Entries Tagged as 'Recipes'

Marinated Breakfast Tempeh

Mornings, and breakfast, is always hurried. What to do? We’ve pretty much settled on a daily staple of this marinated tempeh recipe and Sauteed Brussel Sprouts (coming up).

A couple of times a week, I chop up a couple of Trader Joe’s Tempeh packages, and when morning comes, I just heat up a frying pan, dump them in, and start getting the coffee ready :)

Makes 4-6 portions.


[

Zatar & pomegranite seitan


Vizza (aka Vegan Pizza), Take One: Hawaiian Pizza

No, vegans, you do not have to give up pizza. Your more socially conscious / healthy / kinder choice doesn’t include dairy but it does include pizza so good that you’ll be snacking along, only to find in the morning that you did, in fact, eat an entire pizza all by yourself. And you’re not ashamed. Because it was so good you’d do it again just to prove a point.

Jon and I make quite a lot of varieties of vegan pizza; so much in fact that we’ve toyed with the idea of opening a vegan gourmet pizza parlor named “Vizza”, where only the best wine would be paired with gourmet pizza strips, and we wouldn’t even need to advertise it as vegan because we’d be so pretentious and smug about the restaurant identity design and ingredients that hipsters would line up outside our door for blocks on end.

Anyway. This is one of many vegan pizza recipes I plan to post, the vegan take on a Hawaiian pizza (we’re headed to Hawaii in a week or so, so my brain is kind of focused on that right now). ┬áNote: we usually use yeast in the dough, but forgot to add it this time. It turned out great anyway, so don’t worry if your brain is mush at the end of the day and you totally space on that. Just smile and act like it was all part of your Master Plan and no one will know.


Grapeseed or Safflower oil as needed

Homemade bread dough (we use the recipe from our bread machine, and mix it in it)

1 can chopped tomatoes

1 small can tomato paste

a handful of pineapple chunks

1/3 package of Yves Vegan Canadian Bacon, cut into 1/2″ squares

2 handfuls of maitake mushrooms, chopped

2 small (or one large) red onions, peeled and sliced into half-moon strips

Olive oil as needed

a large pinch of fresh, chopped cilantro (feel free to omit if you think it tastes like soap)

shredded daiya mozzerella cheese OR shredded “Sheese” mozzerella cheese



1. Preheat your oven to 350. Oil your pizza stone (I don’t know how to make pizza without one of these. They’re a great investment. Get one.) with a high-heat oil like grapeseed oil or safflower oil. NOT olive oil, as it will burn in the oven and ruin the taste of your pizza.

2. Carmelize the red onions by cooking them in a sauce pan with olive oil. Start off on medium heat, then lower the heat to medium / low and let them cook until they turn a yummy brown slightly-crispety color. Set aside.

3. Saute the mushrooms and Yves Canadian Bacon in that same pan until the bacon is browned a bit and the mushrooms get soft. Set aside.

4. In a medium bowl, mix together the tomatoes and tomato paste.

5. Roll out your dough onto a pizza stone. I like square pizzas, but I’m weird that way. Spread with a spoon the tomato sauce mixture onto the dough. Make sure to only spread it thinly – too much sauce and the dough will get super soggy. Sprinkle on top the mushrooms, onions and canadian bacon. Grate the cheese (or sprinkle it if it’s already grated) on the pizza. The trick with vegan cheese is don’t use too much. You should be able to see the toppings a bit. Top with a few pineapple chunks – again, not too many or it’ll make the center of the pizza soggy. Top with a bit of cilantro, if you like that.

6. Bake the pizza for around 15 – 25 minutes. You’ll have to watch it and pay attention – when the edges of the dough are no longer soft and it has a slight brown texture (or if the cheese is starting to brown), take it out. Let it cool for a few minutes and eat it. But not the whole thing. I’ve made that mistake too many times…and probably will again.


Hot & Sour Soup, vegan-style

Vegan Hot & Sour Soup

Last night I might have had a few too many drinks. OK, I know I had a few too many drinks. This was made clear to me when I woke up this morning with a rockin’ headache and a bit of a hangover. Enter hot and sour soup, my salty-soury-rehydrating hangover cure.

I’m going to add a few things in here that I didn’t put in the soup this time because next time I make this I definitely will put them in. I think this soup will be just the thing to say tsai chien (goodbye) to this wretched hangover, and hopefully I’ll make better choices in the future. But I doubt it.


8 cups of water or vegetable broth (I used vegan chicken stock)

3/4 cup tamari

3 tbsp soy sauce

1/4 cup ponzu sauce

1/2 cup white vinegar

1/3 cup rice wine vinegar

1 tsp ground white peppercorns

1 small yellow onion, diced

peanut oil

3 tbsp sesame oil

1 fist-sized amount of yuba, sliced into ribbons

1/2 block of extra firm tofu, cubed or sliced into thick ribbons

1 tbsp chili oil

2 tsp chili paste

fresh japanese ramen noodles

1 cup chopped green onions

1 small can sliced water chestnuts, drained and rinsed

1 12-oz can of chinese mushrooms, drained and rinsed OR 1-2 cups sliced fresh mushrooms

2 cups of seitan, ripped into chunks



1. Saute the onion in peanut oil until browned. Add to a soup pot.

2. Add to the soup pot: water / broth, soy sauce, tamari, ponzu sauce, vinegar, rice wine vinegar, peppercorns, sesame oil, chili oil, chili paste and green onions. Stir well and bring to a boil. Taste and adjust seasonings as needed, then add noodles.

3. Add tofu, yuba, water chestnuts, mushrooms, and seitan. Turn the heat down to low so the soup can simmer. Simmer for 30 minutes (or more if you like), dive in and make better choices next time around in regards to drinking habits.


Fastest dinner in the west

I usually post recipes here that either take a bit of time (but are worth it!) or are a bit more on the fancy-pants side. However. Sometimes, you just don’t have time for that kind of cooking. Sometimes, you drive an hour-long commute, work a very long day, go to a 1 1/2 hour vinyasa yoga practice during which the yoga instructor tells you repeatedly that You Can Do This despite your tears of frustration in not being able to balance your entire body prone on your elbows while breathing in a slow, relaxed manner, and drive another hour to get back home.

For those times (and others like them), you just need something fast and you need it to be delicious such as to make up for that hour and a half of balancing-induced frustration.

Enter the Fastest Dinner in the West: Stir-fried seitan with pasta sauce.

It’s fast. It’s delicious. It’s low-carb, high-protein, and can kill your ravenous hunger in two shakes of a lamb’s tail. It could be gluten-free if you use tempeh instead of seitan. Which means it might be the most Perfect Meal Ever. I apologize that I don’t have a photo. There was no time to take one, as I had scarfed up the meal in about 30 seconds. Here it is:

One package of seitan strips (you can get these at Whole Foods)
One jar of your favorite pasta sauce (mine is this porcini mushroom pasta sauce from Napa Valley. It’s drool-icious.)
a bit of extra virgin olive oil

1. Saute the seitan strips in olive oil on medium heat until they get a little browned / crispety.

2. Add just enough sauce to coat the seitan strips. Mix well.

3. Place in a bowl, make a fist with your right hand and point out your thumb and first finger, making the shape of a gun. Blow on the barrel of your gun, kid. You’ve just made the Fastest Dinner in the West.

No-Bake Strawberry Pie with Pecan/Almond crust

Yesterday I went to a BBQ. The last time I had gone to a BBQ, although there were lots of vegetarian options, there was no vegan dessert, which made me cranky, as I wanted to indulge in some serious sugar. So this time I brought my own. And all I got was a small slice; everyone gobbled it up and begged me for the recipe. I only wish I had snapped a photo. But I’m sure I’ll make it again, so I’ll update this post with a nice yummy photograph at some point.

I have to admit though, the recipe is not mine. I used this great recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau, which incidentally, is the best vegan baking cookbook I’ve ever found. I’ve made lemon bars, peanut butter cookies, fruit tarts, and even fudge, all vegan, and all turning out perfectly. I highly recommend it.

Ingredients for Crust:

1 cup of raw almonds

1 cup of raw pecans

1 full cup of Medjool pitted dates

1/4 tsp salt

Method for Crust:

Put nuts in a food processor, blend until it’s a coarse meal. Add the dates and salt and blend until thoroughly combined. Press into a nonstick 8 or 9 inch springform pan or tart pan. Set aside.

Ingredients for Pie:

5 cups sliced Chandler strawberries (any variety will do but Chandler are particularly sweet).

1 cup ripe Chandler strawberries, whole with the tops cut off

5 Medjool pitted dates, soaked for 10 minutes in warm water and drained

2 tsp lemon juice

Method for Pie:

1. Arrange the sliced strawberries on the prepared crust, set aside.

2. In a food processor, blend the whole strawberries with the dates and lemon juice. Puree until smooth. Pour over the sliced strawberries, smooth out to fill in any holes.

3. Refrigerate one hour at least.

Tempuevos Rancheros


I had a mean craving for huevos rancheros brunch this morning. This is what I whipped up. Yum.


4 tbsp olive oil
1 small red onion, diced
2 cloves garlic, crushed
1 medium yukon gold potato, diced
1 serrano chile, diced
1.5 tbsp fresh oregano, minced
1 yellow bell pepper, diced
2 roma tomatoes, diced
Salt and pepper to taste
4oz tempeh
1/4 cup fresh cilantro
1/2 cup Daiya mozzerella “cheese”
1 can refried vegetarian beans
4 corn tortillas
Tapatillo to taste
1/3 cup soyrizo


1. Saute the red onion on high in olive oil until it gets soft. Add the potato, garlic, serrano, oregano and season with salt and pepper to taste. Saute for 5 minutes, then add the tempeh and saute another 5 min or so, until the potatoes get a brown crisp.

2. Add the bell pepper and tomato, saute a few minutes more until the bell pepper is soft.

3. Heat the refried beans, set aside.

4. Add the Daiya cheese and cilantro to the tempeh mixture. Stir well, remove from heat when the cheese is melted. Add Tapatillo to taste. Set aside.

5. Heat the soyrizo in the microwave for 1 minute, then the corn tortillas for 1 minute.

6. To assemble, lay two tortillas on each plate, just overlapping at one edge. Smooth half the can of refried beans on top, then top with half the tempeh mixture. Sprinkle the soyrizo on top.

30 Second Toaster Oven Pizza

Now, Kate might not agree with me, but not everything has to be fancy, or take time to cook. Often there isn’t the time, or inclination.

If you are new to vegan food, it’s a good thing to have a few of these ideas on hand: things that can be made in under 30 seconds, as long as the ingredients are around. ["And aren't nasty", Kate reminds me. Perish the thought.].

Take bread, slather with tomato paste, toffuti cream cheese and sprinkle oregano on top. Toast until toasty.

Toaster Oven Pizza


  • Bread
  • Tomato Paste Concentrate
  • Toffutti Cream Cheese
  • Oregano
  • Rainbow Chard, Green Beans and Onion


    Our friend Joannie didn’t know what to feed ‘the vegans’, so she threw these in a little olive oil, and added a dash of Soy sauce.

    How to make Seitan

    Without further ado, I think it behooves me to post the simplest, easiest recipe for seitan.

    Here’s all you really need to know:

    Mix wheat gluten with equal parts water, kneed for 10 minutes, boil for an hour. Voila, Seitan.

    Let me expand on that a bit, though.

    • 1 cup wheat gluten
    • 1/4-1/2 teaspoon of basil
    • 1/4-1/2 teaspoon of savory (You can subsitute your own spices, or go without, if you don’t see the need)
    • 1/2 teaspoon soy sauce (Also optional)
    • 1 cup water or vegetable broth (to make the dough)
    • 5-7 additional cups of vegetable both (or water) to boil the Seitan in. You could make a stew instead, if you like.

    1. Mix the wheat gluten and the spices while dry. If you dump them in with the water, they won’t mix thoroughly.

    2. Add a cup of vegetable broth or water.

    3. Kneed for 10 minutes or so. This is going to be harder than kneeding bread. Insufficient kneeding results in subpar Seitan.

    If you have a bread machine or standalone mixer, I strongly recomend using it. If you are going to be doing this often (we make Seitan about once a week), I would recomend obtaining one. It doesn’t have to be fancy (or even fully functioning – after all, you are just going to be using it to kneed the dough.

    4. Bring the rest of the water or vegetable broth to a boil.

    5. Break the seitan into small chunks. Keep in mind it’s going to triple or quadruple in size once it absorbs the water. We usually dice it up with a knife before pulling it apart – it’s easier that way.

    6. Plop the seitan chunks into the boiling pot. Let simmer for an hour, stirring occasionally.

    You’ll want to watch the pot. As the Seitan expands, it will also start to float, which can result in the top being popped off.

    Then end result, if you flavour with basil and savory, tastes just like fake turkey slices, though the texture is much softer and gooier: good in it’s own way. To make firmer seitan requires a few other tricks, we will divulge shortly.

    There you have it. You can find wheat gluten in any store, though it’s usually sold in small, not very cost-effective bags, which are certainly fine for a first attempt. However, as I posted before, we’ve graduated to 50lbs bags we purchased online, and the finished seitan costs about 75 cents a pound, which I believe is about as cheap as protein can get, not to mention delicious protein.. Wheat gluten also keeps forever as long as it remains dry: I had some that was kept cool and dry for over 5 years, a few months ago: it was indistinguishable from the fresh bag we just bought.