Vegan Reuben Soup

Because anything you can do, I can do vegan.

In typical Deanna fashion, I present to you my St. Patrick's Day post for the year, 5 days after the holiday.  Better late than never, eh?  [I'm pretty sure I've posted holiday recipes after the actual holiday every single time.  At least I'm consistent.]

I actually had the idea to make a Reuben-style potato soup, but totally forgot to use the potatoes!  Ah well, I have some sauerkraut and onions leftover, so maybe I'll put those things together to create something awesome in the next couple of days.  I have had this recipe idea rolling around for a while, and I'm super glad I finally got around to making it!  I'll admit, it's a little saltier than I would normally prefer, but I think that's part of what makes the flavor so authentic.  All of the Reuben soup recipes I came across online used excessive amounts of Swiss cheese and heavy cream.  I, the culinary genius that I am, used silken tofu to get the creaminess of the soup.  I added miso to replicate the fermented taste of the cheese, but it also added to the saltiness, so feel free to omit it if you desire.  I would have loved to have topped the soup with rye croutons but I was entirely too lazy to make any, so I just dipped some rye bread in my soup.  And it was delicious.

Ingredients:
8 oz tempeh, chopped
1 cup vegetable broth
1/2 tsp liquid smoke
1 1/2 Tbsp low-sodium soy sauce

16 oz silken tofu
2 cups vegetable broth
1/2 cup nutritional yeast
1/2 tsp thyme
Salt and pepper (I used LOTS of pepper)
2 Tbsp cornstarch

1 Tbsp olive oil
1 1/2 cup diced onion
1 1/2 cup diced green pepper
1 cup sauerkraut
1/2 Tbsp miso

Directions:
Place tempeh in a shallow dish and pour in the veg broth, liquid smoke, and soy sauce, and stir to mix well.  Let sit for at least 15 min (or longer, if you have the time).  Meanwhile, in a high speed blender or food processor, combine the tofu, veg broth, nutritional yeast and thyme.  Blend until smooth.  Add salt and pepper, to taste (keep in mind that you're probably not going to need to add a lot of salt.  In fact, I may not have added any at this point.)  Add the cornstarch and blend again until smooth.
In a large pot, heat  oil over medium heat and add onion.  Cook for 3 min, then add the pepper.  Cook for another 5 min, stirring frequently.  Using a slotted spoon, remove tempeh from marinade and add to the pot.  Stir everything together and start adding the marinade, about a tablespoon at a time until it's all been added.  Stir in the sauerkraut.  Pour in the liquid from the blender and increase heat slightly to allow soup to bubble and thicken.  Return heat back to medium and continue to cook for another 5 min.  Add miso, stirring to fully incorporate.  Serve hot.

Vegetable Fried Quinoa

Because this is the last meal I'm gonna cook before leaving for MEXICO!!!!!

That's right, folks.  For the first time in 5 years I'm taking a real vacation.  [Disclaimer: My trip to Texas two summers ago for the Officer's wedding was supposed to be a vacation, but since I was dying of the black plague for the duration of it, it doesn't really count.]  But anyway, a real vacation, with plane tickets and a passport and a new bathing suit and everything.  I am so super pumped!

Since I'll be gone for about a week, I didn't want to have to buy any groceries at this point, certainly not anything that will spoil while I'm gone, and I figured I might as well use up some stuff I've had hanging out in the pantry for a while- frozen mixed veggies, quinoa, onions that were starting to sprout....  I did have to go out and buy the tofu for this (I was heading out anyway for last-minute toiletries and such), which proved to be a wise addition.  I would definitely tweak the spices in this the next time I make it.  It needs more something, I just don't know what.  But it's good.  Really really good.

Now, all that being said, about how I didn't want leftover food or anything that will spoil while I'm gone?  Yeah, well, I accidentally made enough food to feed a small army.  I wonder how well this will freeze...  I had intended to only use 1 1/2 cups quinoa, but got a little carried and used 2 cups, dry, which yielded 5 or 6 cups.  I'm thinking the flavors will be better suited to a smaller amount of quinoa, so I'm going to recommend 1 1/2 cups.

But you know what's the best part about this whole dish?  My old roomie stopped by for a visit shortly after I had finished cooking, so we got to share a home-cooked meal together, just like the good old days.  Love.

Ingredients:
1 1/2 cups quinoa, rinsed
1 Tbsp vegetable oil
1 large onion, chopped
3 large cloves garlic, chopped
1/2 tsp ground ginger
1/2 tsp turmeric
14 oz firm tofu, water pressed out
1 lb frozen mixed veggies
3-4 Tbsp low-sodium soy sauce
Salt and pepper

Directions:
In a large saucepan, cover quinoa with 3 cups of water and bring to a boil.  Turn heat to simmer and cover with a lid, cooking for 15-20 min, until water is absorbed.
In a large wok, heat oil over medium heat.  Add onion and garlic and saute for about 3 min.  Stir in ginger and turmeric and cook for another 2 min.  Add tofu, crumbling it with your hands.  Stir to completely cover with spices.  Add veggies and continue to cook for 5-10 min, or until quinoa is done.
Add the quinoa and soy sauce to the wok and stir to mix well.  Season with salt and pepper, to taste, and additional soy sauce if desired.

Fajita Lasagna

Because global fusion cuisine is so much fun!!!

I actually don't really know what to call this dish.  Enchilada casserole?  Taco lasagna?  Fajita bake?  No matter what you call it, it's absolutely freakin' fabulous!  Corn shells, refried beans, fajita veggies, enchilada sauce, and cheese, layered together kind of like a lasagna.  So magical!

I had a blast actually cooking at "home" again.  It's been forever!  [And I had the house to myself.  Bonus!]  Chopping veggies, jammin' to worldbeat radio on Pandora, and busting out some sweet dance moves is definitely the best way to spend a Monday evening (or any evening, for that matter).  But the anticipation of actually devouring this meal was agonizing.  It smelled heavenly and I was nearly starving to death.  Luckily, it's pretty quick and easy to throw together.  I dirtied more dishes than a one-pot meal, but whatever.  Totally worth it.  I'd still consider it a weeknight meal.  Or, in my case, an all-week meal, since it yields roughly eleventy-billion servings (rounding up) so I won't have to cook again all week.  So I've got that going for me.  Which is nice.

Ingredients:
1 large onion, sliced
1 large red bell pepper, sliced
1 lb bag frozen broccoli and cauliflower
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1/8 tsp thyme
Salt and pepper
15 oz vegetarian refried beans
1/4 cup salsa
12 corn shells
10 oz enchilada sauce
8 oz Daiya pepperjack shreds (or non-dairy cheese of choice)

Directions:
Preheat oven to 350 degrees.
Spray a large saute pan with cooking spray and heat on medium high.  Add onions and saute for 5 min or until soft.  Add pepper and cook for another 3-4 min.  Add broccoli and cauliflower and cook, stirring frequently, for 5 min.  Add cumin, chili powder, garlic powder, and thyme and stir well.  Turn heat to low and add salt and pepper to taste.
In a small sauce pan, heat refried beans on medium, stirring frequently.  After about 5-7 min, beans should be thinner and easy to spread.
Spray a 9x13 pan with cooking spray.  Drizzle salsa over bottom of pan and spread evenly.  Arrange 6 corn shells, overlapping, in bottom of pan.  Spread beans over the shells, making sure shells are completely covered.  Spread veggies evenly over the beans.  Arrange the remaining 6 shells over veggies.  Pour enchilada sauce over the shells, again making sure that all shells are covered.  Sprinkle the cheese evenly over the sauce.
Bake for 25 min, or until cheese is melty and sauce is bubbly.  Let sit for 5 min before digging in.  (This was quite literally the hardest part of the process for me!)

"Cheesy" Southwestern Pasta Salad

Because quitters never win.  Or whatever.

It's been almost two months since my last blog post.  What have I been doing the past two months, you ask?  Lying in bed, staring at the wall, wondering what I'm doing with my life.  Nothing.  A whole lot of nothing.  [Well, I take a lot of naps, actually.]  But mostly I've just been really lazy, uninspired, unmotivated, broke, tired, and basically ready to give up on this stupid thing.  I don't have a lot of time to cook, I don't have a lot of space to cook, I don't have a lot of good ideas coming to me lately, so what's the point?  But then I came up with a new recipe (for the first time since Christmas) and I figured, oh what the hell.  I'll share this because it's pretty damn tasty [not to mention cheap and easy, just the way you like it] and you'll all be thanking me for it later.  You're welcome.  Yay mood swings!

I actually bought the majority of these ingredients with the intention of making a leafy salad, but wouldn't you know, the store was all out of baby spinach.  [I'm not even making that up.]  Well, everyone knows that pasta salad is the next best thing, so that's what we've got.  This is actually good both hot and cold, so technically I'm giving you two recipes!  Yay overachieving!!!

Ingredients:
12 oz pasta (You can use whatever shape makes your heart happy)
15 oz can petite diced tomatoes with onion
15 oz can black beans, drained and rinsed
11 oz can corn and pepper blend
8 oz can sliced mushrooms
1/2 cup reduced fat vegan mayo
1 tsp garlic powder
1 tsp chili powder
1/4-1/2 cup nutritional yeast (Start small and add more as you see fit)
Cayenne, to taste
Salt and pepper, to taste

Directions:
Boil water in a large pot.  Cook pasta according to directions on package.  When pasta is done, drain and rinse with cold water.  Return pasta to the pan and add all other ingredients, stirring well to mix it all up.  Cover and chill in the fridge for 30 minutes or overnight.  Or, return the whole pot to the stove and heat over medium high until all ingredients are heated through, stirring frequently.   



 

Lemon-Garlic Spaghetti Squash and Kale

Because I'm getting a head start on my new year's resolutions...

The cold weather and holiday season make me crave comfort food.  But my waistline is screaming "NO" and I swear to god, if I have to go out and buy fat pants, I'm going to be really upset with myself.  So now is the time to focus my energy on lightening up some old favorites.

I wanted pasta today, but instead turned to spaghetti squash.  I wanted a lemon-butter sauce, but kept it light by using wine and veg broth, although I could have made it creamier and more comforting- although still not so fattening- by using soy milk, but we were all out.

So what I got was a super lemony, light-yet satisfying, healthy-ish meal which [I hope] is setting me on the path to health, happiness, and skinny jeans.

Ingredients:
1 large spaghetti squash (mine was 3 1/2 lbs), cut in half and seeded
2 Tbsp non-dairy butter
2 large shallots, chopped
8-10 cloves garlic, peeled and quartered
Juice of one lemon (I got 1/4 cup, use less if you don't want a super lemony flavor)
1/2 cup white wine (I used pinot grigio)
1 tsp agave nectar 
1 Tbsp cornstarch
1 cup vegetable broth
15 oz can white beans, drained and rinsed
5 cups fresh kale (I got this from a half bunch, peeled off the stems and roughly chopped) 
1 tbsp olive oil
Salt and pepper


Directions:
With the squash cut in half and seeded, poke holes in each half, several times, with a fork.  Place on a plate, cut side down, and microwave each half for 10-12 min, until soft. 
Meanwhile, heat butter in a large skillet on medium heat.  Add shallots and garlic, and saute for 8 min.  Add lemon juice and wine and agave, and cook for 5 min, stirring occasionally.  In a measuring cup, whisk together cornstarch and veg broth.  Add  to wine mixture and turn heat up to allow to boil until sauce thickens.  Add beans and kale.  Turn heat to low and allow kale to wilt.
When the squash is cooked, scrape out with a fork into a large bowl.  Add olive oil and salt and pepper and stir until well mixed.
Divide the squash among 4 plates, top with the kale mixture.  Serve hot. 

Hot Toddys for Two

Because I may or may not be dying of the bubonic plague...

I hate being sick.  Not that anyone actually enjoys being sick, but it kind of makes me angry.  And needy.  And whiny.  Is it too much to ask for someone to come over and make me tea and pet my hair???

Well, since I have to do everything for myself, I might as well do it up good.  As it turns out, my little sissy Mary is also feeling under the weather (we're like the same person!) so I offered to come to her house and whip up some hot toddys to cure all that ails us.  Because what could be better than whiskey and tea to make you feel better about yourself and life in general?

We made three variations of hot toddys, which traditionally are made with whiskey, honey, lemon, and tea.  I used agave nectar in place of the honey and I tried out two different flavors of tea.  Mary prefers vodka over whiskey, and requested apple cider, so we made more of a caramel apple toddy for her.  They were all fantastic (although we both still had to call in to work today, so I can confidently say that alcohol is not the cure for the common cold.  But it did make us feel better for a little while...)

Classic Toddy:
1 Tbsp agave nectar
1 1/2 oz whiskey (or brandy or rum)
1 cup hot water
1 tea bag- I used honey lemon ginseng green tea
Lemon wedge

To make:  Pour agave into the bottom of a coffee mug.  Add whiskey and hot water.  Steep the tea bag for 3-5 min.  Garnish with the lemon wedge.  Drink hot.

Chai Toddy:
1 Tbsp agave nectar
1 1/2 oz whiskey
1 cup hot water
1 tea bag- I used Tazo Pumpkin Spice Chai

To make: Same as above, minus the lemon.

Caramel Apple Toddy:
1 1/2 oz Smirnoff Caramel Apple vodka
1/2 cup apple cider
1/2 cup water

To make: Pour all ingredients into a coffee mug.  Microwave on high for 2 min.  Garnish with a cinnamon stick, if you have one handy.

                                          Drink well and be well!  Cheers!!!

Pumpkin Spice Waffles with Banana Rum Sauce and Spiced Pecans

Because the banana recipe ideas just keep coming!  (Too bad I keep not winning the grand prize...)

Banana.  Pumpkin pie filling.  Pecans.  This is your mission, should you choose to accept it.

And I did, with much success.  Well, success in that they were unbelievably delicious, but not successful in actually bringing in any money.  So there's that.  Anyhow, I'm glad I put together this recipe.  These flavorful waffles would make a perfect brunch entree.  This recipe is a spin on the sweet potato waffles I made for a contest a year and a half ago.  I was tempted to use real rum in the banana sauce, but it was cheaper (and less boozy) to buy the extract.  The sauce was a little thick, but I liked it that way.  If you prefer a thinner sauce, whisk in more milk, one tablespoon at a time, until you're pleased with the consistency.

Not gonna lie, I'm feeling a little defeated by these damn contests.  Nonetheless, I will persevere!  I might just stay away from the banana contest for a bit.  Besides, I need to start planning my Thanksgiving menu soon!  And figure out how/when I'm going to cook, since I will potentially be working 18-19 hours the day before.  Oy vey.  

Ingredients:
For the pecans:
1/4 cup white sugar
1/4 cup brown sugar
4 Tbsp non-dairy butter
1/2 tsp cinnamon
1/4 tsp cayenne *Note- these were kind of spicy. I liked it, but use less cayenne if you're not so sure about the heat (start with 1/8 tsp and add more as you see fit).
1/2 tsp salt
1 Tbsp maple syrup
1 cup pecan halves

For the waffles:
1 1/4 cup all purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp cayenne
1 1/2 cup pumpkin pie filling
4 Tbsp soy milk
2 Tbsp vegetable oil
1/4 cup sugar

For the sauce:
2 ripe bananas
4 Tbsp non-dairy butter
1/2 cup maple syrup
1 tsp rum extract
1/2 tsp cinnamon
2 Tbsp soy milk

Directions:
For the pecans:  Line an 8x8 cake pan with wax paper and set aside.  In a medium saucepan, combine sugars and butter and melt over medium-low heat.  Stir in spices and remove from heat.  Add pecans and stir to coat well.   Dump the pecans into the baking dish and refrigerate while you make the waffles.

For the waffles:  In a large mixing bowl, combine flour, baking powder and soda, salt, cinnamon, and cayenne, and stir to combine.  In a medium bowl, combine pumpkin pie filling, milk, oil, and sugar, and whisk to mix well.  Add liquid ingredients to dry ingredients, and stir to mix well.  Heat your waffle iron according to it's instructions.  Cook bater until golden.  This will yield 8 rectangular waffles. (OK, so I actually got 9 out of it, but whatever.)

For the sauce:  Place all ingredients in a blender or food processor and blend until smooth.  Pour sauce into a small saucepan and heat on medium low, stirring constantly, until sauce is slightly bubbly and heated through.

Arrange waffles on plates, topping each with sauce and sprinkling with pecans.
Yield 8.