Monthly Archives: October 2011

Vegan Mofo #29 Yum-Mi Sandwiches

 

I was in the mood for a sandwich, however not just any kind of sandwich. I wanted something that I had not tried before. My mind and mouth wanted something light and delicious. This restaurant fit on both accounts. I could not decided what I wanted exactly, so I chose  two different items to try.

The first was a sandwich called “The Veganism”. It had fried tofu, bean curd, jicama, carrots, yam, and vermicelli. Loved it!

 

 

The other thing that caught my attention was a Yum-Mi Noodle Salad Bowl. In that category, I chose the Steamed Tofu and Vegetables. It was super light. If you are hungry, I would not get just one. Or better yet get one of those and another item as well. Like spring rolls. Still, it had a fresh, light, clean flavor. Simple, yet tasty.

 

 

If you ever find yourself in Orlando, Florida, make sure you stop by this simple, yet clearly defined place. They are located at:

1227 North Mills Avenue

Orlando, FL 32803

(407) 894-1808

www.yummisandwiches.com

 

 

 

Vegan Mofo #28 Tofu Vegetable Saute

 

There is nothing more comforting than roasted vegetables or vegetables sauteed then gently simmered in a skillet until the potatoes soften and release their starch to thicken the mixture.

I baked the tofu in this, yet you can always saute them in a skillet on the stovetop before adding potatoes, carrots, onion, haricot vert, herbs, spices, and vegetable broth.

 

 

You can eat this as is or you can have it with rice, noodles, couscous, whatever makes your heart beat happily faster.

 

Vegan Mofo #28 Tofu Vegetable Saute

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: Serves 4

Ingredients

  • 1 14 ounce package extra-firm water packed tofu, drained, cut, and baked
  • 2 medium red or yukon gold potatoes, diced
  • 2 carrots, chopped
  • 1/2 cup onions, chopped
  • 1 1/2 cups haricot vert (about a handful), cut in 2 inch pieces
  • 1 large garlic clove, minced
  • 2 cups vegetable broth
  • 1 teaspoon tamari
  • 1 teaspoon rosemary, ground (1 tablespoon fresh)
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika

Instructions

  1. Preheat oven to 400
  2. Tofu
  3. Remove tofu from package.
  4. Rinse.
  5. Cut.
  6. Bake for 30 minutes or until lightly browned.
  7. Place all the vegetables including the garlic into the skillet.
  8. Saute for 10 minutes.
  9. Add vegetable broth, tamari, rosemary, paprika, and pepper.
  10. Cook on med for 30 minutes.
  11. Stir in tofu.
  12. Serve with rice or noodle.
http://www.beyondnfinity.com/vegan-mofo-28-tofu-vegetable-saute/

 

 

 

Vegan Mofo #27 Baked Tofu Soba Noodles w/Carrot & Cabbage Salad

 

I was in the mood for something light yet filling. Sometimes my mind goes blank until I went in search of delights in my kitchen. I grabbed the last of the cabbage, 2 small carrots and an heirloom tomato and began making a salad.

 

 

Originally, this was going to be a simply saute the carrots and purple cabbage. Then serve with baked tofu and soba noodles. Instead, I chose to just make a salad bake some tofu and get a side of sobu.

 

 

Vegan Mofo #27 Tofu Soba Noodles w/Carrot & Cabbage

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4

Ingredients

  • Half head of purple cabbage, shredded
  • 2 small carrots, ribboned
  • 1 heirloom tomato, large chunks
  • 2 bundles soba noodles
  • 1 package of extra-firm water-packed tofu
  • 1 green onion, cut on the diagonal

Instructions

  1. Preheat oven to 400.
  2. Tofu
  3. Remove tofu from package.
  4. Rinse.
  5. Cut tofu and bake for 30 minutes.
  6. Soba Noodles
  7. Prepare according to package directions.
  8. Salad
  9. Shred cabbage.
  10. Cut the ends off the carrots.
  11. Wash,
  12. Use a vegetable peeler to make ribbons.
  13. Heirloom Tomato
  14. Chop.
  15. Combine the carrots, purple cabbage, tomato and green onions.
  16. Serve.
http://www.beyondnfinity.com/vegan-mofo-27-baked-tofu-soba-noodles-wcarrot-cabbage-salad/

 

 

Vegan Mofo #26 Rice Noodles with Trumpet Royale™ Mushrooms

I love, love, love mushrooms! I believe they along with seaweed or sea vegetables, some good tasting herbs, a drizzle of tamari, and a bowl noodles or rice is loving hug from your most favorite blanket.

 

 These amazing porcini mushroom-like mushrooms have such a clean fresh smooth flavor that can work in any dish you want, if you dare.

 

 I grabbed some green onions, basil, garlic, and tamari. My mouth was watering. I decided to do two different cuts on the mushroom.

 

I wanted to see if these mushrooms could have the same look as a scallop. I made the slices too thin, yet I thought it would still work. I soaked the rice noodles according to the directions on the package and got the mushrooms underway. First the stems.

 

Now the tops!

 

 

Vegan Mofo #26 Rice Noodles with Trumpet Royale™ Mushrooms

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients

  • 1 8 ounce package pad thai rice noodles, soaked and drained
  • 1 8 ounce package Organic Mycopia® Trumpet Royale™ mushrooms (or crimini mushrooms)
  • 2 green onions, cut on the diagonal
  • 1 tablespoon fresh basil, chopped or chiffonade
  • 1 large clove garlic, minced
  • 2 teaspoon tamari, divided
  • 1 1/2 cups vegetable broth
  • 1/4 teaspoon black pepper

Instructions

    Rice Noodles
  1. Prepare rice noodles according to instructions on the package.
  2. Set aside.
  3. Mushrooms
  4. Wash mushrooms.
  5. Cut off the very edge of the stem where there is sawdust.
  6. Cut an inch below the top.
  7. Slice the rest of the stem into slightly thick circles.
  8. Saute mushroom stem discs until lightly brown.
  9. Set aside.
  10. Saute mushroom tops until lightly brown.
  11. Add mushroom stem discs.
  12. Add the 2 green onion cut on the diagonal.
  13. Add basil, minced garlic, and 1 teaspoon tamari.
  14. Saute 3 minutes.
  15. Remove from skillet and set aside.
  16. Sauce
  17. Add vegetable broth, 1 teaspoon tamari, and black pepper to the skillet to pick up any bits left from mushrooms.
  18. Pour sauce over rice noodles.
  19. Stir.
  20. Add some of the rice noodle mixture into a bowl.
  21. Spoon some of the mushrooms over the rice noodles.
  22. Serve.
http://www.beyondnfinity.com/vegan-mofo-26-rice-noodles-with-trumpet-royale-mushrooms/

 

 

 

 

Vegan Mofo #25 Smothered Gardein Cutlets

I was in the store doing a little grocery shopping thinking about what I wanted for dinner. The problem? I was already hungry. Isn’t that what people say all the time,  “Don’t shop hungry.”  Well that night, I was hungry.

By the time I got home, I was too tired to put together an elaborate meal. In the store I came across a bag of Gardein Chick’ n Scallopini. I was just going to follow the instructions on the bag and be done with it. Then I  had a craving for something from my childhood just quicker.

I started with celery sauteed with water then I added the Gardein Chick ‘n Scallopini to brown them.

I added water instead of vegetable broth because I was hoping that the cutlet had enough flavor inside that I could coax it out by gently simmering it. I placed a lid on top and waited 10 minutes hoping my hunch was right. When I lifted that the lid, there it was – that wonderful liquid that I wanted. I added a touch of Dijon mustard for a little kick as well as to add some depth. Before the party began, I made Japanese rice. It is just what I like, yet you can make whatever you like. From brown rice to couscous to noodles to stuffing. I also had a little kale saute action happening as I prepared the Gardein.

The entire dish, if planned right work quickly, should only take 30 minutes. If it takes you longer that is okay too. It is not about how fast you can get to the table or in front of the television without a thought of what you just ate. Savory your food, just do not kill  yourself to make it.

 

Vegan Mofo #25 Smothered Gardein Cutlets

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients

  • 1 1/2 cups Japanese rice
  • 1 bunch curly kale, washed, destemed and chopped
  • 2 celery ribs, divided
  • 1 package of Gardein Chick 'n Scallopini
  • 2 1/2 cups water, divided
  • 1 tablespoon Dijon mustard

Instructions

    Rice
  1. Place rice in a saucepan.
  2. Fill with water and swirl water with your hand.
  3. Drain water.
  4. Repeat until water is clear.
  5. For the 1 1/2 cups of rice add 2 cups of water.
  6. Bring to a boil then reduce to low until the liquid is almost gone.
  7. Turn off the burner.
  8. Cover and let rice sit.
  9. Kale
  10. Wash.
  11. Take kale off stems.
  12. Chop.
  13. Take one celery rib and chop.
  14. Add 1 cup water.
  15. Simmer.
  16. Gardein Cutlets
  17. Chop the other celery.
  18. Add to skillet with a little water to saute.
  19. Add the Gardein cutlets until lightly browned.
  20. Add 1 1/2 cups water.
  21. Cover and simmer for 10 minutes on med low.
  22. Uncover.
  23. Whisk in Dijon mustard.
  24. Serve.
http://www.beyondnfinity.com/vegan-mofo-25-smothered-gardein-cutlets/

 

 

 

 

 

 

 

 

 

Vegan Mofo #24 Black Bean Soup

 

You can not get any simpler than this on a cool night. You can have it as a soup or with rice and some plantains. I love them in a bowl piping hot with spoon in hand gently scooping up a taste of hearty goodness into my eager awaiting mouth.

 

Vegan Mofo #24 Black Bean Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4

Ingredients

  • 1 cup dried black beans, washed
  • 5 cups water
  • 1/2 cup onions, diced
  • 1/2 cup celery, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons tomato puree (or ketchup)

Instructions

  1. Sort and rinse beans.
  2. Place beans and water in a stock pot.
  3. After 45 minutes add onions, celery, garlic, black pepper, cayenne pepper, and tomato puree.
  4. Cook until beans are softened for another 45 minutes.
http://www.beyondnfinity.com/vegan-mofo-24-black-bean-soup/

 

Vegan Mofo #23 A Vegan at Epcot

 

I love going to Walt Disney World, it  gives me the opportunity to be transported to another place and live in the land of make-believe. Of course, when you have been there all day with family and friends, you want to share in the enjoyment of the moment by sharing a meal and /or a treat with them.

Right now the Epcot International Food & Wine Festival is happening. Each country around the world at the theme park has little dishes that represent different regions of the world.

Now imagine a lovely day at Epcot. You’re with your friends and everybody decide to eat around the world. With each passing food kiosk, it become evident that there isn’t any vegan for you. Your only options are vegetarian – filled with eggs, butter, milk and topped with cheese.

You can not believe your eyes. your once lovely day has now turned into a full blown rain storm with the possibility of tornadoes.  Finally, you get to South Africa and there is a vegetarian dish that looks promising. Bunny Chow! According to the description in the weekly guide, it  is a vegetable curry that is served with bread. Finally, right? Wrong!  The chef tells you that it has butter in it.

To make matters worse, the symbol that is being used to display that there are vegetarian options, looks pretty close to the symbol that is recognized as vegan. The only difference one has a leaf and the other has pixie dust. Yet when you are standing at a distance from it, you see the “V” and immediately think that you can eat, only to find out that that is not the case.

I am quite upset by this because it pushes away a great deal of people who are vegetarians that lean more towards veganism. I know, I am visiting an omnivores dream, however this is supposed to be Disney where all of our dreams come true as often as possible. Do vegans not have dreams? I would love to know.