Thanksgiving will soon be upon us here in Canada, so I thought I would take a trial run of a recipe I have been developing in my head. We are having family come, none of whom are vegan. The trick is to make something that will satisfy everyone. The plan is to make a maple and apple seitan roast (something like pork tenderloin). This trial run was fairly successful, though the colour was darker than what I was going for and the seitan was a little spongy. The taste was good, and the maple and apple glaze was delicious. I will post the recipe when I sort it all out next weekend.
Sunday, September 30, 2007
Saturday, September 29, 2007
Friday, September 28, 2007
Posted by Vegan Dad at 8:20 PM
Thursday, September 27, 2007
Wednesday, September 26, 2007
Another favourite from Vegan With a Vengeance (seriously, go out and buy that book). The kids love it (well, except for Son #1 who claims to hate mushrooms and leaves them behind). Of course, you are supposed to use broader noodles, but all we had was penne. Oh well.
Tuesday, September 25, 2007
Vegans do not eat honey as it is considered an animal product. So, this is my version of honey garlic ribs done with maple syrup. They are delicious and sticky sweet (but they do not photograph well).
Monday, September 24, 2007
I love to pull out the wok and go crazy. Tonight I pulled together a Thai inspired dish and a hoisin stir-fry.
Chickpea Coconut Curry
- 2 tbsp oil
- 1" piece of ginger, finely chopped
- 1 clove garlic, minced
- 1 can of chickpeas, rinsed
- 1 cup corn
- 1 can coconut milk
- 1 tsp Thai Kitchen yellow or red curry paste
- 1 tsp soy sauce
- 2 tsp brown sugar
- juice of 1 lime
- 3 small bok choy
- chopped cilantro
1. Heat oil in a wok on med-hi. Throw in ginger and garlic and stir fry for 1 min.
2. Add chickpeas and curry paste and stir fry for 3-4 mins.
3. Add coconut milk, corn, soy sauce, sugar, and lime juice. Bring to a boil.
4. About 5 mins before you want to serve the dish, and the bok choy. Cook until softened, but still crunchy.
5. Garnish with cilantro and serve.
TIP! The four flavours of Thai food are sweet, salty, hot, and sour. Adjust the seasonings to your own taste.
Sweet Seitan Stir-fry
- 2 cups of beefy seitan, cut in strips
- 4 tbsp soy sauce
- 4 tbsp sherry
- 2 tbsp sugar
- 2 tbsp oil
- snow peas
- sliced carrots
- 1 clove garlic, minced
- 1/2 cup hoisin sauce
- 3 green onions, sliced
1. Marinate seitan in soy sauce, sherry, and sugar for 30 mins.
2. Heat oil in wok on med-hi. Fry drained seitan for 5 mins. Remove from wok.
3. Stir fry peas, broccoli and carrots (amount is up to you) for 5 mins. Add seitan and garlic and cook until fragrant.
4. Add hoisin sauce and onions, and cook until heated through.
Sunday, September 23, 2007
A friend of mine recently commented that the names for vegan food (Tofurkey, for example) drove him nuts. So, I called tonight's meal "shamburgers" just to goad him into posting a reply on the blog. Heh heh.
Posted by Vegan Dad at 8:32 PM
Saturday, September 22, 2007
Friday, September 21, 2007
Cauliflower and Potato Curry
- 4 medium sized potatoes
- 1/3 head of cauliflower, chopped into florets
- 2 tbsp oil
- 1 fresh green chili, chopped
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp tumeric
- 1/2 tsp salt
- 1/4 cup of water
- 1 tomato, chopped
1. Peel potatoes and cube. Parboil them with the cauliflower for about 6-8 mins. Drain.
2. Heat oil in a wok, or large pan. Fry chili for 1 min, then add potatoes and cauliflower and fry for 5 mins.
3. Add spices, tomato, and water. Cook until veggies are tender (10 mins or so). Garnish with chopped cilantro if you have it.
I use a commercial tandoori masala spice mix for this one, but I suppose you could make your own. I take tofu that has been frozen and thawed, slice it into thick slabs, and marinate in the following:
- 1/2 cup of plain soymilk (you are really supposed to use yogurt, but the only soy yogurt I can find here is expensive and pretty nasty.)
- 2 tsbp oil
- 2 tsp tandoori masala (or more, if you like)
The thawed tofu will soak up the liquid. Then, grill on a vey hot and well oiled grill for 5 mins per side.
I know, nobody wants to hear about animal cruelty on a blog about family meals and tasty food. But, one of the major reaons I became a vegan was because of modern factory farming practices. I don't think anyone can watch this video and not feel some compassion, even if you despise Peta. It is sobering and worth a viewing.
Posted by Vegan Dad at 1:37 PM
Thursday, September 20, 2007
The new camera has been bought, and new food has been made! Tonight we went for an Indian feast: Tandoori Tofu, Dhal (Lentils), Cauliflower and Potato Curry, and Rice. It was really, really good--so good, in fact, that Son #1 actually complimented me on the meal. Wow. Since we will be eating this tomorrow as well, I will post some recipes today, and the others tomorrow.
Wednesday, September 19, 2007
My in-laws were doing some small renovations to the house all day, my wife was busy with the baby, and I was busy with my courses and manuscript. To top it off there was a open house at the boys' school today at 5:30. Who has time to cook? We cobbled together a meal of leftover soup, some pasta, and toasted tomato sandwiches (sliced tomatoes, lettuce, vegenaise). Not exotic, but it did the trick.
Posted by Vegan Dad at 8:45 PM
Tuesday, September 18, 2007
Last night we were looking for a quick and easy meal, and that was not easy since grocery day is coming and the fridge is beginning to look bare. My father-in-law took charge (so I could catch up on work after a weekend away), and came up with a tasty BBQ feast.
1. Grilled tofu, basted with BBQ sauce.
2. Zucchini, red onion, eggplant, and red pepper skewers (coat in olive oil, season with salt and pepper and dried basil).
We served this with some squash (cooked in the microwave and mixed with maple syrup), and boiled red potatoes. Very tasty.
TIP! Freezing tofu makes for a chewier texture. Plus, when it thaws it makes the tofu more "sponge-like" which means it will soak up whatever marinade/basting sauce you are using.
Monday, September 17, 2007
I am working from home today, prepping for the first full seminar in my "Sex and Violence in Early America" course (mmmmm . . . Foucauldian . . . ). So, I was in charge of lunch. I went with Mac and "Cheese," always a favourite with the kids. I basically use the Mac and Cheez sauce from The Ultimate Uncheese Cookbook. But, I find the sauce a little too thick and not cheesy enough (the miso gives it more a more cheesy bite), so I make a few alterations.
Guess who left his digital camera in Kingston? Looks like I will have to scrounge generic photos off the web (maybe even (*gasp*) clip art) for the next little while. I think it is time for a new camera anyway, time to upgrade to the digital SLR. Right now I have the cheapest Sony camera they make--I bought it many years ago for a research trip to the archives in Philly. I think it has served its purpose. Our 35mm SLR is collecting dust since digital is easier and cheaper, and since I can use the lens on the digital model, an upgrade is way to go. There is a camera store downtown I need to check out (I refuse to buy it at WalMart). So, I will keep posting sans original pics until I get the new camera.
Thursday, September 13, 2007
Wednesday, September 12, 2007
My in-laws are here for a visit (and to watch the kids while we take off for my brother's wedding this weekend). My father-in-law cannot eat salt, and my mother-in-law has a soy and nut allergy. So, the meals for the next while need to be meat, dairy, egg, salt, soy, and nut free. Whew! Tonight we went with chili. No real recipe--just do what you usually do but a) leave out the meat, or 2) use veggie ground, or 3) use TVP. If you want something different, use black beans, some corn, some cocoa powder, and some chipotle peppers.
Tuesday, September 11, 2007
Monday, September 10, 2007
As you might have guessed, it was another seitan meal tonight as we work through the batch I made on the weekend. But, chickpeas are also very good in this pot pie.
FOR THE CRUST:
- 2 cups all purpose flour
- 3/4 tsp salt
- 1 cup non-hydrogenated vegetable shortening
- 5-6 tbsp ice cold water
1. Mix together flour and salt in a large bowl.
2. Cut in shortening with two knives, or pastry cutter.
3. Stir in enough water with a fork for the pastry to come together in a ball.
4. Roll out on a floured surface in a shape that fits your baking dish.
FOR THE FILLING:
- 1 tbsp oil
- one onion, diced
- 1 stalk celery, chopped
- 2 carrots, sliced
- 4 potatoes, peeled and cubed
- 2 cups of cubed seitan (or one can of chickpeas, rinsed)
- 1 cup frozen corn
- 1 cup frozen peas
- 1-2 tbsp flour or cornstarch
- 2+ tbsp vegan "chicken" broth powder
1. Saute onion and celery in a saucepan. Preheat oven to 350.
2. Add carrots and potatoes, and cover with water. Bring to a boil and simmer until veggies are soft (15-20 mins).
3. Add seitan (or chickpeas), corn, and peas.
4. Mix flour or cornstarch in a few tbsp of water and add to veggie mix. Cook until mixture thickens. Add more if still too thin. Add broth powder, salt, and pepper to taste.
5. Pour into glass or Corningware dish (9x13 or so). Roll out crust while mixture cools. Put crust on top of veggie mixture, and cut a few slits in the crust to allow steam to escape. Bake for 40-60 minutes, until crust browns.
The kids loved and asked for seconds. Mmmmm . . . comfort food.
Sunday, September 9, 2007
I love the Vegan Lunchbox blog (you can order the book from there as well), and found this book a fantastic resource for the kids' school lunches and ours as well.
3. Vegan Cupcakes Take Over the World