Sunday, September 30, 2012

A "First Date" and Hip City Veg- Philadelphia

Finally after three years of knowing one another through the blogosphere, Twitter, Facebook, Instagram and other varieties of social media I got to meet my friend Laura Jill (LJ) in real life, almost like a "first date". it was GREAT!  She is even more vivacious, energetic and sweet as she is in cyberspace!

Philly Steak


We met up at Hip City Veg- a relatively new vegan eatery in the heart of Philadelphia. I have been there a few times as I am lucky to work right around the corner from their location on 18th Street.

Ziggy Burger


We had a great lunch- LJ opted for the Philly Steak- a seitan version of the classic. I got the Ziggy Burger- a tempeh burger with lettuce tomato and a special sauce. We both got some sweet potato fries (which come with a cilantro black bean dipping sauce).

If you find yourself in Philly this little place is a must for a quick, reasonably priced lunch. The food was great but I must say the company was stellar!  My only regret-- we forgot to get a picture together (whoops!).

And lucky for me, she is supposed to be back soon! I can't wait to hang out again.  Where shall we go next, LJ?

Thursday, September 27, 2012

Squash Cakes

My friend Koren recently posted a recipe to her Facebook page for Acorn Squash Patties.  They looked great however they called for bacon and eggs so I set out to veganize them. I changed the recipe quite a bit, probably enough to call it my own.



The recipe made 10 cakes, and I think with the addition of the bean puree makes them somewhat of a complete meal. Serve with a green salad and you are all set!

Squash Cakes

1 small acorn squash, halved and seeded
1 small butternut squash, halved and seeded
4 tbsp coconut flour
1 tbsp all purpose flour
1 tsp liquid smoke (or less depending on how much smokiness you want)
1/4 cup bread crumb
1/4 cup nutritional yeast
1 cup cannellini beans (I cooked dried beans but you could used canned as well)
1 tbsp fresh thyme, minced
Salt and pepper to taste
2 tbsp olive oil

Heat the oven to 400.  Place squash open side down on a baking sheet and roast for 20-30 minutes until the skin is very soft when pierced with a fork.  Remove from the oven and allow to cool.

Pulse the cannellini beans in a food processor until smooth. Add to a bowl. Scoop the flesh of the squashes and put into the same bowl along with all the other ingredients except the olive oil and mix well.

In a skillet over medium high heat add the olive oil. Once hot form into cakes and place in the skillet allowing them to cook about 2-3 minutes per side until golden brown.  Be careful when flipping them as they are quite soft.

Serve immediately.

Monday, September 24, 2012

Seared Tamari Maple Tofu

I love Kathy Patalsky.  Not only is her blog awesome, but she seems like such a genuinely nice person. And the food she cooks- OH MY! She is so creative and seems never to be at a loss for her next recipe. She truly cooks with grace.



I have made many of her dishes in the past, I think my favorite is her cashew nut "cheese" which I use in lasagna regularly.



Today I wanted quick and easy so I tried her Maple-Tamari Seared Tofu. So easy and really delicious.  I changed up the quantities slightly, mostly because when I was cooking my computer (and the recipe) were upstairs.

Seared Tamari Maple Tofu

2 slices tofu (cut into cubes and halved into triangles)
1/4 cup tamari
1 tbsp maple syrup
1/2 tsp liquid smoke
2 tbs olive oil

Mix the tamari, maple syrup and liquid smoke in a bowl. Add the tofu and allow to marniate about half an hour.

Heat a skillet over high heat and add the tofu.  Allow the tofu to sear for about two minutes, flip and allow to cook for another two minutes.  While cooking you may spoons some of the marinade over the tofu to create a glaze.

Plate and serve. Simple and delicious!

Thursday, September 20, 2012

Gardein Stuffed Poblano Peppers

Remember the Crispy Gardein Chik"n Wraps I made the other day?  They were great and I had a bunch of leftover filling.



Instead of making the same thing again I decided to stuff a couple of lightly roasted poblano peppers with the filling and pop them into the oven for a quick dinner.  Yum.

Gardein Stuffed Poblano Peppers

Crispy Gardein Chik'n Wrap Filling (recipe here)
2 poblano peppers, halved, seeded and deveined
Vegan cheddar cheese shreds (just a handful)
Bread crumb
Smoked paprika

Heat the oven to 375 degrees,

Spray a baking sheet lightly with cooking spray. Place the peppers on the sheet skin side down and roast for about 20 minutes.

Remove the peppers from the oven, add the Crispy Chik'n Gardein filling, sprinkle lightly with vegan cheddar shreds, bread crumb and smoked paprika. Go easy on the smoked paprika- it is powerful stuff! Spray lightly with cooking spray.

Return to the oven and cook for an additional 15 minutes or until filling is heated through, cheese is melted and the top lightly browned.

Saturday, September 15, 2012

Crispy Gardein "Chick'n" Wraps

They say imitation is the sincerest form of flattery. If that is indeed true, Mel of Mel's Kitchen Cafe you should be sincerely flattered as I did a vegan version of your Crispy Chicken Wraps. Delicious!



I would be remiss not to mention  Gardein , Daiya, Tofutti and Vegenaise. While being vegan does not have to be hard, they certainly make it a little bit easier!

Enjoy.

Crispy Gardein "Chick'n" Wraps

4 Gardein Chick'n Scallopini, thawed and chopped
1 cup Daiya cheddar style shreds
1/4 cup chopped cilantro
1/3 cup Vegenaise vegan mayo
2 tbsp Tofutti vegan sour cream
3 green onions finely chopped
2 tsp hot sauce
1 tsp olive oil
4 whole wheat tortillas (12")
Salt and pepper to taste
Cooking spray

In a saute pan over medium heat the olive oil and add the Gardein.  Saute until lightly browned and warmed through.

In a large bowl mix the mayo, sour cream, cilantro, hot sauce, green onions and Gardein. Season with salt and pepper.

Place about 1/4 of the Daiya cheddar on a flour tortilla leaving about a 1/2 inch border.  Place 1/4 the Gardein mixture down the center of the cheese. Fold the tortilla onto itself into thirds leaving the ends open.

Spray the wraps with cooking spray and place seam side down in a  saute pan sprayed with cooking oil and heated over medium heat. Spray the top of the wrap with cooking oil. When the bottom browns and the cheese starts to melt flip and allow to brown on the other side (about two minutes per side).

Serve immediately.