Lentils & Beans & Grains & Peas October 1, 2012

And that’s really all it is! One pot thick soup of joy.

 

Lentils, red (rinsed) couple handfuls
Beans, mix of cannelini & black
Grains, quinoa, small handful
Green peas, frozen
Broth (I added vegan ham seasoning) filled to about an inch over the ingredients.

Bring to a boil, then turn to low and simmer WITHOUT a lid, for 15 minutes. Stirring every few minutes (good if you’re doing chores around the house. You don’t need to keep an eye on this too much.

Served here with sambal oelek (chilli paste) and avocado (fruit of the Gods).

As long as you have a lentil base, this thick soup can be anything you like!

*I haven’t sign up for veganmofo this year, but adding the tag anyway. Deal.

Oil-free, perfectly-popped popcorn October 17, 2011

Popcorn is promoted as a healthy snack. Well, on its own! When you start adding margarine and salt and chocolate and nuts, well… not so much =) But those types are more treats I think. Everyday popcorn, that’s what I want!

You may be thinking, “Duh Ronin, I know that. I’ll just throw a bag of popcorn in the microwave-” Whoa stop right there! Did you know there is all sorts of nasty chemicals in pop corn bags? I think I’ve see compostable organic popcorn bags, but seriously, bulk is so much cheaper and you know everything that’s in it.

You can still pop bulk corns in a paper bag, but it’s not reusable and you still need oil/margarine.

1. Bulk popcorn is SUPER CHEAP

2. You can control what goes in it

3.  No oils

4. Takes about 5 minutes. Fast!

I’ve fine tuned this method so I barely have any unpopped or burned popcorn. Quite a feat!

Perfect Popcorn

1 Tbsp popcorn kernels = 2 Cups popped popcorn = one regular bowl full, perfect for one person.

Non-stick frying pan: always choose a pan bigger than you think you need!

Lid to cover frying pan

1. Heat pan on medium heat

2. Add kernels. Put lid on pan.

3. Shake every 10 seconds.
Just a quick jiggle of the handle, nothing insane. It’s just to distribute the heat on the kernel and not to burn it on one side.

4. When kernels start to pop, shake every 3-5 seconds.
This distributes heat evenly, and shakes the kernels to the bottom so they all get popped! Likewise, the popped go to the top and do not sit on the bottom to burn.

5. When kernels stop popping rhythmically after three seconds, TAKE OFF HEAT.
Do NOT leave it on thinking, “Oh, just in case there is some more…” NO! Doing this will burn your popcorn!

6. Leave the lid on for another 15 seconds for any residual heat to pop any leftover kernels.

**TIPS**
If the first couple pops of your kernels are lackluster and only half way open, turn your heat up just a tiny bit.
If the kernels are becoming worringly black, turn the heat down a bit. *They will normally get a tiny bit black while heating.

Add toppings if you like!

I like curry, or salt and nutritional yeast. To make the yeast stick, add melted margarine, shake, add toppings, shake again.

If you do not use margarine, sprinkle your spices/flavourings but do not shake. They will naturally mix as you eat it =)

Homemade Spicy Ketchup October 13, 2011

Almost ketchup

So yesterday you started making your spicy mustard. So obviously the next step is to make some ketchup! Spicy ketchup at that! Oh oh oh, did I mention the best part? BONUS SALSA at the end!

This is originally a Jaime Oliver recipe . I only had a few tomatoes so I halved the recipe. I’m sure you could double it as well! Wouldn’t it be great with yellow, orange, or green tomatoes?!

Spicy Ketchup

3 pounds very ripe tomatoes, coarsely chopped 
1 1/2 teaspoons vegetable oil 
1 small onion, finely chopped 
1 large clove garlic, minced 
1/4 cup light brown sugar 
1/2 teaspoon ground mustard 
1/2 teaspoon ground ginger 
1/4 teaspoon crushed red pepper 
1/4 teaspoon cayenne pepper 
1/4 teaspoon ground allspice 
1/8 teaspoon ground cloves 
Pinch ground cinnamon 
1/4 cup cider vinegar 
Salt

Puree the tomatoes in a blender until smooth. Strain puree through a medium-mesh sieve, pressing with a rubber spatula to get out all of the juices. Set tomato puree aside.  SAVE the solids for salsa! 

Separating tomato solids and liquid

In a non-reactive saucepan heat the oil over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes; do not allow to color.

Add the tomato puree and all remaining ingredients except the vinegar and salt and bring to a boil.

Reduce heat to a simmer and cook, stirring occasionally at the beginning and more often towards the end of the cooking time, for about 1 hour or until thickened.

Add the cider vinegar and salt and cook for 25 to 30 minutes more, until the consistency of ketchup.

Eat me!

Adjust seasoning with salt if needed. Set aside to cool. 

Store in non-reactive airtight containers in the refrigerator for up to 1 week, or USE canning method and this will keep for years.

Seat-of-your-pants Salsa!

Kitchen Sink Salsa

While making the ketchup, I was upset that the original recipe had you discard the leftover solids. I had a “Make it work!” moment, and so I did!

• Onion or shallot, minced (about the same amount as the tomatoes)
• garlic powder, or freshly minced (light sprinkling)
• lime juice (light sprinkling)
• salt, to taste (light sprinkling)
• one fresh herb of choice: coriander, chives, basil, etc.
• Anything else you like! Spring onions, jalapeños, etc.

I haven’t added measurements because your tomato solids will vary, so I have given a rough guide.

Put it in a bowl and mix! You’re done! Enjoy your salsa while your ketchup is simmering away =)

Easy Homemade Spicy Mustard! October 12, 2011

That’s right. You can make mustard at home and it’s super simple. Fix it and forget it. And I’m NOT talkin’ the mix-some-mustard-powder-with-water-and-call-it-a-day mustard. Nu-uh. I’m talkin’ about BAD-ASS mustard! Mustard seeds have bite to them when cut, which gives this a natural intensity. Don’t worry- you can handle it!

I’m posting today, so you can make it for the weekend (it takes 2 days to make). I know picnic weather has left a lot of us, but you Southern Hemispherians and some others can enjoy it outside. Why don’t the rest of us have an indoors picnic? (That sounds like a lot of fun actually…)

 

Spicy Wholegrain Mustard

• ¼ C + 2 T yellow mustard seeds

• 2 T black mustard seeds*

What else can I do with Brussels Sprouts? October 11, 2011

I’ve made Brussels Sprouts before, even having it listed 3 other times on my little food tag list over there, ———————————–>
I only ever put general ideas, not recipes. Even though I’ve put up plenty of recipes, Vegan Ronin is about the FEEL of food. Letting meals come organically (except desserts; not a lot of improvising with the core science of fats and starches and what not). So here are more ideas for Brussels sprouts! We have them for a few more months in season, so enjoy!

• Last post for mustard glazed sprouts, as well as how to clean and cook different cuts of them.

• I like to steam whole BS (hee hee), and add them to a hot pan of margarine with fresh minced garlic and a sprinkle of salt. Stir around until golden.

• Another treat is halving (or quartering big BS), and putting them in a pan, raw, with a little bit of veggie oil. When nearly cooked, add a big spoonful of Chinese black bean sauce and heat through.

• I like to wrap BS  in dough and bake them for an extra butter-y treat (no really, look at my Brussels Bites!)

I found this great BS flavor match extensive list at VeganCoach.com (it has a lot of other BS tips as well!):

Almonds
Apples
Apple Cider Vinegar
Bacon, vegetarian (Eat sparingly — this is not a health food.)
Bread Crumbs
Butter, non-dairy (I like Earth Balance)
Caraway
Cardamom
Carrots
Cheese, non-dairy (especially Parmesan, Swiss and Monterey Jack)
Chestnuts
Cream, non-dairy
Dill
Garlic
Ginger
Grapefruit
Green Onions
Hazelnuts
Lemon
Maple Syrup
Miso
Mushrooms
Mustard
Nutmeg
Onions
Oranges
Parsley
Pecans
Pepper, Black
Peppers, Sweet
Pine Nuts
Pistachios
Rice
Rosemary
Salt
Savory
Shallots
Sour Cream, non-dairy (Eat sparingly — this is not a health food.)
Sugar
Thyme
Vinegar
Walnuts
Wasabi

THERE IS NO WHERE FOR YOU TO HIDE NOW, BRUSSY! MWAHAHAHA

Mustard-glazed Brussels Sprouts

 

Brussels Attack!

Happy Thanksgiving, you Canucks!

Sadly, the mighty Brussels sprout has been lumped into only being eaten at Thanksgivings, Christmas, and other chilly, holiday events. But, you guys, Brussels sprouts are RAD and should be eaten all the time while they’re in season!

Make sure you always buy sprouts that are firm and tight, so no critters are in there!

 

How to clean:

• Don’t just rinse, soak in a bowl of water! Give them a swish around to get any little bits of dirt out. Drain.

• Using a paring knife, cut the bottom off, and pull off any old, discolored, or spotty outer leaves. Now you can choose if you want to keep it whole or cut it:

  ◊Keep it whole- If they’re big, cut an X into the bottom to help with even cooking. Whole is best for steaming or roasting.

  ◊Halve it- Cut it in half! Good for a quick pan fry or stir fry.

  ◊Quarter it -Cut in half, then halve it again! You will get lots of the leaves falling off, this is good for a light stir fry.

This recipe using small, whole Brussels sprouts for roasting.

 

Roasted Brussels sprouts with mustard glaze

2 pounds/900g Brussels sprouts, trimmed

1½ tablespoons lemon juice

1 ½ tablespoons Dijon mustard

1½ tablespoons coarse-ground mustard

1½ tablespoons maple syrup

3 tablespoons olive oil

Salt and pepper to taste.

Preheat oven to 400F/200C.

In a large bowl, whisk the lemon juice, mustards and maple syrup, and add salt and pepper to taste.Gradually whisk in the olive oil.  Add the Brussels sprouts and stir to coat.

Glazed and (to be) Consumed

Remove with a spoon and place in a baking dish, reserving extra sauce from the bottom of the bowl.  Roast until very dark and just tender, about 40 minutes (This depends on the size, check after 30). Toss with remaining sauce and serve hot or at room temperature.

Ready for action!

 

Stuffed Shells October 6, 2011

Sauceless beasts!

Great for a dinner party or plenty of portions to freeze for yourself!

This was also my contribution for the Vegan Potluck #6 (Hi new and newer friends!)

***THIS IS A DOUBLE PORTION FOR MANY PEOPLE!!! Please HALVE or QUARTER the recipe for “normal” people amount.***

 

Stuffed Shells

Eat us!

Main Ingredients:

• 1 bag of large pasta shells (about 60 shells)
• 2 jars pasta sauce, your choice of flavour

Bechamel Sauce:

• 1 white onion, diced
• 100g/½C margarine
• 70g/ ½C  plain flour
• 1 t yellow mustard
• 750ml/3¼ C soymilk
• 1 bay leaf
• 10g/ ¼C nutritional yeast
• pinch of fresh nutmeg, grated
• salt and pepper, to taste

Tofu ricotta filling:

• 1 bag spinach, roughly chopped
• 2 tubs extra firm tofu, drained and pressed
• 1 T parsley, dried
• 1 T basil, dried
• 1 T oregano, dried
• 1 T garlic powder
• 1 t lemon juice
• 10g/ ¼C nutritional yeast

salt and pepper, to taste

They want to get stuffed so bad.

How to:

Cook pasta 2/3 of recommended cooking time (ie- bag says 15 min, cook for 10 min). It will be still firm, it will cook more in the oven.

• For the bechamel sauce:

• In a saucepan, lightly saute the onions with the butter.
• When soft, add the flour and stir until it becomes a paste.
• Whisk in milk, mustard, and bay leaf.
• Bring to low boil until it thickens.
• Remove from heat and remove bay leaf.
• Stir in salt and pepper, to taste
• Place plastic wrap on the top of the sauce to prevent a skin from forming.
  

  Base for bechamel sauce with the only onions I had

  For the tofu ricotta:

• Lightly wilt spinach, drain, and pat dry.
• In a bowl, combine the rest of the filling ingredients: tofu, herbs, nutritional yeast, and seasoning.
• Crumble together until completely mixed and no large chunks are left. Use your hands! Massage that tofu!
• Stir spinach in gently.

• Preheat oven to 350F/180C

*If you are doing the full recipe, you may need 2 average baking dishes OR a deep dish that will have 2 layers of shells.

• In your baking dish, lightly cover the bottom with a layer of bechamel sauce.

Appetizing, I know.

• Stuff your shells with the tofu ricotta; do not over stuff or you will run out of filling.
• Arrange shells on top of bechamel sauce.

I ended up squeezing more shells in this layer later.

• Pour more bechamel sauce on top of shells. You will have enough sauce for how much you are making, whether it is one small dish, or a large dish with 2 layers.

• Pour a layer of tomato sauce on top. Once again, this could be everything, or just enough for one layer.

Layer one is dainty

• If necessary, start a new, second layer of shells, and repeat.

Layer 2, sans tomato

• Scrape any last bechamel sauce stuck to the pan and drizzle on top of the tomato sauce. It’s not necessary, but it looks nice!

Artistic license.

• Bake 30 min.

60 stuffed shells just waiting for you!

 

Pot luck analysis: This was literally gone in 5 minutes. Sorry late-comers!

 

 

Dear WordPress: Your bullet points are cramping my style! Why do my line breaks not show up? Why my photos all messy? Ha-rumph!

Attn: London! October 4, 2011

Londoners! Friends of Londoners! People that happen to be in London!

Have you been to the Vegan Potluck yet?
Oh, you have? High five!
Oh, you haven’t? Well lucky you; it’s tomorrow!

A pot luck is when everyone brings a dish to share with everyone else. So that means a vegan spread of 40+ dishes to choose from. No need to ask what you can eat. Eat it all, my friends. It gets bigger every month, and with #6 approaching tomorrow you have plenty of time to think of something good to make! For all details, FAQ, & RSVP, please go to FatGayVegan.com! FGV is the brains behind this, so give him a high-five in person! Can’t make it this month? No worries- it’s the first Wednesday of every month!

: Personal Rant : Please try your best to bring something homemade. Some people bring 3 jaw-dropping dishes! Do they have to? Of course not, but they do it out of love! So don’t think a £1 tub of hummus is acceptable as a contribution! Technically, yes; it is a contribution. And I totally get there are a million valid reasons why someone cannot make a dish. So buy NICE hummus (raw avocado hummus anyone?) and baked vegetable crisps to go with it. Throw some grapes in there while you’re at it! A little effort gets you off my cheapskate, free-loader list. I probably shouldn’t care as much, but I am just a foodie who wants everything to be fair! :Rant Over: 

Pin wheels!

I love these because they are fast and easy to make, and you can use anything you have on hand. They can be savoury or sweet. They make a great snack or appetizer, and look nice to impress your friends!

Hummus, basil, and onion pin wheels

Ingredients:

• Puff pastry, pre-made
  *This would also work with phyllo dough, just prepare a few sheets as directed.
• Fillings; your choice. Spreads, veggies, herbs, etc. Ideas below

• Baking sheet
• Parchment paper

  I usually only use a small amount of dough, because I’m only making a few to eat fresh. Obviously, use as much as you want to make as many as you want! Remember that a little goes a long way.

• Pre-heat oven according to the puff pastry’s instructions. Mine is 400F/200C

• Roll out your puff pastry very thinly into a square.
  Rolling Tip: You can dust your rolling pin with flour, or place the dough between two sheets of parchment paper and roll over that.

• Thinly spread out your filling over the square, leaving about an inch free at one end (to seal when rolling up).

• Lightly wet with water the edge of the dough without any filling on it.

• Starting with the side opposite of the edge you just wetted, carefully start to roll the dough edge into itself. This rolling is like making a jelly roll/jam roly poly/swiss roll or sushi.

• Roll until there is nothing left to roll! Press the wet edge into the outside of the dough, sealing it.  Place the seam on the bottom. You now have a dough log!

• With a sharp knife (or a serrated knife if your knives are dull), cut into medallions between 1-2 cm thick. Set on baking sheet lined with parchment paper. *Bake separately, or put them together in a circle for tear-apart pin wheels like cinnamon buns!

• Repeat until all of the dough log has been sliced. If needed, clean knife every couple slices if it gets doughy. This will help the slices be nice and clean, and not squishing them down.

• Bake! Check on your pinwheels halfway through the recommended cooking time. If you made them thinner or thicker, baking time will depend on that. When they are a golden color, it’s probably time!

 Filling ideas:

• Pizza: sauce, basil, nutritional yeast/cheeze
• Pesto, pine nuts, diced tomatoes
• Hummus, onions, roasted red peppers
• Leftover curry
• Deli slices & cheeze
• Garlic Bread: margarine, garlic or garlic powder, salt, parsley flakes
• Pâtés, artichoke heart spread, etc
• Jalapeños!

• Cinnamon buns: Margarine, cinnamon, brown sugar, nuts
• Raisins, walnuts, brown sugar
• Jam/Preserves/Marmalade
• Apples or bananas with brown sugar and cinnamon (and margarine to keep it moist inside)
• Apple walnut chutney

  Anything really! I would love to hear more of your ideas! (Also expect more photos to continually pop up here as I make more of these.) I made mini cinnamon rolls one day, but we ate them before the camera came out!

Update: I made more! Made with brown sugar, cinnamon, and crushed walnuts.

Pajeon: Korean Scallion Pancakes October 3, 2011

Pajeon & sauce, with sriracha tofu & marinade.

I first had pajeon, what I know as “chijimi”, in Japan. There seems to be internet debate that chijimi and pajeon are different, but for what I ate, it was the same. I am only recently getting into Korean food, so feel free to enlighten me! (Also let me apologize for the crummy pictures. I was too busy messing with the sriracha tofu!)

Pajeon

Makes 4 pancakes

Ingredients for pancake:

• 2 C all-purpose flour
• pinch of turmeric for color
• 1 tsp salt
• 2 1/2 C cold water
• one bunch of scallions (spring onions), cut into 2″ pieces
• oil for frying
  *You can add other ingredients like kimchi, chillis, corn, cabbage, etc to your pancakes. This is the basic recipe only.

Ingredients for dipping sauce:

• 1/3 C soy sauce
• 1/3 C rice vinegar
• 1 T sesame oil
• Garnish ideas: Scallions, chilli oil or flakes, roasted sesame seeds.

What to do:

• Mix dry ingredients together. Add cold water and mix to form batter.
• Heat a medium sized frying pan on medium with a little oil.
• Add a small handful of scallions to pan, to cook and becoming a little crispy.

Add more than this!

• Slowly pour about a cup of batter over the scallions to make a thin pancake. *If you do this too fast, all the scallions will be pushed to the edge of the pancake. Doing it slowly keeps them evenly distributed.

Make sure the onions spread around more.

• Cook, about 3 minutes, or until golden brown on each side.

What not to do: Flip before it's nice and brown.

• Repeat with the rest of the batter. Should make 4 pancakes.
• Cut pancakes into slices, like a pizza.
• Serve hot or at room temperature.
• Mix all dipping sauce ingredients. Add garnishes to top, if desired.

Yum! (Dipping sauce on left)