Salad with Brown Rice

Yeah, whatever. I ripped this recipe right outta Martha Stewart’s Everyday Food. But only because I was obsessed with it. So obsessed, I tell you, that I made it about twice a week for three weeks straight. Just couldn’t get enough of its dilly-goodness. I subbed carrots for the tomatoes in the picture above. And one of the times, I got all eh-heh and pan-seared some seitan strips and threw them in. So I’ll give you the basics, and you have your way with them.

Salad with Brown Rice (from Everyday Food)

2 Tbsp. olive oil
2 tsp. red-wine vinegar
2 Tbsp. chopped fresh dill
1 clove garlic, minced
1/4 tsp. sugar
coarse salt and ground pepper
2 cups cooked brown rice
1 medium cucumber, peeled, halved lengthwise, seeded, and sliced
2 cups baby spinach
1 pint cherry tomatoes, halved

In a large bowl, whisk together oil, vinegar, dill, garlic, and sugar. Season generously with salt and pepper. Add rice, cucumber, spinach, and tomatoes and toss to combine.

Leek, Fakin, and Pea Risotto

This week was supposed to be Veganizing Martha’s Muffin – Side Dish/Salad week. But you know what, I decided to keep going with entrees. I had plans and I wasn’t finished with them. Now, I’m off to visit friends, so the rest of my posts this week will be about what I eat during my visit. No side dishes. No salads. No regrets.

My final Martha entree to veganize turned out meh. Yep, just meh, despite what seemed to have so much potential from the title. I have ideas to improve the recipe, but I haven’t tried them out yet, and I doubt I will. Let me know if you do and how it turns out.

Fail #1: The fakin lost all its flavor when put to cook with the risotto. With the light flavor of leeks and the fakin return to regular tofu taste, this risotto wasn’t as flavorful as it should’ve been.
Remedy Idea: Add fakin at the very end. Almost as a crumbly topping when serving. I think that’ll help maintain its fakin-y flavor.

Fail #2: 12 cups of broth! Seriously? Can you tell I am now storing way too much unused broth in my fridge?
Remedy Idea: Start with 6 cups vegetable broth and use more if you need it.

Let’s cycle!

Martha’s Ingredients
Serves 8

2 leeks, white and light green parts only
12 c. low-sodium chicken broth
4 slices bacon, cut crosswise into strips
2 1/2 c. Arborio rice
1 c. dry white wine
3/4 c. frozen peas
1/2 c. finely grated Parmesan
1-2 Tbsp. fresh lemon juice
coarse salt and ground pepper

Scrumpdilly’s Veganized Leek, Fakin, and Pea Risotto
Adapted from Martha Stewart’s, Everyday Food, October 2009

1 Tbsp. olive oil
2 leeks, white and light green parts only
6 c. low-sodium vegetable broth
2 1/2 c. Arborio rice
1 c. dry white wine
3/4 c. frozen peas
1/2 c. nutritional yeast
1-2 Tbsp. fresh lemon juice
coarse salt and ground pepper
1 batch fakin’ (already made up into bits) or 4 slices pre-packaged fakin cooked and crumbled

Halve leeks lengthwise, rinse thoroughly, pat dry, and thinly slice. In a saucepan bring broth to a simmer over medium. Meanwhile in a large pot, heat olive oil on medium. Add leeks and cook until softened, about 2 minutes. Increase heat to medium high, add rice and cook, stirring, until translucent around edges, about 1 minute.

Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed. Repeat process gradually adding broth until rice is al dente and risotto is creamy. Stir in peas after the final addition of broth.

Remove skillet from heat and stir in nutritional yeast. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Serve covered in fakin bits.

Ch-eitan Noodle Casserole

So using the chicken-style seitan cutlets from the last post, paired with Martha’s Béchamel sauce, we have a nice, down-home casserole to keep you warm on these getting-colder Fall nights. This is rich, so serve up with a salad so you get your veggies.

A couple of notes:

• I could not get my béchamel sauce to thicken with Martha’s suggested 1/4 cup flour. I doubled it. If you can make it work with 1/4 c., more power to you.
• The Béchamel Sauce recipe makes 4 cups. Seemed a bit much for the casserole, despite Martha’s call for the whole vat. I used about 2 1/2 cups worth.

Martha’s Ingredients for Tuna Noodle Casserole
Serves 6

coarse salt and ground pepper
10 oz. green beans, stem ends trimmed, cut into 1 1/2-inch lengths
1/2 lb. gemelli or other short pasta
Béchamel Sauce (see below)
2 cans (5 oz. each) solid white albacore tuna packed in water, drained
5 slices white sandwich bread, crusts removed, torn into large pieces
2 Tbsp. unsalted butter, melted

Scrumpdilly’s Veganized Ch-eitan Noodle Casserole
Adapted from Martha Stewart’s, Everyday Food, October 2009

10 oz. green beans, stem ends trimmed, cut into 1 1/2-inch lengths
1/2 lb. short pasta
2 1/2 c. Béchamel Sauce (see below)
salt and pepper
5-7 chicken-style seitan cutlets, cut into squares
5 slices bread, torn into large pieces
2 Tbsp. Earth Balance, melted

In a large saucepan of well-salted, boiling water, cook green beans until almost tender, about 5 minutes. Using a slotted spoon, transfer green beans to a colander and rinse with cold water, set aside. Return water in pan to a boil; add pasta and cook for about 3 minutes, short of al dente. Drain and rinse pasta.

Preheat oven to 350. In a 2 quart baking dish, combine pasta, green beans, and béchamel; season with salt and pepper. Gently fold in seitan pieces.

In a food processor, pulse bread until coarse crumbs form. Transfer to a bowl and stir in Earth Balance. Top casserole with breadcrumbs and bake until sauce is bubbling and breadcrumbs are golden brown, 25-30 minutes.

Scrumpdilly’s Veganized Béchamel Sauce
Adapted from Martha Stewart’s Everyday Food, October 2009
Makes 4 cups

3 Tbsp. Earth Balance
1/4 c. finely chopped onion
1/2 c. flour
4 c. unsweetened almond milk

In medium saucepan, melt Earth Balance over medium heat. Add onion and cook until softened, about 4 minutes. Add flour. Cook stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 3-4 minutes.

Whisking constantly, pour in 2 cups almond milk, whisk, then add remaining almond milk, whisk until smooth. Cook mixture, stirring constantly along the bottom of pan, until boiling, about 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a very small amount is rubbed between two fingers, about 10 minutes.

Dinner is served

Cheeeze Flautas with Cilantro Pesto

No time for chit-chat. I’m on my lunch hour and I’ve teased you enough with my two previous posts, both of which were prep-posts for the ingredients in these wonderfully Fall Flautas. Veganizing Martha’s Muffin – Entree Week‘s first completed entree is both satisfying and delicious. Pair with a nice salad, some guac, and/or a few beans and you’re set! Thanks to Gluten-Free Vegan Family for helping me soften my corn tortillas. Uh, yeah, much easier than Martha’s way, which I tried on tortilla-softening-FAIL night.

Martha’s Ingredients
Serves 4

1/4 c. extra-virgin olive oil
2 garlic cloves, thinly sliced
3/4 c. pepitas (green hulled pumpkin seeds)
1 c. loosely packed cilantro leaves, chopped
Juice of 1 lime
salt and pepper to taste
8 corn tortillas (6″), softened by moistening and lightly toasting over a gas burner (turn with tongs)
2 c. grated Monterrey Jack cheese
1/4 peanut oil

Scrumpdilly’s Veganized Cheese Flautas with Pepita-Cilantro Pesto (adapted from Martha Stewart Living Magazine, Oct. 2009)

4 Tbsp. extra-virgin olive oil, divided into two, 2 Tbsp. batches
2 cloves garlic, minced
3/4 c. pepitas (green hulled pumpkin seeds)
1 c. loosely packed cilantro leaves, chopped
Juice of 1 lime
8 corn tortillas, softened by placing several between two paper towels and microwaving for 30 seconds
2 c. grated (or crumbled) vegan Pepper Jack cheeeze (either pre-packaged or homemade)
2 Tbsp. peanut oil

Heat 2 Tbsp. olive oil in a saute pan over medium-low. Cook garlic until golden, about 1 minute. Add pepitas; cook, tossing, until toasted, 2-3 minutes. Pulse to a paste in a food processor. Add cilantro, lime juice, and remaining olive oil (2 Tbsp.); pulse until smooth. Season with salt and pepper to taste. Spread some pesto on a softened tortilla, top with cheese. Roll up tightly and place seam-side down until ready to cook. Repeat with remaining tortillas.

Heat peanut oil in a medium skillet over medium heat until shimmering. Pan-fry flautas in 2 batches, seam sides down, 1 minute. Using tongs, roll to brown evenly, cooking 1 minute more. Drain on paper towels, dabbing tops to remove excess oil.

Vegan MacN'

Once I discovered the absolute deliciousness of the Nacho Cheeeze Sauce, I wondered to myself if I could use that same recipe with a few adjustments (okay one) to make a nice Macaroni ‘N’ Cheeeze recipe. And guess what, it worked! Beautifully! Again, kiddie-poos, it’ll be all you can think about for the next two weeks.

MacNCheeeze

1 package elbow macaroni
2 cups water
1/4 cup raw cashews
1 cup nutritional yeast flakes
4 oz. jar pimentos, drained
2 Tbsp. cornstarch
1 Tbsp. fresh lemon juice
1 1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1 Tbsp. dijon mustard

Prepare macaroni according to package directions. While macaroni cooks, begin to make the cheeeze by combining all ingredients in blender and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, 6 – 10 minutes. When macaroni is cooked to your liking, drain, and return to saucepan. Pour thickened cheeeze mixture over the macaroni and stir. Continue adding cheeeze mixture until desired MacN’Cheeeze consistency is reached (around 1 1/2 cups). Leftover cheeeze can be used as a dip later.

Green Pasta

My friend Melissa had my back when she sent me this recipe to try out. Five words: Twenty minutes to eatin’ heaven.

Green Pasta (veganized by Melissa; adapted from Everyday Food)

3/4 lb. fettuccine or other wide pasta
2 cups packed fresh basil
1/4 cup walnuts
1/4 cup nutritional yeast
1 clove garlic
1 Tbsp. fresh lemon juice
1/4 cup olive oil
10 oz. frozen spinach, cooked and squeezed dry
salt and pepper to taste

Cook pasta, drain and return to pot.

In a food processor, puree basil, walnuts, nutritional yeast, garlic, and lemon juice until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minute. Season with salt and pepper.

Add pesto to pasta in pot plus a little bit of water, if necessary. Add spinach and toss to combine. Serve sprinkled with walnuts and more nutritional yeast, if desired.

Thanksgiving Plate

One o’clock = Cornbread made in an iron skillet
Three o’clock = 1/2 sweet potato the way I like ‘em. Plain.
Six o’clock = Green beans & cremini mushrooms in wine and garlic*
Eight o’clock = Red-skinned mashed potatoes** with Diner Gravy (the original way)
Ten o’clock = Seitan Roast with Diner Gravy
In-the-middle = Oven-roasted brussel sprouts and garlic*
Not pictured = cranberry sauce and apple pie

*Thanks Vegan with a Vengeance
**My secret to the best mashed potatoes on the planet: a touch of white pepper (1/2 tsp maybe).

Seitan, Mashed Potatoes, Cajun Collards, and Brown (Diner) Gravy

You do realize that the seitan and mashed potatoes are simply an excuse to make gravy? Gravy that is so flippin’ good, you could very well drink it. Or put it in a bowl and eat it as soup. Mmmmm, gravy soup. I’ll get on that. In the meantime, I’ll share one of my favorite gravy recipes. And if you want to health it up, which you will, because the healthy part is just as awesome, make some Cajun Collards to go with. In fact, I command you to make the collards to go with. You won’t regret it!

Brown (Diner) Gravy (from the Chicago Diner Cookbook)

This recipe is made in three parts: the dry spice mix, the roux, and the final gravy. The dry spice mix will last several months stored in an air-tight container. Having it already prepared makes gravy-making quick and easy whenever you’re ready for it.

Spice Mix:
2 1/2 cups nutritional yeast
1/3 cup dried parsley
1 1/2 Tbsp. salt
1 1/2 Tbsp. dried dill
2 1/2 Tbsp. celery seed
2 1/2 Tbsp. onion powder
2 tsp. basil
2 tsp. oregano
1 tsp. rosemary

Mix all ingredients together in a medium-sized bowl. Store in an air-tight container.

Roux:
1/3 cup mild vegetable oil
1/3 cup flour

Heat oil in saucepan, then add flour, stirring constantly with a whisk until flour browns and develops a nutty aroma. Roux burns easily, so be very careful not to over-cook.*

Gravy:
4 cups light vegetable stock
1/3 cup tamari or soy sauce
1/4 cup spice mix

In a medium pot, bring vegetable stock and soy sauce to a high simmer. Gradually whisk in cooled roux and whisk until desired thickness.**

*Maybe it’s cheating, but I often cook my roux in the microwave: Put the oil and flour in a glass measuring cup, stir, and heat on high for 2-3 minutes. Stop. Stir. Then, heat in 30 second increments until browned. You can do this ahead of time and let it sit until you’re ready for it. Much easier!

**I have discovered that letting the roux cool down (maybe 20 minutes) is the key to a thick gravy. [Adding hot roux to the liquid will still taste yummy, but your gravy will stay more soupy.]

Cajun Collards (from Vegan Planet by Robin Robertson)
(Serves 4)

1 1/2 lbs. collard greens
1 Tbsp. olive oil
1 small yellow onion, minced
1 celery rib, minced
1/2 large green bell pepper, seeded and minced
2 garlic cloves, minced
1 can (14.5 oz.) diced tomatoes, drained*
1 tsp. dried thyme
1/4 tsp. filé powder
1/4 tsp. cayenne
Salt and freshly ground black pepper

Cook the collards in a pot of boiling salted water until tender, 20-30 minutes. Drain, then coarsely chop and set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion, celery, bell pepper, and garlic. Cover and cook until softened, about 7 minutes. Stir in the tomatoes, thyme, filé, and cayenne. Add the collards, season with salt and pepper to taste, and stir to coat the collards with the onion mixture. Simmer until the flavors are blended, about 10 minutes. Serve hot.

Spicy Red Lentil Dal

I like recipes that are simple. I’m realizing that more and more about myself. I should rename this site Simply Scrumpdilly Vegan Dishes (with gravies or sauces and a side). Because that’s what I’m into: simple, vegan, sauce or gravy-type meals. My realization was affirmed last night after I made something that took too much time. I had to make a paste, rub it all over tofu in the morning before work, let it sit for 8 hours, then chop, dice, simmer for 45 minutes, then add more ingredients, and you know what? Meh. It was MEH!

So here is freakin’ GOURMET and so easy. So simple! It’s a simply scrumpdilly vegan dish that is guest-worthy! Thanks KristinAthena for turning me onto this dish about two years ago. I’m still lovin’ it, and I bet the scrumpdillies will too.

Spicy Red Lentil Dal (from Vegetarian Times)*

2 cups vegetable broth
1 cup dry red lentils
1 tbs vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 tsp. ground cumin
1 tsp. turmeric
1/2 tsp ground coriander
1 Tbsp tomato paste
1/2 cup coconut milk
2 tsp. lime juice

Bring broth and lentils to a boil in a pot over high heat. Reduce heat to medium-low, partially cover and simmer for 10 minutes, until lentils are tender. Cover and remove from heat.

Heat oil in a non-stick skillet over medium heat. Add the onion, garlic and red pepper flakes. Saute 5 minutes. Add cumin, turmeric and coriander and cook for 3 minutes, stirring constantly.

Add the tomato paste and cook for 3 minutes, stirring constantly. Add the coconut milk and lentils, cook for 3 minutes. Season with salt and pepper to taste and stir in lime juice. Serve over rice.

*This recipe moves fast, so have everything ready to go once your lentils are cooked.

Two-Sisters Chili (steamin’ hot)

I named this recipe Award-winning Two-Sisters Chili, because it has won an award, and because I have two sisters, one of whom gave me this recipe. I also like the name Two-Sisters, because my version* of Two-Sisters chili uses two of the Three Sisters or the MesoAmerican Plant Trilogy**.

The award for this chili was bestowed upon me by the omnis at my office when they voted it second place in our annual chili cookoff. And we don’t categorize our chilis at work. All the chilis get equal treatment vegan or not. So imagine an office full of omnis and what they’d probably prefer in a chili. The only one to beat out this Two Sisters had meat and beer in it. That’s how damn good this chili is! It took a freakin’ Guinness to beat it out in a contest. Damn good!

Award-winning Two-Sisters Chili

1 Tbsp. olive oil
1 large onion, chopped
2 large cloves garlic, minced
1 cup corn (frozen or fresh) or carrots (chopped or shredded)***
2 large tomatoes (or 1 can whole tomatoes, with liquid)
1 1/2 Tbsp. vinegar
3 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. salt
1/2 tsp. black pepper
1/8 – 1/4 tsp. cayenne pepper
3 cans red kidney beans, with liquid (or 2 cans kidney and 1 can other bean, like pinto or black)

Heat olive oil in large pot on medium heat. Add onion and garlic, saute for 3-5 minutes, until soft. Add corn or carrots, continuing to saute until soft. If using fresh tomatoes, add here and cook until softened. Add vinegar, chili powder, cumin, salt, black pepper, and cayenne, and stir until well-mixed and mimics a thin paste. If using canned tomatoes, add here. Add beans. Stir well, turn heat down to medium-low and continue cooking for 30 minutes. May cook longer, but turn heat down to low after 30 minutes. Serve over rice.****

*My sister’s version called for carrots; I prefer corn instead, so I gave you the option. Both add a sweet contrast to the spicy chili.
**I learned maize, beans, and squash to be the MesoAmerican Plant Trilogy. When I taught geography, I taught it as the same. I never heard of Three Sisters until I encountered it outside of academia.
***I used corn instead of carrots, as I mentioned already and as the picture shows.
****I can’t figure out if it’s a family thing or a Louisiana thing, but I’ve always preferred eating my chili over rice. So does my sister.