Vegan Food Nerd


Leave a comment

Harvest vegetable stew

20141016_173321I’m sorry that I haven’t been posting very frequently this month. Life has been busy! We’re still cooking lots but I haven’t been taking the time to write down recipes and take pictures. However, this is the perfect season for a nice hearty stew so I wanted to put something together that is easy, yummy and filling that tastes like autumn in a bowl!

We have been getting bounty bags from the Mustard Seed Co-op that include a variety of local fruits and veggies and we had quite a bit left to use up after Thanksgiving, so I came up with this dish. I also used some leftover seitan roast we had made for Thanksgiving, and it went really well here. You can use your favourite veggie sausage chopped up instead, or make your own, or just leave it out! I apologize for not posting this last week when I made it in case you had some leftovers too.

Notes:

  • The tomato paste and balsamic vinegar in this dish really add to the flavour of the stew and will help round out the flavours. The added acidity they add is something I wouldn’t skip!
  • I used a mixture of mushroom and vegetable broths, but would recommend any stronger flavoured broths for this.
  • I wanted to add some chopped fresh pumpkin as well, but forgot that it was sitting on the counter!
  • My stew thickened up really nicely just by adding the lentils into the pot and letting them simmer in the pot for another 5 minutes or so. If you don’t find your stew is thick enough add a little cornstarch dissolved in water.

Ingredients

1 large leek (or 2 medium) cut into strips or small pieces
2 cloves of garlic, minced
1 inch piece ginger root, minced
1 small acorn squash, peeled and cubed
1 medium sweet potato, peeled and cubed
3-5 small potatoes, cubed
1 large parsnip, peeled and sliced 1/4″ thick
1 large carrot, peeled and sliced 1/4″ thick
2 celery stalks, 1/4″ pieces
2 tbsp freshly chopped herbs (sage, parsley, rosemary and thyme)
1/4 tsp smoked paprika
1/2 tsp ground coriander
1 tsp dried savory
1 tbsp tomato paste
6 cups veg broth
salt and pepper to taste
1 1/2 cups cooked brown lentils
1 cup leftover seitan, cubed (optional)
2 tsp balsamic vinegar

1) Saute leeks in 1 tbsp of olive oil until tender, about 5 minutes. Add garlic and ginger and stir and saute another minute, until fragrant.

20141016_160208

2) Add veggies (squash, sweet potato, potato, parsnip, carrot, celery) and saute 5 minutes longer, stirring occasionally.

20141016_160816

3) Add veggie broth, herbs, smoked paprika, coriander, savory and tomato paste and bring to a boil. Lower to a simmerand cook uncovered about 15 minutes, or until veggies are fork tender. Stir occasionally to prevent sticking. If veggies are not tender after 15 minutes, cover and allow to simmer another 5-10 minutes.

20141016_162225

4) Once veggies are tender, add lentils, seitan, vinegar and salt and pepper to taste.

20141016_165553

5) Heat through, simmering, about 5 minutes more. The addition of the lentils should thicken your stew up nicely. Check for salt and seasonings.

6) Let sit at least 10 minutes before serving to allow flavours to meld together. Serve with crusty bread!

20141016_173316


1 Comment

Vegan Pepperoni

20140714_200742As a vegan, I am incredibly thankful for Isa over at theppk.com and her numerous cookbooks. Her recipes are foolproof and super delicious. I have never been disappointed by any of the recipes I have tried! When I saw her halloween recipes last year, I didn’t have time to make any of them for my own halloween party. But, this summer I finally made use of the vegan pepperoni recipe she shared as part of this recipe. Just like the sausage recipe I posted a few days ago, they are simple to make and come together really easily. AND, they remind me of the taste of pepperoni and go great on pizza!

I didn’t take a picture of the pepperoni logs, but once they come out of your steamer simply slice and put on your pizza with the other toppings you like. These went super well with zucchini, onions, green peppers and veggie cheese. In fact, it’s probably one of the more delicious pizzas we’ve made (and it might just be because of the vegan pepperoni addition).

You can find the recipe for vegan pepperoni here, just use the ‘pepperoni eye sockets’ portion of the recipe:

Vegan Pepperoni at theppk.com

Notes:

  • I added about 1/2 tsp of ground fennel to the dough and upped the tomato paste by about a 1/2 tablespoon as well.
  • White or red kidney beans will work in the place of pinto beans, as I rarely have pinto beans on hand.
  • You will have leftover pepperoni logs and they freeze well. Just place in a freezer bag or airtight container and when ready to use thaw fully, slice, and put on your pizza once again.

Enjoy!


Leave a comment

Homemade italian veggie sausages

20131002_180741When I’m in a pinch, or feeling particularly lazy, I have no problem buying some Tofurky or Field Roast veggie sausages to throw on the grill or in the cast iron pan. However, it really is so much cheaper to make them yourself (and healthier to boot since you can control the ingredients) that everyone should have a staple veggie sausage recipe at home. They are so simple to make and come together pretty quickly, and can even be frozen easily so that you can have some on hand for a quick meal. Isa over at theppk.com has some great sausage recipes and I adapted the following from her!

Notes:

  • These are pretty adaptable so you can flavour them how you prefer. I’ve also used red kidney beans or pinto beans and they all work well.

Directions and Ingredients

1) Mash 1/2 cup (plus a tbsp) rinsed, drained canned white beans in a large bowl

2) Add in the following order:
1 cup water
1 heaping tbsp tomato paste
2 tbsps liquid braggs
1 1/4 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp pureed garlic
2 tsps white miso
1 tsp herbamere
1 1/2 tsps ground fennel seed
1/4 tsp homemade dried chili pepper (1/2 tsp red pepper flakes would also work)
1 tsp paprika
1 1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
fresh black pepper to taste

3) Mix with a fork until well combined. Knead briefly with hands and separate dough into 4 equal portions. Get your steaming apparatus ready as the water should start boiling by the time you have everything rolled up.

4) Roll each portion into a log and wrap in tin foil. The dough is a bit mushy but will snap into shape while steaming so no need to be a perfectionist. Just make sure there are no tears in the foil or you’ll end up with some oddly shaped sausages.

5) Steam for about 45 minutes then remove from foil and saute in a cast iron skillet in a bit of olive oil to brown on all sides. They should also cook up nicely on the grill.

Makes 4 veggie sausages.