Food Network: Roasted Kohlrabi With Parmesan

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Spicy!  Or…  Maybe I put too much cayenne pepper?  Anyway, it was good!!!!!!!!!  I used vegan Parmesan.

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YUM!  I used hemp seed oil for one batch, for some reason, that batch turned out better than the olive oil batch.

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Finished!  Hot out of the oven!

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Posted in "cheese", autumn, cayenne, kohlrabi, olive oil, spring, summer | Tagged , | Leave a comment

The Vegan Table: Quinoa Tabbouleh

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The abundance of summer!  I made tabbouleh again!  This time while the quinoa was almost done, I put in the tomatoes so that they would add to the flavor of the quinoa.  Cooking the quinoa and the tomatoes together was indeed a good idea!  Well, at least I liked the taste anyway!

 

Posted in autumn, cucumber, mint, parsley, spring, summer, tomato | Tagged , | 2 Comments

The Vegan Table: Beet Bundt Cake

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Obviously, I was trying to disguise how poorly the cake turned out, though easy to make.  But this cake gave me some ideas!  If I can just puree the beet fine enough, I could tweak the cake to become like a dense red velvet cake!  It was that red!

Since the sugar grains are so big, I don’t agree that the sugar should be mixed with oil before adding to the flour.  I would rather have the beet puree mixed with the sugar before adding oil.  This would also help the beet to become even more sweetened, and could become something similar to a “raisin-like” fruit in the cake.  Keep people guessing.  Maybe it’s because of that, I also feel like the cake can do with some nuts.  I will keep experimenting with this.

I used whole wheat flour and first baked for 45 minutes at 375 F, but the cake was not baked inside, so I baked another 15 minutes.  The downside is that the cake was burned on the top.  So I recommend baking for 1 hour at 350 F, then check if the cake is baked through.

Apparently, this cake is a favorite among vegan and non-vegans alike!  Many have tried and liked it!
http://www.417mag.com/Blogs/417-Blog/July-2014/Etties-Eats-Vegan-Beet-Bundt-Cake/
http://www.thefussyfork.com/vegan-chocolate-beet-cake/
http://deli-cute-essen.blogspot.com/2011/03/beautiful-beet-bundt-cake.html
http://www.foodlibrarian.com/2011/11/vegan-beet-bundt-day-26-of-food.html

Posted in autumn, beet, chocolate, flour, summer | Tagged , | Leave a comment

The Vegan Table: Southwestern Tofu Burgers

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This is one of the most satisfying tofu patties I have ever tasted!

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The preparation was not hard, it was more of a getting everything you need for making the patties ready.  Also the patties did not bind well, so I had to put in whole wheat flour to make the patties stick together while frying.

I improvised on the burger, I used sour dough bread, tofu patty, homemade kimchi, avocado, and mustard in my burger.  YUM!

This recipe also seemed to be a favorite among other vegan bloggers, but some of them also had trouble getting the patty to stick well, so you may have to watch out for it:
http://epicureanvegan.com/2010/06/06/southwestern-tofu-burgers/
http://lifeontheveganedge.blogspot.com/2010/10/southwestern-tofu-burgers.html
https://www.veganesp.com/2013/02/19/friday-february-15-southwestern-tofu-burgers-the-vegan-table-and-potatoes-rating-4/

Posted in autumn, black bean, bread, cayenne, chili, corn, cumin, flaxseed, paprika, red pepper, summer, tofu, tomato | Tagged , | Leave a comment

Hot And Spicy Soup ( 酸辣湯 )

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Hot and spicy soup is not really transliterated exactly, word for word, it is actually sour and spicy soup.

I am going to show you to how make an authentic hot and spicy soup the right way (modified from the Taiwan style soup recipe by the famous chef in Taiwan, 阿基師 ).  Hint, lots of carrots.  Yes, I bought too many carrots and needed to finish them (like the apple pie I made previously), it seems like a theme I have.

Vegan Hot and Spicy Soup (preparation: 20 minutes, make 5 to 8 servings)

6 to 8 shiitake mushrooms
1/2 cup of dried wood ear mushrooms
1 tablespoon of sesame oil
1 to 2 carrots
1 box (16 oz) of firm tofu
1 bunch of enoki mushroom
(Optional) 1/2 cup of sliced seitan

1 cup of cold water
2 tablespoons of corn starch

1 teaspoon of salt
2 tablespoons of soy sauce
1 teaspoon of black pepper
3 tablespoons of vinegar

Sesame oil to taste
Black vinegar to taste

  1. Before doing anything, soak the dried shiitake and dried wood ear mushrooms for at least 10 minutes; if you are using fresh shiitake, no soaking needed
  2. Save the water from soaking shiitake mushroom; sliced the shiitake and wood ear mushrooms
  3. Julienne the carrots.  Heat a soup pot and saute the carrots in some sesame oil until the oil color turned orange
  4. Continue sauteing with the shiitake and wood ear mushrooms for a minute
  5. Add salt, black pepper, soy sauce, and water from soaking shiitake mushroom; bring to boil
  6. Combine the cold water and the starch, make sure to mix well; pour in the starch water slowly while stirring
  7. Cut the tofu long and thin; put in the enoki mushrooms and tofu, bring to boil
  8. Add seitan (if any), wait a minute before pouring in the vinegar, bring to boil

To serve, drizzle some sesame oil, black pepper, and black vinegar (do not skip this!) in the each serving.  Before eating, one has to stir the soup before consuming to mix the vinegar into the soup.

Posted in autumn, carrot, mushroom, sesame oil, summer, tofu, Uncategorized, vinegar, winter | Tagged , , , | Leave a comment

The Vegan Table: Spring Rolls With Peanut Dipping Sauce

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This is a really easy recipe for dinner, once you have everything.  The secret is in the sauce.  Not truly authentic, but it’s just some finger food for a relaxing dinner.

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I think if you can get Thai basil, it would taste more like spring rolls.  To add to the chewiness, I used yam noodles (conjac makes it really chewy!).  If I like fried foods, I would have fried my tofu, but I didn’t want to have fried tofu, so I didn’t.

I know a lot of people who did not grow up using rice paper had a hard time managing making the spring roll.  Unlike what Chrissy Teigen suggests, putting the rice paper under water “until it softens” is actually too long.  Wetting the rice paper, putting it in the water and taking it out (making sure every part of the rice paper is wet) is enough!  As you put the ingredients in the paper, you will notice that the paper is going to be soft enough to be rolled, but not too wet, and still sticky enough to be rolled up.  However, Chrissy Teigen is right that the sauce is important.

Again, not a lot of people tried and blogged about their experience with it, but here is one:
http://epicureanvegan.com/2010/06/21/spring-rolls-with-peanut-dipping-sauce/

Posted in autumn, basil, carrot, mint, noodle, peanut, rice paper, spring, summer, tofu, Uncategorized | Tagged , | Leave a comment

Vegan With A Vengeance: Gingerbread Apple Pie

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So…  After moving to Upstate / Central New York, I realized just how many apples one can get in autumn.  So many that I had trouble finishing the apples before they would go bad.  I needed to do something, something that could use up a large amount of apples.  Hence the apple pie.

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It’s easy, it’s delicious, it’s almost addicting!  And it’s a good way to use up all the apples I just had to buy.  I don’t recommend anyone using margarine, it’s not the healthiest oil, try using coconut oil instead.  Also, try using olive oil instead of canola oil.

Again, this recipe is from a very well-known cookbook that has been around for a long time, a lot of people made this recipe, and some looks very pretty!
https://baketivities.wordpress.com/2010/12/09/gingerbread-apple-pie-vegan/
http://hereandthere123.blogspot.com/2007/02/my-take-on-isas-gingerbread-apple-pie.html
http://www.wecanmakeanything.net/2014/06/gingerbread-apple-pie.html
https://crumbkitchen.com/fall-gingerbread-apple-pie/

Posted in "butter", agave, allspice, apple, cinnamon, cloves, flour, ginger, molasses, nutmeg, Uncategorized | Tagged , | Leave a comment