Good Eats Good Times

I think this is going to be a blog about cooking.

Tag: Vegan

(Vegan) Creamy and Spicy Butternut Squash Soup (with ginger and a bit of sweetness, too)

Yup…another soup. I know my soups often have similar ingredients/I make them in similar ways, but they always surprise me in the end with different flavors. This one was particularly delicious (and different) and I won’t be too surprised if I make it again in a few weeks. There are a lot of flavors going on here, but I’m perfectly okay with that.

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Ingredients:

  • 1 (medium sized) butternut squash
  • 3 potatoes
  • 3-5 carrots
  • 1 onion
  • 2 cloves garlic
  • 1-2 inches ginger
  • 2 tbsp tomato paste
  • 2-3 tbsp mimic creme (or choice of milk/cream sub; this would also be awesome with coconut milk)
  • 2 tbsp earth balance (I use soy-free)
  • 1-2 tbsp agave syrup
  • 1 veggie bouillon cube
  • curry, paprika, cayenne, chili, cumin, salt, pepper

Prep Time: approx 40-50 mins, Serves 4-5

Peel and cut the butternut squash into smallish cubes. Wash, peel, and quarter the potatoes. Clean and chop the carrots (doesn’t have to be too finely). Set those veggies aside.

Chop the onions, garlic, and ginger and throw them into the bottom a large pot with some olive oil. Sauté them for about 4-5 minutes and add your spices. Start with .5 tsp of cumin, 1 tsp of cayenne, 1-2 tsps of paprika and chili, and 2-3 tsps of curry. Add a bit of salt and pepper if you’d like. Let the spices mix with the veggies for another minute, and then throw in the potatoes, carrots, and squash. Add water; you’ll probably come close to filling your pot (but leave some room!).

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pre-blending

Bring the pot to a boil. Whenever you’d like, you can also add the agave syrup, earth balance, mimic creme, tomato paste, and bouillon cube. Let the pot simmer for just about 15-20 minutes after it boils, and your soup should be just about done! At this point I of course taste it and usually add a few more spices as necessary. You should be able to taste a bit of everything: the curry, ginger, a bit of spice, and a bit of sweetness. Delicious.

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Also, as with my other soups, I let it cool and then throw it in the blender (magic bullet for me) so it gets a nice, smooth, creamy texture! Top it with cilantro, some black pepper, and serve.

Gluten Free/Vegan Banana Bread

This was the third time I made banana bread this semester, and I think I finally got it right. The first time was right after we got back from the holiday break and all of the roomies stayed up and anxiously waited for the Banana Bread to finish baking (see picture below). Sadly, however, it never really seemed to finish baking. There were a lot of chocolate chips involved and a bit too much apple sauce, and it was kind of a gooey (albeit still delicious) mess. The second time I made it it wasn’t bad…but I knew I could do better. I was low on sweetener (I’ve been using Agave Syrup but was out of it) and that one just didn’t do it for me.

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Nevertheless, it seems like third time was the charm. Try this one out for a delicious gluten free and vegan banana bread with some nutty/appley flavors.

  • 3 ripe bananas
  • 1/4 cup oil
  • 1/3 cup applesauce
  • 1/2 cup agave syrup
  • 1/2 cup nuts (walnuts and/or almonds, I used a mix)
  • 1 3/4 cups gluten free flour
  • 1 tsp nutmeg
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla

Bake at 350 for 50 minutes-1 hour.

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Preheat the oven. In a large bowl, mix (and mash) your bananas with the oil, applesauce, agave syrup, and vanilla. In a separate bowl mix your dry ingredients (flour, baking soda, salt, nuts). I used about 1 cup of Bob’s all purpose gluten free flour and 3/4 of Bob’s brown rice flour. I ground the nuts in the magic bullet but you could probably also just chop them. Next, mix your dry ingredients into the bowl with the wet stuff. Pour into a loaf tin (lightly greased) and throw it in the oven. About 50 minutes later it should come out nice, hot, and ready! (although you’ll probably want to let it cool before digging in).

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That’s it! Especially if you’re gluten free/vegan, this banana bread will not disappoint.

Sidenote: I didn’t refrigerate since I found that it stayed much moister that way (although popping it in the microwave doesn’t hurt if it does get dried out). Does anyone have any advice on refrigerating vs. not refrigerating? I usually eat this stuff pretty quickly so I had no problem finishing it off within a few days (with some help from my roommates of course…)

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Vegan/Gluten Free French Toast

French Toast is delicious. With the tahini and almond/cashew cream, this french toast has a great, nutty flavor. This recipe is great since it’s pretty much exactly like regular french toast, just with a few substitutes. This is a quick and easy way to enjoy this old treat sans gluten, dairy, and eggs.

This recipe was adapted from http://www.spiritvoyage.com/blog/?p=16415

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Ingredients:

  • 1/2 cup almond/cashew Mimic Creme (original calls for 3/4 cup almond/soy milk)
  • 1-1 1/2 tbsp gluten free flour
  • 1/2-1 tsp vanilla
  • 1 tsp nutmeg, 2-3 tsps cinnamon
  • 2 tbsp tahini
  • 1 1/2-2 tbsp agave syrup (original calls for maple syrup)
  • A few slices of Udi’s Gluten Free Whole Grain Bread or your bread of choice

Serves 1-3, Prep time: 15 minutes

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Whisk the Mimic Creme, agave syrup, vanilla, and tahini in a small bowl. Add the flour, nutmeg, and cinnamon. Transfer the mixture to a pan or something with a shallow base (a tupperware worked perfectly). Take the bread and coat each side with the mixture. Toss the gooey bread into a frying pan with some Earth Balance (margarine/oil) and let it fry on each side for probably about 3-5 minutes.

Your quick and easy, gluten, vegan french toast is ready to be topped with some maple syrup, fresh fruit, or whatever else you’d like.

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Sweet Potato Black Bean Burgers

If you’re a vegetarian craving the taste of meat (without changing your diet), look no further than this recipe.

It was a Friday evening. For me, it was one of those winter nights I just didn’t feel like going out. My friend Emma, laying low after a wild night at Igloofest, asked me if I wanted to get together and cook. We’ve long talked about trying to make sweet potato black bean burgers, and these did not disappoint.

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I used inspiration from various recipes… this one is definitely a mash up.

Ingredients:

  • 2 large sweet potatoes
  • 1 large can black beans (28 oz)
  • 1.5 cups brown rice (cooked)
  • 1.5 onions
  • 2-3 cloves garlic
  • 2-3 tbsp tahini
  • 1/2 cup gluten free flour
  • 1 tbsp worcestershire sauce
  • spices: salt, pepper, lemon pepper, cayenne, cajun, paprika, cumin, south african smoke

We didn’t mean to, but we ended up making a huge batch. This recipe yielded 20-25 burgers, so if you’re not looking to feed more than a few people, I think you could safely cut this recipe in half. You may still have leftovers. Prep time: approx 30-45 minutes.

For the fastest way to cook your sweet potatoes, cut some holes in them, put them on paper towel, and microwave them for 12-14 minutes. They should come out very hot, but also nice and soft. Cut them into cubes, and throw them into a large mixing bowl (we used a pot).

With the sweet potatoes, toss in the cooked rice and black beans (drain the can first). Begin to mash the mixture using a hand masher.

Chop the onions and garlic, and throw those in as well. Add the flour, worcestershire sauce, and tahini. Continue to mash as well as you can. Throw in your spices. If you don’t feel like using all of the spices we did, you obviously don’t have to. Since our recipe turned out to be massive, we threw in quite a bit of each spice (probably a few teaspoons).

Before you’re ready to make them into patties, taste it! Does it have all the flavors you want? Even after throwing a fair amount of spices in, they could’ve been even spicier.

"This semi resembles prison food, but I know it's gonna be good" -Emma

“This semi resembles prison food, but I know it’s gonna be good” -Emma

According to Emma, who was doing most of the mashing, “this semi resembles prison food but i know its gonna be good.” So if the mixture looks like prison food, you’re probably ready to form the patties.

We formed pretty large patties, probably about 2 inches in diameter (but it’s tough to say). They could’ve been smaller if you wanted to make them more like appetizer size (they’d probably stay together better, too). But we were feeling ambitious.

Since we had 23 uncooked patties on our hands, we weren’t sure what the best way to cook these the fastest. Therefore, we threw some in the oven at 350 while we were frying the first batch. I’m not sure if this made any sense or any difference, so you could probably skip this step.

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Now, to the frying. In a large frying pan, heat a layer of oil for a few minutes. Then, drop your patties in. They should take about 4-6 minutes to get nice and brown on each side. Once they’re done, I advise putting them in the oven at 200 to keep them warm and also to bake a bit of the grease off (this step I do advise).

Your burgers are now ready to be dressed. We settled on wrapping them in lettuce, with sliced tomatos, Trader Joe’s Corn and Chile Salsa, and cilantro. Feel free to add ketchup, mustard, or cheese as necessary. It was a great choice and the burgers were delicious. They were definitely a bit delicate (probably in part to the size of the patties), but nonetheless some of the most awesome veggie burgers I’ve ever tasted.

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Easy and Savory Veggie Potage (Puree)

I know what you’re thinking….another soup?!

But what can I say? They’re easy, hearty, and healthy. In addition, they’re so easy to make around food allergies. Especially since my roomies were getting sick, it was time to make some soup.

This soup definitely has some similarities to the other ones I’ve made, but with much more emphasis on letting the vegetables’ flavors speak for themselves, instead of the spices. When it was done, the soup had a really great consistency and you could really taste the carrots, celery, mushroom, and potatoes in each bite. Delish.

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Ingredients:

  • 6-7 potatoes (medium sized)
  • 4-5 celery stalks
  • 6-8 carrots
  • 6-8 mushrooms
  • 1 large onion
  • 1-2 cloves garlic
  • 1 tbsp dried parsley
  • 1 tsp basil
  • 3-5 bay leaves
  • 2-3 tbsp earth balance (or butter or margarine)
  • 2 tbsp tomato paste
  • 2 bouillon cubes
  • salt/pepper
  • South African Smoke (spice from Trader Joe’s)

Serves: 3-5, Prep Time: approx 45 minutes

In the bottom of a large pot, sauté the garlic and (chopped) onion with some olive oil for about 5 minutes. Chop the mushrooms, celery, and carrots (they don’t have to be finely chopped by any means). Peel and quarter the potatoes. Add the mushrooms and sauté for another few minutes. Then, add all of the veggies and pretty much fill the pot with water. Add the dried parsley, basil, and bay leaves. Add one of the bouillon cubes. Bring the broth to a boil.

Once the broth has boiled, bring it to a simmer. Add the tomato paste and earth balance. Add a bit of salt and pepper. Add a good amount of the South African Smoke (if you don’t have any, you can obviously leave it out, but it gave the soup an amazing smoky/roasted flavor that worked really well with the vegetables). Let it simmer for probably about 15-20 minutes. Then, taste the soup! You’ll probably want to add another bouillon cube. If the veggies are nice and soft (check the potatoes), your soup is pretty much done.

Take it off heat and let it cool (at least for a bit). Fish out the bay leaves to the best of your ability. Then, put it in the blender for just a few seconds. I also mashed it with a hand masher before blending it so that it would be easier on the blender (especially considering my blender is a Magic Bullet). I only blend it for a few seconds since a few chunks are nice.

This soup was delicious and savory, but still definitely pretty light. I highly recommend throwing some rice in to make it a bit heartier, and if I make it again I’d probably trying putting some lentils or kidney beans in it. Top it with some cilantro, homemade croutons (refer to one of my other soup posts), or even some potato chips, as I did.

Hummus 101

Hummus. Snack of champions. This one is based on my mom’s recipe, who was inspired by my sister’s friend and Hummus aficionado Yotam. Despite her insistence on its simplicity when she sent me the recipe in an email awhile back, I have yet to make it until this past Thursday night.

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Ingredients:

  • 1 (15 0z) can chickpeas (save water)
  • Olive Oil, probably about 2-3 tablespoons
  • 3/4-1 cup tahini
  • 1-2 garlic cloves
  • 1/2 to 3/4 of a lemon
  • Spices: chili, cumin, turmeric, cayenne, black pepper

Drain the chickpeas but keep the chickpea liquid and set it aside. Throw the chickpeas in a frying pan with a generous amount of Olive Oil and the chopped up clove of garlic. Sauté them on high for a few minutes and then add your spices. Add a few teaspoons of each spice. Feel free to coat the chickpeas with the different spices since a lot of the flavor will be absorbed by the tahini. Allow for the chickpeas to simmer about 10 minutes. Once they have browned a bit and are a bit crusty, transfer them to a bowl or whatever you’ll mix the hummus in.

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Using a masher or hand mixer, mash the chickpeas. Then, add the tahini. I would start with about 3/4 of  a cup and check how the consistency is. You can also add some of the chickpea water to help the consistency, since it’ll be pretty thick. Squeeze the lemon over the hummus and continue to stir. If you’d like, you could add more of the spices, a pinch of salt, or a clove of raw garlic to give it more zing.

You might want to throw it in the fridge for a bit before digging in, but there you have it! Your hummus is ready to dip or spread over…pretty much everything. A quick and easy way to make some delicious hummus. I’m definitely up for trying a more daring hummus next time (people on the internet seem to be putting a lot of weird stuff in hummus nowadays). But for now, this classic hummus, especially by providing a basis for future recipes, will do.

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Carrot, Potato, and Ginger Soup

After the long first day of the winter semester, and with our super-cool friend Emma over, it was the perfect time for my roommate Josh, Emma, and I to cook up this thick, carroty, savory soup. Quick and easy, this soup is a perfect, hearty, vegetarian meal for a winter night.

Not sure exactly where this idea came from, but some of the inspiration came from a Spicy Carrot Soup recipe in Gluten, Wheat, and Dairy Free, a cookbook Josh got me for Christmas. I feel like people often use butternut squash soup for a soup like this, but since we had potatoes lying around the apartment, we decided to make it work. 

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Ingredients: 

  • 8-10 carrots
  • 8-10 medium sized potatoes
  • 2 cloves garlic
  • 1 large onion
  • 1.5 cups red lentils
  • Approx. 1 tbsp ginger
  • Approx. 1.5 tbsp Earth Balance (or other buttery spread)
  • Approx. .5 cup mimic creme (see Mushroom, Leek, and Potato Soup for more info)
  • 2-3 cubes Veggie Bouillon
  • Spices: cumin, cayenne, chili, salt, pepper

Serves 4-6, makes a BIG pot of soup!!

Prep Time: about 45 minutes (plus time to let the soup cool before you blend it)

First, in preparation, chop the onions and garlic, peel and quarter the potatoes (so they cook quicker), peel and slice (or even chop) the carrots, and peel and chop the ginger.

Sauté them in the bottom of your pot with some olive oil and good helpings of cumin, cayenne, chili, and pepper. After about 5-7 minutes, throw in the potatoes, ginger, carrots and, lentils and cover the mixture with water (at least 6-7 cups, maybe more). Bring this mixture to a boil and let it simmer for about 20-30 minutes. 

During this time span, add the bouillon, Earth Balance, and Mimic Creme. You probably don’t  even need the latter two, but they are great if you want to add some richness!

Once the carrots and potatoes are nice and soft, the first phase of the soup is done. You can now let it cool for a bit (or throw it out in the snow, as we did).

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After cooling for a bit, the soup is ready to blend. Sadly, we only have a magic bullet in our apartment, and you can imagine the process of scooping the chunky mixture into magic bullet containers is a bit tedious and can get messy, but I think it’s worthy it. 

Anyways, once the soup is nice and blended (but don’t blend too long, since sometimes a few chunks can be nice), it should have a pretty thick consistency and a nice, orangey-beige color. Top with homemade croutons (refer back to my first soup posting for a quick how-to) and fresh cilantro, and the soup is ready to enjoy!

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Photos by Joshua Paul. Follow @jawshuwa

Mushroom, Leek, and Potato Soup

Sometime during this past semester, the idea popped into my head to make a leek, potato, and bacon soup. It turned out pretty well, but the next time I made it I used mushroom instead of bacon (not saying one is better than the other, but the mushroom of course makes it vegetarian/vegan). The main directions I got were from my mom, who texted me to sauté the mushrooms and leek with some spices, to add water and boil the potatoes with spices and bouillon (she did give me the idea to use nutmeg). I don’t think she said much else. Anyways, after experimenting a bit, this is what I’ve come up with. I ended up making it Christmas Eve and my family enjoyed this not-too-heavy, savory, a bit spicy and a bit nutty, soup.

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Ingredients:

  • 1 leek
  • 1 container of baby bella mushrooms
  • 2.5 lbs of potatoes (about half of 5 lb. bag)
  • 1-2 cubes vegetable bouillon (or equivalent)
  • 0.5 cup Mimic Creme (http://www.mimiccreme.com/ cream substitute, or you could use cream)
  • Half a stick or a few tablespoons Earth Balance
  • Spices: chili powder, cayenne, nutmeg, and black pepper to taste

Prep time: about 30 minutes, (plus 1-2 hours of cooling, and then a few more minutes for blending)

Serves: 4-6

First, wash and peel the potatoes and then set them aside. You can also cut them into smaller pieces so that they cook quicker. Then, slice the leek thinly and chop the mushrooms. Throw them into the bottom of whichever pot (it should be pretty large) you’re going to use with some Earth Balance or olive oil. Sauté the leek and mushrooms for about 5 minutes until they start to soften. Put the first round of spices in. I use a healthy amount of chili and cayenne, since I like my meals to have a kick, and the nutmeg works really well with the flavors of the mushroom, leek, and potato. Of course, salt and fresh black pepper never hurt either.

Next, plop the potatoes right into the pot and put enough water in to cover them. Bring the soup to a boil and allow for the potatoes to cook until soft. This should take about 10-20 minutes. During this time, add the bouillon and Mimic Creme (made up of almond and cashew cream, I think it adds a nice, thick consistency and a subtle nutty flavor). I would also probably add a bit more of each spice, according to taste, and some more buttery Earth Balance. When the potatoes are done cooking, you can turn the stove off and set the pot aside.

I then wait a few hours (or as long as your patience lasts) and let the soup cool. Then, I scoop it into a blender (will take a few rounds of blending depending on how much you made) and blend it for a few seconds. I wouldn’t blend it too long, since it’s nice to have a few chunks and so that it’s not completely like baby food. You can then heat it up once again, adjusting the consistency and flavor according to your preference. I like mine to have a pretty thick consistency, especially since the soup isn’t too heavy.

When I served this soup to my family for Christmas Eve, I had to add an extra touch. So I took a few slices of Udi’s Gluten Free whole grain bread, cute them into cubes, and threw them into the frying pan with olive oil and salt until they were toasted.

Quick, easy, and savory, homemade croutons are a perfect addition to any soup. Now, the soup is definitely ready to be served! Enjoy!

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