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Mangia!

-FVV

Vegan Spaghetti-O's With Franks

When I was a kid, I was obsessed with canned spaghetti (I'm sure to the chagrin of my Italian father, and superb cook mother).  I considered the "gourmet" version of this Franco-American experience to be the franks flavour, full of smoky goodness.

I've been a vegan eater and chef off and on since I was in my early 20s, but only ever attempted the canned spaghetti (which I call ghetto spaghetti) and plain spaghetti-o's varieties.

Last night I announced a craving for the franks version to my Canadian wife (who I am sure did not grow up with such a salty, processed mess of artificial yumminess).

It's New Year's Eve, meaning I am not about to go to the Italian specialty store for round pasta shapes.  Instead, I have stars on hand meant for a sick-time no-chickin' soup.

I'm sick in the head for this dish today.  Good enough, eh?

The key, I have found, to this flavour is the smoked paprika, and butter combination.  Also, I don't think it's possible to make that canned spaghetti bouquet without ketchup.

Here is my list of ingredients:

400 grams of tiny Italian pasta of any style you prefer (stars, alphabets, ditalini, etc...)
3 non-GMO vegan franks, sliced thinly
1 t Spanish smoked paprika
1 T vegan butter
1/2 t garlic powder (not salt!)
1/4 t onion powder (not salt)
2 1/2 T ketchup (the "cheap" flavour works best with a sweetened and salted variety)
1 can tomato paste
1/2 t salt (optional)
1 cup water
3 T nutritional yeast flakes

*prepare the pasta according to the directions, and shock it with cold water while draining, then set aside
*heat the butter in a skillet, adding the franks once the butter has melted (medium heat is good)
*once the franks begin to brown, add half of the smoked paprika, the ketchup, the garlic powder, and the onion powder
*fry franks until most of the liquid has absorbed, but avoid any burning
*add tomato paste, water, nutritional yeast,  and the rest of the smoked paprika, and bring to a boil before pulling from the heat
*add pasta to the pan, and stir well
*return the pan to the heat, and reduce the sauce to desired consistency, adding extra salt and/or spices for desired flavour

Vegan Muenster Cheese -- It Can Be Done!

One of my favourite cheeses as a little burgeoning rat of a child cheese-lover was muenster.  I loved it especially on sandwiches, slightly melted, or creamed into the rest of the ingredients.  That zippy, paprika taste was tangy and alive.

I have never seen a vegan version in a store (and I've been to some of the most fringe vegan-foods-from-all-over-the-world ones).  My internet search shows there are a couple of varieties nowadays (I've been eating vegan off and on since 1993).  I wanted to make my own.

I have not yet purchased the somewhat famous vegan cheese cookbook as of yet.  I wanted to try a few recipes first, determine if it was worth the bother (after having eaten friends' versions of tofu-based vegan cheeses a decade ago, and hated them), then take the plunge.

Enter the internet.

As I said with my gouda post, please visit the blog where I located this recipe (despite the fact that I believe it is lifted 100% from the book), and take a look.  I don't post recipes unless they are my own.  I do, however, love finding recipes from books I've not obtained, from the internet, giving me a test drive.


Here is the blog that birthed my muenster mash. http://healthykitschyvegan.wordpress.com/tag/muenster-cheese/ .

I made it with all the optional ingredients, agar powder, and coriander.

The photos below will show you the results.  Yummy and very sexy looking cheese!  It's easy on the eyes for sure!

I think I could do without the silken tofu, as it makes it less creamy (the Gouda was amazingly creamy to spread from the knife, and melt without much difficulty).  I also would like to try it without the lemon juice, and add perhaps a tiny amount of horseradish or cocktail sauce.  It needs something slightly more tangy, but not lemony.

I could see myself leaving in the silken tofu to make a really yummy pepper jack that could stand up to salads (brainchild for using the leftover silken tofu!).

Vegan Gouda lower fat hard cheese that actually melts, and tastes great cold!

Ok, now that you've seen the beauty of a canola oil-based vegan cheese, run over to Julia's Vegan Kitchen to view the recipe I relied upon:
http://juliasvegankitchen.blogspot.ca/2011/07/smoked-cashew-gouda.html

My modifications were the ones she suggested.  I took out 2 tablespoons of almond milk, and replaced them with 2 tablespoons of canola oil.  I also added 1/8th teaspoon of turmeric (also at Julia's suggestion).

My mould was much shallower, as I was unsure what size receptacle to use for hardening.  Next time, I will likely choose one that is deeper.

Below are some shots of my first slice, and first eats with it!

 I'm not sure why the photos are so badly rotated.  Blogger edited them that way, and I cannot fix it.

Look how melty this cheese is on the Gouda-Style Texas cheese toast!

Deli option

I wish I had taken a photo before I gulped it all down, but SavOn Foods, at least the Aldergrove store, has consistently sold a vegan potato salad and a vegan "Vienna Coleslaw" for the past 4 months.

Check it out! I promise to buy more soon and post photos!

MMMMM!

Corned Bean Hash

I will first post the original recipe that inspired this amazingly yummy vegan meal.

Hell Yeah, It's Vegan: http://hellyeahitsvegan.com/?p=1847

I added chopped garlic since we are a garlic house, turmeric (hippie spice!), and used Bragg's Liquid Aminos instead of soy sauce. SO yummy!

An "omelet" Hannibal Lector would love! If he was vegan.

Sfsfsfsfsfsfsfsfsf!

Today I had a riding lesson at 10 a.m. That meant I needed a meal that would "stick to my ribs" and not feel heavy. As a vegan eater, this can sometimes be challenging. My wife's pantry carried the answer: fava/garbanzo flour!

I've made besan "omelets" before with great and yummy success. Hmm. Fava flour blend?

As you can see from the photos (mine was the tomato and Joy's was the mushroom) we had a very scrumptious breakfast!

(Recipe below the photos)

Recipe:Yield: 1 Omelet (double, triple, etc... for desired omelets if making more than one in one sitting).

1/3 cup Fava/Garbanzo flour

2/3 cup warm water from tap (add a tablespoon more at a time to make that slightly thick "pancakey" batter consistency)

Cholula sauce to taste in batter (I like a good teaspoon!) if desired

Desired fillings such as sliced tomatoes, mushrooms, peppers, onions, dill, cilantro, spinach, Daiya cheese, etc...)

1/3 cup extra virgin olive oil or canola oil

A non-stick skillet that is rounded and had a lid

Spatula

Whisk the flour and water in a cereal bowl, adding warm water as needed from the tap to release that last bit of "tacky" feeling from the batter on the whisk.

Add Cholula if desired, nothing, or any flavouring agent such as lime juice.

Whisk again

In the skillet, heat the oil on medium/high setting for 1 minute.

Add all your batter and let it cook with an open skillet until you see what looks like a fat but not brown "tortilla" shape.

Flip with your spatula and turn down the heat to medium.

As soon as the batter has solidified (but not browned) on the fresher side, take skillet to trash and pour off excess oil (be sure to wipe off the oil from the pan as you will be placing it back on the burner!)

Add filling to one side of the omelet and place the lid on the skillet, allowing the rest of the fresher side of the batter and your ingredients to cook.

Flip the plain half over onto the filling like an egg omelet and replace the lid for a minute to let it all cook/set.

Dress with salsa, pico de gallo, guacamole, etc...

I LOVED Pepperjack Daiya in this one!

I want one right now even!

Link to the fall

There is the slightest nip of fall in the air (I'm sorry, Summer worshippers!).

Sage and peppercorns and nightshade veggies (I sliced tomatoes as well and ate them with my portion) are my loves during that time of year. Back to the earth for this fire sign!

There is nothing of note in the meal above save for its vegan properties (It's Canadian purchased Yves breakfast sausage links, 3/4 of a yellow onion, half a red pepper, cracked pepper and turmeric). I simply love visiting the Fraser Valley, using my wife's warm kitchen, and memorialising the leavings on digital film!

No evil textured vegetable protein in this pre-packaged soy meat either!

and so is the tabouleh!

Today was too beautiful to leave the quinoa uncooked. I had planned to make a traditional, bulgar tabouleh today. In my search for a good recipe I discovered my favourite ancient grain made into a fresh and crisp-looking yumminess found here:

Quinoa Tabouleh

Just make sure you're using a sprouted quinoa.

There are variations such as the red quinoa, some chives, some mint leaves, more coarsely chopped veggies, and more garlic (we are garlic lovers).

Yum!

Summertime and the vegan potato salad is easy

especially if you use a fantastic recipe as a base of operations!

Today's Fraser Valley Vegan establishment is Chez Moi.

This is a variation on the Post Punk Kitchen's message board, which offers a fabulous and reliable bevy of recipes. I added fresh dill, fresh chives, carrots, and a little less mustard. I also love to add crumbled tofu (I forgot this go round) as it simulates the old texture of boiled egg whites I actually liked as a kid.

Here is a link to the recipe: Potato Salad

Oh Canawa!

A month or so ago, my wife brought home a new grain purchased at Whole Foods in Vancouver. I'd never heard of it and she had tasted a cold salad with an olive oil-lemon juice-parsley-garlic theme and raved about these little seeds.

I love sprouted quinoa (not a fan much of the seedier varieties unless I want hot and sweet breakfast cereal). I also find sprouted quinoa one of the quickest, easiest and most versatile lighter grains to work with. I've been on a kick of reducing my heavier/higher glycemic grain index consumption and decided to play with canawa yesterday.

We had precious little by way of fresh herbs (as in none!). So, this is just a rough draft and exercise for me of how this grain behaves. I couldn't find cooking ratios online and had to just go with my quinoa knowledge of 1 parts grain to 2 parts water.

I would have let it rest far longer the the 8-12 minutes one does for sprouted quinoa. It was a bit dry and mealy for me immediately following preparation. I preferred the canawa texture after a night in the refrigerator, soaking in olive oil, lemon juice and the carrots/chickpeas/caraway seeds/onion/garlic/dried dill/thyme/turmeric/pepper/salt you see above.

I am excited to try this with green olives, fresh cilantro and parsley, tomatoes and other tabouleh-like recipes.

I prefer sprouted quinoa at this point, but I am always up for an adventure with an ancient grain!

For more information on canawa, try this site.

Happy eatin'!

Embellished Field Roast Meatloaf

This particular meal is not from an establishment outside the house. Rather, it is a Field Roast meatloaf purchased from Karmavore in New Westminster that I made with garlic cloves, sweet peppers, diced tomatoes and onions.

This is how a Fraser Valley vegan cook makes it happen!

Introductions are veg-friendly!

Hi. I spend a great deal of time in the Fraser Valley (yes that one in BC). I'm primarily a vegan eater (very very rarely vegetarian if honey or egg whites are involved).

I'm very new to this area of the planet and have found myself searching for or having to stumble blindly upon my vegan eats and shopping sources. Since I blog about life experiences I thought some other veggies would find this useful as a resource and quick stop for ideas.

Thanks and happy eating!