Shu Mai done VEGAN! Happy Chinese New Year!

01 Saturday Feb 2014

Posted by whatahipster in Uncategorized

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chicken and prawn dumplings, chinese new year, dumplings, shu mai, siu mai, vegan chicken and prawn dumplings, vegan chinese new year, vegan dumplings, vegan new year, veganism, vegetarian, vegetarianism

FAIR WARNING! This recipe is not necessarily for the Impoverished Vegan, as it is relatively expensive. As of late, and in an attempt to recreate the traditional meals of a specific culture, I hereby submit a recipe that would not normally be vegan. This is a blog post attempting to recreate a meat-filled dish without the meat. It will be 100% vegan. As a traditional Chinese dumpling, I had never consumed Shu Mai or Siu Mai, even as an omnivore. These pork, chicken, or seafood dumplings are served for the Chinese New Year on January 31. Yes, I have had Crab Rangoon or Crab Wontons, as has every civilised human in the modern world. When I joined the exclusive community known as foodies+ on Google+, I had NO idea they were definitely a force to be reckoned with. They are a super active community that supports and encourages new recipes and ideas! JUST MY NICHE! Be sure to check out the page and plus one them! I fit in very well there and am very proud to announce my first commissioned piece as a member of foodies+! Introducing, VEGAN ShuMai Chicken and Prawn Dumplings!

Ingredients:

2 cups chicken (meatless grill strips) ($3.99)
1 cup shiitake mushrooms ($1.99)
2 tbsp. shrimp seasoning ($0.21)
2 cups no-chicken broth ($0.35)
2 tbsp. woodear mushrooms ($1.00)
½ tbsp. fresh shredded ginger ($0.17)
1 tbsp. scallion root (white part) ($0.12)
1 carrot, finely peeled ($0.10)
⅛ tbsp. sesame oil ($0.01)
3 dashes white pepper ($0.01)
½ tbsp. corn starch ($0.02)
2 dashes salt ($0.01)
peas for garnish ($0.05)
vegan wonton wrappers ($3.50)
hoisin garlic sauce ($1.50)

Preparation:

At first, I tried to make my own wonton wrap because it was difficult to find a vegan version without egg. It failed. It was exceedingly dry and fell apart extremely easily. I eventually stumbled upon a wrap that just so happen to not contain egg! It was slightly smaller than a wonton wrap but that was fine with me.

For the shrimp, I used shiitake mushrooms marinated in no-chicken broth and shrimp seasoning; the chewiness of the mushrooms imitates actual shrimp. For the mushrooms, I had to rehydrate dried woodear mushrooms by soaking them in no-chicken broth and I added some shrimp seasoning to these mushrooms as well. Simple Truth makes a wonderful frozen chicken breast imitation. Strain the mushrooms after about an hour. Thaw the frozen chicken breast strips. Place them in a food processor with the mushrooms, ¼ cup no-chicken broth, ginger, scallion root, carrots, sesame oil, white pepper, corn starch, and salt. Puree until finely chopped or desired consistency. Heat the leftover marinate from the mushrooms in a pan on medium until it starts to bubble. Place 1 tablespoon of the mixture in the center of a wonton wrapper and wrap up tightly. Make a few and place them in the pot a few at a time. Steam for at least 5 minutes. Garnish with the peas, a few sliced carrots, and hoisin garlic sauce!

As healthy as I try to eat, I still love fried food! I had an urge to throw these dumplings in some hot oil and fry them up! It was a success! I turned the traditional dumpling into an Americanized treat! Eastern tradition meets Western gluttony with these fried Shu Mai. I actually went a step further and topped them with my vegan cheese sauce too. Enjoy!

See? They even somewhat look like prawns… haha

This broth has a wonderful, deep flavor, without the meat!
The woodear mushrooms have a captivating suble taste.

Soak for about one hour and they will absorb the liquid and rehydrate

Soak these for one hour as well and they absorb that shrimpy sea flavor

My ginger was a little old so the skin was tough to peel off but
there is nothing like fresh ginger to kick start any recipe

Beautiful, natural vegetables

Pulse, pulse, scrape down the sides, pulse, pulse

Looks like chicken, tastes like chicken, does not contain chicken!

Be careful not to overfill the dumplings or they will fall apart

Soft dumplings

FRIED DUMPLINGS!

WITH VEGAN CHEESE!

Happy Year of the Horse! May it be filled with good fortune and good eats. Cruelty free eats that will reduce your cholesterol to zero, I may add. Even if you still consume meat and dairy, try this recipe out and you will fall in love with vegan food!

Stuffed Mac & Cheese Casserole!

27 Monday Jan 2014

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Casserole, mac and cheese, mac and cheese casserole, stuffing, stuffing casserole, vegan, vegan casserole, vegan cheese, vegan mac and cheese, veganism, vegetarian, vegetarian casserole, vegetarianism

I was waiting to write this recipe until I had posted the Mac & Cheeze blog because it uses the same cheese sauce. This is seriously one of the best casseroles I have ever consumed! And I made up the crazy recipe on accident! After Thanksgiving, I had a bunch of stuffing leftover and did not want it to spoil. I also happen to have leftover Mac & Cheeze. It was a divine intervention! I thought, “Why not combine two of my most favorite things into a casserole!” And perfection was born. I do not want to know how many calories are in it; being vegan, it does not really matter! Make this cheesy casserole the next time you need to warm up!

Ingredients:

1 unit Mac & Cheeze – recipe here ($4.03)

1 box vegan stuffing ($0.99)

1 jar french fried onions ($0.75)

Preparation:

Make the Mac & Cheeze according to the recipe. Prepare the stuffing according to the directions on the package. Place a layer of the stuffing on the bottom of a casserole dish. Put a layer of Mac & Cheeze on the stuffing. Add another layer of stuffing and the last of the Mac & Cheeze. Top with the fried onions and bake for 20 minutes on 350°F. Crunch and munch and then relish the deliciousness of cheesy stuffing casserole!

For the stuffing, I melted vegan butter in some water

Once boiling, I removed it from heat and covered for 5 minutes

The stuffing is made!

Herbes de Provence makes for a delightfully tasty stuffing

Cheesy goodness! The excess sauce drips down
and saturates the stuffing in cheeeeeeese!

For added texture, add a layer of fried onions in between
each layer of stuffing and cheese

ALL THE CARBS but it is so delicious and so vegan
that you do not have to feel any guilt at all!

Roasted Red Pepper Mac & Cheese

20 Monday Jan 2014

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cashew cream, cheese, healthy lifestyle, healthy living, mac and cheese, vegan, vegan cheese, vegan mac and cheese, veganism, vegetarian, vegetarianism

Mmm*Mac & Cheese! Everybody loves it. It seems everyone I talk to says, “Yeah, I could not be a vegan because I would miss cheese too much!” Let me be the first to say I thought the same thing! I loved eating cheese. I had cheese with every meal. Cheese was a meal. Mac & Cheese was my favorite meal to eat when it was cold outside. My mother would always make me homemade cheese sauce over spaghetti noodles. I would request it every morning and it was my absolute favorite breakfast. Vegan cheese recipes can be super simple simulations of ooey-gooey cheese.

Ingredients:

3/4 cup raw cashews (soaked) ($0.95)
2 tsp. olive oil ($0.01)
1 onion, diced ($0.18)
2 cloves garlic, minced ($0.38)
2 cups vegetable broth ($0.65)
1 1/2 tbsp. corn starch ($0.05)
1 1/2 tbsp. nutritional yeast ($0.18)
1 roasted red pepper ($0.45)
1 tbsp. tomato paste ($0.12)
1 tsp. salt ($0.01)
1 tsp. ground mustard ($0.03)
1/2 tsp. turmeric ($0.03)
1 box of pasta ($0.99)

Preparation:

Cook the pasta according to the directions on the package. Sauté the onions in olive oil until they become translucent. It should not take more than 5 minutes. Add the garlic and sauté 30 seconds. You do not want to overcook the garlic and lose the flavor. Add this mixture to a blender or food processor. Add the drained cashews, vegetable broth, corn starch, nutritional yeast, red pepper, tomato paste, salt, ground mustard, and turmeric. Blend until smooth. Smoothness is important. If you have read my previous blogs involving cashews, you will understand that it is very important to have a smooth sauce. The texture is gritty, rough, and crunchy. Transfer the sauce to the pan used to sauté the onions. Heat on medium-low for 10 minutes or until it starts to thicken. Once thick, add the pasta until the whole mixture is warmed through. SERVE and MUNCH!

Sautéing the garlic for only 30 seconds will keep the flavor
of the garlic at the optimal level

At first it was weird to add hot onions and garlic to a blender
but the flavors of these are key to creating a cheesy flavor!

The sauce will slowly thicken. KEEP STIRRING!
The first time I made this, I slightly burned the bottom
of the cheese sauce; it burns very easily so keep stirring

I used Lumaconi pasta instead of shell pasta or macaroni
because they look way cooler and they were
significantly less expensive at Aldi

There you have it. Delicious mac and cheese!

Since it has been so long since I have had actual dairy cheese, the vegan mind will almost forget what actual cheese tastes like and this faux cheese will totally satisfy all of your cheese cravings! I will challenge any cheese-eater to try this cheese sauce and tell me that it does not imitate mac and cheese extremely closely. I am still working on a few more cheese blogs so get hype! I hope to publish them very soon! For now, enjoy this delightful take on the American staple using cashews instead of dairy!

This is a modification of Isa Chandra’s Pizza Mac & Cheese recipe from Post Punk Kitchen. I love her work and she is the most exceptional vegan chef! Check out her blog at the Post Punk Kitchen!

Drink More Wassail

04 Saturday Jan 2014

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apple cider, England, happy new year, holidays, New Year, vegan, veganism, Wassail

Even though holidays are officially over, the holiday spirit does not have to be! Celebrate the New Year with Wassail, a traditional hot mulled cider drank during the holidays to ensure a good harvest and promote happiness. Read more about it later. Here is a great Wassail recipe:

Ingredients:

8 cinnamon sticks
14 whole cloves
2 quarts apple cider
2 cups orange juice
1 cup pineapple juice
dash of cinnamon powder
dash of nutmeg powder

Preparation:

In a large pot, combine all ingredients and bring to a boil. Reduce heat to medium low and continue to simmer for at least one hour, depending on how flavorful you want it. Keeping the wassail simmering will intensify the cinnamon and clove in the drink.

Enjoy this wonderfully wintery, warm wassail!

Happy Holidays!

Did you know?

Ever heard the holiday song, “Here we come a-wassailing”? If not, familiarize yourself with the culture of olde England and click here. Traditionally, there were two types of wassailing. The first, House-Visiting wassail, was a group of carolers traveling door to door singing songs of joy and prosperity. The second, Orchard-Visiting wassail, was a group of people visiting orchards to recite incantations and sing to the trees for a good harvest season. Wassail was consumed during both events. Some examples of songs they would sing are:

“Wassaile the trees, that they may beare / You many a Plum and many a Peare: / For more or lesse fruits they will bring, / As you do give them Wassailing.”

“Here’s to thee, old apple tree, That blooms well, bears well. Hats full, caps full, Three bushel bags full, An’ all under one tree. Hurrah! Hurrah!”

“Apple tree, apple tree, we all come to wassail thee, Bear this year and next year to bloom and to blow, Hat fulls, cap fulls, three cornered sack fills, Hip, Hip, Hip, hurrah, Holler biys, holler hurrah.”

May this New Year bring success and happiness!

Black Eyed Pea Hummus, Happy New Year!

03 Friday Jan 2014

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Black-eyed pea, black-eyed pea hummus, Garlic, happy new year, hummus, New Year Day, new year's, Tahini, vegan, veganism, vegetarian, vegetarianism

Happy New Year! As is tradition, black-eyed peas are served to bring good fortune, prosperity, and all those nice things we like say we are going to resolve to do but never make it through the whole year. Pork products are usually used to garnish or marinate, but seeing as this is a vegan blog, I thought it best to refrain from the meat and meat substitutes. Try this awesome hummus made from black eyed peas instead of chick peas!

Ingredients:

3 cups cooked black-eyed peas ($0.46)
4 tsp. minced garlic ($0.32)
6 tbsp. fresh squeezed lemon juice ($0.12)
2 tsp. salt
2 tbsp. olive oil
1 tsp. garlic powder
1 tsp. onion powder
4 tbsp. tahini ($0.95)

Preparation:

Soak the black-eyed peas for at least 6 hours, or overnight. Drain and place them in a large sauce pot filled with water. Bring to a boil. Reduce heat to medium low and simmer for 90 minutes. Drain them thoroughly. Add them to a blender or food processor. Add the garlic, lemon juice, salt, olive oil, garlic powder, onion powder, and tahini and blend until very smooth. Once it is smooth, blend it again until it is very, very smooth. The hummus should be very smooth. Place in a serving bowl and garnish paprika and a drizzle of olive oil. You can use canned black-eyed peas for quicker preparation. I made a salad to go with the hummus. Baby spinach leaves, diced yellow peppers, and chunks of Daiya havarti cheese with an aged balsamic vinaigrette dressing.

Save the water from draining the beans
It can be used as a broth or a base for a soup or stew!
It contains some leftover nutrition from boiling the beans

I got new adjustable measuring spoons for christmas!
They are a great, space saving tool for my tiny 500 sq-ft apartment

An easy way to prevent lemon seeds from getting into your food
is to slice a lemon and hold it up to the light
You can use a knife to poke the seeds out

Tahini is the heart behind hummus
It gives it the creamy texture and smooth flavor
It also combines nicely with other flavors like garlic

Blend all ingredients until very smooth
THE HUMMUS SHOULD BE SMOOTH

The olive oil will keep the top from getting too dry and crusty

The sweetness of the yellow peppers contrasts nicely
with the tartness of the vinaigrette and sharpness of the havarti cheese

I hope the New Year is filled with joy and success and plenty of great vegan meals!

New England "Clam" Chowder

29 Sunday Dec 2013

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Atlantic Ocean, Clam, Clam chowder, cooking, New England, new england clam chowder, post punk kitchen, vegan, vegan clam chowder, vegan cooking, veganism, vegetarian, vegetarian clam chowder, vegetarianism

This blog post has been a long time coming. I made this for the first time back in October and am just now posting it. Why? Procrastination. It’s a bitch. Anyway, I am here to present to you…Vegan Clam Chowder! Another incredible recipe from the Post Punk Kitchen, Isa nails it! She calls hers the New England Glam Chowder, which is super fitting for her post punk theme. The first time I made it, I let it simmer for too long and it turned out super thick but still delicious. The second time, it was the proper consistency and tasted EXACTLY like clam chowder. Like, for real. The salt and brine of the Atlantic Ocean was in every spoonful. YET NO ANIMAL CRUELTY!!

Ingredients:

1 cup cashews (soaked min. 2 hours) $2.12
2 cups vegetable broth $0.24
4 tsp. corn starch $0.05
1 tbsp. olive oil –
1 large yellow onion, diced $0.19
3 carrots, peeled and chopped $0.12
3 stalks of celery, chopped $.012
4 oz. shiitake mushrooms, sliced $0.99
8 oz. button mushrooms, sliced $0.99
2 russet potatoes, peeled and chopped $0.32
1 tsp. salt –
2 nori sheets, finely chopped $0.75
3 cups vegetable broth $0.36
2 tbsp. tomato paste $0.24
2 tbsp. lemon juice $0.12

Preparation:

Saute the carrots and onions in a large soup pot in olive oil until tender. Add the mushrooms and celery. Cook until tender, but do not overcook; the mushrooms take the place of the clam parts so it is best if they are still a bit chewy. Add the potatoes, nori, salt, and 3 cups vegetable broth and cover. Bring to a boil and reduce heat to low. Cook for 10-15 minutes or until the potatoes are tender. Drain the cashews and add to a blender. Add 2 cups of vegetable broth and corn starch. Blend until smooth. This may take a little time; the sauce must be very smooth or the soup will have tiny little cashew pieces and taste gritty. Slowly add the cashew cream sauce and gently simmer for about 7 minutes; it should start to thicken. When it has reached desired consistency, add the tomato paste and lemon juice. It is now ready to swerve! I mean, serve. Garnish with crumbled saltine crackers for a nice little crunch!

There is a lot of chopping going on in this recipe
A food processor will ease your wrist and the prep time

Soaked cashews are the secret ingredient
When soaked and blended, they add a creaminess to any recipe

You can use this base recipe for cashew cream
in the place of dairy for soups, sauces, and more!

DO NOT TRY THIS AT HOME KIDS. I only took the lid off
and took a picture because I wanted to reiterate
how important it is for the cream to be SMOOTH
The extra time in the blender will yield a nice, creamy sauce

Using a large soup pot to sauté things will save you extra dishes to wash

The celery adds a nice, earthy flavor to the chowder and the
mushrooms imitate the clamminess of actual clams

This blend of sautéed veggies will make your kitchen smell great
I like to add extra salt at this point so it soaks into the veggies

Chop the potatoes into ¼” cubes so they soften
easily without turning into mush
Too large and they will be crunchy; too small and mush

The nori will add the taste of the sea!
If you are prone to a more mild flavor, leave the nori out or
only add half of a sheet

This is also a great vegetable soup recipe. Stop here and leave out
the cashew cream and this soup still tastes incredible!

The tomato paste will bind all of the flavors together and
adds a deep, richness to the broth

This time I simmered for too long and everything got overcooked
It still turned out great; it was more like a thick stew
The potatoes were mush and the mushrooms lost their chewiness

This time was perfect! An incredible recipe for all occasions!

I like to make big batches and store them for through out the week
If your blender is big enough, you can make both batches of
the cashew cream at once; if not, make two separate batches
I learned the hard way and had an overflowing stream of
cashew cream mess to clean up

There you have it. Vegan Clam Chowder. I have a sneaking suspicion that if this were to be served to an omnivore, they would not be able to tell it was vegan! It is that convincing. Make it for your friends and try to deceive them!!

Green Bean Casserole

27 Sunday Oct 2013

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Casserole, french fried onions, Garlic, Green bean, Green bean casserole, peas, vegan, vegan casserole, vegan dinners, vegan gravy, veganism

Fall means chilly mornings with steaming hot coffee. Fall means blankets and pajamas and cuddling up watching scary movies. Fall also means warm, home cooked meals that warm the body and the soul. It is most definitely casserole season. I love casseroles; in fact, I could probably manage and run a blog solely dedicated to casserole recipes. For now, here is just a plain-old green bean casserole that is anything but plain-old tasting. Let’s go.

Ingredients:

2 cans of green beans ($0.98)
3 cloves of garlic, minced ($0.05)
5 large mushrooms ($0.16)
2 tbsp. (vegan) butter ($0.12)
4 tbsp. soy sauce ($0.02)
2 cup unsweet almond milk ($0.20)
6 tbsp. whole wheat flour ($0.02)
¼ cup french fried onions ($0.10)
2 tbsp. garlic powder ($0.08)

Seriously, this casserole costs $1.73 for two generous servings. During these cold nights, I dare you to resist making this casserole and curling up by the fire.

Preparation:

Preheat the oven to 350°F. Mince the garlic and slice the mushrooms. Melt the butter in a saucepan with the soy sauce on medium. Sauté the mushrooms for a few minutes. Add the almond milk, garlic powder, and whole wheat flour. Stir until it thickens. This is basically vegan gravy. It is deliciously salty without the animal products! Open the green beans and add to the gravy mix, along with the minced garlic. Cook for 5 minutes. Add this mixture to an oven safe baking dish and add the fried onions on top. I am very generous with this step. The crispy fried onions will only meld with the casserole filling to create a savory crunch sensation when baked. Bake for 20 minutes or until crispy. Let cool 5 minutes before serving.

I used button mushrooms but for a more chewy texture
use shiitake mushrooms

Earth Balance Buttery Spread in action again!
It is exactly like dairy butter, only VEGAN!

The soy sauce stands in for the chicken broth and
by adding the whole wheat flour, this mixture
thickens for a nice gravy

I have learned many things since starting this blog but my favorite
tip is probably: invest in stainless steel! It will endure the rough
and tough of everyday cooking while still looking fabulous!

Incorporating all of the ingredients, the sauce should thicken nicely
and the mixture should be warmed through

This recipe serves two impoverished vegans or
four portion-controlled adults

These are the secret ingredient in ANY casserole
Once baked, these french fried onions crete a tasty layer of
crunchy goodness that compliments the thick and creamy
casserole filling

Next time I am going to pour these crispy french fried onions into
the sautéing skillet right before I add it to the oven-safe
baking dish. This will double the amount of crispy goodness!

I added one can of peas to the mix for an earthy flavor

This basic recipe is very versatile. I have some asparagus I am dying to try in a casserole. Feel free to submit your own suggestions for casseroles or how you liked or hated this one!

BLT Mac & Cheeze

21 Monday Oct 2013

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bacon, blt, cheese, eggplant bacon, isa chandra, mac and cheese, post punk kitchen, vegan, vegan bacon, vegan mac and cheese, veganism, vegetarian

While blog surfing for vegan mac and cheese recipes to satisfy my constant cheese cravings, I discovered the Post Punk Kitchen! Run by Isa Chandra, author or some of the most popular vegan cookbooks, PPK has amazing recipes, notes, and tips for a rookie chef like me. I decided to try some of her recipes out and MAN OH MAN! So… I do not really miss bacon; I never really enjoyed it as an omnivore. BUT EGGPLANT BACON! This is a must-try, not only because it is crazy delicious, but it is crazy inexpensive too!

Ingredients:

1 eggplant ($1.20)
¼ cup soy sauce ($0.07)
1 teaspoon liquid smoke ($0.03)
a drizzle of olive oil

Preparation:

Preheat the oven to 425°F. Slice the eggplant into ⅛ inch slices. Drizzle a baking sheet with olive oil so the eggplant does not stick. I have found this also makes the “bacon” a little crispier. Bake for 8 minutes, rotating the pan halfway through. Remove the pan and flip the slices. Remove the slices if they are starting to become dark brown. Cook for about 3 more minutes. Remove and let cool. Dip the eggplant in a mixture of the soy sauce and liquid smoke. Make sure they are evenly coated. Lower the oven down to 350°F. Bake the bacon again for about 4 more minutes, just to reheat and let the smokiness of the sauce absorb into the eggplant. Time to MUNCH!

Wrap your baking tray with aluminum foil for a quick clean up!

I bought a big eggplant so I chopped the head off and cut it
in half before I sliced it
Smaller eggplants just need to be sliced

Try to slice it super thin so it will become crispy when baked

I used varying sizes for variety

Arrange neatly with no overlap so they bake evenly

The secret ingredient is liquid smoke! What an
amazing flavor!
HINT: for gluten-free, use tamari sauce

Make sure the pieces are crispy before dipping into the sauce
or they will fall apart

VEGAN BACON DELICIOUSNESS

So that is the B part of the BLT. Isa suggests using arugula for the L because lettuce is just SO BORING! I agree. T for tomatoes and now it is time to make the cheeze sauce! I altered her recipe slightly, using less lemon juice because it was a little too citrusy for my liking.

Ingredients:

1 cup cashews (soaked) ($1.66)
1 cup vegetable broth ($0.70)
3 tbsp. nutritional yeast ($0.85)
2 tbsp. fresh lemon juice ($0.15)
2 tsp. dijon mustard ($0.08)
1 medium clove of garlic ($0.26)
salt and pepper to taste

Preparation:

Soak the cashews for at least 2 hours; I usually soak them overnight. Be sure to plan for the cashews expanding slightly; use plenty of water and completely submerge them. Drain the cashews and place all of the ingredients in a blender. Blend until smooth. Cook some pasta al dente and drain it. Add the cheeze mixture and pasta back into the same pot the pasta cooked in. Cook for an additional 3 minutes on medium heat until warmed through. Top with the eggplant bacon, arugula, and tomatoes for the tastiest mac and cheese recipe since Kraft EasyMac!

Cashews work well because they are a naturally soft nut
They give the cheeze a slight sweetness

I use a Magic Bullet Blender, so it took a little bit longer to blend
the ingredients until smooth

Make sure to use raw cashew pieces
Roasted cashews will not soak correctly

Due to the locking feature, I was able to take the lid off
while blending and take this picture
No mess was made but I do not endorse this behavior

While the water was boiling for the pasta
I sliced the tomatoes in half

Grape tomatoes work well for this recipe
They are already bite-sized and slightly sweeter
They also make the final product look pretty

I used brown rice penne pasta to avoid gluten

OH MY GAWD
This seriously has turned into one of my most favorite meals
Huge shoutout to Isa Chandra at the Post Punk Kitchen

So there you have it. If you are ever missing cheese and think you may not be able to make it another day without the delightful dairy product, make this recipe and all shall be well with the world.

Buffalo Tempeh Burger

19 Saturday Oct 2013

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Tags

buffalo, buffalo burger, buffalo chicken, healthy living, tempeh, tempeh burger, vegan, veganism, vegetarian, vegetarianism

Sooo….tempeh? What even is tempeh? I had absolutely no idea what tempeh was 6 months ago. In the vegan community, tempeh is like a gift sent from above! Basically, it is a soy product that is very similar to a “burger” patty. True.

organic 3 grain tempeh trader joe's buffalo chicken

It’s organic too!

Marinated in buffalo sauce, this tempeh burger imitates buffalo chicken so closely it is may actually contain traces of animal protein. Except, not. Tempeh is 100% vegan. Here’s what you do:

Ingredients for 1 burger:

½ package tempeh ($0.99)
1 slice havarti “cheese” ($0.99)
1 slice of a tomato ($0.12)
¼ of an avocado ($0.25)
¼ cup buffalo sauce ($0.23)
1 small burger bun ($0.37)
1 slice dill pickle ($0.16)

Preparation:

Slice the tempeh in half lengthwise. Slice these halves in half again perpendicularly so you have 4 slices, about 3″ X 3″ square. Marinate the slices of tempeh in buffalo sauce for about 2 hours. Preheat the oven to 350°F. Bake in the oven for 40 minutes; turn the tempeh over halfway through cooking and add the slice of cheeses so it will melt. Toast the bun until lightly brown. Spread the extra sauce from the marinade over both sides of the bun. Layer the tomato, avocado, and tempeh slices and the burger is complete! Dill pickles go extremely well with the flavor of buffalo sauce; add a spear to your plate for a tangy treat.

The pineapple took away from the sharp bite of the buffalo.
Discretion is advised.

daiya havarti style dairy free cheese jalapeño garlic

Daiya is the best brand! This jalapeño garlic variety is
perfect for the spiciness of the buffalo sauce!

Delicious colors! The tomatoes calm the spices and the avocados
add a creaminess to balance the spices.

marinade marinate buffalo sauce havarti cheese

Look at that melty cheese! It is almost sinful how amazing
vegan cheese can taste.

buffalo tempeh burger chicken avocado tomato havarti cheese

The burger was a little tall; try flattening the burger
a tiny bit so it fits in your mouth better.

buffalo tempeh burger chicken avocado tomato havarti cheese dill pickle

This burger seriously competes with any and all buffalo chicken
burger I have ever had. The texture of the tempeh is so meaty.

I had originally made this recipe with sliced pineapple, but it turned out to hinder the already complicated flavors of tempeh, buffalo, tomato, and avocado. I left it out of the recipe, but for a twangy twist on this recipe, add cubed pineapple to the marinade and garnish the burger with a cube on top.

Did you know?

Another one of those weird asian products you always see but never know what they are, tempeh is originally from Indonesia. Naturally fermented with controlled cultures, this soybean “cake” is firm and grainy. The whole bean is fermented, providing additional nutrition; it has a higher protein, dietary fiber, and vitamin content. Soaked first, the beans and grains are partially cooked while a mild acid is added, usually vinegar. This lowers the pH and created a perfect environment for fermentation. Spores are added and the process is almost complete. After sitting for 24 to 36 hours, the tempeh is considered “ripe”.

This tempeh is wrapped in banana leaves, ready to sell
in a market in Jakarta

Preparation of tempeh ranges from deep frying to baking. Tempe bosok is even rotten tempeh, used in small amounts as a flavoring!

Tempeh used as the bread bun for a burger! Looks like I may be
concocting a new recipe soon!

And now you know. You don’t have to be scared of that whitish-gray, lumpy, bean curd any longer! Feel free to comment with suggestions and any cooking tips you might have!

sources: * http://en.wikipedia.org/wiki/Tempeh

Soy Sautéed Zucchini and "Meat"balls

13 Sunday Oct 2013

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Australia, beanballs, cheltenham, healthy living, life insurance, make a difference insurance, meatballs, pasta, soy, vegan, veganism, vegetarian, vegetarianism, zucchini

Salty, savory, sautéed vegetables may be my favorite thing in the whole entire world. I had rarely used soy sauce to sauté vegetables before this recipe but from now on, I am using it instead of oil. This recipe puts any spaghetti and meatball recipe to shame! Tasty zucchini “noodles” with fried black bean “meat”balls? Let’s get cookin’! So.

Ingredients:

2 zucchini squash ($1.57)
1 cup pasta sauce ($0.75)
1 cup black beans ($0.12)
¼ cup vegetable oil
⅛ cup breadcrumbs
4 tbsp. soy sauce
1 handful of oats
2 tsp. garlic powder

Preparation:

Slice the zucchini into strips.

Sauté the sliced zucchini in 2 tbsp. soy sauce until tender.

Place the black beans, oats, garlic powder, and 2 tbsp. soy sauce in a bowl and smash them all together. If you like your balls with a little texture, leave some of the beans whole while still creating a mostly smooth mixture.

Roll the bean mixture into spheres.

Coat the balls with breadcrumbs.

Heat the oil on medium and when it is hot, fry the balls for 5 minutes, turning occasionally. For a crispier shell, fry for about 7 minutes, or until dark brown. Be careful of the small breadcrumb debris that will fall off. If this stays in the oil for too long it will burn and start smoking and the fire alarm will go off and a fire truck will come and you will have to say it was a false alarm and you will be embarrassed and dinner will be delayed and everything will be cold.

Heat the pasta sauce. (Yes, I used the microwave out of convenience, but I would normally place it on medium-low in a small saucepan for 5 minutes.)

Layer all of the ingredients and serve!

For an amazingly low price of $2.49, this flavor extravaganza is well worth the work! The beanballs may actually be prepared ahead of time without the breadcrumbs. Just place in the fridge for up to 2 days. I am going to try this recipe with yellow squash next time. Feel free to send in suggestions or your own additions!

Did you know?

Going vegan or vegetarian has a plethora of health benefits. Lowering the risk of heart disease, cancer, hypertension, obesity, strokes, osteoporosis, diabetes, kidney disease, and numerous other serious illnesses, a plant based diet has been shown to be key to a long life. Fewer animals are harmed or killed in consuming only vegetables, fruits, and grains. The meat and dairy industry are the biggest drain on the environment and vegans and vegetarians greatly lower carbon emissions, thus having a minuscule carbon footprint.

As if these benefits were not enough to make any sensible member of the human species convert to veganism or vegetarianism, Australia is now offering discounted health insurance for avoiding meat! Brian Jones, the managing director in Cheltenham of Make a Difference Insurance says, “Life insurance premiums are calculated based on several factors, including family medical history, lifestyle choices such as alcohol and nicotine intake, so surely a vegetarian or vegan diet should be considered, too.” A discount of up to 20% off premium rates is offered for participants with a qualifying dietary intake.

sources: Ecorazzi and Herald Sun