Cornbread

Cornbread: as my dad might say, it's one of the four main food groups!  It also happens to serve as a great accompaniment to Hoppin John and Collard Greens.

A fluffy yet moist square of cornbread.

The egg-replacer in this recipe incorporates a technique that I've never tried before but that I'll definitely make use of in the future: heating a mixture of water and ground flax seed.  These ingredients are commonly used as an egg-replacer in vegan recipes; however, the act of heating the mixture results in an incredible, viscous texture that comes closer to an egg than any egg-replacer I've used.  Eureka!
 
Recipe:
Cornbread

• 1 cup flour
• 1 cup cornmeal
• 1/4 cup sugar
• 4 teaspoons baking powder
• 3/4 teaspoon salt 
• 2 tablespoons ground flax seeds
• 6 tablespoons water
• 1 cup soymilk
• 1/4 cup canola oil

First, preheat the oven to 425 degrees Fahrenheit.  Grease an 8x8" baking dish and set aside.

Then, in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.  Set aside.  

Next, prepare the egg-replacer.  Bring the water to a boil in a small saucepan.  Add the flax seed, and simmer the mixture on low heat for 3 minutes, stirring occasionally. 

Add the egg-replacer mixture to the dry ingredients, along with the soymilk and canola oil.  Mix with a wooden spoon until just combined.  (Do not overmix.)

Pour the batter into the prepared baking dish.  Bake for 20 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.  Cool 10 minutes before cutting. 

Yields 16 small squares. 

Comments:

Taste:           

Moist, yet fluffy?  Check.  Sweet, but not overly so?  Check. 

Accessibility:               

These ingredients should be easy to find, with the possible exception of ground flax seed.  Tip: If you buy a whole bag of ground flax seed, store it in the refrigerator--it will keep for a long time.     

 Ease of Preparation:        

This is a really quick dish--even with the 20-minute cooking time.  Honestly, waiting for the oven to pre-heat was my biggest delay.   

Non-vegan friendliness:             

The only off-putting element of this dish is the visibility of the flax seeds.  The cornbread is light-colored, so the flax seeds stand out.  Taste-wise, this corn bread is just as good as non-vegan versions.  (Large pat of vegan butter, optional.)

Sesame Seitan

Nothing says "It's the weekend" like Chinese take-out, right?  Almost.  This weekend we made our own, vegan version of a take-out classic--sesame chicken--with pretty great results. 

Why order out when you can make Sesame Seitan right in your kitchen?

Recipe:     
Sesame Seitan

• 2 - 8 ounce packages pre-made seitan (or you can make your own), drained and cut into bite-sized chunks
• 1/2 cup + 1 cup flour (separated)
• 2 cup ice water (you might not use it all, but have it on hand)
• enough vegetable or peanut oil for frying
• 1 yellow squash, chopped matchstick size
• 1 onion, diced
• 1/4 cup fresh, minced ginger
• 2 carrots, shredded
• 1.5 cups frozen broccoli
• 1 cup frozen snap peas
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey or another liquid sweetener
• 2 teaspoons sesame oil
• sesame seeds, toasted (to garnish) 

 

First, combine the seitan and 1/2 cup flour in a plastic bag and shake until the seitan is coated.  Set aside.

Next, prepare the batter.  Put 1 cup flour in a small bowl and slowly whisk in the ice water, using just enough water to create a smooth, somewhat sticky batter.

Now you're ready to batter and fry the seitan.  First, right next to the stove, set out a plate covered with paper towels (this is where you will place the seitan once it has cooked).  Pour oil 1/2" deep into a large skillet and heat on high until the oil is hot.  Then dip some floured seitan into the batter and immediately, with care (hot oil will burn you if it splatters!), place the battered seitan into the oil to fry.  Do this with as much seitan as can comfortably fit in the skillet at once.  You'll need to turn over the seitan halfway through cooking, using tongs.  Once the seitan looks crispy, remove it from the skillet using tongs and place it on the paper towel plate to absorb excess oil while you repeat these steps with the remainder of the seitan.  Allow the cooked seitan to rest on the plate and set aside.

Then cook the vegetables.  Take about 1.5 tablespoons oil from the seitan skillet and pour it into another large skillet or saucepan.  Heat the oil on medium-high and add all of the vegetables.  Cook, stirring occasionally, until they begin to brown.  Meanwhile, in a small bowl, mix together the soy sauce, honey, and sesame oil using a fork.  Add the sauce to the vegetables, stir, and then add the seitan and stir.  Cook until everything is heated through. 

 

Serve with brown rice and garnish with sesame seeds.  Yields 6 - 8 servings. 

Comments:

Taste:         

The breaded seitan is a little bit chewy and a little bit crispy, overall tasting shockingly similar to a dish you might find in a Chinese restaurant.  Beyond the sweet and savory sauce and the crunch that the vegetables add to the dish, my favorite part is the seitan's substantive mouthfeel.  You can really take a bite out of this dish, and each bite taken is incredibly satisfying.   

Accessibility: 

Unfortunately, a few of these ingredients are hard to find.  We buy seitan in large quantities at Whole Foods and store it in the freezer since we can't find it at our local grocery store.  Sesame oil is expensive, but you can buy it in little bottles (and there are numerous other recipes on this blog that call for it!).   

 Ease of Preparation:       

This was a fairly complicated dish to make, and we made quite a mess in the kitchen in the process.  Batter-splatter was everywhere.  But, I've tried to spell out the procedure as clearly as possible in the directions, above, so that everyone else can benefit from our first try.  

Non-vegan friendliness:      

I look forward to making this for non-vegan friends and family! 

Southwest-Style Salad with a Sweet and Smoky Chipotle Vinaigrette

Our recreation of Chipotle over the weekend gave me the idea of recreating a dish from another fast-casual restaurant: Chop't.  The result: Southwest-Style Salad with a Sweet and Smoky Chipotle Vinaigrette.

Salad, undressed.

Recipe:   
Southwest-Style Salad with a Sweet and Smoky Chipotle Vinaigrette

Salad

• 1/2 small bag frozen corn
• 1 head romaine lettuce, chopped
• 1/2 bag baby spinach
• 2 avocados, peeled and diced
• 2 or 3 tomatoes, diced
• 1 - 6 ounce container French fried onions

Chipotle Vinaigrette

• 1/4 cup honey*
• 1/2 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 - 7 ounce can chiles chipotles adobados (AKA chipotle peppers in adobo sauce)

First, toast the corn for the salad.  Pour to corn into a skillet and heat over high heat.  Stir the corn occasionally until it becomes toasty golden brown. 

Next, prepare the salad.  Toss together all of the salad ingredients in a large bowl. 

Finally, prepare the salad dressing.  In a food processor or blender, combine the honey, vinegar, mustard, and chiles on high speed until smooth. 

Top the salad with dressing and enjoy.  Serves 6-8 people.

Comments:

Taste:        

I'm really pleased with how this salad came out.  It's full of tasty ingredients that are filling, yet light.  Rachel liked the salad "a lot" and especially enjoyed the "interesting interplay of textures."  The dressing was also a hit: the honey and peppers create a uniquely rich, smoky flavor that's both spicy and sweet.  Simon thought "it tasted like salad" and his favorite part was the French fried onions.

Accessibility: 

This is definitely a summertime dish. 

 Ease of Preparation:     

This salad is really quick and easy to make.  It takes about 15 minutes! 

Non-vegan friendliness:    

I think this is an incredible salad.  Simon and Rachel both added shredded cheese on top.  Simon wasn't convinced that it's an adequate main dish, but Rachel and I couldn't disagree more. 

* A note about honey:  I eat honey.  It is technically an animal product, meaning I wouldn't eat it as a vegan; however, as a discerning vegan, I only reject foods that I have a reason to reject.  I eat honey because, unlike other animal products, I don't know any reason not to eat it.**

** If you don't eat honey, let me know why!

Roasted Brussels Sprouts with Caramelized Onions and Pistachios

If you think, "Eww, gross!" upon hearing talk of Brussels sprouts, you're either a young child or someone who hasn't had roasted sprouts.  I'm not sure why Brussels sprouts get a bad reputation because roasted sprouts are delicious (especially when covered in nuts and caramelized onions).

Delicious vegetables!

Give them a try! 

Recipe: 
Roasted Brussels Sprouts with Caramelized Onions and Pistachios

• 1.5 pounds Brussels sprouts (about 40), cut in half lengthwise 
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons vegan butter
• 4 medium onions, thinly sliced
• 1 teaspoon sugar
• 1/2 cup pistachios

First, roast the sprouts.  Preheat the oven to 425 degrees Fahrenheit.  Place Brussels sprouts, olive oil, and pepper in a 13" x 9" baking pan and toss to coat.  When the oven is heated, place the pan in the center of the oven and roast for 20 to 40 minutes, stirring the pan every several minutes for even browning.  The sprouts are done when they look pretty dark brown.  

Meanwhile, melt the butter over medium-low heat in a large skillet.  Add the onions and sugar and cook, stirring occasionally, until the onions turn dark golden brown and caramelize, about 30 minutes.

While the onions and sprouts are cooking, toast the pistachios in a small skillet over medium-high heat, stirring frequently, for about 4 minutes.  When everything is cooked, toss together the sprouts, onions, and nuts.  Serve hot or at room temperature.

Yields 4-6 servings. 

Comments:
Taste:       

While roasted sprouts are tasty on their own, the onions and pistachios really add interest to this dish.  All of the components of this dish come together into one amazingly tender yet crunchy, sweet yet salty bite.   

Accessibility:     

Brussels sprouts are a winter vegetable, so they're especially accessible this time of year.  While it may not feel like winter anymore, I'm still waiting for spring vegetables.

 Ease of Preparation:   

This recipe isn't very complicated but the steps do take a long time to complete.  Caramelizing onions is a slow process but it's well worth it!

Non-vegan friendliness:   

This is an impressive side dish regardless of what kind of diet you maintain. 

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 and Savory Pineapple Cashew Stir-Fry

Tonight Rachel and I made a delicious meal of Sweet and Savory Pineapple Cashew Stir-Fry.  This one-pot meal is one of the tastiest recipes I've posted so far, in my opinion.

The stir fry is made up of so many components.  While it may look like a jumbled mess in the picture, all of the ingredients come together into a delightful medley. 

Recipe:
Sweet and Savory Pineapple Cashew Stir-Fry

• 1 cup quinoa, rinsed
• 1 cup pineapple juice
• 1 cup water
• 1/4 teaspoon soy sauce
• 3 tablespoons peanut oil (or another vegetable oil if you don't have peanut oil)
• 2 scallions, thinly sliced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and minced
• 1/2-inch piece ginger, peeled and minced
• 1 red bell pepper, seeded and diced
• 1 cup frozen peas
• 1/2 cup fresh basil leaves, chopped
• 2 tablespoons fresh mint leaves, chopped
• 2 cups fresh pineapple, cut into bite-sized chunks
• 4 ounces raw cashews, toasted in a dry skillet over medium heat until golden (or use pre-roasted cashews)
• 1/4 cup soy sauce
• 3 tablespoons vegetable stock

First, prepare the quinoa.  Combine the first four ingredients in a medium-sized pot, cover, and bring to a boil over high heat.  Once boiling, stir, lower the heat to medium-low, cover, and cook for about 14 minutes (or until the liquid has been absorbed and the quinoa has become plump).  Remove from heat, uncover, fluff the quinoa with a fork, and place in the refrigerator until ready to use.
Next, prepare the stir-fry.  You'll need a large skillet or wok for this since there's a lot to stir-fry!  Add the peanut oil, scallion, and garlic to the skillet and heat over medium heat.  Once you hear sizzling, add the jalapeno and ginger and continue cooking for about 2 minutes.  Then add the bell pepper and peas.  Stir-fry for another 4 or so minutes.  Once the peas look bright green, stir in the basil and mint, cook for another minute, and add the pineapple chunks, prepared quinoa, and cashews.  Combine the mixture--it will be pretty thick at this point.  Then, drizzle the remaining soy sauce and vegetable stock over the mixture and stir well.  Stir-fry for another 8-10 minutes and serve hot. 

Comments:
This stir-fry is excellent.  As Simon said, the combination of the sweet and savory is delicious.  He also commented that the pineapple adds a distinctive texture that you can't find in many other dishes.  While Simon and I both enjoyed the crunchy cashews, they were Rachel's least favorite part of the dish.  Nonetheless, she really liked the combinations of flavors and the overall dish.

This recipe looks a little overwhelming due to the long ingredient list, but it's very manageable to make if you prepare all of the ingredients before you start cooking.  To save time you can also make the quinoa in advance and store it in an air-tight container in the refrigerator until you are ready to use it.     

I highly recommend that you try this recipe!