Tuesday, February 26, 2013

Phoney Baloney Coconut Bacon BLT

I recently got some Phoney Baloney's coconut bacon.  I have made coconut bacon in the past and I will tell you, while worth the work to crack, peel and slice the coconut it is time consuming.






















When I was contacted by Kyle about the launch of this coconut bacon I jumped at the chance to try it.

After a long week of travel I arrived home to find three bags of the coconut bacon had been delivered to my door. And, if one has coconut bacon one MUST make a BLT, right?



That is exactly what I did and it was wonderful.

If you have tried coconut bacon and like it but would prefer the convenience of not having to crack, peel and slice up a coconut this product is for you. If you miss bacon or the classic BLT sandwich, this product is for you.  If you have never heard of or tried coconut bacon, this product is for you too!

I am not going to write up the recipe for this sandwich- you all know how to make one. Some (toasted) bread, vegenaise, Coconut Bacon, lettuce and tomato.

I am excited to try this stuff in some other recipes, too and I will share them as created.

Thanks Kyle for a great product. I wish you much success in this endeavor. I know I will order again!

To get your coconut bacon simply go to Phoney Baloney's and click the order link on the right side of the page.

Monday, February 18, 2013

Chick'n Satay and Spicy Peanut Sauce with Cilantro Lime Rice

I am part of  a fun online cooking group called Vegan Cooking from Around the World.  There are about 200 members and the site focuses strictly on international vegan recipes. The people are nice, we get some good dialogue going and there are LOTS of interesting vegan recipes.



Recently the groups founder asked about doing a different theme each month, one where we would commit to focusing on a particular country or type of cuisine. I immediately responded that I loved the idea! February is Thai! month.  I committed to making at least one Thai dish in February and I am happy to say I have met that commitment.

While this is not wildly creative and has probably been done a million times in a million variations it was all I could muster.  You see, I have been traveling more or less non stop for quite a while now and this was literally my only day in February to cook at all.  As the song goes- "Chicago, New York, Detroit, it's all the same street"..... I am travel weary to say the least.

But, as of the time of writing this I am heading back to Denver after a two day stint at home.  This time is a little different though; Mr. Meat and Potatoes is meeting me out there on Thursday and we are going to spend the three nights of the weekend checking out some great music! Can't wait!

Chick'n Satay

For the Satay:
1 lb faux chicken (I used Wegman's Don't Be Chicken, Gardein Scallopini would also work well)
1 small red onion, chopped
4 cloves garlic
3/4 tsp cayenne pepper
1 2" piece fresh ginger, peeled
1/2 tsp turmeric
2 tbsp ground coriander
2 tsp ground cumin
5 tbsp tamari sauce
6 tbsp brown sugar
3 tbsp vegetable oil
Juice of one lime
Wooden skewers, soaked in water for at least ten minutes

For the dipping sauce:
1/3 cup peanut butter
1/3 cup water
2 cloves garlic
3 tbsp tamari sauce
2 tbsp brown sugar
Juice of one lime
1/2 tsp cayenne pepper
1.3 cup coconut milk


For the Cilantro Lime Rice
1 cup long grain rice
2 cups water
1 pat vegan butter
Zest of one lime
Juice of one lime
1/2 cup cilantro, chopped
Salt to taste


To prepare the satays:
Mix all ingredients except the faux chicken in a blender until very smooth.

Cut the faux chicken into strips, place in a bowl and pour the marinade over them. Cover and refrigerate for four hours.

When ready to cook preheat the oven to broil.

Remove from the refrigerator, skewer each chicken strip and place on a lightly greased baking sheet.  Be careful with the faux chicken strips, they will break apart easily so be gentle with them.

Place in the oven for about five minutes then turn the satay's and allow to cook for another few minutes.

To prepare the peanut dipping sauce:
To make the peanut sauce, place all ingredients in a blender or food processor.  Serve with the Satays.

To prepare the Cilantro Lime Rice:
Bring two cups of water to a boil. Add the butter and rice.  Reduce heat to a simmer and cover.  Cook until rice is done, about 20 minutes.  Remove from heat, stir in the lime zest, juice and cilantro.  Season with salt to taste.

Note: I found some inspiration from this vegan satay recipe and this peanut sauce recipe.

Monday, February 4, 2013

Cornbread

It is official. I don't like cornbread. For some reason, I keep making it as the idea of cornbread is appealing to me.  I created this one and as far as cornbread goes, I think it is pretty good.  However, I have come to terms with the fact that its just not my favorite food. I am not sure what it is about it but... meh.... I could take it or leave it- mostly leave it.



I decided to publish the recipe since I know there are a lot of people out there that do like cornbread, and this one is super simple.  I used canned corn and Daiya cheese in this version, however, you could experiment with all sorts of mix-ins. I think jalapeƱo peppers would be a good choice.

If you try it, I hope you like it and will give me your honest feedback on the recipe.  Seems like something that would go well with a hearty stew like a chili.

Cornbread

1 1/2 cups cornmeal
1 1/2 cups whole wheat flour
3 tbsp brown sugar
1 tsp salt
1/4 cup vegetable oil
1 tsp baking soda
2 1/2 cups non dairy milk (I used So Delicious Unsweetened Coconut)
1 tbsp apple cider vinegar
1 can organic corn, rinsed and drained
1/2 cup vegan cheddar cheese shreds (I used Daiya)
1/2 tsp cayenne pepper

Preheat oven to 400 degrees.

Mix all ingredients in a a large bowl and then turn into a cast iron skillet.  Bake in the oven at 400 degrees for 30 minutes.

Allow to cool about ten minutes before slicing.

Saturday, February 2, 2013

Buffalo Chickpea Dip

It's almost Superbowl Sunday and as such I felt inspired to make something that would be a good football snack.



This is a take on a Buffalo Chicken Dip- instead of chicken it uses chickpeas and it is quite tasty. And I have to admit, ever since I made Buffalo Cauliflower Bites I have been somewhat obsessed with Frank's Red Hot Sauce. Kind of like the saying goes: "I put that sh** on everything!"  

In all seriousness, this is kind of like a buffalo hummus, really tasty with chips, crackers or veggies.  And, given the combination of nuts and beans this packs quite a protein punch too.  Good stuff! Hopefully it will not all be gone before the big game tomorrow!

Buffalo Chickpea Dip

1/2 cup raw cashews
1 1/2 cup cannellini beans (if using canned rinse and drain well)
2 1/2 cups chickpeas (if using canned rinse and drain well)
1 cup Frank's Red Hot Sauce
2 tsp lemon juice
1 tbsp nutritional yeast
1 tsp chopped olives
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp freshly chopped parsley
1 cup shredded vegan cheddar cheese (I used Daiya)
1 cup non dairy milk (I used So Delicious Unsweetened Coconut)
Salt and pepper to taste
1 tbsp Breadcrumbs (optional)
1 tsp Paprika (optional)

Preheat oven to 350 degrees.

Place all ingredients in a food processor with the exception of one cup of chickpeas and the vegan cheddar.  Blend until very smooth.

Transfer to an oven safe bowl or baking dish and stir in the one cup of whole chickpeas and vegan cheddar.

Cover tightly in foil and bake at 350 for 30 minutes.  Uncover, sprinkle with bread crumb and paprika if desired and bake for another 5 minutes or so until the breadcrumb starts to brown.

Serve with chips, crackers or veggies.