Vegan Potato Leek Soup

This just allowed me to turn an old favorite recipe into something that's actually healthy and vegan-friendly!  I once again rely on the creamy cauliflower base from a Post Punk Kitchen recipe.

Potato Leek Soup Ingredients:

2 teaspoons olive oil
3 cloves garlic, minced
1 small head cauliflower, cut into florettes
4 cups vegetable broth, divided
1/2 teaspoon salt
Pinch fresh rosemary
Black pepper to taste

3 to 4 leeks - just the white parts, diced

4 - 6 medium potatoes, peeled and diced
1/4 diced sweet onion

Potato Leek Soup Preparation:

1. Preheat a 4 quart stock pot over medium heat. Saute garlic in olive oil for about a minute, being careful not to let it burn. 
2. Add cauliflower, 3 cups of broth (alert! only 3 of the cups! you’ll be adding the last cup in a bit), salt, rosemary and several dashes fresh black pepper. Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender.
3. While the cauliflower is cooking, saute the leeks and onions in olive oil in a separate pot.  When onions are starting to become see-through, add the potatoes and the last cup of broth. 
4. Add potato mixture to cauliflower, lower heat a bit so that the soup is at a slow boil. Cook uncovered until potatoes are cooked through, stirring regularly. 
5. Remove from heat. Use a blender to puree until smooth. Taste for salt and seasoning.

Herbed Potatoes and Sausage

This was sort of a "what do I have in my kitchen" breakfast adventure.  It's awesome.


Herbed Potatoes and Sausage Ingredients:


2 teaspoons oil
1 lb red, yellow and purple potatoes (I used Sunshine Medley), diced
1/2 onion, diced
1 green bell pepper, diced
1 Tofurky Italian Sausage, sliced and sauteed and set aside (package of 4.  I used to other 3 in Jambalaya.)
2 packets Sazon (Goya has MSG in it, but you can find other brands that do not, like Badia)
Salt and pepper (or adobo, or mrs. dash) to taste
Big pinch fresh thyme
Several sprigs fresh rosemary, torn up


Herbed Potatoes and Sausage Preparation:

1. Cook tofurkey according to package and set aside. 
2. Heat oil in large pan.  Add diced potatoes.  Let cook for a few minutes, then add peppers and onions.  Saute until onions are cooked through.  
3. Add tofurkey.
4. Add sazon packets, seasoning, and herbs. 
5. Lower heat a bit and saute until potatoes are cooked through.

The vegan bachelor - brunch edition

I have only seen my friend prepare food on rare occasions.  She owns 1 pan, I think.  I don't know if she has cooking utensils.  Mostly, she eats take out.  She describes it as eating like a "vegan bachelor".

So I have been putting together a repertoire of easy, fast, relatively cheap recipes.

This is a breakfast that the vegan bachelor has dubbed "Cinnamonnummies", (pronounced as Nemo pronounces anemone).

Easy and delicious.

Cinnamonnummies.

Cinnamonummies Ingredients:

1 Package of crescent rolls (most are vegan)
2Tbsp (approx.) EarthBalance "butter" (melted)
Sugar
Cinnamon


Glaze:
1 c. powdered sugar
1 to 2 Tbsp almond milk (start with 1, add more if you want it thinner)
1/4 tsp vanilla

Cinnamonummies Preparation:

1. Unroll crescent rolls onto cooking sheet.
2. Paint with melted "butter".
3. sprinkle liberally with sugar and cinnamon.
4. Roll up and bake according to package
5. After they cool for a few minutes, drizzle them with glaze.  
 

 

The Vegan Bachelor (volume 2)

I have only seen my friend prepare food on rare occasions.  She owns 1 pan, I think.  I don't know if she has cooking utensils.  Mostly, she eats take out.  She describes it as eating like a "vegan bachelor".

So I have been putting together a repertoire of easy, fast, relatively cheap recipes.

This combination of prepackaged foods takes less than 5 minutes and requires no prep.  And the packages dont need to be refrigerated beforehand, so I keep them in my car, my desk at work, etc, so I always have something on hand to make when I have a microwave handy.


Easy Indian Cuisine:  potatoes, chickpeas and rice.

Easy Indian Cuisine Ingredients:


TastyBite microwaveable package Bombay Potatoes
1 package microwaveable basmati rice (especially amazing with Target's saffron rice with cashews).

Burrito Preparation:

1. Microwave each package one at a time.
2. Pour potatoes over rice.
3. Make coworkers wildly jealous.

Total Time:  3 minutes, serves 1-2

Corn Chowder

I combined the creamy cauliflower base from a Post Punk Kitchen recipe with my own explorations in corn chowder making from college.  Its a good summer food, when the corn is fresh, and I usually serve with fresh bread.  Rosemary olive oil bread from whole foods made a nice combination.

Corn Chowder Ingredients:

2 teaspoons olive oil
3 cloves garlic, minced
1 small head cauliflower, cut into florettes
4 cups vegetable broth, divided
1/2 teaspoon salt
Big pinch fresh thyme
Lots of black pepper
1 tablespoon cornstarch
6 ears fresh sweet corn, uncooked and scraped from the cob with a paring knife
1 to 2 cups diced golden potatoes
1/2 diced sweet onion
1 diced red pepper
1/2 cup (more or less) of unsweetened almond milk
Fake bacon



Corn Chowder Preparation:

1. Preheat a 4 quart stock pot over medium heat. Saute garlic in olive oil for about a minute, being careful not to let it burn. 
2. Add cauliflower, 3 cups of broth (alert! only 3 of the cups! you’ll be adding the last cup in a bit), salt, thyme and several dashes fresh black pepper. Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender.
3. Vigorously mix together the final cup of broth and the cornstarch until dissolved. 
4.  Lower heat a bit so that the soup is at a slow boil. Mix in the broth/cornstarch and cook uncovered for another 5 minutes until slightly thickened. stirring often. 
5. Remove from heat. Use a blender to puree until smooth. Taste for salt and seasoning.
6. Return to the stove over medium heat and add the potatoes, corn, and onion, cover and let cook for until tender. 
7. Add the red pepper and almond milk and cook until red pepper is tender. Salt and pepper to taste.
8. Serve with crumbled fake bacon, or bacon bits, on top.

PPK Strawberry Rhubarb Crumb Pie

I didn't actually need to modify this incredibly easy and deeply satisfying recipe for my favorite summer sweet from Post Punk Kitchen for strawberry rhubarb pie.  I only note that 1.  it really is juicy and doesn't hold shape terribly well (may be better as a strawberry rhubard crisp?), and 2.  I had so much filling that it made two whole pies.

Strawberry Rhubarb Pie Ingredients:

1 unbaked single pie crust

Filling:
3 cups rhubarb, sliced 1/2 inch thick
4 cups strawberries, sliced 1/4 inch thick
2/3 cups sugar
2 tablespoons tapioca flour
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/8 teaspoon salt

Topping:
1 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons white sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup canola oil

Strawberry Rhubarb Pie Preparation:

1. Preheat oven to 425 F.
2. Combine all of the filling ingredients together in a large mixing bowl.
3. In a separate bowl, combine all dry ingredients for the topping. Drizzle in the margarine and use your fingers to swish around the mixture until crumbs form. Some of the topping is still going to be sandy and that’s fine, just so long as you have mostly nice big crumbs.
4. Add filling to the prepared pie shell and top with the crumb topping. Cover loosely with tin foil and poke a few holes in the foil to let steam escape.
5. Bake for about 20 minutes at 425 F. Lower heat to 350 F, and remove the tin foil. Bake for an additional 30 to 35 minutes, filling should be bubbling and the crumb topping should be golden. Place on a cooling rack and let cool for about 30 minutes before serving.

Asopao de gandules

Last summer, I spent a month living in San Juan, Puerto Rico.  I lived right down the street from a restaurant called Bebo's Cafe.  The decor was reminiscent of a hospital cafeteria.  But the food was incredible.  Very few tourists went there, and they served traditional Puerto Rican cuisine that appealed to the local residents.

My favorite was a rich chicken stew unique (I believe) to Puerto Rico, called Asopao De Pollo.
Over the last year, I have failed to make a version that I liked, partially due to not being able to find good sofrito (a sort of liquidy garlicy spice mixture), and largely due to the fact that all the recipes I found called for a large amount of green olives and capers.  I really dislike both.

So here is my successful attempt to make a modified vegan version of a traditional Puerto Rican dish.  (Puerto Rican food isn't very spicy, so you may find you need to add some spices if that's what you like.  And by all means, add olives.  Just don't offer me any.)

Asopao de Gandules, modified from this recipe from whats4eats.com.

Asopao de Gandules Ingredients:
1 1/2 cups Rice
6 cups Water
1/4 cup Vegetable Oil
1 small sweet Onion, finely chopped
1 Green pepper, finely chopped
3 cloves Garlic, minced
2 tsp Oregano
1 can diced tomato, not drained
1 can pigeon peas (gandules), drained (check the latin foods section.  I found them at walmart).
1/2 cup Dried lentils
1/2 bunch Cilantro, chopped
2 Tbls fresh thyme
2 packets Sazon (Goya has MSG in it, but you can find other brands that do not, like Badia)
Salt and pepper (or adobo, or mrs. dash) to taste

Asopao de Gandules Preparation:

1. Mix the rice and water together in a large bowl and let it soak while you prepare the rest of the ingredients.
2. Heat the oil in a large pot over medium-heat. Add the onions and peppers and sauté until the onions are translucent. Add the garlic and oregano and sauté for another 1-2 minutes.
3. Add tomatoes and simmer to cook down somewhat, 5-7 minutes. Then stir in the rice and its soaking water and the pigeon peas, lentils, cilantro, thyme, sazon, and spices. Bring to a boil, reduce heat to low and simmer for 20-25 minutes, or until the rice and lentils are cooked through. Add water as necessary to keep asopao stew-like (I added 2-3 cups over the course of cooking). Adjust seasoning and serve.

The Vegan Bachelor (Volume 1)

I have only seen my friend prepare food on rare occasions.  She owns 1 pan, I think.  I don't know if she has cooking utensils.  Mostly, she eats take out.  She describes it as eating like a "vegan bachelor".

So I have been putting together a repertoire of easy, fast, relatively cheap recipes.

This one is her favorite:

Quick and easy Jambalaya

Jambalaya Ingredients:

One package of Zatarain's Jambalaya mix
Oil and water (according to package)
Tofurky italian sausage (basil and sun dried tomato).
 
Jambalaya Preparation:

1. Cut up 2 (out of 4) tofurky sausages into thin round slices (like you would do with normal sausage)
2. Saute in a little olive oil until starting to brown slightly.
3. Prepare Jambalaya mix according to package, adding sausage instead of meat.

Prep time:  5-10mins
Total time:  30-35mins

Vegan “Chicken” Salad

I found this recipe on Huffington Post which linked to the original on One Green Planet
Its a nice, light lunch for a summer day.

Vegan “Chicken” Salad Ingredients:

One package of soy "chicken strips"  (I think I used Quorn Chick'n Tenders, which were fine.)
1 cup of chopped celery
1/3 cup of chopped onions
½ cup of chopped pecans
¼ cup of flax seeds (You can get this at whole foods in the bulk grain section for pennies)
¾ cup of vegan mayo  (I got Earth Balance because i like their margarine, but I hear Nayonaise and Veganaise and both good)
1 ½ cups of halved red grapes
Splash of lemon juice
As much pepper as you like
Two avocados
One head of green leaf lettuce

Vegan “Chicken” Salad Preparation:

1. Place all of the ingredients, except the avocados and lettuce, into a large bowl and mix.
2. Take four plates, place desired amount of lettuce on to each, and then add two large spoonfuls of your delicious Vegan “Chicken” Salad.
3. Slice half of an avocado on to each plate.
4. Enjoy!

Pesto Soup with wilted greens

I modified this rich, creamy stew from Post Punk Kitchen.  Its a great cold weather food.

Pesto Soup Ingredients:

2 teaspoons olive oil
3 cloves garlic, minced
1 small head cauliflower, cut into florettes
4 cups vegetable broth, divided
1/2 teaspoon salt
Big pinch fresh thyme
Lots of black pepper
1 tablespoon cornstarch
1 cup loosely packed basil leaves, plus a little extra for garnish
1 to 2 cups diced golden potatoes
1 15 oz can great northern beans, rinsed and drained
1 small bunch swiss chard, stems discarded, leaves torn into bite-sized pieces


Pesto Soup Preparation:

1. Preheat a 4 quart stock pot over medium heat. Saute garlic in olive oil for about a minute, being careful not to let it burn. 
2. Add cauliflower, 3 cups of broth (alert! only 3 of the cups! you’ll be adding the last cup in a bit), salt, thyme and several dashes fresh black pepper. Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender.
3. Vigorously mix together the final cup of broth and the cornstarch until dissolved. 
4.  Lower heat a bit so that the soup is at a slow boil. Mix in the broth/cornstarch and cook uncovered for another 5 minutes until slightly thickened. stirring often. 
5. Add the basil leaves, and remove from heat. Use a blender to puree until smooth. Taste for salt and seasoning.
6. Return to the stove over medium heat and add the potatoes, cover and let cook for until tender. 
7. Add the greens and beans and cook until greens are completely wilted and beans are heated through, about 5 more minutes. Be careful as you stir not to crush the potatoes or beans.

Berry Lavender Scones

I slightly modified this recipes from Post Punk Kitchen, and it is spectacular.

Berry Lavender Scones Ingredients:

1 1/4 cups almond milk
2 teaspoons apple cider vinegar
3 cups flour
2 tablespoons baking powder
1/2 cup sugar, plus extra for sprinkling
1/2 teaspoon salt
1 Tbsp dried lavendar flowers
1/2 cup shortening
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1/2 pint fresh blueberries
1/2 pint fresh blackberries, cut in half if large

Berry Lavendar Scones Preparation:

1. Preheat the oven to 375 F. Lightly grease a baking sheet. Measure out the milk and add the vinegar to it. Set aside to curdle.
2. Mix together the flour, baking powder, salt and sugar in a large mixing bowl. Add the shortening in small clumps, then use your fingers to cut it into the flour until it appears like small pebbles.  Mix in the lavender.
3. Create a well in the center and add the soy milk, oil and vanilla. Mix with a wooden spoon just a bit, then add in the berries. Mix again until everything is moistened, but DON'T OVERMIX. A couple of dry spots are just fine.  Overmixing causes stuff to be dense. You want these to be fluffy and light.
4. Scoop the scones out on to the baking sheet. Makes 12 scones.
5. Sprinkle tops with a bit more sugar, then bake for 18 to 22 minutes, until tops are firm to the touch and lightly browned. Serve warm!

Note:  If any of these remain after the first couple hours out of the oven, reheat by popping them in the toaster oven, or back in the over for a few minutes.

Welcome to a food adventure!

I am an opportunistic omnivore.  I have no dietary restrictions, have worked as a baker, and love to cook.  My partner, however, is a dedicated vegan.  So I have been learning to cook and bake vegan-friendly food.  I have found that I am not satisfied making food that is really "good for vegan food", but lacks the qualities I strive for in nonvegan food.  This blog is going to be a documentation of my attempts to make vegan food that even the most dedicated carnivore will love.


As Tom Robbins says, "There are only two mantras... yum and yuk. Mine is yum."