Just-In-Case Cabbage

I’ve been neglectful. I’m sorry. I try to post on a regular basis, about once a week, but sometimes things happen. I hate when I miss, because I become riddled with guilt over not posting near enough. How am I ever gonna up my game if I can’t even make a once/week commitment? Bleh. I’m unreliable. We’re all gonna have to realize that.

So when your life gets too damn busy, and you need a quick and dirty, vegetabley side-dish, this is your answer. It’s plain, it’s simple, yet, it’s pretty damn delicious. Momma used to make this when we were growing up and I’ve always liked it. I like cabbage. Raw, cooked, stuffed, whatever. I’m calling it “Just-In-Case Cabbage” because it really is a nice fall-back side.

Just-In-Case Cabbage

1 Tbsp. canola oil or vegan butter
1/2 to 1 yellow onion, sliced into strips*
1/2 to 1 head cabbage, sliced into strips
1-2 Tbsp. fresh dill, chopped (or 1-2 tsp. dried dill)
Salt and pepper to taste

Heat oil or butter in deep skillet over medium-high heat. Add onions and sautee for about 3 minutes. Add cabbage, then dill. Sautee until cabbage reaches desired consistency, about 3-5 minutes. Salt and pepper to taste.

*Use the ratio 1/2 onion to 1/2 head of cabbage to 1 dill; 1 onion to 1 full head cabbage to 2 dill. I’d say the 1/2 portions serve about 2 people, the whole portions serve a family of 4-6 depending on what other items are being served.

Vegan Snickerdoodles basking in the sunlight

I almost posted about cabbage tonight, but I thought with the collards last week and the kale a few posts ago, I’d give you something sweet instead.

I was lucky enough to experience the best flippin’ snickerdoodle of my entire life last April when I was in South Texas for my husband’s band’s 15 year reunion show. We had to go to Austin to pick up the other guitarist and decided to stop by Toy Joy, our favorite toy store in the whole wide world. Toy Joy now has just closed their extension, Dhaba Joy, the sweetest, cutest, most wonderful coffee shop and cafe ever to exist. Luckily the two bakers from Dhaba Joy are still baking. I notice their snickerdoodles are only $22/dz. A steal, I tell you. The lemony accent, the cinnamon, the sugar, the softness (without being raw) of the cookie. Absolutely the best snickerdoodle I’ve ever had. Ever!

And because I’m too afraid to ask them for their recipe, even if I promise to NEVER share it except for in already-baked form with friends, I’m left searching for the perfect snickie. Here’s the best I’ve found. It’s not Dhaba Joy’s version, but you won’t be disappointed. It is downright delish.

Vegan Snickerdoodles (from VeganMania via VeganCore)

1 cup vegan butter
1 1/2 cups granulated white sugar
1 tsp. vanilla
4 Tbsp. soy milk whipped with 2 Tbsp. cornstarch
3 cups unbleached white flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. tapioca starch or cornstarch

Topping:
2 Tbsp. cinnamon
4 Tbsp. white sugar
1 Tbsp. cocoa powder (optional)

Preheat oven to 300 degrees.

In large bowl, cream together the vegan butter and sugar until smooth. Add the vanilla and cornstarch/soymilk mixture and beat until well-mixed.

In a smaller bowl, combine flour, baking powder, salt, and tapioca/cornstarch. Stir this into wet ingredients and combine well.

In small bowl combine topping ingredients.

Begin rolling the cookie dough into balls of about 3 Tbsp. each. Roll each ball in the topping mixture until completely coated and place on ungreased cookie sheet. Continue until all dough is used. Using the bottom of a glass, press down on each ball until they are about an inch thick.

Bake for 12-14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on sheet for 10 minutes, then transfer to a wire rack and let cool completely.

Makes 30 cookies.

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.

Garlic Sesame Kale

Oh boy. My brain is all over the place tonight. Should I start posting by theme? Like tonight could be the start of the side dish theme. Or should I continue posting by whatever random item I’m cooking at the moment? I don’t know. I haven’t decided, and I’m all over the place.

I’ll tell you one thing I do know. This Garlic Sesame Kale is a side dish that might just upstage your main attraction. I tasted something similar at our local food co-op and decided that I should try recreating it myself. I love that this side is rich in calcium and might be good for my skin. But the main reason you should try this is because it tastes hella good.

Garlic Sesame Kale

1 Tbsp. sesame oil
1 Tbsp. sesame seeds
1 Tbsp. garlic, minced or crushed
4-6 cups kale, wash, shake excess water off (do not dry), then separate from stems
Splash soy sauce or splash vegetable broth or salt to taste

Heat sesame oil in deep skillet over medium heat. Add sesame seeds and cook until seeds start to turn darker in color. Add garlic, stir until well-mixed and cook for about 30 seconds. Add kale, cover, and steam for 10-12 minutes. When kale has softened, add salting agent (soy sauce, vegetable broth, or salt) and toss well until leaves are covered with garlic and sesame seeds. Heat for 30 more seconds. Serve.

Bridal Shower Dessert Table

I offered to help throw a bridal shower for Midge (friend and scrumpdilly reader). My main task was the dessert table. Bake, bake, bake, I did for over 14 hours.

72 cookies for gift bags (lemon butter cookies, molasses cookies, and swirled sugar cookies)
60 cookies for cookie dish (molasses cookies and swirled sugar cookies)
54 cupcakes (chocolate with vanilla buttercream frosting lined with blue sugar, lemon with lemon buttercream frosting and raspberry fruit gem)

2 vegetarians
1 vegan (me)
21 omnivores who didn’t know the difference; all goods were a huge hit!

I had a great time baking. And an even better time reflecting on it afterwards.

Chocolate-Coconut-Oat Bars

I had at least three baking disasters last week. “At least” meaning, that’s all I can remember; there might’ve been more. Oh no. That’s right. It was the thermostat on my car that went bad, then the hot water heater in the house. Plus the three kitchen disasters. I needed something easy and reliable to counteract the losing. So I revisited the Choco-Coco Bar.

The first time I ever made this bar, I used the recipe from The Chicago Diner Cookbook, but the “crust” portion of the bar wasn’t a thriller. It was dry. What luck, though, in making my normal vegan blog rounds, I stumbled upon a very similar recipe at Urban Vegan. Thankfully, within about 20 minutes, my week filled with disasters turned into easy deliciousness. Got to get me more o’ dat!

Chocolate-Coconut-Oat Bars (from the Urban Vegan blog)

Bottom Layer:
1 1/2 cups uncooked oatmeal (instant is fine)
2 T. coconut oil
1/4 cup agave nectar

Top Layer:
1 cup dark chocolate buttons or chips (vegan)
1/2 cup pecans*
1 cup shredded dried coconut
1/4 cup maple syrup
1 tsp. vanilla

Preheat oven to 350 degrees. Mix “bottom” ingredients and press into oiled 8×8 or 9×9 baking dish. Mix “top” ingredients and spread atop crust. Bake for 20 minutes or until golden. Let cool and cut into squares. Makes 9 large or 18 small bars. Optional: Add 2 Tbsp. dried raisins, cranberries, cherries, or cacao nibs to “top”.

*Urban Vegan calls for walnuts. I’m partial to the pecan.

Roll, roll, roll your dough

Shy away from rolling dough because you hate the idea of throwing flour all over your counter, and you just don’t like messes (me!)? Maybe you like baking all the more when things are made easier (me!). That’s when you use this completely brilliant dough-rolling technique I learned from my cookie testing experiences. This technique is so genius, you’ll never, ever go back to rolling dough any other way. Thanks to Garrick and Kelly for choosing me as a recipe tester and for sharing their complete genius with me. I love y’all for it.

Technique: Place dough in one-gallon zip-top plastic bag. Close top. Begin rolling dough, until bag is full and dough extends to all edges. Push air out through small opening at top of bag. Reclose bag and store in refrigerator or freezer until ready to use. When ready, cut plastic bag away from dough along edges.

Result: Uniformly thick dough in perfect, square shape.

Clean-up: None.

Cream Gravy

By now, you must know the one and only rule of this site: I have to love it before I’ll post about it. It’s not enough to give something a shot, decide it was so-so, then post here about how I gave it a shot, so here’s the not-so-thrilling recipe. But, see, I gave it a shot, so love my blog anyway. Nope, not how it works. So realize my dismay when I had this incredible craving last night for cream gravy and it turned out to be a wreck. A gravy trainwreck.

But you throw it away or feed it to the dogs or put it to compost, then pick right back up and start over again. And, lo and f’in’ behold, it was all worth it. My gravytrain just pulled into the station.

Cream Gravy*

1 T. canola oil
1/4 cup flour
1-1/2 cups unsweetened rice milk** (or other unsweetened dairy alternative)
salt and pepper to taste***
dash of white pepper (optional)

Place iron skillet on medium-high heat for about one minute to heat it up. Add oil and swirl to cover bottom of skillet. Add flour and stir briskly with whisk. While stirring flour, slowly add 1 cup of the rice milk. Stir continuously working lumps to the side and bottom of the skillet until few or no lumps remain and gravy thickens. Add last 1/2 cup rice milk, stirring continuously until thick. Add salt and pepper to taste. Add white pepper for an extra kick.

*Sometimes called Milk Gravy or White Gravy. This gravy is used to top fried chicken, chicken-fried steak, mashed potatoes, and biscuits in Texas and other parts of the deep south.

**I wouldn’t use soy milk.  Even the unsweetened version seems to change properties when heated and gives the gravy a sweet, nutmeg flavor that is simply wrong. Plus, it looked odd. Rice milk makes this gravy taste and look just right.

***I used 10 twists of my salt grinder and enough black pepper to make it “look” right (see pics). White pepper in addition to black pepper adds an extra bit of awesome.

Cream Gravy over seitan