Monday, January 10, 2011

Miso and Sweet Chili Linguini and Shrimp Infused with Saffron Olive Oil

Life is so much happy fun-ness right now. I'm surrounded by such good company all of the time, and MY BOOK HAS BEEN RELEASED ON AMAZON!!!! I'm happier than an fat kid in a candy store. It makes me wish someone would talk nerdy to me…but wait…I do that to myself…

[yes I talk to myself]


As for this weeks recipe, we have a bit of thai and italian fusion going on here. I know the recipe l
ooks a little crazy, but it tastes soooooo damn delicious. Special shout out to budding culinary artist Jordan Langlinais for sous cheffing for me this week. The recipe post inculdes some shots of us in action.

Enjoy your week!

Oh, and if you don't go buy my book right now, my little sis is waiting for ya!
Miso and Sweet Chili Linguini and Shrimp Infused with Saffron Olive Oil

For the Linguini and Shrimp

  • 2 garlic cloves, minced
  • Juice and Zest of one Lemon
  • 2 tablespoons Saffron Olive Oil (recipe follows)
  • 1 package frozen Vegetarian Plus Vegan Shrimp with Sweet Chili Sauce, thawed
  • 1 12 oz package Linguini Noodles
  • 4 quarts Water
  • 2 teaspoons Salt
  • Additional 2 tablespoons of Saffron Olive Oil
  • 2 tablespoons Vegan Margarine
  • 1 large Onion, slice lengthwise
  • Additional 4 cloves of garlic, minced
  • 1/4 cup Mellow White Miso Paste
  • The package of Sweet Chili Sauce from the package of frozen Vegan Shrimp (about 1/4 cup)
  • 1/4 cup No Chicken Broth
  • 1/2 teaspoon Freshly Cracked Black Peppper
  • 1/2 cup chopped fresh Basil
  • 2 tablespoons minced Basil, for garnish
  • 4 Lemon Twists, for garnish

For the Saffron Olive Oil

  • 1 tsp loosely packed toasted Saffron Threads
  • 1/2 cup Extra Virgin Olive Oil
  • 1 tsp Kosher Salt

Place the saffron threads in a spice grinder or coffee grinder and turn into a powder.

In a small bowl, combine the olive oil and salt. Add in the powdered saffron, then whisk to mix completely. Transfer the oil to a small container, and allow it to sit for at least 1/2 hour.

Keeps covered in the refrigerator for up to 1 week.

Take a large zip lock bag, and place the first 2 cloves of garlic, lemon juice and zest, and the first two tablespoons of saffron olive oil inside of it. Add in the thawed vegan shrimp, then seal the bag and rub the marinade into the vegan shrimp. Allow the vegan shrimp to marinate in the bag for 30 minutes.

Heat a skillet over high heat, then quick fry the shrimp until slightly charred on the outside, about 10-12 minutes.

In a large pot, combine the water and salt. Bring the pot of salted water to a rolling boil over high heat, then slowly add the linguini and return to a boil. Boil until just al Dente, about 10-12 minutes. Drain well.

In a large saute pan, melt the vegan margarine with the rest of the saffron olive oil over medium heat. Add the onion, and saute until translucent. Add in the remaining 4 cloves of garlic, miso paste, packet of sweet chili sauce and no chicken broth. Slowly bring to a boil, then reduce heat and simmer for about 10 minutes.

Increase the heat to medium. Add in the vegan shrimp and 1/2 cup of chopped basil, and simmer about 2-3 minutes until the vegan shrimp are heated through. Remove from heat.

To serve, place about a quarter of the linguini on a plate. Top with 1/4 of the vegan shrimp and sauce, then garnish with the minced basil and a lemon twist.

Thursday, January 6, 2011

My Book is for Sale!!!!!!!!!!!!!

So go buy it, little fockers ;)

Tuesday, December 28, 2010

Where The Hell Are You, Jenn ?!?

Well, I'm right here, gosh darn it. You can check out all the lovely new details about my life over on the "Veganize This" official blog. Linky link here:

As for why I haven't posted a recipe, well, the book's almost out, silly bears. I have been busier than a bee gearing up for this (and some other exciting projects).

Plus be sure to read all the way to the bottom of the other post to check out what my wife's been up to. Just as exciting as my life.

Ta ta for now! I'll be back with a recipe next month.

Happy Jew Year!

Wednesday, December 1, 2010

Vegan Sautéed Shallot, Crimini and Fennel Green Bean Casserole: A Repost, because I said so.

What?! A repost? Jenn's getting that lazy?! No, silly panda. I just happen to make this every Thanksgiving as it's always a hit. And it's a bit of a spoiler for my soon to be released cookbook, so why the hell not. Plus, my life has been crazier than usual in a major way lately, so I give myself full license.

Well, where to begin describing the blissful chaos that is my present life. For starters, I'm back in the Gayborhood! I'm beyond excited to once again be a resident of the city of West Hollywood. I mean, what the hell was I going to do with all my rainbow spandex in the damn Valley? On the downside, it meant I once again had to disassemble my kitchen and place recipe testing on hold, but let me tell you two orgasmic reasons that made the process entirely worth it:

A) My new kitchen has a bitchin' professional oven.

Now, don't be mistaken. I am not rich enough to afford an apartment with an island of granite already built in. No, no. Mine is of the, assemble-yourself-with-great frustration variety. But it's an island, nonetheless. And it's all mine. On wheels. So there.

What's also been keeping my blogging at bay has been the insane amount of traveling I've been doing over the past month in between and around the moving of apartments.  I went to San Francisco twice, one visit spent dramatically more sober than the other. As I write this post, I lie in one of most amazing, dingy motels Portland, Oregon has to offer. We're having an amazing time so far. I've been to Food Fight!, Hungry Tiger Too, (thanks, SugarHighVegan for taking us there and Quarrygirl for the referral), Vita Cafe (faux turkey benedict-gasm), and tonight I'm off to Portobello. I can't wait to try a level of vegan cuisine that rivals my own. Hopefully I won't be such a baby and leave crying because they show me up.

Of course, there's been quite a bit of crazy (good) in my personal life, too, but I'll save that story for a rainy day.

Three recipes on the slate for next week. Expect a slew of posts before the end of the year, kids.

Happy Chanukah!

Vegan Sautéed Shallot, Crimini and Fennel Green Bean Casserole

* 1 1/2 lbs Ready To Go Fresh Green Beans (recipe follows)
* 1 cup Vegan French Friend Onions
* 6 TBSP Vegan Margarine
* 6 TBSP Flour
* 1/2 tsp Salt
* Fresh Cracked Pepper, to taste
* 1 1/4 cup Imagine Foods Creamy Portobello Soup
* 1/4 cup MimicCreme
* 1/2 TBSP White Miso Paste
* 2 1/2 TBSP Corn Starch mixed with 3 TBSP Cold Water
* 1/4 cup Shallot, diced
* 1/2 bulb Fresh Fennel, diced
* 1 cup Crimini Mushrooms, chopped
* 2 TBSP Vegetable or Canola Oil
* 2 tsp Fresh Garlic, minced
* 1/2 tsp each of Dried Sage, Marjoram and Thyme

To Prepare The Green Beans:
First, make sure your beans are trimmed and ready to go. Place 3 quarts of water in a large sauce pot, and bring to a boil.
Get a large bowl with ice water ready. Keep it in the freezer so it stays chilled. Add 1 1/2 TBSP Kosher salt and the green beans to the boiling water. Cover and cook for about 6 minutes or until crisp-tender and still bright green. Keep an eye on the beans just in case they start to brown before the 6 minutes is up.
Drain beans in a colander, then plunge into the ice water. Drain well, then place a double layer of paper towels in single layer to dry, and top with a double layer of towels.

The Casserole...
Heat vegetable oil in a large skillet over medium high heat. Sauté garlic and shallots for 30 seconds, then add fennel, mushrooms, herbs and spices. Sauté until slightly softened. Remove the pan from heat, and set aside.

Using a whisk, in a very large sauce pan, melt the Earth Balance over medium-high heat. And flour, 1/2 tsp of salt and pepper, and whisk together. Add the miso paste, and blend in well. Pour Creamy Mushroom Soup and MimicCreme in gradually while constantly stirring. Continue stirring until the mixture begins to boil and thickens.

Add the green beans to the rest of the sautéed vegetables and about half of your French fried onions to the sauce pan, and stir well.

Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown. Remove. Eat. Let it cool if you're more patient than I am. Enjoy.

Monday, November 1, 2010

Nutmeg Potato Gnocchi topped with "Parmesan", Basil and Spicy Sherry Heirloom Tomato Salsa

Sometimes, there are weeks where I have entirely no clue what to write about. Then there are the weeks where I want to write about something completely inappropriate or entirely too personal. This just happens to be one of the later mentioned weeks. For your sake and mine, I'll spare you the "entirely too personal", as it has to do with my lower digestive track and it's inadequacies. No, this week we're going to talk about something entirely inappropriate: my addictive personality.

In the past, this has manifested itself in many forms. Ingesting far too many hallucinogens, smoking exorbitant amounts of get the picture here. But as I age, my addictions become down-right unusual. One of the less odd examples is my cleaning neurosis, one of the stranger examples is my addiction to cleaning my ears with q-tips. I swear on my mother's name, it gives me the most euphoric sensation. Other odd addictions of mine include:

1) Crying to the Indigo Girls and Tegan and Sara
2) CVS coupons
3) Wearing only black, short socks
4) Making sure I have no less than 10 pairs of black, short socks...and that every one has a matching sock. If a sock goes missing, I lose my shit.
5) Heirloom Tomatoes. Some people have SAD (Seasonal Affective Disorder), I have SPD (Seasonal Produce Disorder)
6) Not wanting to leave the house until the mail arrives. Yes, I'm addicted to receiving mail. My wife has this one, too.

Of course, I have normal addictions like coffee, making lists, and buying clothes. But you have to admit, I'm kind of a weirdo. Anyways, on to what's important...

If you missed my little note last week, I launched two new websites in preparation for my book.

2) A "Veganize This!" News Blog (special shout-out to for posting an interview with me, giving me something newsworthy to write about and some damn good publicity.)

Also, I've started actively using my Twitter account. You can follow me @jennshaggy.

And one last thing before the recipe. If you haven't had the chance and are a Facebook member, I'll love you forever if you follow each of my blogs by clicking here and here

Hope you all had a Happy Halloween!

Nutmeg Potato Gnocchi topped with "Parmesan", Basil
and Spicy Sherry Heirloom Tomato Salsa

For the Gnocchi...
  • 2 1/4 lbs Waxy Potatoes
  • 2 1/4 - 2 3/4 cups All-Purpose Flour, plus more if necessary
  • 1/4 cup MimicCreme combined with 2 TBSP Egg Mix
  • Large pinch of Freshly Grated Nutmeg
  • 2 TBSP Vegan Margarine
  • 1 package of Dr Cow Tree Nut Cheese (any flavor), cut into shavings
  • Chiffonaded Fresh Basil Leaves, for garnish

For the Sherry Salsa...
  • 2 TBSP Olive Oil
  • 1 Shallot, finely chopped
  • 2 cloves Garlic, minced
  • 4 Heirloom Tomatoes, chopped
  • 1 small Red Chilli, seeded and finely chopped
  • 4 TBSP Sweet Sherry Wine
  • Salt and Pepper, to taste
  • 2 TBSP Fresh Flat Leaf Italian Parsley, chopped

First, make the salsa. Heat the olive oil in a pan that has a well fitting lid over medium high heat. Add the shallot, garlic, heirloom tomatoes and chilli to the pan, stir to combine, then cover with a lid and allow it to cook for 10 minutes.

Remove the lid, pour the sherry into the pan, then season with salt and pepper to taste. Stir in the parsley, turn off the heat, then cover with a lid to keep warm until the gnocchi is ready. You may need to reheat it for a few minutes prior to serving.

To make the gnocchi, bring a large pot of water to a boil. Boil the potatoes until very tender but not falling apart. Drain well and peel while they're still warm.

Take some of the flour and spread it on your work surface. Pass the hot potatoes through a food mill, dropping them directly onto the spread-out flour. Take half of the remaining flour, and mix it in very lightly. Make a well in the center of the dough, and pour in the egg yolk mix. Add the nutmeg and knead until the dough is no longer moist, adding more flour if necessary.

Divide the dough into four equal pieces. On a lightly floured surface, roll out each piece of dough into a 3/4 inch thick tube. Then cut the tubes into 3/4 inch pieces. Using a fork, individually roll each gnocchi along the tines to form ridges on one side, and push your thumb into the other side to form a small well.

Bring a large pot of salted water to a boil, then drop the gnocchi into the pot. When they rise to the surface, they're finished. Drain well, place in a large bowl, then toss with the margarine until all are fully coated.

Divide the gnocchi into individual bowls or plates, then garnish with the Salsa, Dr Cow Shavings and basil. Serve immediately.

Sunday, October 24, 2010

Just a Quick Note...

Two new sites up...
1)"Veganize This" Blog
2)"Veganize This" Website

Questions, comments, concerns? You know where to find me :)

Wednesday, October 20, 2010

"Shrimp", "Sausage", Shallots and Criminis over "Parmesan" Grits

I'm officially going through my quarter life crisis. I've threatened many times, but I finally did it. I let Jane cut my hair shorter, give me bangs, and dye it black, and she did an amazing job. Now I look like a 14-year-old emo kid, but I feel so much more "like me" without the blonde hair. I mean, I was never a cheerleader, I don't tend to be vapid, and I never took an active interest in boys or fashion. Not that that's true of all blondes, but I didn't like that some made those generalizations about me just due to my hair coloring. The only down side is that now I look nothing like my ID, and I have a hard enough time getting into bars as it is. Here's a picture so you can tell me what you think. Be honest. Just remember, I know where you live...

In other life news, we're moving back to the Gayborhood! I'm more excited than a fat kid in a candy store, mostly because I can walk to Whole Foods again.  I also happen to be conveniently located a block from my favorite sex toy shop, which could prove very dangerous to my bank account. What can I say?  I take pride in my collection. Ok, that was definitely a little TMI, but if you've been reading my blog for a while, I'm sure you're used to it. So get over it ;)

This week's recipe was spurred by an interesting reason. When I was visiting Louisiana, I found all these crazy flavors of grits that they don't sell west of the Mississippi.  I was so excited to see grits again, that I bought about 10 boxes.  I had to buy an extra suitcase just to return them safely to Los Angeles. The only vegan one was the Original Flavor, so, luckily for y'all (like the southern throw-back?), I can provide you with this lovely recipe.

Enjoy this one, folks. And remember to wear purple today in memory of those who have taken their own lives just because they were gay or lesbian. It would mean a lot to me.

"Shrimp", "Sausage", Shallots and Criminis
over "Parmesan" Grits

For the Grits...
  • 4 cups prepared Better Than Bouillon's No Chicken Broth
  • 1/2 cup MimicCreme's Healthy Top Vegan Whipping Creme
  • 1 cup Quick Cook Grits
  • Salt and Freshly Cracked Black Pepper, to taste
  • 1 TBSP Vegan Margarine
  • 1/4 cup finely grated Dr Cow's Tree Nut Cheese (any flavor)

For the Shrimp...
  • 2 TBSP Vegan Margarine
  • 1 large Shallot, chopped
  • 2 cloves Garlic, minced
  • 1 1/2 cups sliced Crimini Mushrooms
  • 12 oz Field Roast Wild Mushroom Quarter Loaf, cut into 1/4 inch cubes
  • 1 package of Vegetarian Plus Frozen Vegan Shrimp, thawed
  • 1/4 cup Dry White Wine
  • 1 (14.5 oz) can Diced Tomatoes
  • Salt and Freshly Cracked Black Pepper, to taste
  • Red Pepper Flakes, for garnish

In a saucepan over medium heat, bring the No Chicken Broth and Vegan Whipping Cream up to a low simmer. Once it begins to simmer, whisk in the grits and a pinch of salt. Return to a low simmer, stirring constantly. Stirring frequently, cook until the mixture has thickened, about 5 minutes. Stir in the vegan margarine and "Parmesan" cheese. Season to taste with salt and pepper.

Heat a 12-14 inch saute pan over medium heat. Once the pan is heated, melt the vegan margarine and saute the shallots, garlic and criminis. Saute until the shallots are translucent and the criminis have softened a bit, then add the Field Roast. Once the Field Roast has cook through and beginning to brown, add the thawed Vegan Shrimp and saute for about 2 more minutes. Add the white wine and diced tomatoes, then bring to a boil for about 5 minutes. Season with salt and pepper to taste.

Serve over the "Parmesan" Grits and garnish with red pepper flakes, if desired.

Serve immediately.

Wednesday, October 13, 2010

Grilled Cumin and Epazote Rubbed "Pork" Loin with Cactus, Heirloom Tomato and Pumpkin Seed Salsa

Last night, my Justin Bieber virginity was broken. That's right. I, for the first time, not only heard one of his songs, but saw one of his music videos. I can't say I particularly liked the song, but I did make one observation that I wanted to share: I believe Justin Bieber strongly resembles a butch teenage lesbian. Not that I'm attracted to Justin in any way, shape or form, but he would make one sexy dyke given a small boob job. Maybe one day he'll be featured on one of my favorite websites, Men Who Look Like Old Lesbians.

On a separate note, I think maybe I've been ingesting too many soy products as my doctor told me my estrogen levels are through the roof fight now.  No shock that I'm gay, but tests usually show me to have higher testosterone. The results have been nothing short of hilarious. Not only have there been some physical amplifications that I'm quite pleased with, but I actually caught myself crying to Tegan and Sara after eating 7 mini chocolate bars. Hopefully my body remedies this on it's own soon, because I refuse to live 24/7/365 PMS-ing like when I bawl to the Indigo Girls for hours just before "that time" of the month rolls around.

Hormonal fluctuations aside, I've been very busy ladies promoting a lesbian night, MaNiC, that I wrote about last week. Our kick-off event was nothing short of successful, and this week will be even better. If you're a girl who likes girls and lives in the Los Angeles area, come check it out. This week's theme is "Anonymous Numbers Night" where you'll have the chance to anonymously describe a girl you think is cute, then write your number next to the description and drop the note in a fish bowl.  The numbers will be doled out after midnight, and being the little Yente that I am, the organizers are hoping to create some happy couples. Special shout-out to my homeslice QuarryGirl for doing a post to help us promote.

Have a great week!

Grilled Cumin and Epazote Rubbed "Pork" Loin
with Cactus, Heirloom Tomato and Pumpkin Seed Salsa

For the "Pork" Loin...
  • 1 batch of Vegan Pork (recipe follows), made in one large, loin-shaped piece
  • 1 TBSP Kosher Salt
  • 3 TBSP Ground Cumin
  • 2 TBSP Dried Epazote
  • 1 TBSP Chili Powder
  • 1/2 TBSP Paprika
  • 3/4 tsp Ground Allspice
  • 3/4 tsp Freshly Cracked Black Pepper

For the Salsa...
  • 1 lbs Cactus, prepared and diced (see Kitchen Tip for how to prepare Cactus)
  • 4 small or 3 large Heirloom Tomatoes, diced
  • 4 cloves Garlic, minced
  • 1/2 medium Red Onion, finely chopped
  • Handful of Pumpkin Seeds
  • 1 bunch of fresh Cilantro, chopped
  • Juice of 1 lime
  • Juice of 1 small Lemon or 1/2 large
  • 1/8 cup Olive Oil
  • Salt and Pepper, to taste

Shaggy's Kitchen Tip:
When it comes to preparing cactus pads, make sure to select small to medium-sized, firm pads. You don't want them to be wrinkly or soft. When you're ready to prepare the cactus pads, put on a pair of rubber gloves. The thorny needles must be removed with a knife or vegetable peeler prior to dicing. Also remove any nodules, the thick stem, and trim any edges off the pad as well. Wash thoroughly after prepared, prior to dicing.

First, make the salsa by combining all of the ingredients and tasting for salt and pepper. Refrigerate until ready to use.

Second, make the rub for the "pork" loin by combining the kosher salt, cumin, epazote, chili powder, paprika, allspice and pepper in a bowl and mixing throughly. Rub the "pork" loin all over with the spice blend (you may not need to use all of the spice blend), then wrap the loin up in plastic wrap and place in the refrigerator for 3-4 hours.

Preheat your grill (or grill pan if cooking indoors) to high heat. Unwrap the "pork" loin, then grill over the hot heat for 7 to 10 minutes on each side.

To serve, slice the loin into 1-inch-thick slices, then top with a few spoonfuls of the cactus salsa.

Pork Chop Style Seitan

“Pork Chop” Seitan Dough:
  • 1 cup Vital Wheat Gluten
  • 1 cup prepared No Chicken Broth
  • 1 TBSP MimicCreme™

“Pork Chop” Broth:
  • 4 cups prepared No Chicken Broth
  • 1 cup MimicCreme™
  • 1/8 cup Tamari
  • 1/2 TBSP Better Than Bouillon® No Beef Broth Paste
  • 1 cup Pineapple Coconut Nectar (or Apple Juice)
  • 1/2 tsp Ground Ginger
  • 1/2 tsp 5 Spice Powder
  • 2 tsp Garlic Powder
  • 1 tsp Shallot Powder
  • 4 whole Cloves, ground
  • 3 points broken off of a Whole Star Anise
  • 1 tsp Kosher Salt
  • 1 tsp Sugar
  • 1 additional cup Water

Take all of the “Pork Chop” Broth ingredients and mix them together in a very large pot. Bring to a boil.

Next, make your “Pork Chop” Dough by mixing and kneading the vital wheat gluten, water/bouillon blend, and MimicCreme until it's completely mixed. It will be a little more wet than most seitan dough recipes. Don’t let this scare you. Squeeze out the excess liquid, and form the mixture into a ball. On a cutting board, roll the seitan into one large "loin-shaped" piece, then drop it into the pot.

Cover the pot, reduce heat to simmer, and let the seitan cook for about an hour, stirring every 10-15 minutes.

Use a slotted spoon to remove the "Pork Loin," and place into a colander to drain and cool until ready to use.

Friday, October 1, 2010

Baked Yellow Zucchini, Leek and Vegan Feta "Omelette" with Fresh Dill and Mint

Ahh, it's good to be home. I just returned from a week-long trip to my wife's home town of Sulphur, Louisiana aka Vegan Hater, Louisiana. I'm just lucky there's a Pizza Hut with a salad bar, or I quite possibly would have starved to death. Stomach pangs aside, I love visiting small towns. It takes me back to my roots. There's something about downing coffee at The Waffle House at 2am that brings back fond memories of post-mushroom trips and drunken teenage revelry.

On one particular trip to The Waffle House around my 18th birthday, I was so shit-face wasted that I accidentally bit a gigantic chunk of my mouth off instead of my waffle, and blood started gushing EVERYWHERE. My best friend starts to panic, and of course my drunk ass just starts laughing and screaming "Emergency! Emergency! Party Foul!". My little sister, only 15 at the time, happened to be with us at the time, so we quickly dropped her off and headed for the hospital. Instead of actually checking into the hospital and going through triage, I just burst through the doors to the ER when a nurse walks out, run up to a doctor, and hold out my profusely bleeding lip.

I think the doctor could obviously smell the alcohol on my breath, and having sympathy for my very underage stupidity, he rolled his eyes, handed me some gauze and said "Apply pressure. It'll heal". And you know what? He was right. It did.

Anyway, I'm way off topic here. Now that we're back in LA, the wife and I are very busy bees. First things first...

All my fellow lesbians in Los Angeles: Jane and I have started a new girls night called "MaNiC" at Skinny's Lounge in the NoHo Arts District. Even if you're not gay, there's an excellent reason to attend because part of the proceeds are being donated to the Los Angeles Gay and Lesbian Center. And did I mention 2 for 1 drinks until 11pm for all the ladies out there? Come on. How can you beat that.

Our Grand Opening is next Thursday, October 7th at 10pm. You can visit the website for more information here:

And also be our friend on Facebook by clicking here:!/profile.php?id=100001533163006&ref=ts

Oh yes. One last thing. If you haven't "Liked" my upcoming book "Veganize This!" on Facebook yet, help a bitch out by clicking the "Like" button in the right sidebar. Unless you really don't "Like" me. Then we have some serious talking to do.

Have a great week!

Baked Yellow Zucchini, Leek and Vegan Feta "Omelette"
with Fresh Dill and Mint

  • 1/4 cup Long-Grain White Rice
  • 3/4 cup Water
  • Salt and Freshly Cracked Black Pepper, to taste
  • 3 TBSP Olive Oil
  • 3 Leeks, tops removed, split lengthwise and chopped (you want about 2 inches of green included)
  • 3 Zucchini, coarsely grated
  • 3 TBSP Fresh Mint, chopped
  • 3 TBSP Fresh Dill, chopped
  • 2 cups Basic Scrambled "Eggs" Mix (recipe follows)
  • 5 oz Sunergia Soyfoods Soy Feta Cheese, crumbled
  • Salt and Pepper, to taste

In a saucepan over medium-high heat, bring the rice, water and a large pinch of salt to a boil. Once boiling, turn the heat down to low, cover the pan and simmer until the water is absorbed, about 20 minutes. The rice should be fully cooked.

Preheat your oven to 325 degrees F. In a large frying pan (that has a lid) over medium low heat, warm two of the tablespoons of olive oil. Cook the leeks, covered but stirring occasionally, until soft. This should take about 10-15 minutes. Once soft, remove the leeks from the pan and place into a large bowl.

In the same pan, add the remaining tablespoon of olive oil, heat the oil, then cook the zucchini over medium heat until it softens. This should take about 5-7 minutes. Season with a touch of salt and pepper, then add to the bowl with the leeks.

To the bowl of leeks and zucchini, add the rice, mint, dill, scrambled "egg" mix, soy feta, salt and pepper. Mix well to combine.

Grease a 9 x 9 baking dish, then pour the mixture into the dish. Smooth over with a spatula, then bake until golden brown and set, about 35-40 minutes. To serve, cut into squares and serve while still warm.

Basic Scrambled “Eggs” Mix

  • 1 12 oz package Soft Silken Tofu
  • 1 12 oz package Extra Firm Silken Tofu
  • 1/4 cup MimicCreme
  • 3/4 cup "Egg" Mix (recipe follows)
  • 1 TBSP Mellow White Miso Paste dissolved in 1 TBSP Hot Water
  • Dash of Garlic Powder
  • Dash of Turmeric
  • Dash of Yellow Mustard Powder
  • 2 dashes of Curry Powder
  • 1 1/2 Black Himalayan Salt, to taste
  • About 1 TBSP Nature’s Flavor Orange Food Coloring (optional, for color)
Blend all of the above ingredients in a food processor . Taste for salt.

To make the "Egg" Mix

  • 1/3 cup Raw Walnut Pieces
  • 1/3 cup Raw Cashew Pieces
  • 3 TBSP Raw Sunflower Seeds
  • 1/4 cup Roasted Sesame Seeds
  • 1/4 cup Nutritional Yeast
  • 2-3 tsp Kosher Salt
  • Dash of Garlic Powder
  • Dash of Turmeric
  • Dash of Yellow Mustard Powder

Blend all the ingredients together in a food processor until the just start to stick together. It should smell/taste "eggy" to you when you're finished. Omit the last 3 ingredients to make a bitchin' Parmesan substitute. Also great when sprinkled on tofu when making a scramble.

Tuesday, September 14, 2010

White Soy Sauce Glazed Pasilla Pepper, Kale, Chickpea and Chorizo Quesadilla topped with Cilantro Creme Fraiche

I believe that the majority of my readers are under the impression that I must eat like a gourmand on a daily basis. Let me dispel this notion immediately: I am one very apathetic home chef. For example, tonight for dinner I threw some ramen noodles, mushrooms, spinach, vegan chicken and no chicken broth base into a pot and called it a night. It took about ten minutes to prepare, and my lazy ass is completely satisfied. If i made a cookbook of what I actually ate on a daily basis, I think I'd sell about 10 copies. And no one would read my blog.

When I write recipes, I like to not only think outside of the box, but outside of what's considered appropriate for a trained professional chef. I have no training besides what I've read in books. i let my palate do the teaching. I find that I usually have a great deal of success when I test a recipe, and the feedback I receive is 90% positive.

The biggest complaint I receive is that my recipes seem just a tad to overwhelming for novice home chef, but I promise that my book will break it down into easy step-by-step processes that even include shortcuts to eliminate a great deal of the dirty work that goes into the preparation process.

The recipes I'm posting today is one of my more simple ones, that way I don't have to listen to you all bitch and whine...haha how I kid. Actually, the only thing I'll allow you to bitch about the fact is that Whitey McWhiteGirl is making a decent attempt to create an authentic Mexican recipe.

The funny think is, I threw this recipe together with much less forethought than I do most of my other recipes, and I actually believe it to be one of my better ones. It was one of those "what do I have lying around the house that I can throw together" creations. Or, what my grandpa would affectionately refer to as a "Garbage Can Recipe".

I really enjoyed it, so did my roommates, and hopefully you will, too.

Oh, and one last thing. I've created a Facebook page for my book, "Veganize This!". On the left hand sidebar, you can click a pretty little link that will allow you to "Like" the book on Facebook. So get your mouse in gear and show me some lovin'!

Have a great week!

White Soy Sauce Glazed Pasilla Pepper, Kale, Chickpea and Chorizo Quesadilla topped with Cilantro Creme Fraiche

  • 2 TBSP Canola Oil
  • 4 cloves Garlic, minced
  • 1 White Onion, chopped
  • 1 14 oz can Chickpeas, drained and rinsed
  • 12 oz package of Vegan Chorizo (I used Yves)
  • 1 Pasilla Chile Pepper, seeded and finely chopped
  • 4 cups chopped Kale (any type)
  • 2 TBSP White Soy Sauce
  • Salt and Pepper, to taste
  • 2 cups Vegan Cheddar Cheese, shredded
  • 4 Large (Burrito Size) tortillas

In a large skillet over medium high heat, heat the canola oil. Add the garlic and onions to the pan, and saute until the onions are translucent but not browned. Add the chickpeas, chorizo, and pasilla pepper to the pan, and saute until the chorizo is browned, the chickpeas are cooked and the pepper is softened.

Add the white soy sauce to the pan to deglaze, then stir in the kale and saute until wilted. Taste to see if salt or pepper is needed, then remove the pan from heat and set aside.

Take your tortillas, and add equal amounts of the chorizo mixture to one half of the tortilla. Spread the mixture out evenly over half the tortilla. Sprinkle 1/4 cup (or more, if desired) of the vegan cheddar over the filling on each tortilla, then fold the tortilla over to make a sandwich.

You have two options for cooking the quesadilla. One is to cook it in a pan on the stove, the other is to use a George Foreman Grill-type device.

If you're cooking stove top, grease a grill pan with a touch of oil and heat the pan over high heat. Cook the quesadillas one at a time for about 4 minutes on each side, or until all the cheese is completely melted.

If you're cooking on a Foreman Grill, cook the quesadillas individually until the cheese has fully melted and the tortilla is brown.

Cut the quesadillas into 4 slices, then serve immediately garnished with Cilantro Creme Fraiche. These also taste great with pico de galo salsa or guacamole.

Cilantro Creme Fraiche

  • 2/3 cup MimicCreme (or sub 2/3 cup Soymilk mixed with 1 TBSP White Vinegar)
  • 1/3 cup Plain Soy Yogurt
  • 1 small bunch Cilantro, finely diced
Mix the MimicCreme and plain soy yogurt together well, and leave out un-refrigerated for 12 hours. Yes, you read that correctly. It won't kill you...I promise.

Stick in the refrigerator until just before you're ready to make the quesadillas.

Remove from the refrigerator, stir in the cilantro, the place back in the refrigerator until you're ready to eat.