Simple Risotto

Funny story. We were at the mall the other day and were at the exit getting the kids dressed to go back outside in the cold. Another Mom and her kid came up, who also paused to get hats, coats, and mitts on. Now, I was facing this mother, but Vegan Mom's back was turned and did not see that they were carrying Happy Meals from McDonalds. Vegan Mom then said, rather loudly, "What is that smell? Do you smell cat food, or something?" Ha ha. The truth was, it really did smell like cat food. Man, and I used to love McDonald's. Anyway, here is the recipe for the risotto from a few nights ago. It is relatively simple and easy and tastes great.

INGREDIENTS

- 3 tbsp margarine

- 1 small onion, finely diced

- 5 cups hot veggie stock

- 1 1/2 cups arborio rice

- 2/3 cup white wine

- 2 cups frozen green peas

- salt and pepper to taste

- 1/2 cup nutritional yeast

METHOD

1. Melt butter in a saucepan over medium heat and saute onion for 3-4 mins, until translucent. Add in rice and stir for 2-3 mins.

2. Add in some of the stock (make sure it is hot) and cook, stirring frequently until liquid is absorbed. Repeat, adding enough of the stock until rice is tender (should take about 20 mins).

3. Add peas and stir well, letting the peas thaw. Season with salt and pepper, stir in the nutritional yeast, and serve.

Bolognese Sauce

So, we went crazy again today at the grocery store and bought a whack of discount mushrooms. Last time we did this I made Mushroom and Sundried Pepper Pasta, but thought that mushrooms would also make a good bolognese sauce. Well, as it turns out, they do.

INGREDIENTS

- 2 tbsp olive oil

- 1 onion, chopped

- 1 carrot, chopped

- 1 celery stalk, chopped

- 2 gloves garlic, chopped

- 1.5 lbs mushrooms, chopped

- 2/3 cup red wine

- 1/2 cup plain soy milk

- 1 14 oz can chopped tomatoes

- 3-4 tbsp tomato paste

- 1 tbsp basil

- salt and pepper to taste

- 1/2 cup nutritional yeast

METHOD

1. Heat oil over medium heat. Add in onion, carrot, celery and garlic. Cook for 10 mins, until veggies are softened.

2. Add in mushrooms and cook for 5-6 mins. Let mushroom release some of their water. Add in wine and cook until wine is almost all reduced. Then add soy milk and cook until mostly reduced.

3. Add tomatoes (if sauce is watery, drain tomatoes before adding) and tomato paste. Season to taste with salt, pepper, and basil. Cook until desired thickness is reached. Stir in nutritional yeast and serve over pasta.

Homemade Vegan Pepperoni

We were actually invited over to our friends' house for dinner tonight (the first time since we moved here in July!). I know that making vegan food can be daunting for omnis (hence our scant dinner invitations) but they served up a delicious meal of black bean enchiladas and salad, with chocolate pudding cake for dessert. What a treat! That means I did not cook a meal today, and I know I said I would post the risotto from yesterday, but I wanted to share today's culinary experiment instead. This pepperoni is totally amazing! You will never buy veggie pepperoni at the store again.

INGREDIENTS

Note: if you want a milder pepperoni, cut back on the pepper and pepper flakes.

- 1/2 cup of white kidney beans, rinsed and drained

- 1 cup cold water

- 1 tbsp olive oil

- 1 tsp liquid smoke

- 1 tsp HP sauce, or BBQ sauce

- 1 tbsp paprika

- 1/4 tsp cayenne pepper

- 1 tsp salt

- 1 tbsp sugar

- 1 tsp whole anise seed

- 1 tsp red peppercorns

- 1 tsp green peppercorns

- 1 tsp crushed red pepper flakes

- 1 1/4 cups vital wheat gluten

METHOD

Get your water on it way to boiling in your steamer

1. Finely mash the beans with a fork. Add water, oil, liquid smoke, HP or BBQ sauce, paprika, cayenne, salt and sugar and mix well.

2. Roughly grind anise seed, peppercorns, and red pepper flakes with a mortar and pestle. Add into mixture. Add in wheat gluten and mix well with a fork.

3. Divide dough into three equal portions. Shape each into a tube and wrap like a tootsie roll in heavy duty aluminum foil. Make sure to wrap it tightly by twisting the ends. Heavy duty foil is needed to keep the pepperoni from bursting out of the wrapping when cooking.

4. Steam for 45 mins. Cool and slice.

Seitan Marsala

Vegan Mom and I have decided to reinstate our Friday night kid-free dinners. We just need one night a week where we can actually eat sitting down for the whole meal, instead of fetching drinks for the kids, wiping spills, keeping Son#3 from trying to escape from his high chair, etc. So, after the kids are in bed we sit down for our own meal. Tonight I reformed the recipe and method for making the seitan cutlets, and was quite happy with the results. I also made a risotto and will post the recipe tomorrow.

Quick Seitan Cutlets

INGREDIENTS
- 1/2 cup white kidney beans, rinsed and drained
- 1 cup cold water or veggie broth
- 1 tbsp olive oil
- 1 tsp soy sauce
- 1/4 cup chicken-style broth powder
- 1 1/4 cup vital wheat gluten
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp paprika
- freshly ground white pepper

METHOD
Get your water on its way to boiling under a 2-tiered bamboo steamer.
1. Mash beans finely with a fork. Add in the rest of the ingredients and mix together into a dough. Knead for a few minutes.
2. Divide dough into 6 pieces and press into cutlets with the heel of your hand. Wet your hands with water is dough is a bit sticky.
3. Wet a tea towel. Lay half of the towel in the bottom tier of the steamer, place 3 cutlets on the towel, then fold over towel to cover. Repeat with a new towel and the 3 remaining cutlets in the top tier.

4. Steam for 40-50 mins, switching tiers after 20 mins, until cutlets are firm.

Seitan Marsala

- 4 quick seitan cutlets

- 1/2 cup flour

- 1 tsp oregano

- 1 tsp basil

- 2 tbsp olive oil

- 2 tbsp margarine

- 8 oz white mushrooms, quartered

- 3/4 cup marsala

- 3/4 cup vegetable stock

- 2 tbsp soy creamer

- 1 tbsp sugar

- salt and pepper to taste

METHOD

1. Combine flour, oregano, and basil. Dredge cutlets and set aside.

2. Heat oil in a frying pan over medium heat. Add margarine, then fry cutlets for 3-4 mins per side, until golden and crispy. Remove from pan.

3. Add mushrooms and fry until they begin to release their water. Add marsala and cook until reduced my half.

4. Add stock and cook for 5 mins, until slightly reduced. If you want the sauce to be thicker, dissolve 1 tsp of cornstarch in some water and add to the sauce. Add in creamer and sugar and stir well.

5. Return cutlets to pan and submerge in sauce. Simmer for a few minutes, until cutlets are re-heated

Creamy Kale and Potato Stew

I guess I don't need to extol the virtues of kale to a bunch of vegans. But in case you didn't know, kale is very good for you. I have had a bunch sitting in the crisper for a few days and have been wondering how to serve it in a way the kids would like (or at least not hate too much). This was the answer.

INGREDIENTS
- 2 tbsp oil
- 2 onions, diced
- 2 garlic cloves, minced
- 1 medium bunch of kale
- 1 lb yukon gold potatoes, cubed (skins on)
- 1 can chickpeas, drained and rinsed
- 5 cups water
- 1/2 cup chicken-style broth powder
- salt and pepper to taste
- 1/4 cup flour
- 1/2 cup plain soy milk

METHOD
1. Heat oil in a large pot over med-hi heat. Add onions and garlic and saute for 5 mins, until onions are soft and translucent.
2. While onions are cooking, rinse kale, remove leaves from stems, and roughly chop. Add to pot with potatoes and cook for 1-2 mins, until it softens a little.
3. Add chickpeas, water, broth powder, and season with salt and pepper. Bring to bubbling, lower heat, cover, and simmer for 15-20 mins, until potatoes are cooked.
4. Mix flour into soy milk (I put them both in a container with a snug fitting lid and shake to blend) and add to pot. Bring to a bubbling so stew will thicken. Adjust seasonings to taste and serve.