Notes from the Vegan Feast Kitchen/ 21st Century Table

 


This morning we had a brunch with my daughter and 3 granddaughters coming over from "the big island" (Vancouver island) and my son and his daughter.  I made my favorite tofu scramble, with the addition of a can of ackee that my daughter had brought from Vancouver.  Ackee is actually a Caribbean fruit that makes a wonderful egg substitute!  I don't get a chance to use it very often because it isn't available where i live, as far as I know.
                                                                            Ackee

With it we had oven-broiled hashbrowns, fresh pineapple and mango, and a spur-of-the-moment sweet bread-- cinnamon focaccia!
To make the focaccia, I filled two baking sheets with my refrigerated crusty bread dough, one loaf's worth for each pan, let them  rise for about an hour and brushed them with some melted vegan butter.  Then I sprinkled on a generous amount of brown sugar, some chopped pecans and cinnamon.  They baked at 450 degrees F for about 15-20 minutes.  Not one piece was left over!  You should try this-- it's so easy and delicious (not greasy or too sweet) and could be made with virtually any bread dough, I think.




Now the house is quiet and I'm off to my dance practice.  I'm going to miss my family until the next time we get together!

Enjoy!

Naan Pizza

I've been taking a wee break from blogging, gathering some steam, so to speak, and also gathering some inspiration.  I haven't baked much for a while and, all of a sudden, I got the baking bug.  So, I made some  flatbread dough-- a very simple one-- and put it in the refrigerator.  With it, I made some stove-top flatbreads.  We ate them plain with some garlicky olive oil and my husband took some for wraps with his work lunch-- I even used one as a wrap for a vegan hotdog for lunch today (better than a crummy commercial bun, I can tell you!).  Last night we had a friend over for dinner and I broiled freshly-made flatbreads with some vegan cheese over sauteed leeks (the green ends most people throw away), which we at as an accompaniment to our soup...mmmmmmmm!

Leek and vegan cheese flatbreads for dinner last night-- so good!

I'm still playing with this recipe-- kneaded or no-knead, for one thing; how much whole wheat flour for another; playing with stovetop vs. baked, etc., etc.. My goal is easy, versatile, low-fat, nutritious, tasty.  Stay tuned for my next blog post!

All this ruminating on bread reminded me of a  recipe I developed for my old newsletter, The Vegan Feast, a few years ago-- a sort of pizza with a base of vegan naan and an Indian-style pea/tomato sauce, topped with vegan cheese and rich-tasting browned onions. So, I offer it to you here while I make a few more flatbread discoveries for the next post.  Bon appetit!


Printable Recipe

BRYANNA'S FUSION NAAN PIZZAS WITH INDIAN TOMATO SAUCE WITH PEAS, ARUGULA, VEGAN MOZZA,  AND CRISPY BROWNED ONIONS 
Serves 12  Yield: 6 pizzas

4 large onions, thinly-sliced
About 8 ounces vegan mozzarella, shredded

We planted two rhubarb plants last year and this year they have grown amazingly!  Yesterday I picked several stalks and then had to decide what to do with it.  I didn't feel like making a dessert , so I decided a savory dish with rhubarb added for some tang was just the ticket.  Rhubarb (which is actually a vegetable) is used in savory dishes in Iran, Afghanistan, India (three cuisines which continue to intrigue and delight me), and also Eastern Europe, where it is often paired with potatoes (which actually makes alot of sense to me), and used in soups and even salads. Lots of inspiration here, which I may need if these plants keep producing at this rate!

Some time ago, I had seen a recipe from Bon Appetit magazine for rhubarb-stuffed chicken breasts and a lemony rhubarb sauce.  The sauce sounded delightful and, since I had just received a case of Soy Curls™ (see about this versatile  product, made with the whole soybean, here), I thought I could make a simpler, vegan version with them-- a little less sweet and using less fat, but keeping some of the richness to complement the tangy quality.  We enjoyed the results immensely, and the leftovers were even more delicious for lunch today!


Printable Recipe

I love the Vegg egg yolk sub for making French toast-- it makes the BEST, most authentic vegan French toast I have ever tried.  I made lots of French toast for my granddaughters this last weekend, but had some batter leftover (the recipe is on the Vegg package, by the way).  This morning I decided to use some of it to make an old-fashioned sandwich that I haven't had for years-- a Monte Cristo Sandwich.  It's basically a ham and turkey sandwich with cheese, dipped in French toast batter and browned on both sides until the cheese melts. Traditionally, this is served with currant jelly, strawberry jam or cranberry sauce on the side, but I ate my version just plain.  I also bucked tradition and used a lovely moist 100% whole wheat sourdough bread that we occasionally by from a local bakery, instead of the usual white bread.  The result was very satisfying, to say the least!

The origins of this sandwich are a little murky.  The Food Timeline website says: "Recipe-wise, food experts generally consider the Monte Cristo sandwich to be a simple variation of an early 20th century French dish called Croque Monsieur. According to several articles published in newspapers and magazines, Monte Cristo sandwiches were first served in southern California and were very popular in the 1950s-1970s. Therin ends the agreement. The who/what/why/where/when behind the Monte Cristo sandwich is still very much a subject of debate.

The earliest reference we find to a Monte Cristo sandwich is printed in a 1941 menu from Gordon's on Wilshire Blvd., Los Angles. We do not know how these were made. The oldest recipe we have (so far) for the Monte Cristo sandwich was printed in The Brown Derby Cook Book, 1949. The Brown Derby restaurant is located in Los Angeles, California and is famous for serving Hollywood's elite."
And...
"Several popular American cookbooks published in the 1920s-60s published recipes for sandwiches which are essentially Monte Cristos [ham--sliced & deviled/turkey/chicken sandwiches dipped in egg & then fried to a tasty golden brown], under different names."

If you'd like to try it, here's my vegan version:

BRYANNA'S VEGAN MONTE CRISTO SANDWICH
For each sandwich:

2 slices of bread (it's supposed to be white, but I used an artisan sourdough whole wheat:

         You'd better be really, really hungry before you eat a meal like this!  

I have to apologize for being so silent during the last two weeks!  I've been wanting to write this post on the new cookbook "Betty Goes Vegan" for a month, but life keeps getting in the way!  I've never met Annie and Dan Shannon, but what a dynamo pair they must be.  This project was a huge commitment (good thing there are two of them, is all I can say!) and they can be very proud of their achievement.

Their fun and slightly cheeky "Betty Goes Vegan" is not only a massive hit, but it's a massive collection (500 recipes) of comfort-food vegan dishes. For anyone who grew up in North America, with a Betty Crocker cookbook of some kind or other (perhaps a tattered and dog-eared one that belonged to your mother or grandmother; perhaps the 2010 version that the Shannons used for this project), this is nostalgia gone vegan.  The Shannons have perfected vegan versions of many all-American favorites, such as biscuits with  gravy, fried eggs (yes, indeed!), brisket and cabbage, German potato salad, Snickerdoodles, and crab cakes, plus numerous international recipes such as the "great English breakfast", Italian Wedding Soup, Ramen bowls, Caribbean black beans with rice, Paella, and lots more.  The dessert section is 100 pages alone! So many choices, so little time!

I wanted cook a whole meal from the book for this blog post, but it was very difficult to choose the recipes.  In the end, I decided to do a brunch menu-- the Denver Omelet (which was a favorite of mine as a teenager), the Creole Potato Wedges, the pillowy-soft-in-the center Garlic and Cheese Biscuits (see photo below).


For the vegetable dish to round out the meal I made the spicy, creamy Old Bay Coleslaw-- a real winner:

I had planned on doing a dessert, but, to tell you the truth, we wouldn't have been able to eat it! Another time (DH will be happy).

The meal was a huge success-- DH loved all of it and everything was quite easy to prepare.  And, honestly, your picky omnivore brother-in-law would be hard-pressed to find fault with this brunch! (That reminds me-- BGV would be a great gift for a new vegan or thinking-about-it friend or relative.) Here are two of the recipes I made from this fabulous addition to the vegan cookbook universe, courtesy of  Grand Central Publishing.

       Crispy-on-the-outside, creamy-on-the-inside Creole Potato Wedges and Old Bay Coleslaw with a creamy, spicy dressing accompanied the Vegan Denver Omelet.