco seasoning:

For the “cheese” I used the nacho cheez recipe from Joanne Stepaniak’s Ultimate Uncheese Cookbook:

And here is the final product:

Tortilla chips, taco “meat”, nacho “cheese”, and homegrown tomatoes. Delicious!

Holiday Seitan Roast

I made this on Xmas Day. It was adapted from a recipe I found online. I halved the ingredients in the loaf itself, but used the full amounts of the ingredients in the broth and the glaze. And I didn’t cook it in quite the same way as described in the recipe – I boiled the roast in the broth for an hour, and I think I cooked it in the oven for two hours. Oh, and I didn’t wrap the roast in cheesecloth and twine, so it ended up a bit looser and bumpier than it would have if I had followed the instructions.

Anyway, it was quite tasty. I haven’t had much luck with seitan before, but this turned out very well. I think it was the tofu that made the difference – it made the seitan softer and less chewy. And the glaze was really good too – it added just the right amount of sweetness to the dish.

Pumpkin Cheesecake

I recently made a vegan double-layer pumpkin cheesecake, following a recipe from the Fat Free Vegan blog. Oh my, is it ever tasty! It really does taste and feel like cheesecake, even though it has no dairy in it. You must try it! You must!

Vegan Gumbo

My garden is starting to produce okra and tomatoes, which means it is gumbo season Chez Julie.  Here is my gumbo recipe, adapted from a recipe I found online:

GUMBO

Makes 4 servings, if served over rice

  • 2 tablespoons of olive oil
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped celery
  • 1/2 cup of chopped bell pepper
  • 20 okra pods, sliced into rounds
  • 2 vegan sausages, sliced into rounds, or 1 15-oz. can of kidney beans, drained
  • 3 tomatoes, chopped, or 1 15-oz. can of diced tomatoes, drained
  • 2 cups of vegan chicken broth (2 cups of water + 2 teaspoons of bouillon)
  • 1 tablespoon of cajun seasoning
  1. Heat the olive oil over medium heat.
  2. Add the onion, celery, and bell pepper and cook for about 5 minutes.
  3. Add the okra and cook for another 5 minutes.
  4. If using, add the sausage and cook for yet another 5 minutes.
  5. Add the tomatoes and cook for a further 5 minutes.
  6. Add the broth and cajun seasoning.
  7. If using, add the kidney beans.
  8. Cook for about 10 minutes, then serve.

Pesto, Pesto, Pesto!

I’ve been making a lot of pesto lately. Because basil upsets my stomach, and pine nuts are expensive, and I don’t like cooking with dairy products, I don’t use the traditional ingredients when making pesto. Instead, I use a variety of leafy greens in place of the basil, pumpkin seeds in place of the pine nuts, and nutritional yeast flakes in place of the parmesan.

Here is the recipe I use, adapted from a recipe I found online:

1/2 cup of pumpkin seeds
2 tablespoons of nutritional yeast flakes
1/2 teaspoon of salt
1 pinch of black pepper
2 teaspoons of minced garlic
1/3 cup of extra virgin olive oil
8 ounces of leafy greens

Put the pumpkin seeds, nutritional yeast, salt, pepper, garlic, 1/3 of the olive oil, and 1/3 of the greens in a food processor. Pulse several times, then add the remaining greens and olive oil in two more batches, pulsing each batch.

In the past couple of weeks I have made three batches of pesto, the first with some curly endive I purchased at a grocery store, the second with three kinds of homegrown kale, and the third with homegrown turnip greens. Here’s a picture of the turnip greens pesto:

It’s creamier than the other pestos were, but I don’t know why.

I don’t really like eating pesto on pasta anymore, but it makes a great sandwich spread. Here’s a tortilla with some turnip greens pesto and some sauteed tofu:

Banana Ice Cream


This is banana ice cream (or banana “ice cream”, as sister insists). It’s made by running frozen bananas through a food processor. So simple, and so yummy! It really feels and tastes a lot like soft-serve ice cream, especially if you add some silken tofu to it (trust me on this). I tried plain banana ice cream, banana and peanut butter ice cream, and banana and peanut butter and silken tofu ice cream, all of which were delicious. The ice cream in the above picture was made out of one-and-a-half frozen bananas, 1 tablespoon of silken tofu, and 1 tablespoon of peanut butter.

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