Archives for June 2012

June Vegan Food Swap

For June’s Vegan Food Swap, I put together a box of goodies from Hawaii for the lovely  Cat DiStasio of The Verdant Life . This is the third swap she has hosted for bloggers and non-bloggers alike to send and receive a box of plant based swag from someone across the country.

Mel Sopoliga sent me these snacks she found in San Francisco. How did she know I wanted to try the Dandies marshmallows? I’ve got a box of Erewhon crispy brown rice cereal that’s been begging me to transform it into rice crispy treats! The postman did a fantastic job of stomping on the box, as per usual, so I’ll use the corn chip crumbs and salsa for a taco salad. And I am a huge fan of the Uncle Eddie’s cookies.

You can check out Cat’s blog for photos of all this month’s “reveals” and to sign up for July if you’re interested in participating.

WIN the July Conscious Box!

HOW TO WIN THE JULY CONSCIOUS BOX:

1) “Like” Veggietorials and Conscious Box  on Facebook

2) Share this video via my Facebook post. Each “share” is an entry. Enter as many times as you like until the contest ends June 30,2012

3) Winner will be announced on Facebook and must claim prize within 48 hrs or an alternate winner will be chosen.

* Winner will receive one July Conscious Box shipped to them directly from Conscious Box. Items will differ from those shown in the video (these were from the April and March boxes). Conscious Box currently only ships to the USA

Not Yo Mama’s Meatloaf

If there was one recipe I was going to cook for myself and eat every week, it would be this meatless loaf. You can add everything but the kitchen sink and it will always turn out delicious.The trick is to use a ratio of 3 cups dry ingredients(grains),3 cups chopped veggies and 2 1/2 cups wet ingredients (seasoned tofu or bean puree). Top it with a universally appealing condiment like BBQ sauce and even folks that say they don’t like meatloaf will being asking for second helpings.

My secret ingredients for the vegan meatloaf is Linwoods ground flaxseeds,almonds, Brazil nuts, walnuts + co-Q10. The nuts and seeds bump up the protein and fiber in the loaf, in addition to giving it a great texture and taste. I’ve been sprinkling this stuff on everything from yogurt to salads and even adding it to dips to incorporate more omega-3’s into my diet. The Linwoods mix of nuts and seeds is gluten-free and lends a savory flavor profile to any dish. If you’re allergic to nuts, try substituting a combination of ground seeds like pumpkin,chia and flax.

Not Yo Mama’s Meatloaf- Vegan

by Veggietorials

Prep Time: 30 min.

Cook Time: 1 hour

Keywords: bake entree dairy free vegan vegetarian tofu American

 

Ingredients (10-12 servings)

  • 1/2 cup oats (uncooked)
  • 1/2 cup Linwood’s ground flax,almonds,Brazil nuts and walnuts
  • 1 cup cooked quinoa
  • 1 cup cooked brown rice
  • 1 block silken tofu OR 2 cups pureed beans
  • 3/4 cup BBQ sauce
  • 1/4 cup spicy tomato juice
  • 2 tablespoons soy sauce
  • 1 tablespoon stone ground mustard
  • 1 tablespoon porcini mushroom powder
  • 2 tablespoons Summit seasoning (from Savory Spice Shop or use your favorite spice blend)
  • 1 carrot,diced
  • 2 ribs celery,diced
  • 1 large onion,diced
  • 3 cloves garlic,minced
  • 1/4 cup sundried tomatoes (packed in olive oil)
  • salt & pepper, to taste
  • 2T olive oil
  • 8×8 pan, greased OR use 9×13 pan to double the recipe

Instructions

Preheat oven to 375 degrees. Saute all the veggies on med high heat just until they start to soften, about 3-5 minutes. Add spices to the pan and mix for one minute. Remove from heat, set aside. Combine tofu, 1/2 cup BBQ sauce, mustard, soy sauce, and spicy tomato juice in a food processor or blender. Blend until smooth. In a large bowl, combine oats, quinoa, brown rice and ground nuts. Add sautéed vegetables and seasoned tofu mixture. Mix until everything is well incorporated. Spread evenly into a greased pan and top with remaining BBQ sauce if desired. Bake for one hour. Let the meatless loaf rest for 15 minutes before cutting and serving.

Serve with Cauliflower Mash and garden salad.

Store leftovers in a covered, airtight container for up to 2 days.

Powered by Recipage
Disclaimer:This post was not sponsored but I did receive a free sample of Linwoods for review consideration. This post does contain Amazon affiliate links.

My Week in Photos- Back to my little grass shack

I’m a solar powered girl! After months in the tricky weather of Bend,OR, it’s a delight to soak up some Vitamin D and ground myself with a morning walk on the beach

Winston the Pug likes it too!

Frost City– If you are ever on Oahu and you fancy frozen desserts, this place should be on your “must do” list. Shaved “ice cream” layered onto a plate and served with fresh fruit, mochi bits and tiny, fruit juice filled caviar. Non-dairy flavors like watermelon,star fruit, and lilikoi will turn you into an addict after the first bite. I love island style shave ice a lot but I would give it up to eat this frosty treat everyday.Frostcity on Urbanspoon

I’ve been toying with the idea of doing a series videos featuring Korean dishes. Maybe I’ll start with Bi Bim Bap, now that I’ve perfected the vegan fried egg, then move on to Puchim and JapChae. Picked up this awesome stone bowl and some kimchi at Palama Market.

Made time to support my favorite Honolulu meat free kitchen, Peace Cafe, and had this Italiano sandwich- YUMMERS! Super delicious bread is piled with organic greens, roasted eggplant, and red peppers

Aloha Friends!

Vegan Loco Moco w/ The Vegg

After being away from home for almost three months, I had to come back and get my local kine grindz on. Nothing hits the spot warmed by comfort food like a Loco Moco. The Loco Moco is a popular plate lunch devoured in Hawai’i, typically consisting of two scoops of rice, a burger patty smothered in brown gravy and a fried egg on top. Until the genius of Rocky Shepheard, inventor of The Vegg, it was nearly impossible to create a convincing vegan sunny side up egg. The Vegg delivers a savory, runny yolk perfect for this ono-licious local favorite.

After playing around with different recipe formulations/methods, I decided on this version of molecular gastronomy to produced a fried Vegg. It does require a bit of technique and patience to master the magic making of both the yolk and the white. If you love eggs but cannot eat them due to dietary restrictions or conscious choice, this process is so worth it.The results will surprise and amaze you. You can make the yolks a day in advance and store them in a water bath until ready to use. Store yolks in airtight container and use within two days. Whites can also be made in advance and stored in an airtight container for two days.

Vegan Loco Moco

by Veggietorials

Prep Time: 20 minutes

Cook Time: 10 minutes

 

Ingredients (4 servings)

For the gravy

  • 2 tablespoons butter alternative
  • 2 tablespoons flour (GF note below)
  • 1 1/2 tablespoon no-chicken broth
  • 2 cups hot water
  • 1 tablespoon ketchup
  • 1 teaspoon vegan Worcestershire sauce
  • 1-2 teaspoons soy sauce or tamari (GF)
  • black pepper
  • Substitute arrowroot powder or the thickener of your choice for gluten-free option

For the Vegg whites

  • 1/2 block silken (extra firm) tofu (6oz)
  • 1/2 cup unsweetened coconut milk
  • 1 tablespoon + 1 teaspoon Mochiko (sweet rice flour)
  • 3 teaspoons potato starch
  • 1/2 teaspoon truffle salt
  • food processor or blender
  • omelet pan
  • Truffle salt will give the whites a very convincing “egg white” flavor. Truffles are similar to mushrooms and bring subtle umami quality to the whites. You can experiment with different types of salt and adjust to your taste.

For the Vegg yolk

  • 2 tablespoons The Vegg
  • 1 1/4 cup filtered water
  • food processor or blender

For the speherified Vegg yolk

  • 5 grams food grade calcium chloride
  • 500 ml room temperature filtered water
  • glass with small diameter
  • waterbath

Instructions

For the gravy

Heat butter alternative and flour in a pan on medium heat until the flour becomes a golden tan color, about 3-5 minutes, stirring constantly.

Dissolve bouillon in hot water to make broth. Add 1 cup of broth slowly to the pan. Whisk until smooth and no lumps.

Add more broth if necessary to achieve desired thickness.

Mix in ketchup, Worcestershire,soy sauce and black pepper.

Adjust seasonings to taste.

For the Vegg whites

Combine all ingredients in food processor.

Blend until smooth and creamy.

Mist omelet pan lightly with olive oil. Heat on med high.

Spoon 2 tablespoons of the tofu mixture into the pan and spread in an even layer.

Cook on high heat for 45 seconds, then drop down to medium heat.

When edges start to look translucent and have little air bubbles forming, they are cooked. Approx. 2 minutes.

Flip and cook for 2 minutes.

Do not over cook or they will look too dark.

For the Vegg yolk

See video for spherification process

You can purchase The Vegg – Vegan Egg Yolk online or retail stores

My week in Photos- Bend,OR finale

My time in the breathtaking and picturesque Pacific Northwest has officially come to an end. Made it up to Mt. Bachelor for a quick photo opp. Never got a chance to ski or snow shoe…next time I will make it a priority.

My last stop eating out & about in Bend,OR was Bōken. An adult beverage seemed like a good place to start. I sipped the cool blend of cucumber vodka and blood orange juice that is the Boken-tini while I pondered lunch selections. Blood oranges can make a drink seem so much sexier…y’know? Lemon grass tofu banh mi ( Vietnamese style sandwich) is served with the same delicious house marinated pickled daikon and carrots  that garnish an order of Shitake skewers. I’m a pickle fiend and love love loved the marinated cauliflower.

Veggie Lumpia and a Coconut Martini @Bōken.

My vegan chili entry into the annual cook-off was good but not good enough to beat cousin Keith. He won first place for the fourth year in a row! I’m still perfecting this recipe but should have it ready to post soon.

Mission accomplished in Bend: Got Cousin Paul to incorporate green smoothies into his diet and he knows that you don’t “suffer” when eating a plant-based diet.

This week I’ll have a post about my new favorite spices for kitchen alchemy. Have a great weekend friends!

Sarah’s Raw & Vegan Cafe at the Cafe of Life

How is it possible that I have been in Bend,OR for almost three months and had no clue that Sarah’s Raw & Vegan Cafe was open? I’m subscribed to the Happycow updates and somehow missed this hidden gem. This is currently the only  No Meat Kitchen in Bend serving up an impressive menu of superfood smoothies, raw lunches and delectable desserts.

Sarah (pictured above) has the space located behind her husband’s chiropractic office on NW Colorado Ave . I smiled to myself as we passed the sandbox and toys walking to the rear entrance. Yup, you can actually feel the good energy flowing out of the tiny cafe. My Aunty and Uncle came along as food warriors today after our Zumba workout and we were famished. Today’s featured lunch was a raw pizza: flax cracker base, romaine lettuce, marinara sauce, cashew cheese, tomatoes and almond cheese shreds accompanied by a leek salad. We tend to dissect all the elements of a dish and agreed that this was superbly composed. The cracker was hearty enough to hold up to the moist ingredients without becoming a soggy mess while the marinara had enough complexity to avoid being lost in the greens.

Dessert surprised us all..a petite persimmon stuffed with date puree spiced with cinnamon and cloves, topped with a fresh raspberry sauce. Perfect to share and eat enough just to touch the heart ♡

The smoothie options are extensive. It was hard to choose between the Coconut Chocolate Dream, Luscious Lavender or about twenty other choices, but I settled on the Chai smoothie sans avocado. My smoothie was a blend of cashews,dates,banana,cinnamon, clove, nutmeg,warrior protein,vanilla and Himalayan sea salt. So good, I must try and recreate it at home when I leave Bend. I got mine to-go in the honor system Mason jar (return jars to the cafe for continued good juju) and found out they really make an effort to reuse/recycle to cut down on waste. Instead of purchasing to-go containers, Sarah’s Cafe either uses the Mason jars or they pack your goodies in the containers that herbs,dates or other ingredients are shipped to them in. No paper napkins, plastic utensils or straws here.

Grab a hula hoop and burn off those overt fats after your meal. If you’re an expert at wiggling your hips, try it tandem with one of the super friendly staff members! We had a fantastic experience and wish Sarah and the staff much continued success.

Sarah's Raw & Vegan Cafe on Urbanspoon

*Vegan caveat: I asked about the cheese they used to top the pizza after realizing it was not any of the usual cheese alternatives I was used to. Unfortunately, I had already eaten the whole pizza since the cafe is marketed as “vegan” and I didn’t think to ask before wolfing it down. The almond cheese used here is a brand that does contain casein. I will suggest that perhaps they give Galaxy shreds or Daiya a try.