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Completely Board Post #10: Corn & Chickpea Fiesta Salad

Veg-am's Completely Board - Vegan Month of Food 2014

 

I really love a good bean salad.  I have a separate Pinterest board for them.  But, for some reason, I never think to make them.  Since the purpose of the Completely Board theme is to use forgotten Pins, a bean salad it is.  And nothing sounded like more fun than the Corn and Chickpea Fiesta Salad with Cilantro Lime Vinaigrette from A Teaspoon of Happiness.

Corn & Chickpea Fiesta Salad

This is going to be short and sweet.  I followed the recipe.  The only tweak I made was to use roasted corn (the frozen stuff from Trader Joe’s).  It was simple to do and delicious to eat, especially the next day when the flavors had more time to meld together.  No single flavor was dominant, they all just blended wonderfully.

For some reason, I can only assume because the word “Fiesta” was in the title, my sister B and I both thought this was going to be a spicy salad.  It isn’t.  But, we agreed it would be good with a little taco seasoning mixed in the dressing on those days we want a little extra kick.

Another winning pin.  Another good pot luck dish.

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For the original recipe, click the image of my pin below (vegan post, non-vegan site)

Corn & Chickpea Fiesta Salad

Completely Board Post #6: “Feta” Stuffed Mini Peppers

Veg-am's Completely Board - Vegan Month of Food 2014

Vibrant mini peppers + Feta = not even a choice.  I had to attempt the recipe from this pin.  The original recipe was from the (non-vegan site) The Clean Dish.

Her recipe called for both feta and cream cheese, but since I already have a wonderful feta substitute that is a little milder and creamier than the typical dairy feta, I just replaced both cheeses with that.  This is pretty fast once the cheese is ready, but don’t forget the almond feta is a process that needs to be started ahead of time.

Simple, creamy, spicy (from optional crushed red peppers).  Definitely a winner.  Really…how could you not love peppers that are wearing teeny, tiny hats?

In the future, if I’m likely to have leftovers, I’ll prep the peppers each time I want them and just keep the filling in a piping bag in the fridge until I need them.  Peppers tend to get a little yucky in the fridge once they’re cut.

Almond Feta Stuffed Peppers

Almond Feta Stuffed Mini Peppers (adapted from The Clean Dish)

NGREDIENTS
  • 15 mini sweet peppers
  • 1 recipe Almond Feta (recipe follows)
  • 4 tablespoon chives, finely chopped
  • 1 to 1-1/2 tsp crushed garlic
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 1 teaspoon fresh squeezed lemon juice
DIRECTIONS
  1. Wash peppers, cut off top and enough of the bottom so the pepper will stand upright and carefully carve out the inside. Set peppers aside.
  2. Mix all remaining ingredients in a medium bowl. (I used a stick blender with the whisk attachment, but I think a wooden spoon would work with just a little more effort)
  3. Using a pastry bag and tip (I used a 12) start filling peppers and top of with matching “hat”. (you could fill with a spoon but it would be messier)
  4. Serve immediately or refrigerate until ready to serve! Enjoy!

 

Almond “Feta”

    • 11/ cup slivered almonds (these are already blanched)
    • ¼ cup lemon juice
    • ½ cup cold water
    • 3 Tbsp olive oil
    • 1/2 tsp crushed garlic (or 1 fresh garlic clove)
    • 1 ¼ tsp. salt

1. Place almonds in medium bowl  and cover with cold water. They will soak up some of the water so give it an inch or two of water above the almonds.  Let soak 12 hours. Drain soaking liquid, rinse almonds under cold running water, and drain again.

2. Purée almonds, lemon juice, oil, garlic, salt, and 1/2 cup cold water in food processor until VERY smooth and creamy, at least 6 minutes.  Probably more like 10.

3. Place strainer over bowl, and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture. If yours isn’t very liquid-y, don’t squeeze much or you’ll lose valuable cheese :)

4. Secure with rubber band or kitchen twine. Put the cheese, strainer and bowl in the refrigerator and chill 12 hours, or overnight. Discard excess liquid.  I rarely have any excess liquid beyond a few drops, but the chilling/aging time is important for the taste of the “feta”

5. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese (it will be soft), and transfer from cheesecloth to prepared baking sheet. Flatten to form 6-8 inch round about between 1/2 & 3/4 inch thick. (I prefer the larger, flatter round unless I’m going to serve it without crumbling)

6. Bake 80 minutes, or until the cheese has a nice little crust to the top and starts to crack.  Cool.  Then crumble into a container and chill.  I’ve kept this in the refrigerator for about 5 days with no problem.  It may keep longer, but it has never lasted that long at my house!

Happy Vegan MoFo 2014!

It’s so hard to believe it’s September already! I am traveling home today and i won’t get in for several more hours so, I won’t get a new post done today. But, i wanted to check in via my phone and give a little introduction to Vegan MoFo here at Veg-am.

It seems that I have subconsciously renamed my food boards on Pinterest to “pins to ignore.” No more. This month I plan to make (at least) 20 items from my food boards. Some will already be vegan and gluten/soy free and I’ll just make and review them. Other posts will be converted recipes. I’ll try to post a warning if the original has non veggie photos.

Even though I don’t have a new post today, I did convert a recipe last year that I found in Pinterest for this yummy pumpkin roll, so I’ll just do a little throwback link

Vegan, Gluten-Free, Soy-Free Pumpkin Roll | Veg-am

Click for last year’s post

Looking forward to spending this MoFo with you as Veg-am becomes “Completely Board”

Also from the Vegan Slow Cooker: Creamy Polenta with Mushroom Ragu & Warm and Fudgy Bread Pudding

I started writing this in October and for some reason just realized it was still a draft so I finished it up :)

I finally broke away from the soups in Fresh from the Vegan Slow Cooker by Robin Robertson.

This week I tried a main dish and a dessert.  I couldn’t find any links for the recipes for you, but they are both part of the Google preview if you haven’t worn out your privileges with this book yet.  If you have, maybe you should just buy it, eh?  (It happens to be on sale right now)

The one thing I found surprising about this book, is that the methods for everything aren’t what I would consider a traditional slow cooker meal.  You can’t just toss everything in, be gone for 8-10 hours (or in my case nearly 12) and come home to a complete meal.  Some are like that, but be aware that they aren’t all.  Neither of these are that way.  But they worked out nicely.

On Sunday morning before I started getting ready for church, I put in the polenta so it was timed perfectly with my return for lunch.  As a southern girl, these “grits” were the perfect consistency.  They weren’t stuck together, but you could get away with eating them with a fork.  I do fear though that using broth that they would have been way too salty if I had added the salt called for in the recipe.

The Mushroom Ragu sauce didn’t even hit the slow cooker so this was a half-n-half slow cooker meal. But, using the Trader Joe’s classic organic marinara, it was delish. I added some fresh arugula for a little extra nutrition and had a delicious comfort food lunch.

Creamy Polenta and Mushroom Ragu - Fresh From the Vegan Slow Cooker

 

And then there was the Fudgy Bread Pudding.  Oh my word.  The picture does more for this chocolatey goodness than words ever could:

Warm and Fudgy Slow Cooker Bread Pudding

I added about an extra 1/3 cup of non-dairy milk (almond in this case).  For the bread, I used the brown rice bread from Food for Life.  Since bread pudding is ideally made with stale bread, this heavier bread worked perfectly.  I cooked it for about 2.5 hours and we ate it warm.  It was decent cold, but the bread lost its softness.  Heating it back up in the microwave brought it back to it’s original texture.

Plans go Awry

Hi all.  Just wanted to post a little something so you didn’t think I’ve dropped off the face of the earth.  Although I planned on doing daily posts throughout Vegan MoFo, my dad is more important to me.  He is still in the hospital and I just can’t keep up with posting and being where I need to be.  So, while I hope to get in a couple posts just as I go about life in the next couple weeks, they may be off theme and they may not happen at all.  I’m sorry that I haven’t been around posting or readings others’ posts.

I do however, hope to get some of the holiday ideas up before the holiday season gets underway, but that really depends on how things go with dad.

love, d-

Keep it Simple in Coconut Heaven

I haven’t finished with all the classics, but…

Entertaining thought #9: 

Sometimes you just need to keep it simple.

You’re having a Tupperware or Thirty-One party or taking snacks to your church small group?  No reason to go crazy.  Some simple snacks are the answer.

I made snacks for my small group tonight.  It was the first time I’ve tried Coconut Heaven Cupcakes from Vegan with a Vengeance and it will not be the last!  I love them and they were so easy.

A 1/2 cup of sorghum flour, a 1/2 cup of my go-to flour mix , and an extra 1/4 tsp of xanthan gum was a great fit.  In mini cupcake form they still took about 25 minutes to bake.  Mine are brownish because I use turbinado sugar.

If you haven’t tried these yet, I highly recommend them.

Now, I need to go put them in my bag with a pitcher of tea, some carrots and vegan ranch and a bag of chips.  Easy Peasy.

Are you kidney-ing me?!!

Since my fever is still not completely gone, I am going to get my ears checked today.  I’ve got a few posts up my sleeve, but they’re just not ready yet.

So, my post for today is simply a personal announcement in haiku form.



You’re 8 weeks along
Size of tiny kidney bean
New niece or nephew!!!

Woohoo…another May birthday in the family :)

In case you want more information on the health benefits of the kidney bean, you can get it at World’s Healthiest Foods

So I’m a little ahead of schedule

Yes, I’ve updated the look of the blog for Vegan Month of Food already. I will be traveling on October 1 (yay vacation!) and didn’t want to miss the first day because I hadn’t done blog housekeeping yet.

Looking forward to spending the month with you!!

By the way, if you have a favorite party food, pot luck dish or family recipe that you’d like to see veganized, deglutenized and desoyatized, let me know what it is and I might just include it this month!

The South has Risen Again

Ok, that’s a little strong.  But I did make gluten-free hush puppies today. I haven’t had a hush puppy in over 5 years.  In the south, that is a sad, sad thing.  Now the sadness is over.

Hush puppies

  •  1 cup yellow cornmeal
  • 1/4 cup this all purpose mix*
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 tsp Ener-g Egg Replacer + 2 Tbsp warm water, mixed with a fork ‘til lightly frothy
  • 3/4 cup almond milk
  •  ½ small red onion, finely chopped (optional, but highly recommended – yellow onion would work too)
  • Canola oil for deep-fat frying

Directions

  • In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg replacer, almond milk and onion; add to dry ingredients just until combined.
  •  In a deep-fat fryer or electric skillet, heat oil to 350°. Drop batter by teaspoonfuls into oil. Fry 2 to 2-1/2 minutes or until golden brown. Drain on paper towels. Serve warm. Yield: 4-6 servings.

* I haven’t tried it, but would expect that any all purpose mix would work.  Or probably even brown rice, sorghum, or millet flour with 1/8 tsp of xanthan.  Again…haven’t tried it. That’s just a guess.


I based my recipe on this one from Taste of Home 

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