(Red) Velvet Cake

I've always been confused by the appeal of red velvet cake.  It's not chocolate cake, it's not vanilla cake, and it's not strawberry/raspberry/some other "red" flavored cake; no, it's just cake with a hint of chocolate flavor and red food coloring.  Nonetheless, I decided to try out a recipe for red velvet cake with buttercream frosting tonight.  I left out the red food coloring so it's more of just a velvet cake, but I'll still include the coloring in the recipe for those who don't want to part with it.

(Red) Velvet Cake with Buttercream Frosting--it's surprisingly red!

Recipe:
(Red) Velvet Cake

• 2.5 cups unbleached all-purpose flour
• 1 cup whole wheat pastry flour (or, more all-purpose flour)
• 1.5 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cocoa powder
• 2 cups organic soymilk
• 2/3 cup canola oil
• 3 tablespoons red food coloring, if desired
• 2 tablespoons distilled white vinegar
• 2 teaspoons vanilla extract

Buttercream Frosting

• 1/2 cup vegan butter
• 3 cups powdered sugar
• 1.5 teaspoons vanilla extract
• 1.5-2 tablespoons organic soymilk or water 

First, preheat the oven to 350 degrees Fahrenheit and lightly oil two 8-inch cake pans.

To prepare the cake batter, combine the first six (dry) cake ingredients in a large bowl.  Then create a well in the center, add the remaining (wet) cake ingredients, and mix until thoroughly combined.  Divide the cake batter between the two prepared pans and bake for about 35 minutes, rotating the pans 45 degrees halfway through.  The cakes are ready when the cake pulls away from the side of the pans and a toothpick comes cleanly out of the center of the cakes.  Let the cakes cool for 10 minutes in the pans.  Then run a knife around the edges to loosen the cakes, flip each cake over onto a plate to remove from the pans, and revert each cake onto a cooling rack.  Let the cakes cool completely before frosting.

To prepare the frosting, first beat the butter until smooth and fluffy with an electric mixer.  Add the powdered sugar, beat on low to combine, and beat on high for another minute or two.  Then add the vanilla and soymilk, mix on low until combined, and beat on high until frosting is light and fluffy (at least 4 minutes).  Cover the frosting until ready to use, and re-whip before using. 

Once the cakes are cool, frost one of the cakes first.  Then place the other cake on top of the first and frost the rest of the cake with the rest of the frosting. 

Cover and store in the refrigerator.  Yields 8-10 servings.  

Comments:

Taste:      

While this cake had a good springy texture, I would make two major changes to the recipe.  First, I would replace the whole wheat pastry flour with all-purpose flour, meaning that the only flour in the recipe would be 3.5 cups all-purpose flour.  The whole wheat pastry flour was noticeable in the cake, adding an overpowering, wheaty flavor that I wasn't looking for in a cake.  Second, the frosting was a bit too liquidy upon adding a full 2 tablespoons soymilk.  I would recommend starting with 1.5 tablespoons soymilk in the frosting and then adding more, if necessary, to achieve a good consistency.  I think these two changes would bring this mediocre cake up to par. 

Accessibility:       

The ingredients in this cake are reasonably priced and easy to find.  If you aren't a regular baker you'll need to make a few purchases, but I was able to make this without any special purchases.  

Ease of Preparation:   

This is a pretty simple cake recipe.  It takes a fair amount of time to make from start to finish, including baking and cooling time, but that's true of all cakes.     

Non-vegan friendliness:   

This cake was fine for a Sunday night treat at home, but I would be hesitant to serve this cake to a group of non-vegans as a representative vegan baked good.  I do believe that this recipe could be a lot better with the above changes, though, so I'll definitely try it again.  For the record, Simon was disappointed by the cake's flavor (probably due to the whole wheat flavor) while Rachel liked it.   

Sun-Dried Tomato and Toasted Walnut Pesto

Several winters ago, my family held an Iron Chef competition at home.  We all made dishes using the secret ingredient--walnuts, if I remember correctly--and judged each dish in a couple categories.  It was a great time.  I made pesto with walnuts and sun-dried tomatoes and did quite well.  So, if you're looking for a winning recipe (pun intended...), read on.

Pesto on Pasta

Recipe:
Sun-Dried Tomato and Toasted Walnut Pesto

• 1 - 8.5 ounce jar sun-dried tomatoes in oil (or a 1.5 ounce package dry sun-dried tomatoes, reconstituted)
• 1.5 loosely packed cups basil leaves, coarsely chopped
• 1/2 cup walnut halves, toasted
• 5 tablespoons olive oil (extra-virgin is best)
• 4 teaspoons balsamic vinegar
• 1 garlic clove, chopped
• 1/4 teaspoon chili powder (optional)
• a few sprinkles of black pepper, to taste
• 1/8 teaspoon salt

First, remove the sun-dried tomatoes from the jar (save the oil if you like--it'll have picked up great flavor) and chop coarsely.  Then, combine all ingredients in a food processor and process until smooth and well-incorporated.  That's it! 

Serve over pasta or as a spread/dip on bread.  Yields about 2 cups.  

Comments:

Taste:      

I love that this pesto is distinctly different than standard basil pesto.  The sun-dried tomatoes and basil come together to create a fresh, almost sweet taste that's balanced out by the nutty, toasty walnuts. 

Accessibility:       

This recipe replaces pine nuts--an ingredient often found in basil pesto--with walnuts, and is, as a result, less expensive to make.  Unfortunately, sun-dried tomatoes can be pricey and difficult to find in some grocery stores. 

Ease of Preparation:   

The food processor does all of the work in this recipe.         

Non-vegan friendliness:   

Vegans and non-vegans alike will love this recipe.  Just ask the judges of Iron Chef: My Family Edition.   

BBQ Seitan Sandwiches

Tonight's dinner certainly wasn't the healthiest one we've made so far: Simon and I made saucy BBQ Seitan Sandwiches served alongside ready-to-bake french fries and ketchup.  But hey, seitan slathered in BBQ sauce on a bun is still much lower in fat than steak slathered in BBQ sauce on a bun.  Plus, BBQ sauce is delicious and my rejection of meat cannot be confused with a rejection of the sauces traditionally associated with meat.      

Simmering BBQ Seitan

Here's the recipe for the sandwich filling.


Recipe:
BBQ Seitan Sandwiches

• 2 tablespoons olive oil
• 1 large onion, sliced
• 1 green pepper, cut into thin strips
• salt and pepper, to taste
• 2 - 8 ounce packages of seitan strips (or homemade seitan if you have enough time to make it)
• about 10 ounces of your favorite BBQ sauce
• 4-6 rolls

Heat oil in a large skillet over medium-high heat.  Add the onion and pepper strips and sauté for about 7 minutes, stirring occasionally, until the vegetables are tender and beginning to brown.  Add salt and pepper to taste.  Then, add the seitan strips and BBQ sauce and stir.  Lower the heat and simmer until heated through--about 5 minutes. 

Top rolls with the sandwich filling and enjoy!  Serve with french fries if you've moved on from your new year's resolution.  Yields 4-6 servings.

Comments:

Taste:      

Seitan is my favorite meat substitute.  It has a satisfying mouthfeel and a firm texture that makes a great sandwich filling. The BBQ sauce is the dominant flavor in these sandwiches, though the bell peppers add freshness to each bite.   

Accessibility:      

Unfortunately, seitan is absent from most grocery stores.  We had to go to Whole Foods to buy ours.  It's not much easier to make seitan since wheat gluten--the main ingredient--is also difficult to find.  Luckily, seitan does freeze well so you can stock up when you have the chance.    

Ease of Preparation:   

Once you have the ingredients on hand, this recipe is extremely easy and fast to make.         

Non-vegan friendliness:   

Rachel and Simon agree that this dish isn't especially non-vegan friendly.  This was Rachel's first time having BBQ Seitan Sandwiches and she was ultimately disappointed.  As she put it, "the seitan looks too real so I was disappointed" when it wasn't really steak.  "It's so visually appealing" but it didn't meet her expectations.  Simon recommends slicing the seitan into thin strips to better replicate steak sandwiches. 

Sweet Potato Fries

Last night's dinner, part three!  These aren't really "fries" since they're baked, but nobody will ever know. 

Recipe:
Sweet Potato Fries

• 4 sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt

Preheat the oven to 400 degrees Fahrenheit.  Line baking sheets with aluminum foil and set aside.

Cut the potatoes in half widthwise and then cut each half into 1/2-inch thick strips.  (Don't worry about peeling the potatoes.)  Make sure the strips are all pretty uniform in size to ensure even cooking.  Next, in a large bowl, toss the potatoes with the remaining ingredients to coat well.  Spread the fries out onto the baking sheets in a single layer.  Bake for about 45 minutes, turning the fries over halfway through. The fries are done when they are crispy on the outside and tender on the inside. 

Yields 4-6 servings of soft, flavorful, colorful fries.

Comments:
Taste:      

The great thing about sweet potato fries is that you can customize the spice level and seasoning to accommodate anyone's taste.  You could swap out the savory spices in this recipe with sweeter spices such as cinnamon and a little bit of brown sugar.  But, I think they were delicious just as they were.  

Accessibility:     

Sweet potatoes should be easy to find (you can use "yams" too, since most "yams" sold in the U.S. are actually just sweet potatoes).  It's not a big deal if you don't have some of the spices listed above--really, they'd be great with just a little oil and salt.  

Ease of Preparation:   

Sweet potatoes are a bit difficult to chop/slice since they're so firm.  But, once you prepare the potatoes, the rest of the recipe is easy.       

Non-vegan friendliness:   

Everyone loves sweet potato fries!  Well, maybe not everyone, but there's certainly nothing vegan-specific about them. 

Quinoa and Corn Salad

Last night's dinner, part two!  This one's for you, Dad. 

Recipe:
Quinoa and Corn Salad

• 4 cups vegetable broth
• 2 cups quinoa 
• 2 tablespoons olive oil
• 1 small bell pepper (any color), diced finely
• 2 cups frozen corn
• 3 garlic cloves, minced
• 1 cup green onions, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• black pepper to taste
• olive oil for drizzling

First prepare the quinoa.  Add the vegetable broth and quinoa to a saucepan and heat over medium-high heat.  Once it begins to boil, reduce heat to low and simmer for about 12 minutes or until the liquid is absorbed.  Fluff with a fork and set aside.

Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the bell pepper and cook for 3 minutes, or until it begins to soften.  Add the corn and garlic and cook for another 3 minutes.  Then add the green onions and continue cooking for 2 more minutes.

Finally, add the sautéed vegetables, parsley, lemon juice, salt, and pepper to the quinoa and toss to combine.  Drizzle with olive oil and season to taste. 

Serve warm or at room temperature.  Serves 6-8 people.

Comments:

Taste:     

While this quinoa wasn't the star of the meal, it was still a good salad/side dish.  Unfortunately the flavor wasn't very bold.  We probably could have salted ours a bit more to bring out the flavors, so don't hold back! 

Accessibility:     

Quinoa might be difficult to find at your grocery store (or it might be expensive), but the rest of the ingredients shouldn't pose any problems.  You can always use water instead of vegetable broth to cut costs.  

Ease of Preparation:   

This recipe works best if you multitask (cook the quinoa while you cook the vegetable mixture), but that shouldn't be too difficult to manage.  As I always say, everything is easier if you chop the ingredients in advance.     

Non-vegan friendliness:  

This isn't a very traditional recipe and quinoa isn't an everyday food for many people, but I urge everyone to eat quinoa at least once!  Quinoa--the "mother of all grains" according to our friends the Incas--is an amazing food substance.  It's one of the only complete proteins that comes from a vegetable (non-animal) source.  

Tropical Black Bean Soup

Last night's dinner was not our average one-pot meal.  We made numerous delicious dishes since we had two of my (non-vegan) friends and my (non-vegan) brother with us for dinner.  They brought home-brewed beer and ginger cookies, and we made Tropical Black Bean Soup, Quinoa and Corn Salad, Sweet Potato Fries, and roasted broccoli.  It was quite a spread!  Unfortunately I was too busy eating to take pictures, but I hope the recipes paint a satisfactory picture of our meal.

I'll start with the soup.  I've always been a fan of black bean soup, but this recipe takes things one step further.

Recipe:
Tropical Black Bean Soup

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 onions, finely diced
• 2 red bell peppers, finely diced
• 4 cans black beans, drained and rinsed
• 3 medium ripe bananas, peeled and sliced
• 1 tablespoon cumin
• 1 teaspoon ground ginger
• 2 tablespoons hot sauce
• 2 cans lite coconut milk
• 4 cups vegetable broth
• salt to taste

Heat the oil and garlic in a large soup pot over medium-high heat.  When the oil is hot, add the onions and red peppers and sauté for about 5 minutes or until tender.  Stir in the beans, bananas, cumin, ginger, and hot sauce; cook until the banana softens, stirring frequently.  Stir in the coconut milk and vegetable broth.  Bring the soup to a boil, reduce heat, and simmer for 45 minutes. 

Serve hot with fresh bread for dipping and sopping.  Serves 6-8 people.

Comments:
Taste:    

Everyone at dinner liked this soup.  Some people were unable to pick out the taste of the banana, specifically; however, I found it to be a noticeably pleasant, though subtle, addition.  Rachel agreed and enjoyed the soup, even though she had been nervous about the idea of bananas in soup.  She also commented that the soup was much heartier than other soups we've made in the past.  It was filling and went great with the rest of the meal.     

Accessibility:    

None of these ingredients are particularly unusual.  Feel free to use green bell peppers instead of red, as green would be cheaper.        

Ease of Preparation:   

This soup is certainly easy to make.  It takes about an hour to make from start to finish, but it's definitely worth it! 

Non-vegan friendliness:  

This soup was enjoyed by all non-vegans at dinner last night, and I would feel comfortable serving this to any group of people in the future.  It's a substantive soup that stands on its own. 

Spaghetti Squash Mexicana topped with Tropical Salsa

In keeping with this week's emerging theme, tonight's dinner was Spaghetti Squash Mexicana topped with Tropical Salsa.  (This is another great recipe from the ever-reliable cookbook Veganomicon.)  I've made this dish numerous times before and it never ceases to amaze me.  Spaghetti squash is awesome.  There's no better way to put it.  It starts out looking like a regular old squash, but once it's done it looks like spaghetti!  It's a miracle of nature.  Spaghetti squash is a versatile, lower-calorie, vegetable version of spaghetti.  What's not to like?     

The incredible edible spaghetti squash.

Recipe:
Spaghetti Squash Mexicana topped with Tropical Salsa

• 1 spaghetti squash (in the 3-pound range)
• 1 cup tomato, chopped into 1/2-inch chunks
• 1 mango, chopped into 1/2-inch chunks
• 1 avocado, peeled, pitted, and chopped into 1/2-inch chunks
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 onion, diced
• 2 jalapenos, seeded and chopped finely
• 3 cloves garlic, minced
• 2 teaspoons ground coriander
• 1.5 teaspoons chile powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup red cooking wine
• 1 cup frozen corn, partially thawed
• 1 - 15 ounce can black beans, drained and rinsed
• 1 tablespoon hot sauce

First, bake the squash.  Preheat the oven to 375 degrees.  Cut the squash in half widthwise and use a spoon to scoop out the seeds.  Fill a baking dish with an inch of water and place the squash cut side down in the dish.  Bake for about 45 minutes, or until the skin is easily pierced with a fork.  Then, take the squash out of the pan and let cool for about 10 minutes until you can handle the squash.  Shred and scoop out the flesh with a fork into a bowl, cover, and set aside.  While the squash is baking, prepare the tropical salsa and the bean mixture.

Salsa: stir together the tomato, mango, avocado, cilantro, and lime juice in a small bowl.  Cover and refrigerate until ready to use.

Bean mixture: Heat the olive oil, onion, and jalapeno in a large skillet over medium-high heat.  Sauté for 5 minutes.  Add the garlic, spices, salt, and wine, and boil for 2 minutes, stirring often.  Next, lower the heat to medium and add the corn, black beans, and hot sauce.  Cook for 5 more minutes or until heated through.  Finally, add the squash to the bean mixture and toss to mix.  (It's helpful to use tongs here to ensure that the squash breaks up and everything is well incorporated.)

Top with salsa and serve.  Serves 4-6 people. 

Comments:

Taste:    

This is a good dish.  Simon remarked that "it might not be phenomenal, but [he's] happy to eat it."  I particularly like this dish--it's interesting, unconventional, surprising, and tasty.  It also has a great combination of textures.    

Accessibility:   

Unfortunately, this isn't a particularly accessible dish.  Many of the ingredients might be difficult to find--such as ripe fruits and spaghetti squash--while ingredients like wine could be expensive.  Nonetheless, we found all of these ingredients at Giant.    

Ease of Preparation:   

The squash takes a long time to bake, but I bet you could do so in advance to save time.  I might try that next time.  Once it's ready, though, the rest of the recipe is quite simple. 

Non-vegan friendliness:  

Simon pointed out that this dish doesn't lack meat or cheese (or any other animal product).  It's a dish best served vegan.  However, it's also a dish based around a potentially intimidating food for vegans and non-vegans alike: spaghetti squash.  I first tasted this kind of squash a couple years ago, and I must admit I wasn't excited about it.  I've been fully converted, though, and I recommend that everyone give it a try.

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Black Bean and Corn Pasta

Tonight's dinner was a simple recipe that we've made numerous times before: Black Bean and Corn Pasta.  I usually just eyeball the ingredients when I make this, so I did my best to detail the ingredients list.

I labeled the recipe "Mexican" because that's the closest flavor profile, but it's actually halfway between Italian and Mexican.  It's the best of both worlds--an easy pasta dish with extra flavor and spice.

Black Bean and Corn Pasta garnished with cilantro.

Recipe:
Black Bean and Corn Pasta

• 1 package whole wheat pasta (we used rotini) 
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, diced finely
• 2 - 15 ounce cans petite diced tomatoes
• 2 - 15 ounce cans black beans, drained and rinsed
• 8 ounces frozen corn
• 1.5 teaspoons chili powder (more for a spicier dish)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• chopped cilantro for garnish (optional)

Begin preparing pasta according to package instructions.  Meanwhile, heat the olive oil and garlic in a large skillet over medium-high heat.  Add the onion and sauté until the onions become soft (about five minutes).  Add the remaining ingredients except the cilantro, and simmer for about 10 minutes (or, until the pasta is ready).  

Top the prepared (and drained) pasta with the sauce and garnish with cilantro, if desired.  Yields approximately 5 or 6 servings. 

Comments:

Taste:    

Even though the flavors in this recipe are pretty unsurprising, it's still a solid dish.  We tend to make this recipe when we want a tasty meal that's easy to make, so we've made it several times.  Rachel commented that this dish is particularly flexible in that it would be good as either a spicy or mild dish.       

Accessibility:     

There's nothing out of the ordinary in this dish.  (Thank you, Black Bean and Corn Pasta, for contributing to a particularly low grocery bill this week!)  

Ease of Preparation:   

As I mentioned, this is one of our go-to easy dinners.  The sauce is easy and fast to make, and pasta's simple to make as well.       

Non-vegan friendliness:  

Simon pointed out that a non-vegan's only complaint with this dish might be that "it's lacking substance"--it includes neither meat nor meat substitute.  Still, the beans, corn, and pasta are pretty filling and the flavors are good.   

TVP Sloppy Joes

Rachel and I made TVP Sloppy Joes tonight.  TVP--textured vegetable protein--is a high protein, low fat, inexpensive protein source that looks a little bit like large bread crumbs.  While the name "textured vegetable protein" certainly doesn't get anyone excited about eating TVP, it's a great addition to any cook's repertoire.  If you don't believe me, just try out these sloppy joes! 

sloppy goodness

Recipe:
TVP Sloppy Joes

• 2 tablespoons olive oil
• 1 onion, diced
• 1 green or red bell pepper, diced
• 1- 29 ounce can of tomato sauce
• 3 ounces (about 1/3 cup) water
• 1 tablespoon chili powder
• 1 teaspoon celery salt
• 1 tablespoon low sodium soy sauce
• a few dashes of hot sauce
• 1 tablespoon sugar
• 1.5 cups TVP
• black pepper to taste

Heat the olive oil in a large skillet over medium-high heat.  Add the onion and bell pepper and sauté until the onions become soft (about five minutes).  Lower the heat to medium-low, add the remaining ingredients, and simmer for about 15 minutes.  All of the liquid should be absorbed by the TVP.  

Serve on whole wheat hamburger buns.  Yields approximately 6 servings. 

Comments:
I've made these sloppy joes many times before, but I tweaked the recipe a bit this time.  Rachel and I agree that this new recipe is better than the old one--success! 

Taste:    

These TVP Sloppy Joes are a solid dish.  They have good, saucy flavor--the TVP takes on the flavor of the seasonings and sauces in the dish when it rehydrates--and the texture is pleasantly substantive.  It's not the most impressive or inventive dish in the world, but they taste great as far as sloppy foods go.     

Accessibility:    

This is an incredibly inexpensive recipe.  TVP is less expensive than the ground beef used in non-vegan sloppy joes as well as refrigerated soy crumbles that other vegan recipes might call for.  Unfortunately, TVP is often only located in health food stores or higher-end grocery stores.  

Ease of Preparation:   

This was a refreshingly quick and easy recipe.  It probably took about 30 minutes, start to finish.  Plus, there is minimal chopping involved.  

Non-vegan friendliness:  

Simon noted that non-vegan sloppy joes have "a little bit more of a heft to them"--they are heavier and denser.  The TVP isn't mushy but it isn't dense.  At the same time, the flavor is good and Simon, Rachel, and I all enjoyed eating these Joes for dinner.