Thursday, July 8, 2010

Diner Delicious!

Diner delicious just begins to describe the yumminess that awaits you inside this amazing compilation of American classics.

American Vegan Kitchen is Tamasin Noyes' newest book chock full of diner classics and American comfort foods.

If you have followed Tami's blog (Vegan Appetite) then you already know that this gal can cook up a vegan storm.  And with 232 pages full of recipes for omelettes, tacos, burgers, stroganoffs, onion rings, and, of course, down home  desserts like peach cobbler, apple crisp, cherry turnovers, and NEW YORK CHEESECAKE (!!!) you will be lickin' your fingers after every bite!

Go get yourself a copy, you won't be sorry! 

SUPPORT VEGAN AUTHORS!

Saturday, July 3, 2010

Burger News!

Veggie Burger

All-American Burger from The Best Veggie Burgers on the Planet: 101 Flavor-Packed Patties of 100% Vegan Goodness--with More Taste and Delicious Nutrition Than Anything You'd Find at the Store.  Photo Credit: Isa Chandra Moskowitz

Maybe you remember me talking about a burger book awhile back? I mean it was almost done! Then poof, seemed as though it had disappeared from my life.

Well, she's back.  She's new and improved, and she will be available next summer for all of you to enjoy.  Why so long?  I know, summer of 2011 seems like light years away, but there's a reason.

As you all know, Celine and I have been writing up a storm.  First we gave you 500 Vegan Recipes, next up, you'll be dazzled with The Complete Guide to Vegan Food Substitutions, followed closely by Hearty Vegan Meals for Monster Appetites: 200 Lip-Smacking, Belly-Filling, Home-Style Recipes Guaranteed to Keep Everyone—Even the Meat Eaters!—Fantastically Full.That's a lot of books!  All with hundreds of recipes inside.  We all thought it would be best to give you guys a little break before sending another book onto the market. 

The fine folks over at Fairwind's Press have taken over the project, so now she will be lovingly be known as The Best Veggie Burgers on the Planet: 101 Flavor-Packed Patties of 100% Vegan Goodness--with More Taste and Delicious Nutrition Than Anything You'd Find at the Store.  She'll also be chock full of gorgeous full color photos taken by the ever so talented Celine Steen, and of course, that amazing cover shot (above) originally taken by Isa Chandra Moskowitz will still grace the cover!

Thanks for continuing to follow me and stay interested in the burgers.  Just to keep your interest here is one of the burger recipes from the book:

Cornbread bun with Sunday griller and all the fixind
Sunday Afternoon Grillers from The Best Veggie Burgers on the Planet

Sunday Afternoon Grillers
These burgers were designed to look like the "other" burgers on the grill when you go to a barbecue where those "other" burgers might be cooked. That's why they need a food processor to make. It gives them that real "ground beef" look. They smell SO GOOD, that the carnies will be begging for one of yours instead. They hold together nicely on the grill, as long as you remember to oil either the grill or the burger so that they don't stick. If you are worried about sharing the grill with the carnies, you can always wrap yours in foil and cook them that way.

Serving Suggestion

Serve with the traditional barbecue fare. Corn on the cobb, baked beans, macaroni or potato salad... As far as the fixins? Vegenaise, ketchup, lettuce, tomato, onion, pickle...

Ingredients (makes 6-8 patties)
8 oz mushrooms, roughly chopped
1 medium white onion, roughly chopped
2 cloves garlic, roughly chopped
2 tbsp oil, for sauteing
1 cup TVP granules
1 cup veggie broth or water
1 cup vital wheat gluten
1/4 cup nutritional yeast
1/4 cup tamari, or soy sauce, or Bragg's
6 oz tomato paste
1 cup diced green onions

Directions
Preheat a pan with the oil, reduce to medium high heat.
In a microwave safe dish, reconstitute the TVP with the veggie broth or water, tightly covered with plastic wrap on high for about 6 minutes. (Alternatively, reconstitute by pouring boiling liquid over the TVP granules, cover, and let stand 10 minutes.)
While the TVP is reconstituting, add the mushrooms, onions and garlic to the pan. Saute for about 5-6 minutes, until fragrant and beginning to brown.
Into a food processor, add the sauteed mushroom mixture, reconstituted TVP, gluten, nutritional yeast, soy sauce and tomato paste. Process until well combined and "meaty" looking. Remove from the processor and mix in the green onions.
Form into patties.
You can bake or fry these, but my favorite way to serve them is grilled. Use a lower flame, oil the grill, and slow cook them about 10 minutes per side. BE PATIENT! Don't flip them too early or they will stick, and you won't get those much sought after grill marks. These also freeze well, so you can make them ahead of time and bring them to your next summertime get together.

Ribs for the 4th of July!

Here's a few recipes to help you celebrate Independence day with outdoor barbecue bliss!  Enjoy!

Barbecue Ribs
Barbecue Ribs (page 140 of The Complete Guide to Vegan Food Substitutions) Photo by Celine Steen


Yes! Even vegans can enjoy a big ol' rack of barbecue ribs. Wow the skeptics with these remarkably realistic ribs complete with "bones"!

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

Orange Chipotle BBQ Sauce

Orange Chipotle BBQ Sauce
Orange Chipotle Barbecue Sauce

Oh, so sweet! But wait, what’s that there kick? Ohhh, the smoky chipotle has emerged from the sweetness to leave your tongue warm…not burning.

2 tablespoons (30 g) extra-virgin olive oil
1 medium yellow onion (about 6 ounces, 168 g), roughly chopped
1 tablespoon (15 g) minced garlic
24 ounces (672 g) tomato sauce
6 ounces (168 g) tomato paste
1/2 cup (120 ml) fresh orange juice
1/2 cup (110 g) brown sugar, tightly packed
1/4 cup (80 g) grape jelly (NOT JAM! JELLY! This is Joni’s Gramma Jo’s secret ingredient!)
2 tablespoons (12 g) ground chipotle powder
In a stock pot or Dutch oven, heat olive oil on medium high heat.
Add onion and garlic and saute until transluscent and fragrant, and just beginning to brown.
Add in remaining ingredients and stir. Bring to a simmer. Cover and reduce heat to medium low and simmer
for 20 minutes.
Remove from heat and serve as you would any barbecue sauce.
If not using right away, place in an airtight container and store in the refrigerator. Should last about a week in
the fridge, or freeze for later use.

Yield: About 4 cups

Old Fashioned Deli Style Macaroni Salad

Deli Style Mac Salad
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