LINKS FOR ARCHIVE #7:

Vegan Mother's Day Breakfast

May 3, 2004-- Asparagus Time!!

May 15, 2004-- Meatless Loaves

May 31, 2004-- Vegan "Feta"!

June 14, 2004-- Veganized "Fast Food" Favorites for Father's Day

June 27, 2004-- Vegan Burgers

August 1, 2004-- Homemade Vegan Popsicles   

August 16, 2004-- Got lots of basil?  Make vegan pesto!

August 30, 2004-- Overrun with Zucchini?

September 12, 2004-- Vegan Lunchbox Cakes

VEGAN MOTHER'S DAY BREAKFAST:

Strawberry-Almond Smoothies

Vegan "Eggs" Benedict

Vegan "Sour Creme" Coffee Cake

Fresh Fruit

Special Cocoa,Coffee or Tea

BRYANNA’S STRAWBERRY-ALMOND SOY SMOOTHIE

Serves 2

From my book “Soyfoods Cooking for a Positive Menopause”.

Blend in blender until very smooth:

10 medium frozen strawberries (5 large ones), chopped

1 c. soymilk (can be lite)

1/2 c. silken tofu (any kind—can be lite)

2 T. vegan sugar or Grade A light maple syrup

1/4-1/2 tsp. pure almond extract

BRYANNA’S EASY VEGAN “EGGS BENEDICT”

(lots of flavor and way less fat, too!)

Serves 2 generously

The first time I posted this, I used a baked tofu omelet recipe, but then decided that it was too much preparation.  This recipe gives you two easy egg alternates to choose from.

2 English muffins, split  (any kind you like—I prefer sourdough)

4 rounds of “Fried Egg Tofu” the same size as the English muffins

ALTERNATE: Use about 1/4 c. “Tofu Scramblers”, instead of 1 round of tofu.

4 slices Yves “Veggie Canadian Bacon”

1 T. Earth Balance

Bryanna’s Vegan Hollandaise Sauce 

Parsley

VARIATIONS:   Add a layer of cooked, drained spinach,  sauteed mushrooms, or steamed or grilled asparagus, or grilled tomato or other veggies under the “bacon”.

Make the Hollandaise sauce and keep it warm in the top of a double boiler over barely simmering water.  Melt the Earth Balance in a small frying pan and cook the “bacon” slices until lightly browned.  Prepare the  “Fried Egg Tofu” (very quick to make). Toast the muffins (“butter” them while warm with a little Earth Balance, if you like—I don’t).  Place two muffin halves on each plate, add a slice of “bacon” and a round of tofu.  Top with warm Hollandaise and garnish with a sprig of parsley.  Serve immediately.

"FRIED EGG" TOFU (From my book “Soyfoods Cooking for a Positive Menopause”)

This is a super-easy, but delicious egg substitute.  Simply take as many slices as you like of medium-firm regular tofu (I suppose you could use extra-firm SILKEN tofu instead) sliced 1/2"-thick, cut the tofu carefully into English-muffin-sized rounds (use an inverted cup as a guide), and coat all sides well with nutritional yeast flakes.   Brown the slices over medium-high heat in a nonstick skillet with a little bit of olive oil or Earth Balance until golden-brown on both sides.  Eat plain, or as a "fried egg" sandwich, with ketchup, etc.., or use in vegan “eggs Benedict”.

BRYANNA’S VEGAN HOLLANDAISE SAUCE     makes 1 c. (Can be soyfree.)

Creamy, smooth and butter-y.

1/2 c. plus 1/4 c. unflavored soymilk or other nondairy milk  (3/4 c. total)

2 T. Earth Balance or Soy Garden Natural Buttery Spread, melted and kept warm

1 and 3/4 T. cornstarch or wheat starch* See Note Below

1 T. fresh lemon juice

1/2 tsp. salt

pinch of white pepper or a dash of hot pepper sauce

tiny pinch of tumeric (less than a 1/16^th of a tsp—more makes a phony-looking color)

*Note: Do not substitute arrowroot, tapioca starch, or kuzu— I tried these and the results were not satisfactory.

1.) Heat the 1/2 c. soymilk until not quite simmering—pour into the blender container along with the salt, pepper or hot sauce, and cover to keep hot while you melt the Earth Balance and go on to the next step.

2.) In a small (2 c.) saucepan or microwave-proof bowl, mix together the first 1/4 c. of soymilk and the cornstarch and tumeric, and whisk together well. 

2a.) If making in a pot on the stovetop, stir constantly over high heat until thick and translucent, shiny yellow, not a dull yellow —  OR:

            2b.) MICROWAVE OPTION:  Use the microwave-proof bowl for the mixture, and microwave on HIGH 20 seconds.  Whisk.  Repeat two times, or until thick and translucent, shiny yellow, not a dull yellow.

3.) Scrape the yellow cornstarch mixture into the blender container containing the hot milk mixture, and add the lemon juice.  Blend well, adding the MELTED Earth Balance slowly through the hole in the lid  while the machine is running.  Blend until the mixture is pale yellow and frothy and emulsified (you can't see any oil globules).   

4.) Serve immediately, or, if it has cooled down too much, heat briefly in the microwave at a low setting, or keep warm in the top of a double boiler over barely simmering water, or keep hot on an alcohol burner briefly before using.  The cooled mixture may be reheated gently, as well.

This can be made the evening before:

BRYANNA’S WHOLEWHEAT "SOUR CRÈME" COFFEE CAKE        

1/ 10” bundt or tube cake

From my book “The Fiber for Life Cookbook”.

This is a delicious version of everybody’s favorite coffee cake, moist and rich-tasting, but with much less fat than usual.  You can use reduced-fat soy products, if you wish.

BATTER:

WET MIX:

1/4 c. water

1 T. flaxseeds

1/3 c. smooth, unsweetened applesauce                       

3 T. oil

1/4 c. soymilk

1 c. sugar

1 tsp. vanilla extract

DRY MIX:

1 c. wholewheat pastry flour

3/4 c. unbleached flour

1/4 c. oat bran

1 tsp. EACH baking powder and soda

1/2 tsp. salt

“SOUR CRÈME” MIX:

1/2 c. medium-firm tofu  OR firm or extra-firm SILKEN tofu

1/2 c. soymilk

1 T. lemon juice

Topping: 

1 c. chopped nuts (walnuts or pecans)              

1/3 c. melted good-tasting nondairy margarine

2/3 c. brown sugar                   

1 tsp. cinnamon           

Preheat oven to 350 degrees F.  Grease and flour a 10” bundt or tube cake pan.

In a blender, blend the water and flaxseeds until “gloppy” like egg whites (see p.   ).  Add the remaining Wet Mix ingredients and blend process well.  Pour into a  medium mixing bowl.

Whisk together the Dry Mix ingredients in another bowl.

In the blender (no need to wash it out after blending the Wet Mix) blend the “Sour Crème” Mix ingredients until VERY smooth.

Add the Dry Mix and the “Sour Crème Mix” alternately to the Wet Mix, starting and ending with the Dry Mix and stirring as little as possible. 

Mix the Topping ingredients together well in a small bowl.  Sprinkle half of the Topping into the bottom of the bundt pan.  Top with half the batter.  Sprinkle the rest of the Topping over that and end with the remaining batter.

Bake 45 minutes.  Test with a cake tester.  Let the cake sit on a rack for 5 minutes, then loosen it carefully with a butter knife and invert carefully onto a serving plate.  Cool on a rack.

  photo by John Kelly

SPECIAL COCOA, COFFEE AND TEA IDEAS (from my book “Soyfoods Cooking for a Positive Menopause”):

SOY CAPUCCINOS, LATTES, AND ICED COFFEE DRINKS

            NOTE:  Use organic, naturally-decaffeinated coffee, but use a dark roast, such as French or Italian, freshly-ground.

My husband has a soy cappuccino every morning and now prefers it to the dairy kind.  Make it the same way as you would an ordinary cappuccino (espresso with frothed milk) (or latte, which is espresso with hot milk add, or iced latte, which is simply a latte over crushed ice), but use lowfat or regular soymilk instead of dairy milk.   You may have to try different brands of soymilk to see which one you prefer. We find that soymilk froths up just fine.  My husband prefers the coffee made in one of those tiny little Italian stainless-steel stove-top espresso makers, and he now uses one of those great new and inexpensive plunger-type milk frothers, so it isn't necessary to have an expensive machine to make cappuccinos at home.  (Hot milk can also be frothed, although not quite as well, in a blender.)

For icy and refreshing Vietnamese Coffee, you can make a strong espresso (about 6 T. liquid espresso per person) and mix it with 2 T. Sweetened Condensed Soy Milk  per serving, then pour it over a tall glassful of roughly-crushed ice (about 6 cubes per glass).  Serve with a straw.  Delicious!

For Capuccino "Milkshakes", blend one serving of cooled espresso with about 1/2 c. cold plain, vanilla, almond, or chocolate soymilk and a big scoop of soy frozen dessert-- any flavor that goes with coffee .  When smooth, pour into a tall glass and serve with a straw.    

For an easier, lower-fat "Cappuccino Shake",  blend one serving of cooled espresso (sweeten to taste, if you like) with 1/3-1/2 c. cold plain, vanilla, almond, or chocolate soymilk, 1 T. isolated soy protein powder, and 3 or 4 ice cubes until frothy and thick.  You can also freeze the espresso in ice cubes and blend them with soymilk and sweetener to taste.

For a Mocha Latte make a latte using your favorite chocolate-flavored soymilk.

BRYANNA'S SWEETENED CONDENSED SOYMILK    

equal to a 14 oz. can of  sweetened condensed milk-- 1 and 2/3 c.

This is from my book "Soyfoods Cooking for a Positive Menopause".

I devised this primarily to make Vietnamese Coffee, but it can be used in baking and candy-making instead of the dairy product.  It's fast to make and keeps in the refrigerator for several weeks.

1 c. light unbleached sugar or white beet sugar

2/3 c. boiling water

6 T. bulk soymilk powder

5 T. isolated soy protein powder

1 T. melted good-tasting nondairy margarine (Earth Balance)

Combine all ingredients in a blender until the sugar is dissolved and the mixture is thick.  Pour into a clean jar, cover and refrigerate.  It thickens when chilled.

BRYANNA’S CHAI (SPICED INDIAN TEA WITH SOYMILK)

            Makes 4 servings

Chai, which is sold by street vendors all over India and Nepal, is all the rage as the trendy alternative to espresso and you can buy mixes and even ready-made varieties in cartons.  But it's very easy to make it at home.  You should use the cardamom, but you can vary the other spices.  Some possibilities are fennel, nutmeg, white peppercorns, star anise, allspice, coriander seeds, and vanilla.

Tea has far less caffeine in it than coffee, but you can use a naturally-decaffeinated variety if you can find an acceptable one, or use the herbal alternative suggested below.

For Iced Chai, sweeten it a little more than for hot tea, let it cool, and pour it over a tall glass of crushed ice.

For a caffeine-free Chai, omit the black tea and use Rooibos tea instead (2 bags, if you can't find it loose).  Rooibos (pronounced roy-bush; it means "red bush" in Afrikans) is the bark of a South African bush and this delicious herb tea is very popular there.  They have huge factories for packaging it.  (As far as we know, it is not wild-crafted, so there is no danger of it's popularity wiping it out.)  We have been familiar with this tea for many years, because my husband has South African family connections and they send it to us, but it is just beginning to be known in North America.  It has a slightly malty flavor, but it is the only herbal tea that I know of that can be enjoyed the way we Westerners prefer black tea-- with milk and sugar.  It reputedly has a high mineral content.

3 c. water

4 whole cloves

1 tsp. cardamom seeds

5 black peppercorns

1 sticks cinnamon

1 slice fresh ginger

1/4 tsp. anise seed

2 T. loose black tea of any kind OR Rooibus tea

1-1 and 1/2 c. soymilk

sweetener to taste (about 2 T. vegan sugar)

Bring the water to a boil and add the spices.  Cover and simmer gently for 10-15 minutes.  Turn off the heat and add the black tea.  Cover and let steep for a few minutes.  Heat the soymilk gently in a large saucepan.  Strain the tea into the hot soymilk.  Sweeten to taste.  Serve hot, or refrigerate and serve over ice.

MAY 3, 2004--  ASPARAGUS TIME!!

This is the time of the year to go crazy eating asparagus (at least, in my part of the world)! 

Asparagus is a member of the Lily family.  It’s low in calories, less than 4 calories per spear, and contains no fat or cholesterol.  It’s very low in sodium and a good source of potassium, fiber (3 grams per 5.3 oz. serving). It’s an excellent source of folacin, which is necessary for blood cell formation, growth, and prevention of liver disease, and a significant source of thiamine and vitamin B6.  It is also one of the richest sources of rutin, a substance which strengthens capillary walls.

Asparagus FAQs about choosing, storing and cooking asparagus:

http://www.asparagus.org/maab/faq.html

Vegan "Hollandaise Sauce" here!

BROILED ASPARAGUS

My favorite way to prepare asparagus these days is to trim it, cut it into 2” diagonally-cut pieces, toss with a little olive oil and salt in a shallow baking pan and place it about 3-4” inches below the heat of my oven’s broiler.   I keep an eye on it and toss the asparagus when it starts getting a bit charred on the top.  Keep tossing now and then until it is done to your liking.  This takes 10 minutes or less.  Eat “as is” or add to salads, pasta dishes, etc.

BRYANNA’S QUICK LOW-FAT VEGAN PASTA ALLA  PRIMAVERA

Serves 6          

Adapted from my book “20 Minutes to Dinner”

This is my version of Pasta Primavera, the famous pasta dish with spring vegetables and a creamy sauce.  My version is gorgeously creamy, but almost fat-free.   You can “steam-fry” (saute without fat) the vegetables, or grill or broil them for a great smoky flavor!  Both methods are quick and easy and can be done while the pasta cooks.

This is good enough for company!

1 lb. dry linguine, fettucine or tagliatelle

1 (12.3 oz.) box firm or extra-firm SILKEN tofu

2 T. plus 1 tsp. lemon juice

1/2 tsp. vegan sugar

1/4 tsp. salt

1/2 c. vegetarian broth

1 medium onion, minced

1 or 2 large cloves of garlic, minced

1 lb. thin asparagus, trimmed and cut diagonally into slices

1/2 lb. fresh mushrooms, sliced

1 medium zucchini or other summer squash, cut into 1/4" rounds

1 small carrot, peeled, halved lengthwise and sliced diagonally 1/8th" thick

6 oz. cauliflower, cut into small slices

2/3 c. vegetarian broth

OPTIONAL: 1 T. cornstarch mixed with 2 T. cold water

2 T. fresh basil (or 2 tsp. dried)

1 c. petit pois OR 2 c. snow peas (edible pod peas), sliced 1" wide

5 green onions, chopped

salt and pepper to taste

soy parmesan to pass at the table

Put the pasta on to boil in a large pot of salted water.

In a blender or food processor, blend the silken tofu, lemon juice, sugar and salt until VERY smooth.  Set aside.

In a lightly-greased or nonstick skillet or wok, heat the first 1/2 c. of broth.  When boiling, add the onions and garlic and simmer for 2 minutes.  Add the asparagus, mushrooms, cauliflower, zucchini, and carrot and stir-fry 2-3 minutes.

Still over high heat, add the blended tofu mixture, remaining broth, and basil.  Cook until the liquid thickens slightly, adding the optional dissolved cornstarch if necessary to thicken.

Add the peas and green onions to the sauce and cook 1 minute.  Taste for salt and pepper.  When the pasta is al dente, drain it and add it to the sauce.  Toss well and serve hot, with soy parmesan.

BROILED VEGETABLE OPTION:  Instead of steam-frying the vegetables, broil them in a large roasting pan, until they are just tender and slightly charred!  First toss the vegetables  with a bit of no-fat vinaigrette dressing-- commercial or homemade—or olive oil and a bit of salt.   Place the pan under your stove's broiler, about 3" from the heat, stirring now and then, until they are to your liking.

BRYANNA’S ASPARAGUS TOFU  WITH BLACK BEAN SAUCE

serves 4

Adapted from my book “20 Minutes to Dinner”.

This is one of my family's all-time favorites, an adaptation of a Cantonese dish usually made with chicken.  (Actually, you can make almost any Chinese chicken-breast stir-fry vegetarian by substituting an equal amount of extra-firm tofu for the boneless chicken breast.)

12-14 oz. extra-firm tofu (NOT silken), cut into slivers

2 tsp. dry sherry

1 tsp. water

1 tsp. soy sauce

1 tsp. cornstarch

1 T. oil (I like expeller-pressed Chinese peanut oil)

1 T. Chinese black bean sauce

2 cloves garlic, minced or crushed

1 lb. asparagus, cut diagonally into 1" pieces

1 medium onion, cut into 6 wedges and layers separated 

Cooking Sauce:

1/2 c. cold water or light vegetarian broth

1 T. soy sauce

1 T. cornstarch

1/2 tsp. sugar or alternate

Mix the tofu slivers with the sherry, 1 tsp. water, cornstarch, and soy sauce in a bowl.

Heat a medium nonstick skillet or wok over high heat.  Add the oil.  When hot,  add the garlic and black bean sauce, then the marinated tofu.  Stir-fry for 3 minutes, then remove to a bowl.  Add the asparagus and onion to the pan and stir-fry 30 seconds.  Add 2 T. water to the pan, cover, and cook 2 minutes.  Remove the cover, add the tofu mixture, and the Cooking Sauce.  Stir-cook until the sauce has thickened, and serve immediately with rice.

BRYANNA’S ASPARAGUS-NOODLE SALAD WITH SESAME      Serves 8

Adapted From my book “Authentic Chinese Cuisine for the Contemporary Kitchen”.

           

This is a very easy, versatile and delicious salad, adapted from a recipe in Deborah Madison's Vegetarian Cooking for Everyone (Broadway Books, NY, 1997).  I take it to potlucks frequently and invariably have several requests for the recipe.  You can substitute other vegetables if you don't have the ones I suggested, and, instead of adding the optional baked or marinated or vegetarian "ham", you could use leftover deep-fried or oven-fried tofu; or any deep-fried or oven-fried chicken; or canned vegetarian "roast Duck" (mun chai’ya) or other Chinese canned gluten "mock meats.

 

1 lb. vermicelli or cappellini (thin Italian pasta)

2 bunches green onions, chopped

1/4 c. toasted sesame seeds

1 lb. lightly cooked or broiled asparagus, cut into 2" lengths

a red bell pepper, sliced, for color

OPTIONAL:  slivers of commercial Asian-style baked or marinated tofu, or vegetarian "ham" or "Canadian bacon" (Yves) 

 

DRESSING:

7 T. soy sauce

1/4 c. toasted sesame oil

3 and 1/2 T. dark unbleached sugar

3 T. balsamic vinegar

3 T. water

1 T. grated fresh ginger

2 tsp. salt

1 tsp. chili garlic paste

1-2 cloves garlic, crushed

 

Cook the noodles in a large pot of boiling water until tender.  Drain well.  Mix the Dressing ingredients together well and pour over the noodles.  Toss well.  Add the green onions, sesame seeds, vegetables, and any Optionals.  Toss well.  Store in the refrigerator, but bring to room temperature before serving.

 

 

 

BRYANNA'S VEGETARIAN ASPARAGUS QUICHE    

Makes 1 9" quiche or 4 individual ones

Adapted from my book "Soyfoods Cooking for a Positive Menopause".    

           

This is really delicious, as smooth and rich-tasting as the real thing!  NOTE: The quiche needs to be cooled at least to room temperature to be firm

 

9" unbaked pie shell (or divide pastry into 4 individual foil tins) (check label to make sure there’s no lard in I, or use your favorite homemade crust)

 

2 slices Yves Veggie “Canadian Bacon”

1/2 lb. thin young asparagus, trimmed and sliced into 1” pieces on the diagonal, steamed tender or broiled as above

1/4 c. Soymage 100 percent dairy-free Parmesan substitute

1 and 3/4 c. soymilk

1/2 c. medium-firm regular tofu  OR firm silken tofu

1 "chicken-style" vegetarian bouillon cube (or enough for 1 c. liquid), crumbled

1 and 1/2 T. cornstarch plus a pinch of Spanish saffron

1/2 tsp. agar powder (or 1 T. flakes)

1/2 tsp. salt

a pinch of pepper and nutmeg

OPTIONAL: fresh herbs to your liking

 

Preheat oven to 425 degrees F (or 400 degrees F for individual quiches).

           

Pre-bake the crust (prick all over with a fork) for 5 minutes.  Remove from oven.

           

Brown the "ham" in a nonstick pan .  Slice it thinly and scatter over bottom of pastry.  Scatter the cooked asparagus over that.

           

Blend the remaining ingredients well in the blender and pour over veggie "ham" in the crust.  Bake 10 minutes, then cover edges of pastry with strips of foil and bake 20 minutes more (or bake individual quiches at 400 degrees F for 25 minutes).

           

The quiche needs to be cooled at least to room temperature to be firm, and keeps well, refrigerated, for a few days.  You could also make mini-quiche-tarts with this mixture.

 

 

 

 

MAY 15, 2004-- MEATLESS LOAVES

Tired of squishy vegetarian loaves?  These easy recipes, using a variety of main ingredients (from frozen tofu, to textured soy protein, to commercial veggie "hamburger" crumbles) are sliceable and will be enjoyed by the whole family!  Remember that all meatless loaves will firm up when cooled and can then be reheated.

If you are looking for a good vegan gravy recipe, try this

one!

This was my first successful meatless loaf recipe:

BRYANNA’S SAVORY TOFU DINNER LOAF     serves 6

If you're craving good old American meat loaf, you are in for a treat.  This simple recipe is amazingly good, hot or cold, and makes delicious "meatloaf" sandwiches.  It can be doubled, and you can try different seasonings.  You can also bake the mixture in 12 muffin cups for about 20 minutes, if you like.

1 c. fresh wholewheat breadcrumbs

1/3 c. water (or wine)

2 c. minced onions (2 large onions)

2 cloves garlic, minced

1 and 1/2 lbs. frozen medium-firm tofu, thawed, squeezed dry, and crumbled

1/4 c. soy sauce

1/2 T. tomato paste or 1 T. ketchup (you can use an organic and/or fruit-sweetened version)

1 tsp. gravy browner (such as Kitchen Bouquet)

1/2 tsp. EACH dried basil, sage and oregano

1/4 tsp. EACH dried thyme and savory

freshly-ground black pepper to taste