Tag Archives: dairy free

Tortilla Chip Queso Casserole

February 1, 2013 by Cobi | 6 Comments

I remember my Mom making this type of casserole in the 70′s,though her version had cans of condensed soup and some sort of dead animal in it. When my bag of organic corn chips went stale after being open for a mere 48 hours, I couldn’t bear to chuck the chips into the Bokashi bucket, so I got down with this spicy comfort food instead.

The reluctant cooks can make this with store-bought vegan queso (my favorite is the Food for Lovers Original),canned beans and/or pre-seasoned grain/soy meat. For the slightly more ambitious, cook your own legumes and whip up my quick ‘n dirty queso. While you’re at it, you can even make your own un-chicken broth with this recipe that my friend Chanelle (the genius behind these Sticky Buns) shared over on The Vegan Virtuoso blog.

This dish is best served with a cold beer …and more cowbell. Original SNL skit HERE

 

Tortilla Chip Queso Casserole

by Veggietorials

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients (6-8 servings)

    For the Casserole

    • 1/2 bag organic tortilla chips
    • 1/2 cup + 1/4 cup vegetable broth (divided)
    • 1 1/4 cup vegan queso
    • 2 tablespoons taco seasoning
    • 1/4 cup diced green chiles
    • 2 cups chopped tomatoes
    • 1 cup cooked black beans
    • 1/2 onion, chopped
    • 4 cloves roasted garlic
    • 1 cup sliced black olives
    • cilantro,green onions,red onions,salsa,bell peppers for garnish
    • Olive oil spray

    For the Crema(Tofu Sour Cream)

    • 1/2 package silken tofu
    • juice of half a lime
    • 1 tsp apple cider vinegar
    • 1 pinch salt
    • 1/4 tsp agave

    For the Vegan Queso

    • 1 cup soaked raw cashew pieces
    • 1/2 cup water
    • 3 tablespoons nutritional yeast
    • 1 tablespoon garlic powder
    • 2 tsp chipotle powder
    • 1/2 lemon, juiced
    • salt
    • optional- pinch of turmeric for color

    Instructions

    For the vegan queso

    Combine all ingredients in a Vitamix.Blend on high-speed for 2 minutes.Set aside.

    For the Casserole

    Preheat oven to 375F degrees.

    In a medium size pan over high heat,cook onions in 1/4 cup vegetable broth until they soften,about 2 minutes. Add green chiles (with the liquid),roasted garlic,taco seasoning and beans. Reduce heat to medium and cook for an additional 2 minutes. Remove from heat and set aside.

    Spray a 6×8 casserole dish (an 8×8 works fine with the addition of a few more chips or double the recipe in a 9×13 pan)with olive oil and place a layer of chips on the bottom of the dish. Drizzle one-third of the vegan queso on the chips, then add half of the bean mixture. Add a layer of tomatoes,sprinkle with black olives. Add another layer of chips and repeat the layers of queso,bean mixture,tomatoes and olives. Top with a final layer of chips,vegan queso, tomatoes and black olives.

    Place on the middle rack in the oven and bake for 20 minutes. Remove from oven and gently press down on the casserole with a spatula.Slowly pour 1/4 cup of the vegetable broth over the top of the casserole,try to distribute the liquid evenly. Bake for an additional 20 minutes,the liquid should all be absorbed.

    Remove from oven and let cool for 15 minutes before slicing. Top with crema,cilantro,green/red onions,salsa and enjoy.

    For the Crema

    Add all ingredients to a mini food processor and blend for 30 seconds or until smooth. Refrigerate unused portion in an airtight container for up to 3 days.

     

    Vegan Loco Moco w/ The Vegg

    June 14, 2012 by Cobi | 11 Comments

    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

    Wayfare Foods- We Can’t Say It’s Cheese

    February 24, 2012 by Cobi | 1 Comment

    Southwest Potato,Black Bean & Corn Napoleon

    by Veggietorials

    Prep Time: 10 minutes

    Cook Time: 1 hour

    Keywords: appetizer snack side gluten-free dairy free nut-free soy-free vegan vegetarian wayfare foods mexicheddar Cinco de Mayo Southwest

    Ingredients (4 servings)

    • 1 baked potato
    • 1 tub Wayfare Mexi-cheddar
    • 1/2 cup cooked black beans
    • 1/2 cup cooked corn
    • Juice of 1/2 a lime
    • 2 teaspoons Southwest or taco seasoning
    • 1/2 cup chopped fresh tomatoes

    For Garnish

    • Cilantro
    • Green onions
    • Salsa

    Instructions

    Mix the black beans and corn with the lime juice and Southwest seasoning.You can heat the mixture through if desired,but skip it if you’re in a rush. Use a food ring to plate your creation. Start with a thin layer of potato, then add the bean and corn mixture. Add dollops of Mexi-Cheddar and smooth out before adding another layer of potato. Use a sheet of wax paper or parchment and press everything together using a gentle touch. Slowly slide the food ring off your stack. Add another small spoonful of beans/corn and garnish with tomatoes, cilantro and green onions.

    Powered by Recipage

    My love for cheese makes me think I was a mouse in a past life. I would eat it here or there, I would eat it anywhere. The world is brimming with exciting new plant based products every day, but I’ve had my eye on Wayfare Foods “We Can’t Say It’s Cheese” for months. Whole Foods never got any in store despite my weekly requests(begging/pleading)but last weekend, I was finally able to find some out in Kapolei at Down to Earth.

    All you need for food alchemy are the right ingredients. I took some simple pantry staples- potatoes, black beans and corn  and paired them with Wayfare’s cheese spreads…so good, I almost cried. How is it possible that they are gluten free, dairy free, nut free, soy free plant based products with THIS MUCH flavor? The Hickory Cheddar brought back happy memories of the crocks of port wine cheese I’d sample at Pea Soup Andersen’s as a kid. Not exactly the same, but yummers enough to eat with a spoon- or crackers if you must. I’m sure it would’ve made an amazing sauce base for some creamy mac n cheese, IF I hadn’t devoured the whole tub in 2 days. *burp* The Mexi Cheddar style was not as spicy as expected and the texture was a bit softer than the Hickory Cheddar. It worked perfectly for my food creation below.

    So here is my best advice for making mere mortal ingredients into food magic: we eat with our eyes first. You can spend a whole lot of time cooking but if it lacks plate appeal, you’re just not as excited to eat it. Make it look gorgeous and even the pickiest eater wants to give it a try. All I did for this Southwest Potato,Black bean and Corn Napoleon is bake the potato @ 400 degress for an hour and heat up black beans and corn with a shake of southwest (or taco) seasoning , squeeze of lime.

    Use a food ring to plate your creation. Start with a thin layer of potato, then add the bean and corn mixture. Add dollops of Mexi-Cheddar and smooth out before adding another layer of potato. Use a sheet of wax paper or parchment and press everything together using a gentle touch. Slowly slide the food ring off your stack. Add another small spoonful of beans/corn and garnish with tomatoes, cilantro and green onions.

    I served my Southwest Napoleon with a kale and cucumber salad along side a bowl of carrot soup for a complete meal. Total time in the kitchen: 1 hour 10 minutes. Active prep/cooking: 15 minutes

     Great meal for a Meatless Monday or any lazy day!

    Buffalo Style unChicken Dip

    February 1, 2012 by Cobi | 3 Comments

    Superbowl 2012 this Sunday wooooooooooot!!! Er,um, more specifically woooooooooot for the SNACKS!Superbowl is an official junk food holiday, so I wanted to veganize this classic dip I saw over on Foodwishes. Chef John may leave plant based foodies out in the cold with nothing more than a stick of celery stick. But, you can follow my recipe and savor the spicy, creamy goodness . Need a good beer to wash it down? Check out Barnivore for a great guide to vegan adult beverages.

    1 Gardein Tuscan breast
    8 oz vegan cream cheese (soften to room temperature)
    ½ cup vegan (I used nonGMO soy) Bleu cheese
    1/3-cup Frank’s Red Hot Pepper sauce “Original”
    1/3 cup vegan bleu cheese OR ranch dressing
    1-teaspoon chipotle or cayenne (more if you like a big KICK!)
    1-tablespoon Penzey’s Forward seasoning (or Old Bay)
    ¾ cup Daiya pepperjack shreds (¼ cup reserved for topping)

    Preheat your oven to 400F degrees. Pan sear Gardein in non-dairy butter just until lightly browned. Chop into fine dice and add to large bowl. Add remaining ingredients mix well. Pour into oven safe dish and smooth top. Add remaining shredded cheese. Bake for 10 minutes, broil for 2 minutes to brown top. Serve with celery, carrots and crackers. Also great on baked potatoes!

    If you have a favorite vegan bleu cheese, leave a comment below :)

    Okinawan Sweet Potato & Coconut Rice Pudding

    January 16, 2012 by Cobi | 0 comments

    Do you eat a rainbow of foods each day? Colleen Patrick –Goudreau’s book, Color Me Vegan, inspired me to  incorporate more purple and blue foods into my diet. My recipe is reminiscent of a dessert we love here in Hawaii, Okinawan sweet potato and haupia pie.

     Okinawan Sweet Potato and Coconut Rice Pudding

     1/2 of a cooked purple sweet potato

    1 cup uncooked rice or quinoa (washed)

    2 cups coconut juice (or coconut water)

    2 cups coconut milk blended with 10 pitted dates OR 1 teaspoon stevia

    ½ cup sun dried blueberries

    ¼ cup flaked unsweetened coconut

    Wash and drain your rice. Heat 1 teaspoon of coconut oil in a medium size pot on high heat. Add rice and sauté until it becomes translucent, about 1 minute. Add coconut juice, cover with a lid, reduce to medium heat and cook for about 10-15 minutes. When most of the liquid has been absorbed, give it a stir and add half of the sweetened coconut milk mixture to the pot. Mix until you get a creamy consistency, add more of the coconut milk as needed. Add cooked sweet potato and stir.

    Garnish with blueberries, flaked coconut and sweet potato hearts. Enjoy!

    * If you have not used Stevia before, keep in mind that it is four times sweeter than sugar, so you use less. Stevia is available packaged in liquid or a powder form or you can grow your own stevia plant. It is the only natural sweetener that has a zero glycemic index. I prefer the Sweet Leaf brand because it is the only100% leaf-derived, chemically-free stevia sweetener available in the marketplace today.

    What purple/blue foods are your favorites?