Thursday, April 28, 2011

Richmond Vegetarian Festival: Vegan Iron Chef

Yes, the rumors are true. I have been asked to participate in the first annual Vegan Iron Chef competition, held at the Richmond Vegetarian Festival, June 18th, 2011 in Bryan Park.
Wouldn't you know, Portland, OR hosted a Vegan Iron Chef for the first time last year (but just one year ahead of our uber progressive little southern city!).

They already have a pretty established Vegan Iron Chef groove going on after just a year (take a look at their website). They have Isa Chandra Moskowitz of Post Punk Kitchen cook book fame as a host for their 2011 competition.

I am pretty excited that Richmond is on the forefront of this fantastic idea. And as you can imagine, I am "happy dance" excited about being part of something that is so great in so many ways! 

I will continue to keep everyone updated as more news comes to light. 

Thursday, April 21, 2011

Vegan Chik'n Salad

Yet another vaguely Easter-esque food for the upcoming holiday! Enjoy!
Baby chick sayz "chik'n salad iz nomz"

Chik'n Salad:

1 box of vegan chik'n nuggets or 1 cup TVP
1 tbs poultry seasoning
3 celery stalks
1/4 cup vegenaise
2 tbs dijon mustard
2 tbs relish

cook the chicken nugget according to package instructions then shred. Or mix 1 cup TVP with 1 cup water in a pan, heat till all water is absorbed. add all other ingredients and mix well. refrigerate and serve as a side dish or on toasted bread.

Variations could include adding halved grapes, slivered almonds and diced apple pieces as well. Be creative with the spices as well. 

Tuesday, April 19, 2011

Vegan Lentil Shepherd's Pie

This recipe is a tried and true favorite amongst vegans and omnivores alike! It is a great way to show the nay-sayers that vegan cooking is, in fact, fabulously yummy!
Eat lentils, not sheep!

Vegan Lentil Shepherd's Pie

6 baking potatoes
4 oz vegan sour cream
1 bag corn
1 bag of peas and carrots blend
½ bulb garlic
2 cups of green lentils
¾ cup vegan butter
1 ½ -2 cups unsweetened almond milk
¼ cup flour
¼ cup of nutritional yeast
8 oz fresh mushrooms
1 tbs liquid aminos
½ package Daiya cheddar shreds

Preheat oven to 350°F. Wash and dice 6 potatoes into 1” squares, boil till soft. Drain. Add sour cream, ¼ cup butter, salt, pepper and ½ cup almond milk. Blend till smooth. Set aside.

Boil 2 cups of lentils in 6 cups of water till soft. Strain and set aside.

Chop garlic and mushrooms. Melt ½ cup butter then add garlic and mushrooms. Cook for 2-3 minutes. Then add flour and nutritional yeast until the mushrooms are coated. Stir until slightly brown, and then slowly add almond milk ¼ cup at a time until desired consistency is reached. Mix in the lentils.

Layer lentil mixture on bottom of casserole dish, then layer frozen veggies. Top with mashed potatoes, and sprinkle with Daiya shreds. Bake for 20 minutes or until the cheese starts to brown and or bubble.

Monday, April 18, 2011

Recipe: Most Amazing Vegan Mac and Cheeze EVER!!!


1 16 oz box of macaroni
1 package Daiya style Shreds
½ cup vegan butter
1 to 1 ½ cups unsweetened almond milk 
¼ cup nutritional yeast
¼ cup flour
¼ teaspoon black pepper
½ cup bread crumbs
1 tbs miso
1 tsp liquid smoke
Dash hot sauce
1 tbs Dijon mustard
1 tsp liquid amino

Cook pasta according to package instructions.  Drain thoroughly when done.  Preheat oven to 350°F. Prepare the cheese sauce while oven is warming. In a small pot melt the butter. When melted, add the pepper, flour, liquid smoke, hot sauce, Dijon mustard, liquid aminos and nutritional yeast. Stir until thoroughly mixed, and starting to brown. Add almond milk ¼ at a time until thoroughly mixed. 

Stir ½ bag of the cheddar, and cook over low/medium heat for about 2-3 minutes, stirring frequently to prevent burning.  Stir in the macaroni and mix together. Transfer to an 8x8 casserole dish. Top with the rest of the cheddar shreds and bread crumbs.  Bake for 15 minutes uncovered, or until the cheese is bubbling and top is starting to brown.

Monday, April 4, 2011

Green Tea Cupcakes

I've been wanting to make these cupcakes for eons now! Oh, but inevitably there was always some excuse as to why I did not have the time. That was not a valid excuse this weekend! I had absolutely nothing planned!  Thanks to the recipe from Vegan Cupcakes Take Over the World recipe book, I created magically delicious cupcakes from scratch. Buy the book. It's worth it.
In the beginning...
Robot cupcake liners, for real!
green tea nommy batter