Monthly Archives: October 2012

Vegan Mofo #23 Portobello Mushroom Filets with Kale and Cannellini Beans

Hearty Goodness for a Fall Dinner

I love autumn. The slight chill in the air. The exchanging of light summer clothes for warmer clothing and blankets. The preparation for Halloween , Thanksgiving, and Christmas. The aroma of soups and stews bubbling away in the kitchen. It is also a time when heartier meals are in order. One of those meals are are those that involve the great mature “CRIMINO” mushroom – a larger version of the little brown crimini mushroom. These beauties have a dense flavor giving way for both a “meaty” flavor and texture extremely satisfying to plant eaters and meat eaters alike. Which brings me to this dish:

 

 

Yes, I have an entire plate of protein here yet it’s filling, satisfying, and simply delicious. Now you can also make this Korean by adding a bowl a rice, a bowl of soup, more vegetables, sauces, and kimchi; then you have a really satisfying and exciting meal.

 

 

Vegan Mofo #23 Portobello Mushroom Filets with Kale and Cannellini Beans

Ingredients

  • 1 pound dried cannellini beans or 2 cans cannellini beans (drained and rinsed)
  • 1 medium onion, diced and divided
  • 6 cloves garlic, minced and divded
  • 1 bay leaf
  • 2 ribs celery, thinly sliced and divided
  • 1 bunch kale, shredded
  • 3 portobello mushroom caps, stems and gills removed
  • 2 teaspoons balsamic vinegar
  • Salt and pepper to taste

Instructions

    Cannellini Beans
  1. If using dried beans, sort through beans to eliminate stones and sticks. Rinse.
  2. Place beans in a pot and cover with at least 2 inches of water or 5 or 6 cups of water, 1/4 cup celery, 1/2 cup onions, 1 teaspoon garlic, and one bay leaf.
  3. Boil for at least 10 minutes, then lower heat and simmer for 1 1/2 or until tender.
  4. Remove bay leaf.
  5. If using canned, drain and rinse beans in a colander. Sauté 1/4 cup celery, 1/2 cup onions and 1 bay leaf in a pot until translucent. Add 2 cups of water or vegetable broth (if desired) and 1 teaspoon minced garlic.
  6. Bring to a gentle boil for 10 minutes, then lower heat and simmer for 30 minutes.
  7. Remove bay leaf.
  8. Kale
  9. Rinse and take leaves off stem. You can dice the stem and sauté if you like.
  10. Sauté 1/4 cup celery, 1/4 cup onion, and kale. Add garlic and 1 cups water or vegetable broth (if desired). Cook on medium for 20 minutes.
  11. Portobello Mushrooms
  12. Take stems and gills off portobello mushrooms.
  13. Chop one of the three mushrooms,. Set aside.
  14. Add a teaspoon of olive oil or 1 tablespoon of water in with the portobello mushrooms in a skillet (to water sauté) until brown.
  15. Remove from skillet.
  16. Add remaining onions, and garlic to skillet with 1 tablespoon water scrapping all the bits in the skillet until onions are translucent.
  17. Add balsamic. Cook an additional 10 minutes.
  18. Presentation
  19. Place beans on plate.
  20. Top with kale.
  21. Add a portobello mushroom cap.
  22. Top with sauce.
  23. Serve.
http://www.beyondnfinity.com/portobello-mushroom-filets-with-kale-and-cannellini-beans/

 

 

Vegan Mofo #20 Homegrown Local Food Cooperative

Shopping Local is Always Wise and Right!

I have wanted to join a food co-op for years now. Every year I have attended the Central Florida Veg Fest and the Central Florida Earth Day always stopping by the Homegrown Local Food Cooperative booth. The information is plentiful yet I wouldn’t sign up.

 

 

Now the bulk of my grocery shopping is done at WooSung Oriental Food Market in Orlando, FL and Whole Foods. There are a multitude of products for vegans that I am not able to get if I were to go to the typical grocery store. Like really great quality produce, made by companies that have been dedicated to great tasting local products as well. As much as I love Whole Foods, I wanted to be able to try my hand at eating mostly produce while also eating more local fare. So I made the decision to start supporting my local co-op.

I wasn’t sure what to expect since I hadn’t participated in a co-op before. I didn’t know what items would be available or what kind of treatment I would receive. Yet, for me, I wanted to support local farmers and food producers. So, off to the co-op we went.

Once inside the building, I explored every area choosing from a wonderful selection of green veggies, root veggies, herbs, spices, mushrooms, and more. I only spent a little over thirty dollars and yet I got plenty of items to use all week without worrying about whether or not would I run out before my next grocery shopping trip.

I ordered a medium size box of vegetables that are put together as a package deal for $30. In the box was radish, lettuce, celery, tomatoes, navel oranges, grapefruit, bell peppers and more. I also purchased a yellow onion and portabella mushrooms.  What a great deal from the co-op.

If you are in Orlando, FL, make sure you take another look at or a new look at The Homegrown Local Food Cooperative. you will not be sorry.

 

Vegan Mofo #19 Gardein™ Beef Burger

Gardein™ To The Rescue!

I needed something extremely quick for dinner that I could prepare in less than 20 minutes. So in rode Gardein™.

I had rice, frozen peas, carrots, onions and water. The rest was easy peasy.

 

 

Vegan Mofo #19 Gardein™ Beef Burger

Ingredients

  • 1 package of Gardein™ Beef Burger
  • 1/4 cup onion, diced
  • 2 cups vegetable broth or water
  • 2 tablespoon brown rice flour + 3 tablespoon water
  • 2 cups frozen green peas
  • 2 carrots, thinly sliced
  • 4 cups rice, cooked
  • black pepper to taste

Instructions

  1. Add onions to a heated skillet. Sauté with a Tbsp water until translucent.
  2. Add frozen Gardein™ Beef Burger. Sauté until browned on both sides.
  3. Add vegetable broth or water. Either one because the burgers do release juices.
  4. Mix brown rice flour and water to create a slurry. Slowly add to skillet.
  5. Lower the heat. Continue stirring as the mixture thickens.
  6. In a steamer steam peas and carrots for at least 15 minutes. Set aside.
  7. Presentation
  8. Place cooked rice onto a plate in the form of a circle.
  9. Spoon some of the gravy over the rice.
  10. Place Gardein™ Beef Burger over rice.
  11. Top with peas and carrots.
  12. Serve.
http://www.beyondnfinity.com/gardein-beef-burger/

 

 

Vegan Mofo #17 Tofu Vegetable Stir-Fry

This is the dish that I call my signature dish only because a great picture was captured due to how well it turned out and the flavor was AMAZING!

So, I went about the business of preparing this dish for the simple reason that I was craving it and I wanted to celebrate the creation of my mini business cards with this image on the back. Why cards you say? It is my intention to reach as many people who are open and willing to be open to learning about the vegan lifestyle. what it can do for you, and how you can comfortably live it.

Now, I am not about forcing anything on anyone. I am here to do my part as other vegans are doing to educate those seeking help in learning and living the vegan lifestyle.

That is what I desired to do last year and for some time now. Yet, I am terrible at selling myself. That’s what happens when an artist has to sell oneself. I am great at motivating, inspiring, and empowering everyone else, just terrible at being that same champion for myself. When I’m near food, great food and ingredients. I can easily throw a dish together just by starting the prep process and before I know it, a dish is created. I’m intuitive in that way of how I prepare dishes. Which brings me to this dish again.

This recipe has onion, carrots, green  peas, garlic and ginger, to name a few. As well as cranberry sauce or puree, tofu, and tamari. Once you get all the prep done, this dish goes really fast.

 

Vegan Mofo #17 Tofu Vegetable Stir-Fry

Ingredients

  • 1 14 or 16 ounce package extra-firm tofu, cubed
  • 1/4 cup vegetable broth
  • 1 tablespoon ginger, minced
  • 1/2 cup onions, diced
  • 2 carrots, thinly sliced
  • 1/4 cup red bell peppers, diced
  • 1 cup frozen green peas
  • 2 clove garlic, minced
  • 2 green onion, thinly sliced
  • 1/4 cup cranberry puree
  • 2 tablespoons tamari
  • black pepper to taste

Instructions

    Tofu
  1. Drain, rinse, squeeze gently and cube.
  2. Place tofu cubes on a slightly oil baking sheet.
  3. Bake at 450°F for 20 mins.
  4. Vegetables
  5. Heat skillet, wok, cast iron regular or enameled skillet to medium high.
  6. Add 1 Tbsp vegetable broth. Add more vegetable broth as needed to prevent sticking.
  7. Add onions and ginger. Stir fry for 3 min.
  8. Add carrots, bell peppers, frozen green peas, and garlic. Set aside 2 Tbsp green onions. Add remainder of green onions. Stir Fry for 3 more mins.
  9. Add cranberry sauce and tamari, along with black pepper. Cook 1 min.
  10. Serve with rice or noodles of choice.
http://www.beyondnfinity.com/tofu-vegetable-stir-fry/

 

 

Vegan Mofo #16 “Jajun” Gumbo (Japanese Cajun Gumbo)

Quick simple and tasty!

There are times when I either I am short on time or I really do not feel like cooking. Let’s face it, most of us want convenience and great taste!

So, with that in mind, we arrived home after having been out all day. I was too tired to commence to the laborious job of prep before getting to actual cooking. The freezer had edamame and frozen shiitake mushrooms, while the refrigerator had the Cajun (and Korean) basics of celery, onions, and bell peppers. Along with the Japanese daikon radish and in the pantry came nori to round it all out. I grabbed some Nishiki rice and got it started. Dinner was only about 20 minutes – the time it takes to cook the rice.

Give it a try. YOU WILL LOVE IT

Vegan Mofo #16 “Jajun” Gumbo (Japanese Cajun Gumbo)

Ingredients

  • Cooked rice
  • 2 celery ribs, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped
  • 1 cup shiitake mushrooms, sliced
  • 1 cup edamame
  • 1/2 cup daikon radish, thinly sliced
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 1/8 teaspoon oregano
  • 1/8 teaspoon thyme
  • 1/2 teaspoon onion powder.
  • 4 cups water
  • 4 tablespoons brown (dark) miso
  • 1/2 sheet nori, cut into thin pieces

Instructions

    Rice
  1. Cook rice according to which type of rice you decide to use.
  2. Gumbo
  3. Water saute celery, onions, and bell peppers until onions are translucent.
  4. Add shiitake mushrooms, edamame, daikon radish and cayenne, black pepper, garlic, oregano, thyme, and onion powder. Cook until mushrooms brown slightly.
  5. Add water. Bring to a boil.
  6. Add miso. Cook for only a few minutes at a simmer.
  7. Place rice in a individual serving bowl. Top with a cup of the gumbo. Top with shredded nori.
  8. Serve.
http://www.beyondnfinity.com/jajun-gumbo-japanese-cajun-gumbo/

Vegan Mofo #15 Korean Kimchi Scallion Lettuce Salad

So Fresh, Clean, and Exciting!!!

Let’s here it for salad. Yes, a good ‘ole typical green salad with a twist.

I love salad. It’s one of those meals where you can pull together any kind of vegetable and create a meal whether it be for lunch or dinner.

I also love Korean food. As a vegan, a lot traditional Korean meals aren’t vegan, although some of their vegetable sides (banchan) are vegan. Plus when you go to a really good Korean restaurant that search banchan before your main dish comes, you can try a little of everything and they will refill the banchan. It’s that cool?!

I created this recipes when I decided that I wanted a salad for a quick meal. When I opened the refrigerator door, my kimchi stared back at me and the creation of this dish was born. Have fun. Be creative.

Vegan Mofo #15 Korean Kimchi Scallion Lettuce Salad

Ingredients

  • 1 bunch of romaine lettuce
  • 3 tomatoes, julienne
  • 3 cucumbers, julienne
  • 3 green onions, shredded or sliced thinly
  • 1 green onion, sliced thinly
  • 1 cup kimchi, chopped
  • 1/4 cup kimchi juice
  • 1 teaspoon sesame oil

Instructions

  1. Wash, dry and chop romaine lettuce. Place into bowl.
  2. Wash, dry and julienne tomatoes. Place into bowl.
  3. Wash dry and julienne cucumbers. Place into bowl.
  4. Wash, dry and shred 3 green onions. Place into bowl.
  5. Drizzle kimchi juice over salad.
  6. Toss.
  7. Measure about 1 cup kimchi and chop into bite size pieces. Place over salad.
  8. Thinly slice one green onion. Sprinkle over top.
  9. Drizzle with sesame oil.
  10. Serve.
http://www.beyondnfinity.com/korean-kimchi-scallion-lettuce-salad/

Vegan Mofo #12 Korean Baked Tofu with Spicy Sauce

Wonderful Side Dish

This Korean dish is usually pan-fried or steamed tofu topped with a lovely spicy sauce. I chose to bake it to lessen the amount of oil used.

Tofu or dubu as the Koreans call it is quite popular in Korea. It is used in many dishes all over Korea. When I shop at my local Korean market – Woo Sung Oriental Food Mart – sometimes they have already in house prepared containers of this dish that i snatch up right away. Yum!!!

 

 

Vegan Mofo #12 Korean Baked Tofu with Spicy Sauce

Ingredients

  • 1 package of water packed tofu
  • 4 teaspoons soy sauce or tamari
  • 2 teaspoons sesame oil
  • 2 teaspoons of agave
  • 2 teaspoons red bell pepper, diced
  • 1 teaspoon jalepeno, diced
  • 1 green onion or scallion, thinly sliced
  • 1/2 teaspoon sesame seeds

Instructions

    Tofu (Dubu)
  1. Drain and remove tofu from packaging.
  2. Slice into 10 pieces or slabs.
  3. Place on a lightly oiled baking pan.
  4. Bake for 20 minutes.
  5. Spicy Sauce
  6. Add soy sauce, sesame oil, agave, diced red bell pepper, diced, jalepeno, green onion, and sesame seeds to a bowl.
  7. Mix.
  8. Set aside.
  9. Presentation
  10. Once tofu is ready, place five pieces of tofu one slightly over the other onto a plate.
  11. Spoon on some of the spicy sauce over top.
  12. Serve with rice.
http://www.beyondnfinity.com/korean-baked-tofu-with-spicy-sauce/