Printable Copy

BRYANNA’S PENNE WITH SPICY VEGAN TOMATO-CREAM SAUCE AND ROASTED CAULIFLOWER
Serves: 6

1  lb dried penne rigate
2 lb. cauliflower, trimmed and cut into small florets
3 Tbsp olive oil
4 cloves garlic, chopped
1/2 tsp chile flakes
28 oz can tomatoes in thick juice (whole or diced– if they are whole, mash them up roughly)
1 tsp salt
1 1/2 cups vegan cream (So Delicious Original Coconut Coffee Cream is my favorite, or sometimes I blend 3/4 cup silken tofu with 3/4 cup vegan milk until smooth)
vegan parmesan substitute, homemade or storebought (I like Go Veggie! brand)

Boil the penne in plenty of salted water for about 10 minutes or til al dente.  Drain and cool with cold running water. Set aside.
NOTE: We save energy by boiling water in an electric kettle and pouring it over the pasta in a large pot.  You only need about 2 qts.  Bring it back to a boil, turn off the heat, cover and let sit 10 minutes, stirring a couple of times.

Place the cauliflower florets on a large cookie sheet and spray with a bit of oil; sprinkle with salt. dribble about 1/2 cup water into the pan.  Place under the broiler on the third rack down.  When the florets begin to brown turn them over, spray with a bit more oil and sprinkle with a bit more water and broil again until they are just tender.  Remove from the oven and set aside.

Heat the olive oil in a large skillet or stir-fry pan over medium heat. Add the garlic and chile flakes and turn the heat up to high.  Stir the garlic briefly (don’t burn it!) and then add the canned tomatoes and thick juice, and the salt.  Bring to a boil, then turn down to medium and cook for several minutes, until they reduce a bit.  Add the cauliflower and stir.  Then add the vegan cream and stir thoroughly.  Simmer gently for a few minutes, then stir in the drained penne and heat gently.

Serve immediately with vegan parmesan.

Nutrition Facts
Nutrition (per serving): 436 calories, 64 calories from fat, 7.1g total fat, 0mg cholesterol, 374.7mg sodium, 770.7mg potassium, 73.9g carbohydrates, 7.9g fiber, 11.5g sugar, 13.8g protein, 11.4 points.

Enjoy!

There is an abundance of yellow plums on our island right now, it seems.  I was gifted with a bag of them and we couldn’t eat them all.  I decided to make chutney out of the remainder, but I didn’t really want to make the usual British/American-style sweet and vinegar-y type with dried fruit in it. I wanted one that had Indian spices in it and a little heat.

I came up with one that we really love!  It’s easy to make and is a great accompaniment to samosas, dosa (Indian grain and bean crepes) and any number of other yummy, snacky items. It contains NO vinegar– the acidity in the plums is just perfect.

I cooked down the chutney in an open Pyrex batter bowl in the microwave. I’ve made small batches of jam and marmalade this way and it worked well. It also saves energy (appliances like microwaves take less energy than stove burners). But you can cook it on the stovetop if you prefer.

I’m sure that purple plums and other soft fruits could be used in this recipe, as well.

Printable Recipe

BRYANNA’S SPICY GOLDEN PLUM CHUTNEY
Yield: 5 half-pint jars
The flavoring is a tadka— tempered spices quickly in hot oil. Oil-fried spices are said to have a brighter and fresher aroma than dry-roasted spices. PS: Next time I’m going to try adding the tadka after cooking down the chutney and see if it makes a difference in flavor.  Will report back.

Tadka:
1/4 cup liquid oil of choice
1 Tbsp yellow mustard seeds
1 Tbsp fennel seeds
1 Tbsp cumin seeds
3 Tbsp chopped pickled (sliced) jalapeno peppers
Other Ingredients:
6 cups chopped pitted golden (yellow) plums
1/4 cup dark brown sugar, packed
1/2  cup light-colored organic unbleached sugar
3 Tbsp grated fresh ginger root
1/2  Tbsp salt
1/2 Tbsp ground turmeric

In a heavy skillet over medium heat, heat the oil. When it is hot, add the mustard and fennel seed.  When it begins to pop, turn heat to Low and add the cumin seeds and chopped jalapeno peppers.  Cover and cook for about 4 minutes. Remove from heat and set aside.

Mix together the chopped pitted plums and both kinds of sugar in a microwave-safe  2 qt. batter bowl.  Stir in the ginger, salt, turmeric and the tadka.

Microwave the mixture on High for about 15 minutes.  Stir the mixture and microwave for about 10 more minutes, or until the mixture has thickened, the seeds are suspended evenly in the mixture (rather than mostly floating towards the top), and the level of the mixture is at about 5 cups.

IF YOU PREFER TO COOK THE CHUTNEY IN A POT ON THE STOVETOP, heat to boiling in a medium pot, then turn down to a simmer. Simmer the mixture until it has reduced to about 5 cups and has thickened.

Pour into sterilized half-pint jars and screw on the caps. I froze mine, but they can be water-bath canned for 10 minutes.

Nutrition Facts
Nutrition (per 2 Tbsp. serving): 41 calories, 14 calories from fat, 1.6g total fat, 0mg cholesterol, 96.3mg sodium, 56mg potassium, 7.1g carbohydrates, less than 1g fiber, 6.3g sugar, less than 1g protein, 1.2 points.

Enjoy!

Golden oregano in flower *** While I was picking oregano, I spotted this little green tree frog nestling in an old oyster shell on the deck railing.  He has since been spotted there (and under the shell, as well) several times. ****

This salad was was made with ingredients that I need to use up. I wanted to make a luncheon salad for the two of us, plus a visitor. In the refrigerator I found small amounts of my favorite homemade balsamic vinaigrette and homemade low-fat vegan mayo left, some leftover lightly-steamed broccoli, a few slices of veggie “bacon”, a couple of little mini English cucumbers, 1/2 a red onion and slightly less than 2 cups of home-cooked white beans. I also had a jar of pitted Kalamata olives, which I love. I had fresh golden (miniature) oregano (which was flowering nicely) and chives out on the deck, and a few handfuls of grape tomatoes left. It all sounded like it would make a great, crunchy, colorful new  salad, and it did!  I’ll be making it again, and I hope you’ll enjoy it, too.

Printable Recipe

BRYANNA’S BROCCOLI AND WHITE BEAN SALAD
Servings: 4

1 1/2  cups (or 1 15 oz can) white beans (white kidney, Great Northern or cannellini), rinsed and drained
2 cups lightly-cooked broccoli (al dente), cut into bite-sized pieces
1/3 cup halved pitted Kalamata olives
2 small edible-peel cucumbers, sliced
8 to 12 red grape tomatoes (or more to your taste) cut into quarters
1/2 cup chopped red onion
3 slices veggie “bacon” or “ham”, slivered (your favorite)— you can leave this out if you prefer
1 Tbsp chopped fresh oregano or 1 tsp. dried oregano leaves (NOT powdered)
salt and freshly ground black pepper to taste
Dressing:
6 Tbsp of your favorite vinaigrette– I like a balsamic vinaigrette (See my favorite vinaigrette recipe below)
1/3 cup vegan mayonnaise (See my delicious low-fat oil-free homemade version and a link to a nut-free version here.)
Garnish (optional)
chopped fresh chives or the green part of green onions/scallions
chive flowers

Place all of the salad ingredients (except the Dressing ingredients) in a salad bowl.

Whisk together the vinaigrette and the mayonnaise until smooth.  Pour the dressing into the bowl of salad ingredients and mix gently but thoroughly.  Serve at room temperature or slightly cold.  Garnish each serving as desired.

Nutrition Facts
Nutrition (per serving): 268 calories, 72 calories from fat, 8.2g total fat, 0mg cholesterol, 692.4mg sodium, 778.5mg potassium, 33.9g carbohydrates, 11.5g fiber, 3.4g sugar, 18.3g protein, 7.8 points.

Auxiliary Recipes:

Bryanna’s Favorite Low-Fat Balsamic Dressing:
(Yield 1 3/4 cups)

1 cup aquafaba (chickpea cooking water) or Fat-Free Oil Substitute for Salad Dressings (see recipe below)
1/4 cup extra-virgin olive oil
1/4 cup good quality balsamic vinegar (Costco’s Kirkland brand is an excellent supermarket version)
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 tablespoon smooth Dijon mustard
1 clove garlic, crushed
1 teaspoon salt

Whisk, shake, or blend the ingredients together well, bottle and store in the refrigerator.

Bryanna’s Fat-Free Oil Substitute for Salad Dressings:
(Yield: 1 cup)

Use this simple mixture in place of oil in salad dressing recipes. Unlike plain juice or water, it will help the dressing stick to the greens. This recipe is easily multiplied. NOTE: Other options instead of this mixture– cooking liquid from cooking chickpeas or white beans.

1 cup water
1 tablespoon low-sodium vegetarian broth powder
2 teaspoons cornstarch (organic variety is available)

Whisk the broth powder and starch into the cold water in a small saucepan. Cook, stirring constantly, until thickened and clear.

Microwave Option: In a microwave-safe pitcher or bowl with room to bubble up (4-cup capacity), whisk the ingredients together.  Microwave on High for 1 minute.  Whisk and repeat twice, or until the mixture is thickened and clear.

Use immediately in a salad dressing, or store in a covered jar and refrigerate.

Enjoy!

Once again, I apologize for posting so infrequently.  I guess I’m being a lazy cook these days!  In my defense, however, we have had some exciting family times lately– I just became a great-grandmother for the first time! Here is my great-grandson Westen, at just a day old:

Mama (my granddaughter) and daddy and baby are doing wonderfully well, I’m happy to say, and have lots of family support on all sides.

Now that things are settling down, couple of days ago I decided to make some of my homemade vegan chorizo, and I realized that I’ve never posted the recipe.  It’s pretty easy to make and you can freeze excess for another meal– something I do whenever possible.

I know that commercial vegan chorizo is available in many places, especially in the USA, but, where I live it’s hard to find and expensive when we do find it.  I use delicious and spicy Field Roast Chipotle sausages when we can get them, but I don’t always have them on hand.

My recipe is not gluten-free or soy-free, just so you know. (I developed a Tempeh chorizo for a magazine article, if you would prefer that.  See http://www.alive.com/recipe/tempeh-chorizo/) I generally use Yves Veggie “Ground Round” (the plain variety) for this recipe, but other varieties would be fine, I’m sure. Using vegetarian “hamburger crumbles” in the recipe gives this vegan chorizo the “coarse grind” feeling that I remember from eating chorizo in California when I was growing up.

BTW, I chose to form the chorizo into patties rather than “links” because it seems to work better.

I made some easy and delicious Potato-Chorizo Tacos with some of the chorizo, which we enjoyed two nights in a row, and froze the rest for another meal.  I’ll give the general recipe for the tacos below the chorizo recipe, and also how to make a delicious vegan Mexican-style Crema.

Printable Copy

BRYANNA’S VEGAN “CHORIZO”
Yield: Makes 14 pattiesGreat with scrambled tofu and many other recipes.

4 cups vegetarian “hamburger crumbles” (such as  2 pckgs. Yves “Ground Round”) OR use crumbled veggie burgers of your choice (the more “meaty-textured” variety)
12 oz firm tofu, mashed
6 Tbs red wine vinegar 
2 Tbs dry red wine
1/4 cup soy sauce
1/4 cup cornmeal
Seasoning Mixture:
8 cloves garlic, crushed
2 Tbs paprika
2 Tbs pureed or mashed canned chile chipotle in adobo sauce (See my note and photo below about how I store leftover chipotles from a can.)
2 tsp onion powder
2 tsp salt
2 tsp dried oregano
2 tsp ground cumin
1 tsp cinnamon

In a large bowl, mix all ingredients together well with your hands.  

Form into about 14 patties. (I use an English muffin ring to form mine.)

Cook the patties in batches in a covered, preheated large heavy skillet (I prefer well-seasoned cast iron), or pancake griddle (stovetop or electric), or in a roomy electric skillet, over medium heat for about 5 minutes per side. (Don’t crowd them.) Carefully (the patties are rather fragile when hot), remove the patties to a platter and refrigerate to firm them up.

To store for later use, layer them with cooking parchment in a rigid container and refrigerate for up to one week, or freeze them. To eat immediately (with scrambled tofu, for instance), quickly heat them up over medium heat in a heavy preheated skillet.  Break them up with your scramble, if you like, or serve intact, as you would any sausage.

Nutrition Facts
Nutrition (per patty): 91 calories, 14 calories from fat, 1.8g total fat, 0mg cholesterol, 655.2mg sodium, 340.6mg potassium, 9.1g carbohydrates, 3.7g fiber, 1.4g sugar, 11.6g protein, 2.7 points.

NOTE:
To store canned chipotles in adobo sauce for future use, I freeze each chile with some of the sauce in a section of an ice cube tray. When they are frozen solid, a loosen them and remove them from the ice cube tray and store them in a freezer container or zipper-lock bag in the freezer.

************************************************************************************

TO MAKE THE POTATO-CHORIZO TACOS:

Tacos de Papas con Chorizo are common in Mexico and there are many recipes for it.  I made a very simple version.

I used two soft, warm corn tortillas for each taco. The following made 8 tacos.  

For the Filling, I sautéed a medium onion, chopped small, in a little dark sesame oil and then added 8 of the cooked Chorizo patties, crumbled coarsely, and a couple of tablespoons of chopped pickled jalapeño peppers from a jar, and kept sautéing for a few minutes.  Then I added about 3/4 lb. of diced thin-skinned potatoes which I had briefly microwaved until firm but cooked through.

Toppings: I had no avocado or red salsa, and we had a big salad on the side, so I didn’t add extra vegetables (such as shredded cabbage).  For the only toppings, I used some homemade green salsa that a friend had made from her homegrown tomatillos (I added some of the pickled jalapeño brine to make it a bit spicier) and some homemade vegan Crema.

Mexican Crema is runnier than sour cream and not quite as sour.  I used half my recipe for Tofu Sour Creme (made with extra-firm silken tofu) with 1/2 cup added soymilk and another 1/2 tsp organic sugar.  You could also use my recipe (the whole recipe) for Cashew Sour Creme, if you prefer.  I love this Crema– so rich-tasting and smooth, and not loaded with fat.

Delicious and messy!

Enjoy!

I do apologize for blogging do seldom lately!  A combination of lack of inspiration, attempting to sort through the accumulation of belongings after being in this house for 18 years and get rid of what is not needed, and various family stuff (including, I’m so sorry to say, a death in the family) has kept my cooking to a fairly simple minimum.

I’m happy to say that the early summer produce available locally and the need to use up bounty stored in the freezer and in jars from last year has inspired me  somewhat. This last is what inspired me to make this ice cream.

My granddaughter and her partner and her dad are coming over today for lunch (my husband is doing a photo shoot of her because she is due to have her baby in about 2 weeks!), and I wanted to make a nice dessert to come after the vegan chile, cornbread and salad.  I immediately thought of something lemony because I had 5 lemons that I needed to use up and lemon ice cream came to mind– creamy, slightly tart. Just the thing.  But then I remembered the jar of my homemade Italian Wild Plum Jam (recipe here) in the refrigerator that I had made last year. I thought it would be perfect swirled through the ice cream, a color and taste contrast. (There are some suggested alternatives in the recipe if you don’t have anything similar, BTW,  so don’t let not having plum jam handy put you off!)

So, here is the result and very fine it is, in my opinion.  Let’s see what my guests think…

Printable Recipe

BRYANNA’S CREAMY VEGAN LEMON ICE CREAM WITH WILD PLUM JAM SWIRL (with nut-free alternative)
Servings: 10
This is easy to make, creamy and  refreshing!

1 cup raw cashews (see Tips below for nut-free alternative)
2 1/2 cups creamy non-dairy milk (I prefer Silk original Organic Soy Milk)
1 cup unbleached organic sugar (light-colored)
3/4 cup fresh lemon juice
1/4 cup grated lemon zest
NOTE: I used 5 medium lemons in total
1 tsp pure vanilla extract
1/4 tsp salt
1/4 tsp guar gum or xanthan gum OR 2 1/2 tsp. Instant Clear Jel (use only the instant)
OPTIONAL: 2 T. vodka, white vermouth– the alcohol prevents the ice cream from freezing rock solid
For the Swirl:
1/3-1/2 cup wild plum jam (see Tips below for alternatives)

Cover the cashews with boiling water and let stand for at least 10 minutes, while you prepare the other ingredients. When you are ready to mix them with other ingredients, drain them well.

Combine all of the ingredients (EXCEPT the jam) in a high-speed blender, including the soaked and well-drained cashews. Blend at high speed until very smooth and creamy.

Chill until the mixture is very cold.  Freeze according to the directions for your ice cream maker.  (I use a Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker and it took about 20 minutes freezing time.)

Have ready a 2-quart rectangular glass, metal or ceramic baking pan (9 x 13″), or a rectangular 2-quart freezer storage container, which you have placed in the freezer while the ice cream maker does its work.

When the mixture is creamy but frozen, spread it into your frozen pan or container. For the swirl, drop blobs of the jam in two lines down the length of the ice cream.  Take a table knife and swirl it into the ice cream. Cover and freeze for several hours before serving.

Nutrition Facts
Nutrition (per serving): 219 calories, 60 calories from fat, 7.4g total fat, 0mg cholesterol, 77.8mg sodium, 208.4mg potassium, 35.9g carbohydrates, 1.4g fiber, 28.7g sugar, 4.4g protein, 6.3 points.

Tips
NUT-FREE ALTERNATIVE:

Omit the cashews and the non-dairy milk and use instead 3 1/2 cups of your favorite dairy-free creamer, but don’t use a sweet or flavored variety.  My favorites are So Delicious Original Coconutmilk Creamer and Silk Original Soy Creamer.

ABOUT THE JAM:
You can use any not-too-sweet plum jam, or other not-too-sweet dark-colored home-style fruit jam if you have no wild plum jam. If your jam is very solid, you may need to water it down a little so that it swirls nicely.  You could use water or even a little plum slivovitz or schnapps to thin it out, if you like.

My Italian-Style Wild Plum Jam recipe is here: http://veganfeastkitchen.blogspot.ca/2007/09/jewel-like-tangy-sweet-italian-plum-jam.html
and there is a recipe for plum jam made with any type of plum here:
http://pickyourown.org/plumjam.htm
This Canadian website shows some types of commercially made home-style jams of a less common type than are generally available: http://edelweissimports.com/specialty-food/jams-spreads.html?p=1 ,  including Bonne Maman Mirabelles Plum Jam
I have seen these jams in well-stocked supermarkets and specialty stores. Amazon also carries various gourmet plum jams.

Enjoy!