Lavosh Pizza

Last week I was shopping at Trader Joe's and came across some whole wheat lavosh. My original plan for the lavosh was to make a wrap with some type of white bean dip and lots of fresh veggies. I'm not sure why that hasn't happened yet. Maybe later this week for lunches. What did happen was lavosh pizza! The lavosh was a great crust. It was very thin and light. The edges got super crispy with the center being more tender.

Probably the biggest reason I went with pizza is that I had small amounts of a few ingredients left over from other recipes. Pizza is such a great way to use up small amounts of goodies that might otherwise get left behind. I had opened a jar of roasted red peppers for some soup I made this weekend. I had just a small amount of kalamata olives left over. Then I found a partial onion hanging out. Then there was some basic about to brown on me. I had a few creminis hiding out, but sadly my fridge did a Mr. Freeze on them. This recipe is very flexible, you can use your favorite toppings. Make sure not to over crowd the pizza so the crust can get nice and crispy.

If you haven't made it yet, Isa Chandra Moskowitz's Tofu Ricotta recipe is a fantastic substitute for the dairy version. This is often my go-to recipe for first time vegan diners. I served stuffed shells to my very meat eating extended family. They had no clue it was vegan. It's just incredible. As an added bonus, it is super easy to make. You can make the ricotta and the sauce ahead of time to make this a quick week night dinner. I always have a hard time finding a pizza sauce that I really like, but I think I may have created a winner tonight. I'll let you be the judge. It's very easy to make and has lots of yummy herby flavor. If you do try it, I'd love to hear what you think...leave me a comment.

Lavosh Pizza

Makes two pizzas

2 Lavosh

1 recipe pizza sauce (recpe below)

1/2 recipe Tofu Ricotta

1/4 red onion, very thinly sliced

1/2 cup sliced kalamata olives

2 roasted red peppers, sliced into thin strips

12 slow roasted halved cherry tomatoes

15-20 medium sized fresh basil leaves

Preheat oven to 425.

Place each lavosh on a cookie sheet (no need to oil). Spread with a thin layer of pizza sauce over the lavosh, leaving about 1 inch of the edge naked. Drop ricotta by the generous tablespoon about 1-2 inches apart. Using the back of the spoon, flatten ricotta. This will help it cook more evenly. Spread toppings evenly over the top. Bake for 10 minutes until lavosh is crisp on the edges and ricotta is hot. 

Slice and serve immediately. Serve with extra sauce on the side. 

Pizza Sauce

Makes approx 1 1/2 cups

2 teaspoons olive oil

3 cloves garlic, minced

2 teaspoons fresh oregano, chopped

1 teaspoon fresh thyme, chopped

pinch fresh rosemary

1/2 teaspoon fennel seeds, crushed

1/4 teaspoon black pepper

15 oz can organic tomato sauce

MOFO - Day 12 - Chicken and Waffles with Jalapeno Gravy

12 days in a row. I feel good! I'm having a lot of fun with you guys. I hope you are enjoying chile mania. I know I've been a little heavy on jalapenos, but we are getting a good crop out of the garden. You have to run with that when you are so lucky.

Tonight I decided to go all fatty and decadent. My friend, the lovely Julie, just happened to have a brand new fryer and waffle iron she was getting ready to put in a garage sale. Instead she gave them to me! Well, out of courtesy of course, I felt I should take them and appreciate them immediately. Gotta show my gratitude.

I've been seeing and hearing a lot about fried chicken and waffles lately. Now this is a combo I would not normally think of eating. For one, I am not a big fan of waffles. Secondly it is certainly not healthy or light. But I do have to say, it was a fun plate to create.

The waffles are the Corn Meal Waffles from Isa's Vegan Brunch. I made the savory option. The "chicken" was from a previous Food Network Friday challenge. The recipe is here. I served the chicken smothered with a Cajun Jalapeno Gravy. You gotta have some green with all of this beige, so I quickly sauteed up some smoky collard greens.

Cajun Jalapeno Gravy

Makes about 1 3/4 cup

3 tablespoons vegan butter
3 tablespoons all purpose flour
1 large jalapeno, finely chopped (2 tablespoons)
1 shallot, minced
2 cloves garlic minced
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/8 teaspoon white pepper
1/8 teaspoon rubbed sage
2 cups vegetable broth

In medium sauce pan over med high heat, melt vegan butter. Whisk in flour. Stirring constantly to prevent burning make a medium roux by cooking until the mixture is light brown in color. The mixture is extremely hot so use caution. Add jalapeno, shallot and garlic. It will sizzle very loudly and may splatter a bit. Saute for 1-2 minutes until the vegetables soften up. Slowly pour in vegetable broth while whisking constantly until all the broth is in the pan. Stir with a spoon making sure to get all cooked on bits off the bottom of the pan. Turn heat to low and simmer, whisking frequently until gravy thickens up, about 10 minutes. If you like it thicker, you can let it simmer longer. Salt to taste. Serve over chicken or mashed 'taters.

MOFO - Day 1 - Welcome to the Month of the Chile

Welcome to MOFO 2010! My theme for the month is Chiles and Chilies. I will be posting some of my own original recipes. I also plan on featuring some of the dishes I have been testing for Tami Noyes, Carla Kelly and most recently Robin Robertson. I will be sprinkling my posts with a little education and trivia about different types of chiles. I may stray from my theme a bit to do restaurant reviews (if they have chili dishes you know I'll be on that). I also plan on bringing you a preview of Kelly Peloza's new book The Cookie Connoisseur. It is my goal to post every day. It is an ambitious goal and I will do my best to fulfill it. For those of you who signed up for the RSS feed, I know that you will be inundated with blog mania. I hope you will stop in often. It's going to be a hot month at the Vegan Conversion Challenge, grab a beer or a tub of sour cream to cool things down and enjoy the ride!

Today I'm going to start very simply. Salsa is a basic condiment, but the variations are anything but basic. Most everyone has their favorite recipes or favorite places to eat salsa. I love to make my own just the way I like it. When I was a young teeny bopper I was lucky enough to work in a family friend's Mexican restaurant that went out of business years ago. They had a salsa that was really unique tasting,  chunky and addicting. It is the inspiration for my style of salsa. I love big chunks of tomato,  lots of cilantro and a nice kick from jalapenos and chiletepins. Now like many people I know, my salsa is never really made exactly the same way. Here is a general guideline for a tasty salsa that you can use anywhere you want to use a great tomato style salsa. Feel free to change it up to your liking.

Chipotle Tomato Salsa

Makes 4 cups

2 fresh jalapenos
2 cloves minced garlic
1 cup loosely packed cilantro
3 large green onions
1 - 15 oz can organic tomato sauce
1 tablespoon adobo sauce (from can of chipotles in adobo)
3 chiletepin (Scroll down for more information on chile tepin)
1/4 teaspoon ground black pepper
1 - 28 oz can of fire roasted diced tomatoes

In food processor add jalapenos, garlic, roughly chopped green onion (white and light green part only) and cilantro. Thinly slice the dark green part of the green onions and set aside. Pulse a few times to chop into smaller pieces. Add can of tomato sauce, adobo, tepins and black pepper and blend for about 30 seconds until vegetables are chopped small. Add diced tomatoes and pulse once or twice to combine, being careful not to pulverize the diced tomatoes. Keep those babies chunky! Pour into large bowl and stir in slice green onion. You can serve this right away, but the flavors really pop if you let it sit in the fridge for a few hours or overnight. Will keep for up to two weeks in the fridge.

Chiletepin

The chilitepin, also known as the Birdseye pepper scores a whopping 50,000 - 100,00 on the scoville scale. Here in Arizona they are pretty easy to find in local grocery stores that carry southwestern spices and chiles. Other parts of the country it may be a little more tricky. You may have to order them online...or you could talk me into swapping with you or mailing you some!! In 1997 this powerful little pepper became the official state native pepper of Texas. Here is another interesting fact-oid: the Wild Chile Botanical Area in the Coronado National Forest near Tucson, Arizona has the largest number of chiletepin chile pepper north of Mexico. 

You must use caution when using the chilitepin. They are sold in dried form in a nice safe little pod. You experience the intense heat when you crush them. Make sure not to touch your eyes if you accidentally touch them after crushing them or you will be crying for sure. I love heat and these add a beautiful dimension of heat to your dishes. If you are not a fan of hot stuff, this might not be your kind of pepper. But for me and those who like hot stuff, these are awesome in salsas and bean dishes.    

Food Network Friday - Jamie Oliver

Hello my little blogatrons. I am so sorry I have been remiss in my blogging duties. We've had surgery recoveries, dog adoptions, and graveyard shifts to attend to. We also had a freaking awesome vegan bake sale in between, which I must blog about next. It was epic!

This week's FNF challenge was a remake of this Jamie Oliver recipe. I found it very curious that Mr. Oliver works so hard to bring healthy cuisine to school lunches but feels it is just dandy to use pork, bacon and it's grease in this recipe. Not exactly going to give him a glowing report card on healthy cuisine here. In his defense, he does also incorporate red peppers and chard which both pack a great nutritional punch. Check out Vegan Appetite website to see the other interpretations.

When I go about my conversions, I do my best to try and stay true to the original recipe as best I can. For this conversion I had to do a little math as it is written in metric measurements. He also makes use of the term a small handful which can be a bit subjective. Sometime I have to let go of my inner Virgo and just run with it.


For the chops I did a variation of a seitan tester from Isa Moscowitz's upcoming Appetite for Reduction cook book. You could really use any simmered seitan recipe that tickles your fancy. This one is nice because it is wetter than some others. It lent itself very well to being stuffed. For the "bacon" I used another tester from Julie Hasson's upcoming Vegan Diner; Smoky Curls. Yummy for the tummy. I had a hard time not eating them all before I finished the dish. I honestly think you could make a meal out of the beans alone (2 servings) if you didn't have the time or the inkling to make the chops, but they are truly special. If you have the time you should make them.

Here we go...

Moorish Seitan Chops
4 servings

For the filling
1/2 teaspoon fresh oregano leaves
1/4 teaspoon salt
a few dashes of fresh ground black pepper
1/2 teaspoon sherry
1/4 teaspoon olive oil
2-3 teaspoons raisins (if raisins are dry, rehydrate in hot water for 5-10 minutes and drain)


1 recipe simmered seitan (1 lb)

Sauce:
1 tablespoon Earth Balance
1 tablespoon All Purpose Flour
1 cup Beefy vegetable broth
1 small sprig rosemary

Beans:

1/2 cup Smoky Curls or vegan bacon, plus a little extra set aside for garnish

1 Tablespoon Earth Balance
1 teaspoon olive oil
1 large red bell pepper, seeded and diced into 1/2 inch chunks
1 large red onion, diced small
1 15 oz. can butter beans (or other white bean)
1/2 cup beefy vegetable broth

2 bay leaves
1 sprig rosemary, leaved removed and coarsely chopped

1/2 lb baby chard or regular chard leaved coarsely chopped
As a little side note I got the chard, oregano, and rosemary out of our garden!!!!!

Using a mortar and pestal grind fresh oregano, salt and pepper. Add raisins, sherry and oil and grind until paste is formed.  Divide into 4 equal portions. Mix seitan recipe together. Divide into 4 pieces. Flatten into 5 inch rounds. Spread filling over half, leaving 1/2 inch border. Fold other half over and seal edges. Simmer as directed. Let seitan chill for several hours or overnight.

Once seitan is chilled start the beans. In medium sized saute pan or iron skillet heat Earth balance and olive oil over medium heat. Add onions and pepper. Saute 5-10 minutes until onions are translucent and pepper are just starting to soften. Add curls or bacon. saute for 2 more minutes. Add butter beans, vegetable broth, bay leaves and rosemary. Simmer for 20 minutes. Add chard and simmer for 2-3 minutes until it is wilted.

While beans are simmering. Make sauce and cutlets.

For Sauce:

Melt EB. Add flour and cook for 5 minutes on low heat to make roux. Slowly pour broth in whisking constantly until roux is incorporated. Add sprig of rosemary. Let simmer on low until slightly thickened, about 10 minutes.

For cutlets:

My preferred method is to use a large iron skillet on the grill. I find the grill give a beautiful even heat and sears the cutlet perfectly. Heat the grill on the highest setting. When grill is very hot put very well oiled iron skillet directly over the flame. Give it about 5 minutes to get very hot. Add cutlets and sear for about 5 minutes on one side. Make sure to spray uncooked side generously with spray canola before flipping. Sear other side for about 3 minutes. Turn grill to the lowest setting and let cook for about 5-8 more minutes being careful not to burn. As an alternate method this can be done on the stove top with an iron skillet or griddle pan.

Keep cutlets warm while you finish the other items.

To assemble:

In a shallow bowl or high sided plate dish out 1/4 recipe of beans to make a bed for the "chop". Place seared chop on top. Drizzle with 1- 2 tablespoons of the sauce. Garnish with sprig of fresh oregano and crispy vegan bacon bits.

Inside shot

The Return of Food Network Fridays - BBQ "Pork" Panini Sandwich

It has been a bit of a hiatus for Food Network Fridays. This is a little challenge started by the one and only Tami Noyes of American Vegan Kitchen (AVK) and Vegan Appetite fame. A few of us goofy food obsessed types go about converting a Food Network recipe to a much more kind vegan version. It is a lot of fun to see what all of the fantastic cooks whip up.

This week we converted this BBQ Pork Panini Sandwich from an episode of Down Home with the Neelys.

I started off yesterday with a test recipe from the upcoming Vegan Bakesale by Carla Kelly of The Year of the Vegan. Her recipe for what she calls plain bread was hailed by my number one taste tester, Fred, as the best bread he has ever had! It was darn good. Because I had my sights set on this conversion, I made the bread into French-style torpedo rolls. It had to bribe Fred not to eat all of the rolls so that we could eat them with this today.

This morning when I got home from another graveyard shift (yuck), I whipped up another tester from Julie Hasson's upcoming Vegan Diner: Smoky Sandwich Spread. This cheesy, creamy, tasty spread stood in for the cheddar in the original recipe.

For the "pork" I used Tami's Beefy Seitan recipe from AVK. If you don't have her book yet, there is something seriously wrong with you. Go buy it!

I bring you my version of

BBQ Porque Panini Sandwich

Makes 4 Sandwiches

3 tablespoons Earth Balance, softened
2 large cloves garlic, minced
12 oz Beefy Seitan roast
Rub - Recipe below
1 cup BBQ Sauce - Recipe Below
4 French-style sandwich rolls
Smoky Cheezy Sandwich Spread (or your favorite vegan cheddar)
4 large dill pickles, sliced length wise

In a small bowl, blend the Earth Balance and garlic. Set aside for later use.

Coat seitan roast with rub. Save remaining rub in airtight container for later use. Let rub soak into seitan for at least and hour.

Preheat oven to 400 degrees.

In covered casserole, bake roast for about 20 minutes. Roast will be warm, but not hot. Slice as thinly as you can and return to the pan with 1 cup of the BBQ sauce. Bake for 10-15 more minutes until heated through and sauce becomes a little sticky. Remove from oven and set aside while you prepare the sandwich.

Preheat Panini press or griddle depending on what you are using. I used the griddle on my stove and a big old cast iron pan for the press.

Butter the outsides of the bread with the Earth Balance mixture. Spread a thick layer of cheezy spread on top piece of bread. Working quickly set the bottom piece of the bread on the press/griddle. Top with pickle slices and seitan (divided into four equal portions). Grill on each side for about 2 - 3 minutes until bread is golden and crunchy. Slice at a diagonal and serve with a little extra BBQ sauce for dippin' if that is your style.

Fred likes more pickles and less meat on his. This is a very flexible recipe, so add and subtract the ingredients to fit your taste.

Happy FNF!

Dry Rub

1/4 cup sugar
1 Tablespoon brown sugar
2 Tablespoons smoked paprika
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon cayenne pepper

Combine all ingredients in a small bowl. Can store in airtight container for future use.

Smoky BBQ Sauce

Makes approx 4 cups

2 teaspoons canola oil
3/4 cup finely chopped onion (about 1 medium)
3 cloves garlic minced
1 - 15 oz can fire roasted diced tomatoes (do not drain)
1 chipotle pepper in adobo sauce (leave seeds intact)
1/2 cup cider vinegar
6 oz can tomato paste**
2 teaspoons vegan worcestershire sauce
5 Tablespoons chili powder (hot if you like a very spicy sauce)
3 teaspoons celery salt
1 Tablespoon black pepper
1 Tablespoon prepared mustard
1/2 teaspoon liquid smoke
2 tablespoons toasted yellow mustard seeds*

In medium saucepan, saute onion and garlic in oil over medium heat until translucent, about 5 minutes. While they are sauteeing puree diced tomatoes and chipotle together making sure chipotle is chopped fine. Pour mixture and remaining ingredients into saucepan. Bring to simmer and turn heat to low. Simmer on low for at least 30 minutes.

This sauce is even better if you can let it chill overnight in the fridge to intensify the flavors.

* Some people like thinner smoother sauce. For a thinner smoother sauce, add 1/2 cup of water and puree all ingredients except for the mustard seeds. Add seeds and then simmer.

** I have to indulge myself in a little rant here. I get so miffed when recipes call for 2 Tablespoons or less than a whole can of tomato paste. I know this has to happen sometimes, but it irks me to no end to have this small amount of tomato paste sittin' in the fridge. I purposely developed this recipe so that you, my dear reader, will not encounter this common cooking irritation. Boooooya!

Course # 3 - Seitan Oscar

As luck would have it, this year I was in charge of entrees. For quite some time the classic dish Veal Oscar had been on my mind. I wanted to try and veganize this dish so it would be cruelty free, yet still delicious. It was a success, but still needs a bit of tweaking. I used a slight variation of Julie Hasson's Italalian Sausage Cutlet recipe (which will be in her upcoming Vegan Diner cookbook) to replace the veal. It was breaded in herbed panko crust and sauteed. For the crab I substituted thinly sliced marinated, alder smoked tofu. I topped it off with a Bearnaise sauce which was a variation of Isa's Vegan Brunch Hollandaise recipe. Traditional Oscar is served with steamed asparagus. This version has marinated and grilled spears.

I found some cute tiny yellow fingerling potatoes. I couldn't resist using them for this. These were roasted with garlic and herbs. Breaking from tradition, I developed a red wine reduction and sauteed some fresh shiitake mushrooms for a garnish. The recipe of the red wine reduction is MIA. I'm hoping it will re-surface. When it does I will post it here. In the mean time here are some pictures for you to feast your eyes on.

Assembly line

Seitan Oscar

Wine makes us happy.

FNF - Chicken Seitan and Bean Sopapillas

Take that GUY! This is my vegan take on a dish I saw on this episode of Diners, Drive-ins, and Dives. The recipe is loosely based on a dish served at Salsa Brava in Flagstaff. I've had a chance to go there, but will have to visit next time I'm in Flag. Don't be scared by all of the recipes and steps. You can make the enchilada sauce, the cilantro cream, the seitan, and the beans a day or two before, so assembly is quick the day you put it together. I hope you decide to try this one. It is a real show stopper!

Frying up.


The finished giant sized masterpiece.


How does one go about making such a monstrous dish? The recipe(s) are below.

Chicken Seitan and Bean Stuffed Sopapillas

Makes 4 giant servings.

1 recipe sopapilla dough
1 recipe marinated chicken seitan
1 recipe refried beans
1 cup vegan cheddar (preferably Daiya)
1 recipe pasilla/ancho enchilada sauce
1 recipe chipotle cream
Oil heated to 375 for deep frying

Pre-heat oven to 500.

It is very important to have all of your ingredients set out and ready for assembly before you roll out the dough. Otherwise you run the risk of letting the dough get too wet and warm to puff up properly.

Prepare the refried beans and let them cool to room temperature. If already made and refrigerated, bring to room temperature.

Sear the marinated seitan steaks until they are brown and slightly crispy. Cool enough to be able to dice small.

Bring enchilada sauce to room temperature.

Divide sopapilla dough into 4 equal sized balls. Roll one out to about 6 inch round. Working quickly so the dough does not get wet, layer with cheese, chicken, then beans. Fold over to make 1/2 circle. Drop into hot oil immediately. Make sure to keep sopapilla submerged with heat proof tongs. Fry for about 2-3 minutes per side until golden brown. Transfer to cookie sheet. Repeat 3 more times with remaining dough balls.

Once all of the sopapillas are crispy and brown ladle enchilada sauce over the top and sprinkle with cheese. Bake until cheese is melty and bubbly. Drizzle with Cilantro Cream. Serve with extra enchilada sauce on the side. This one should be served immediately or you will lose the crunchy texture of the sopapilla.

For the sopapilla dough:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup warm water

Mix all of the ingredients together to form a tacky but not wet dough. Let sit for 2 hours.

Marinated Chicken Seitan

1/2 pound of your favorite chicken seitan cutlets, steaks, or roast cut into steaks about 1/4 inch thick
1/4 cup lemon lime soda
1/4 cup water
2 tablespoons lime juice
1 tablespoon red wine vinegar
2 tablespoons soy sauce
2 tablespoons tequila
2 teaspoons black pepper
2 teaspoons chili powder
1 teaspoon granulated garlic or garlic powder
1/2 teaspoon chipotle powder

In a shallow dish (I used and 8 x 8 cake pan) mix all of the marinade ingredients. Add seitan making sure there is one layer and the marinade covers most of it. If it doesn't, you'll need to turn it over 1/2 way through the marinading. Marinade for at least two hours.

Holy Frijoles Refried Beans
Makes 2 cups

1 large clove garlic, minced
1 small onion, diced small
2 teaspoons annato infused oil
1 tablespoon chopped green chiles (hatch preferably)
1/2 teaspoon epazone or mexican oregano
1/2 teaspoon chili powder
1/8 teaspoon cumin
1/2 teaspoon salt (or to taste)
1 - 15 oz can pinto beans with liquid

Heat oil in small sauce pan. Saute garlic until it is golden brown being careful not to burn it. Add onions and chiles and saute for about 5 minutes until onions are softened. Add dried spices and saute for 2 more minutes until fragrant. Add beans. Saute for 20 minutes until beans have thickened and only a small amount of liquid remains. Cool to room temperature. Can be stored in the refrigerator for 2-3 days.

Pasilla/Ancho Enchilada Sauce
Makes approximately 3 cups

4 large dried pasilla/ancho chilis
2 cups boiling water
1 tablespoon vegetable oil
1 large onion, diced medium (about 3/4 cup)
4 large garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon chili powder
28 oz can fire roasted crushed tomatoes

Rehydrate chilis in boiling water for 15-20 minutes until soft. Once rehydrated remove stem and seeds. Roughly chop.

In medium saucepan heat oil. Add garlic and saute for about 30 seconds. Add onions and saute until slightly soft. About 5 minutes. Add dried spices and saute for about 2 more minutes. Add pasillas and saute for 2 more minutes, adding a small amount of tomatoes if it gets too dry. Add entire can of tomatoes and simmer for 20 minutes. Using an immersion blender, regular blender or food processor blend until sauce is fairly smooth making sure there are no chunks of pasilla remaining. Saute for 10 more minutes. Can be stored for 2-3 days.

Cilantro Cream

1/2 cup non-dairy vegan sour cream
2 teaspoons unsweetened soy cream (Preferably Wildwood Brand, it has the least amount of sugar)
1/8 teaspoon granulated garlic
1/8 teaspoon granulated onion
1/2 teaspoon salt
1/4 cup chopped cilantro (measured after chopping)

In a small bowl mix all ingredients. Let sit for at least 1/2 hour to let flavors meld. Can store up to 1 day in the refrigerator.

Vegan MOFO - Day 10 - An ode to Mrs Eichenberger

Mrs. Eichenberger was our lunch lady in grade school. We actually went to school in a time when lunches were actually real food made by old ladies who cared about what they cooked for the kids. We paid 4 cents for a pint of milk.

One of my favorite lunches was the "pizza burger". It was neither a pizza or a burger. In hindsight and with many years of food experience behind me, I found it was a rather crafty way to use the leftover spaghetti sauce from the lunches earlier in the week. The matrons of the school cafeteria took spaghetti sauce (probably made with some soy burger rations) and a really cheap nasty cheddar cheese that got totally crusty when broiled. OK, now when I think of this today I'm thinking, "really? That is some nasty shiitake." But in the day it was like gold.

I had some leftover spaghetti sauce from the remake of Tracey's sauce. I found some Orrowheat sandwich rounds, which seemed to me to be the perfect canvas for this remake. I slathered that sauce on the rounds, added some Daiya cheddar and plopped it under the broiler. Ah, the sweet memories of grade school took over my snobby foodie palate and made me 10 years old again. It was the best forking lunch I've had in a long time. Viva la Mrs. Eichenberger and LITH Elementary School!!!

Vegan MOFO - Day 8 - Iron Chef/Okra and Horseradish

Today I am straying from my there. I love iron chef! Did I tell you how much I love iron chef? It gives one a chance to see how creative they can be. It also opens you up to the possibility of ruining some perfectly good ingredients. This is my favorite arena. I love trying to figure out to how I can wing throwing together a great dinner with ingredients someone else picks out.

This challenge was a bit daunting for me because I can't really stand okra normally, especially the frozen stuff. The first challenge was finding fresh okra this time of the year. Score one for my friend Daphne! One of her neighbors had okra in her garden. I couldn't decide whether to use fresh or prepared horseradish, so I bought both. Now with the chosen ingredients in hand, I needed to get creating.

I had a theory that the pith in the okra is what gives it to that nasty slimy texture I despise. So I decided to clean out the seeds and pith and stuff those bad boys. Okra seems to show up in cajun/creole cuisine. This made me think I should put a cajun twist on things. Here is what I came up with.

Cornmeal Crusted Stuffed Okra served with Durty Rice Cake and Creole Sauce

Cashew Horseradish Cheese

1 cup raw cashews (measured before soaking)
1/2 package Mori-nu silken firm tofu
1 Tablespoon fresh grated horseradish
2-3 garlic cloves, minced
1 1/2 Tablespoons olive oil
1/2 teaspoon salt or to taste
1 teaspoon smoked paprika
Pinch of white pepper.

1 cup unsweetened soy milk
1/4 cup corn meal
3/4 cup corn flour

Soak cashews in filtered water overnight. Drain. Place all ingredients in food processor and blend until smooth, scraping down sides of processor once or twice. Refrigerate for at least two hours or overnight. This cheese is excellent as a spread on crackers too!!

Get 12 medium sized fresh okra. If it is too large it will be very woody and stringy. If it is too small, it will be hard to stuff. Make a slit down the length of the okra. Carefully remove the pith and the seeds. Gently stuff the okra with the cashew cheese. Refrigerate stuffed okra while you prepare the creole sauce.

After the creole sauce is simmering. Heat canola and peanut oil to 350. Make a breading station with two shallow bowls. One with 1 cup of unsweetened soy milk. In the other bowl mix corn meal and corn flour. Place stuffed okra in milk, then dredge in flour mixture. Repeat one more time. Place breaded okra in hot oil carefully. Fry for about 3 minutes on each side until golden brown. Drain on paper towel. Can keep warm in 250 degree oven while preparing side dishes.

Serve over Durty Rice Cake. Drizzle with creole sauce. (Recipes for these will be posted later as another MOFO entry. I have to pack for my trip!!!)

Men Who Cook

I am totally new to this blogging thing, so this is probably not going to be formatted well.

Never one to miss an opportunity to show of my wonderful boyfriend's kitchen prowess, we set out to create a tasty southwestern brunch dish. I absolutely love chile rellenos, but as an aspiring vegan needed to find a cheeseless version. Today Fred agreed not only to be a part of the Men Who Cook challenge, but he also agreed to take the first test run on a recipe I wrote. The delicious results are posted here.

Fred is very organized in the kitchen. His mis en place rocks. I had previously written the recipe for the rellenos, but was improvising on the sauce. I gave him a verbal recipe for that. Once he had the sauce simmering, I left him to his own devices with the written recipe. I missed a few steps in the instructions, but that didn't stop him. I can't figure out how to put descriptions next to the pictures, but there you have it.

I can't wait until he gets cooking (in the kitchen and elsewhere hee hee) again.

Breakfast Chili Rellenos Rancheros

With Ranchero Sauce
Serves 4

4 Anaheim chilies cut in half lengthwise
1 Tbsp canola oil
2 links soyrizo or any other brand of vegan chorizo chopped
2-3 cloves minced garlic
¼ C white onions finely chopped
1-2 roasted jalapeños chopped
1 tsp chili powder
½ tsp chipotle powder
¼ tsp black pepper
¼ tsp cayenne pepper
½ tsp salt
1/8 tsp turmeric
1 lb firm tofu
2 Tbsp nutritional yeast
½ cup cooked black beans
¼ packed cup cilantro leaves roughly chopped (measured before chopping)

1 recipe Ranchero Sauce

Preheat oven to 350 (or this step can be done on a medium grill). Place chilies cut side down on cookie sheet and roast until just slightly softened (about 5-7 minutes). Pull out of oven and begin making filling.

In sauté pan, sauté chorizo until it just starts to brown. Turn off heat.

Heat the oil in a heavy bottomed or iron skillet over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Add onions and peppers and sauté until onions are translucent. Add chili powder, chipotle powder, cayenne pepper and turmeric mixing thoroughly. Crumble tofu in pan. Gently stir in nutritional yeast until incorporated. Fold in black beans, chorizo and cilantro. Cook until heated through, about 5 minutes longer.

Gently stuff chili halves with tofu mixture. Before putting in the oven, drizzle about 1 tablespoon of ranchero sauce on each and bake for 10 minutes. Top with warm ranchero sauce and serve immediately with corn or flour tortillas. These will also reheat well for leftovers.

Ranchero Sauce
Makes about 3 cups

1 Tbsp canola oil
1 small white onion, halved and sliced thinly
2 cloves garlic, micro planed or finely minced
2 Anaheim chilies cut in half lengthwise then sliced thinly
1 jalapeño, cut in half lengthwise then sliced thinly
(I leave the seeds in for heat, they can be removed if you want a milder sauce)
1 ½ tsp chipotle powder
½ t hot chili powder (mild if you want to tame it down a bit)
¼ tsp ground coriander
½ tsp salt
28 oz. can diced fire roasted tomatoes with juice

In heavy bottomed med saucepan sauté onions and garlic until onions are translucent, about 3 minutes. Add Anaheim peppers and jalapeños and sauté until just soft. Add chipotle powder, chili powder, coriander, and salt. Stir until they are incorporated into vegetables. Sauté for about 3 minutes more. Add diced tomatoes and simmer for 20 minutes.

I recommend making this sauce the day before if possible and storing in a glass jar. The flavors will really intensify overnight.