Archives for posts with tag: Lauren Ulm

Sweet and Sour Stir-Fry

August 11, 2010 //
0

I love stir-fry because it’s so versatile and it’s a great way to use up extra veggies. For this recipe, I used Lauren Ulm’s sweet and sour sauce recipe from Vegan Yum Yum. To it, I added fried tofu, shelled edamame, broccoli, and red and yellow peppers.

Sweet and Sour Stir-Fry

Ingredients:

1 package extra firm tofu, pressed and cut into 1-inch cubes

4 cups cooked brown rice (2 cups uncooked)

2 tbsp toasted sesame oil

1 yellow pepper, cut into large pieces

1 red pepper, cut into large pieces

1 cup shelled, frozen edamame

2 cups broccoli

Double recipe of sweet and sour sauce

Sesame seeds for garnish (optional)

Directions:

Cook the rice according to the directions. Mix together the ingredients for the sweet and sour sauce and set aside. Add the oil to a wok or non-stick skillet set to medium-high heat. Once the oil heats up, add your tofu and stir constantly until browned on all sides. Add the shelled edamame to the tofu and stir for a couple of minutes. Add the rest of the veggies until stir for a couple more minutes. Add the sauce mixture to the pan and stir until it thickens. As soon as the sauce thickens to coat the veggies, take off the heat. Serve immediately over the cooked rice and garnish with sesame seeds.

Enjoy!

Tags , , , , , , , , ,
Categories food, vegan

Chipotle Corn Chowder

July 22, 2010 //
0

I’ve had my eye on this recipe ever since I purchased my Vegan Yum Yum cookbook. Sweet corn, red potatoes, carrots, and a little chipotle thrown in? What’s not to like? And despite it being about 100 degrees outside right now (I’m not exaggerating), I was craving a bowl of this chowder and some crusty bread.

I used dried basil instead of fresh basil because I was too lazy to go outside to cut some from my neighbor’s backyard, but when I make it again, I’ll definitely use fresh basil. I also used frozen corn instead of fresh corn because, well, I already had some on-hand.

Chipotle Corn Chowder

Adapted from Vegan Yum Yum

Serves 6

3 tbsp olive oil

2 medium yellow onions, diced

5 large red potatoes, diced into small, uniform cubes

2 cups shredded carrots

2 tbsp chipotle adobo sauce

6 cups fresh or frozen corn

6 cups water

2 vegetable broth cubes

1 cup soy or almond milk

2 tbsp lime juice

2 tsp salt

Pepper to taste

1 tbsp basil

Heat the oil in a large soup pot over medium heat. Add the onions and cook until translucent. Add the potatoes, carrots, and chipotle sauce and stir. Add the water and vegetable broth cubes, turn up the heat and bring it all to a boil. Once it starts to boil, cover, turn down the heat to medium-low and simmer for about 10 minutes, until the potatoes are tender.

Add the corn, milk, lime juice, salt, pepper, and basil. Using an immersion blender, blend the soup until it reaches your desired consistency (I like mine a mix of smooth and chunky). If you don’t have an immersion blender, just spoon some of the soup into a regular blender, pulse it a few times, and add back to the rest of the soup. Taste to see if you need to add more seasoning.

I served my soup with a drizzle of extra virgin olive oil and some more of the chipotle adobo sauce.

Enjoy!

Tags , , ,
Categories food, vegan

Nearly Raw Tahini Noodles

July 17, 2010 //
0

This is yet another awesome dish from Vegan Yum Yum. My wonderful friend and downstairs neighbor, Erin, made this for us for dinner a few weeks ago, and served it with bowl of homemade gazpacho. It was the perfect meal for a hot, summer evening.

Instead of posting the recipe here, I’m going to be lazy and just post the link to the recipe of Vegan Yum Yum. I’ve noticed that she (Lauren Ulm) hasn’t posted to her blog in a while, but don’t let that keep you from bookmarking it. There are tons of wonderful recipes, including some that aren’t in her cookbook.

Tags , , , , , , , ,
Categories food, vegan

Mac and Cheeze

June 5, 2010 //
3

As I was taking pictures of this dish, my husband said, “I thought you already posted the mac and cheeze recipe on your blog.” And honestly, as often as I talk about the Vegan Yum Yum Mac and Cheeze recipe, I’m surprised that I haven’t posted my version on here. Lauren Ulm’s recipe really is the best version of the comfort food staple that I’ve had since becoming vegan.

Whenever I make this dish (and I make it ALL the time), I always double the cheezy sauce recipe because I like my mac and cheeze rich and creamy. And the sauce is wonderful on its own; I’ve used it to make a vegan chile con queso to pour over nachos.

As far as the pasta, I like to use whole-wheat shell pasta because it holds more of the sauce, but regular macaroni works well for all you mac and cheeze purists out there.

For the bread crumb topping, I typically throw a couple of slices of bread into my food processor and pulse a few times. You can also use store-bought bread crumbs if you don’t have a food processor or are feeling lazy. But this time around, I decided to use some panko crumbs that I had on hand. And that’s probably what I’ll use from here on out because they added an extra crunch to the dish that you just can’t get with regular bread crumbs.

So, without further ado, here is the mac and cheeze recipe:

Mac and Cheeze (adapted from Vegan Yum Yum)

Ingredients:

1 lb shell pasta or elbow macaroni (I used whole-wheat)

1 cup bread crumbs

Cheezy Sauce:

2/3 cup Earth Balance margarine

½ cup all-purpose flour

2 tbsp miso (I used red)

2 tbsp tahini

2 tbsp tomato paste

6 tbsp low-sodium tamari

2 tbsp lemon juice

2 ½ cups soy or almond milk

2/3  cup nutritional yeast

Salt and pepper to taste

Directions:

Preheat oven to 400 degrees.

Prepare the pasta according to directions.

While the pasta is cooking, mix together the miso, tahini, tomato paste, tamari, and lemon juice in a small bowl and set aside.

Melt the margarine in a saucepan over medium-low heat. As soon as the margarine is melted, add the flour and whisk until dissolved to form a roux. Whisk the miso mixture into the roux and keep stirring.

Slowly whisk in the milk. Whisk constantly to avoid burning and to avoid lumps. Turn up the heat a bit and add the nutritional yeast, salt, and pepper. The mixture will thicken as it heats up, but continue to stir. Once it starts to boil, it should be ready.

Add the pasta to a large casserole dish and stir in the cheezy sauce.

Top with bread crumbs.

Place in the oven for about 25 minutes, with the last 2 or 3 minutes under the broiler to brown the top.

For some reason, I always like to serve my mac and cheeze with green beans and sliced tomato.

Enjoy!

Tags , , , , , , ,
Categories food, vegan

My Vegan Cookbook Arsenal

April 5, 2010 //
6

As much I would like to take credit for the yummy recipes that I post on here, my inspiration comes from an arsenal of vegan cookbooks, magazines, and blogs that are filled with amazing food.

Below is a list of my collection of vegan cookbooks, along with my favorite recipes from each, and recipes that I can’t wait to try next.

Veganomicon

By Isa Chandra Moskowitz & Terry Hope Romero

This cookbook was my first introduction to vegan cooking. It showed me just how delicious vegan food could be. Some of the recipes are a bit time-consuming, but so worth it.

Favorite Recipes: Pumpkin Baked Ziti with Carmelized Onions and Sage Crumb Topping, Leek and Bean Cassoulet with Biscuits, Eggplant-Potato Moussaka with Pine Nut Cream, Potato and Kale Enchiladas with Roasted Chile Sauce, Chickpea Cutlets

Can’t Wait to Try: Acorn Squash and Black Bean Empanadas

The Joy of Vegan Baking

By Colleen Patrick-Goudreau

This cookbook is a must-have for any aspiring vegan. It has absolutely everything you need to know about vegan baking and then some. The recipes are endless and delicious.

Favorite Recipes: Lemon Cheesecake, Jam-Filled Oat Bran Muffins, No-Bake Chocolate Peanut Butter Pie, Chocolate Cake, Cornbread, Pancakes, Mulled Cider, Hot Chocolate (I could go on and on.)

Can’t Wait to Try: No-Bake Strawberry Pie with Chocolate Chunks

Vegan with a Vengeance

By Isa Chandra Moskowitz

I haven’t cooked as much out of this cookbook as much as the others (and I’m not sure why), but the few recipes that I’ve made have been delicious.

Favorite Recipes: Tofu Dill Salad Sammiches, Tempeh Reuben, Mushroom and Sun-Dried Tomato Risotto, Brooklyn Pad Thai

Can’t Wait to Try: Green Thai Curry

Vegan Yum Yum

By Lauren Ulm

If you’re just getting into veganism (or even if you’ve been a vegan for a while), I highly recommend you buy this cookbook first. The book and her website are my favorite sources for recipes. I love her flavor combinations, and her recipes are easy and for the most part, budget-friendly.

Favorite Recipes: Mac and Cheeze (the best I’ve ever had), Black Bean Soup, Sweet Chili Lime Tofu, Tamarind Tofu Cabbage Bowl, Red and White Cauliflower Bake, Italian Rice and Beans, Creamy Mushroom Broccoli Bake, Pepita Fettucini with Spinach and Cranberries

Can’t Wait to Try: Gnocchi with Thyme Vinaigrette and Lemon Cashew Cream

Vegan Brunch

By Isa Chandra Moskowitz

I’ve only made a few recipes from this cookbook, but that’s only because I don’t do brunch all that often. This is the book I use to make my breakfast scramble. Sooo good!!

Favorite Recipes: Basic Scrambled Tofu, Blueberry Ginger Spelt Muffins, Herbed Whole Wheat Drop Biscuits

Can’t Wait to Try: Tempeh Sausage Pastry Puffs

Vegan Cupcakes Take Over the World

By Isa Chandra Moskowitz & Terry Hope Romero

This cookbook is filled with vegan cupcake recipes. Need I say more? But this is a fairly recent addition to my cookbook collection, so I’ve only made a few recipes from it. All have been easy to make and delicious.

Favorite Recipes: Banana Split Cupcakes, Brooklyn vs. Boston Cream Pie Cakes, Your Basic Chocolate Cupcakes, Golden Vanilla Cupcakes

Can’t Wait to Try: Pistachio Rosewater Cupcakes

Vegan Cookies Invade Your Cookie Jar

By Isa Chandra Moskowitz & Terry Hope Romero

This is also a recent addition to my collection, but I’m already sold. As much as I love the cookie recipes from The Joy of Vegan Baking, this has the best vegan chocolate chip cookie recipe, in my opinion.

Favorite Recipes: Chocolate Chip Cookies, Oatmeal Raisin Cookies

Can’t Wait to Try: Caramel Pecan Bars

If you have any recipe or cookbook recommendations, I’d love to hear them!!!

Tags , , , , , , , , ,
Categories food, vegan
Follow

Get every new post delivered to your Inbox.