Monday, July 28, 2014

Meatless Monday: Italian Sausages from Going Vegan

It has come to my attention that the fine folks over at Herbivore Clothing are now in posession of my newest book, Going Vegan co-penned with Gerrie Lynn Adams, with photos by Celine Steen.  This is great news!  Please support indie business, especially vegan indie businesses.

Now on to a Meatless Monday recipe straight from the pages of the new book.  Italian sausages.  Remember to wrap those sausages tight, and wow all your friends and skeptics with your hand made vegan sausage prowess.

Italian Sausage on a bun with Tofu Mayo

Italian Sausages
*Nut Free
*No Added Sugar
These protein packed weiners are juicy and full of Italian flavor.  They taste great on their own, or on a bun with grilled peppers, sliced or crumbled onto a pizza, or chopped up and mixed in to a marinara sauce to pour over pasta. (Special thanks to Julie Hasson for her genius steaming method!)

1 cup (235 ml) vegetable broth
1 block (12 ounces or 340 g) soft silken tofu, drained and mashed with a fork
1/4 cup (66 g) tomato paste
3 tablespoons (45 ml) olive oil
1/2 cup (80 g) finely diced white or yellow onion
1/2 ounce (14 g) fresh parsley, finely chopped (about 1/2 cup full tightly packed)
2 tablespoons (17 g)  minced garlic
1 tablespoon (6 g) dried whole fennel seed
1 teaspoon dried oregano (or 1 1/2 tablespoon finely chopped fresh oregano)
1 teaspoon smoked paprika
1/2 teaspoon dried red chili flakes, more or less to taste
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil (or 1 1/2 teaspoons finely chopped fresh basil)
1/2 to 1 teaspoon salt, more or less depending on the saltiness of your broth
1/4 teaspoon cayenne pepper, more or less to taste
2 cups (288 g) vital wheat gluten flour

You will also need:
8 sheets of aluminum foil measuring about 6 x 12-inches (15 x 30-cm).

Add all ingredients, except vital wheat gluten flour to a large mixing bowl and mix until well incorporated.
Add in the vital wheat gluten flour and mix until a stringly dough forms.
Allow dough to rest for 20 minutes to allow the gluten to develop.
Divide into 8 equal portions, about 1/2 cup (5 ounces, 140 g).
Form each piece of dough into a sausage shape and place near the long edge of the foil.
Roll up the foil and twist the ends tight.
Don't leave space in the foil! Roll the foil tight, and twist the ends so it is as tight as possible. This makes the seitan have to cook in a confined space, forcing the sausage to be dense. I almost always have one pop out of the end, but the rest stay in tact. To prevent blowouts, I just make sure the foil is wrapped around the sausage a couple of times to make it stronger. 
These can be steamed or baked.
To steam, bring the water in your steamer to a boil.  Carefully place the sausages in a single layer in the steamer basket and steam for 45 to 60 minutes.  Remove from steamer (they should be firm to the touch) and allow to cool enough to handle.
To bake, preheat oven to 350°F (180°C, or gas mark 4).  Place the sausages in a single layer on a baking sheet, seam side down.  Bake for 30 minutes, flip and bake an additional 30 minutes.
Remove from oven and cool enough to handle.
Once cooled, remove from foil and refrigerate, or freeze until ready to use.
While you can eat these right out of the steamer or oven,  I have found that after they are unwrapped and cooled overnight they get nice and firm, and the flavors stand out more.
To reheat, they taste great pan fried or grilled (as shown in the picture above) to reheat.

Yield: 8 sausages

Wednesday, June 25, 2014

Vegan Finger Foods, a Book Review, a Recipe, and a Giveaway!

Okay, seriously? A whole book dedicated to vegan finger foods? Yes, please.  I find it so inspiring that there are now vegan cookbooks for almost every niche...and more are being written as we speak!  There used to be a time when I could buy every single new vegan cookbook that came out.  Now I simply can't keep up.  It is so flipping wonderful.

I'm the kind of girl that thinks everything tiny is just adorable.  So, when I found out that Celine and Tami were writing an entire book dedicated to mini foods, I just about peed my pants.  Let me tell you, they delivered.  With everything from Zucchini Cups (page 30) to Goji Berry Cacao Bites (page 151) there is something to suit every taste.  I really love just about everything this book has to offer.  Creative recipes, beautiful photography, a clean layout that makes it easy to use, a comprehensive index, a handy list of menu suggestions in the back, and a quick intro that let's you get right to the recipes.

Simply put, this book has made me the vegan version of Cher's character, Mrs. Flax, from the movie Mermaids, who only makes finger foods.  Only, I am now armed with some of the best finger food recipes ever.  Mrs. Flax couldn't lay a finger on these finger foods!

Celine and Tami were kind enough to allow me to share a recipe with you to get your fingers warmed up and ready for action.  So enjoy these gorgeous little swirls,and then head out and buy a copy of Vegan Finger Foods for yourself.  You won't be disappointed.

Spinach Swirls from Vegan Finger Foods by Tamasin Noyes and Celine Steen.  Photo by Celine Steen.
Spinach Swirls
These easy little spinach bites are an impressive part of an appetizer spread. Try to resist eating the filling with a spoon, but we won’t blame you if you do. Serve these with our Quickie Marinara (page 16).

For the dough:
1⁄2 cup (120 ml) warm water
1 teaspoon Sucanat
1 teaspoon active dry yeast
1 cup (120 g) white or regular whole wheat flour
1⁄2 cup (63 g) all-purpose flour
2 tablespoons (30 ml) olive oil
1⁄2 teaspoon Italian herb blend
1⁄2 teaspoon fine sea salt
Nonstick cooking spray

For the filling:
3 cups (90 g) finely chopped spinach
2 tablespoons (15 g) nutritional yeast
1 tablespoon (15 ml) olive oil
1⁄4 teaspoon ground black pepper

To make the dough: Stir together the water, Sucanat, and yeast in the mixing bowl of a stand mixer fitted with a dough hook. Stir and let sit for 5 minutes, until the yeast bubbles. Add the flours, oil, Italian herb blend, and salt. Mix on low until the dough forms a smooth ball, about 6 minutes. (Alternatively, knead by hand on a lightly floured surface for 10 minutes.) Add an extra 1 tablespoon (8 g) flour or (15 ml) water if needed to make a cohesive dough. Coat a large bowl with cooking spray.

Round the dough into a ball and place it in the bowl, turning so the oiled side is up. Cover with plastic wrap and let rise until doubled, about 1 1⁄2 hours. Lightly dust a work surface with flour. Divide the dough in half and roll each half into an 8 ≈ 10-inch (20 ≈ 25 cm) rectangle.

Preheat the oven to 375°F (190°C, or gas mark 5).

To make the filling: Stir together the spinach, nutritional yeast, oil, and pepper in a medium-size bowl. Spread half the filling evenly on each rectangle. Roll from the 10-inch (25 cm) side, pinching the dough together as you go, including the ends and the last edge of the dough, so the swirls don’t unwind in the oven. Cut each roll into 1-inch (2.5 cm) slices, and place on a baking sheet with the filling side on top, and against the baking sheet.

Bake the rolls for 18 to 22 minutes, until lightly browned and the centers are cooked. Serve hot, warm, or at room temperature.

Yield: 20 swirls

The fine folks at Fairwinds Press were kind enough to offer up a copy to giveaway to one of you, lucky readers!  Simply follow the prompts below to enter.  US and Canada only.

a Rafflecopter giveaway

Tuesday, June 3, 2014

Two For Tuesday: BBQ Seitan Ribs and Deli Style Macaroni Salad

Well, I missed Meatless Monday, so I figured I'd give you two for Tuesday!  With Summer almost in full swing, it's time to dust off those grills and dining al fresco.

BBQ Seitan Ribs from The Complete Guide to Vegan Food Substitutions
Barbecue Seitan Ribs
Nothing says summertime like a rack of seitan bbq ribs!

3 cups (432 g) vital wheat gluten flour
1 cup (120 g) whole wheat flour
1/4 cup (30 g) nutritional yeast
2 tablespoons (16 g) onion powder
1 tablespoon (8 g) garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups (470 ml) water
1/2 cup (125 ml) barbecue sauce, store-bought or homemade
1/4 cup (60 ml) steak sauce
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) liquid smoke
2 tablespoons (30 ml) olive oil
2 cups (470 ml) additional barbecue sauce for baking and grilling
6 bones (See note below)

Preheat oven to 350°F (180°C, or gas mark 4).
Line a 9×13-inch (23 x 33-cm) baking pan with foil or parchment paper.
In a large mixing bowl, mix together dry ingredients.
In a separate bowl, mix together wet ingredients.
Add wet ingredients to the dry and knead for 5 minutes.
Let mixture rest for 20 minutes.
Shape mixture into a large rectangle, to fit in the pan, with at least an inch of space around the edges.
Push the bones through the mixture, at equal distances from each other.
Pour additional 3/4 cup (180 ml) barbecue sauce into the bottom of the baking pan.
Place “rack of ribs” in the pan.
Spread another 3/4 cup (180 ml) barbecue sauce over the top.
Cover pan tightly with foil and bake for 90 minutes.
You can enjoy these as is, or refrigerate for later use.
To reheat, fire up the grill to give ribs extra smoky flavor and grill marks. Brush with 1/2 cup (125 ml) even more barbecue sauce while grilling!

Finger Lickin' Good: Disposable bamboo chopsticks or even Popsicle sticks work wonders here, but if
you want to kick it up a notch, try food-grade cedar cut into 1/2-inch x 6-inch (1.27 x 15-cm) “bones,” makingsure to sand down any rough edges. Whichever you choose, start by soaking them in a mixture of 2 cups (470 ml) warm water mixed with 2 tablespoons (30 ml) liquid smoke to add some smoky flavor to the ribs. For an edible set of bones, try taro root. Although this method will yield edible “bones,” they will be more flimsy after cooking, thus requiring a fork and knife for eating.

Yield: 6 large ribs

Deli Style Macaroni Salad from Home Cooked Vegan Comfort Food

Deli Style Macaroni Salad
This is the kind of macaroni salad you could EASILY serve to an omnivorous group at a potluck or get togetheror Saturday afternoon barbecue, without anyone ever questioning the veganocity. It’s chock full of crunchyveggies and coated in a creamy, tangy dressing.

1 pound (454 g) elbow macaroni, prepared according to package directions
1 bell pepper (red, green, or yellow), cored, seeded, and diced
1 cup (160 g) diced red onion
1 cup (48 g diced green onion or chives
1 cup (100 g) chopped celery
1 cup (110 g) shredded carrot
1/4 cup (60 g) sweet pickle relish
1 cup (224 g) vegan mayonnaise, store-bought or homemade
1/4 cup (60 ml) apple cider vinegar
2 tablespoons (30 g) prepared dijon mustard
1 teaspoon dried dill, or 1 tablespoon fresh
Salt and pepper to taste
While pasta is boiling, prep vegetables and prepare dressing.
To make the dressing, whisk together mayo with cider vinegar, mustard, and dill.
Once pasta is cooked, strain and run under cold water to cool. Return to the pot.
Add chopped veggies, relish, and dressing to the cooled pasta and toss to combine.
Keep refrigerated until ready to serve.

Yield: 16 servings
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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni