Cream of Mushroom Soup

If I were having the British royal family over for dinner, I'd serve them this amazing vegan Cream of Mushroom Soup as a first course. It's so rich, so decadent, so bursting with mushroom and cream flavors, it's fit for royalty...or for a windy, cold day like this past Saturday when I made it. Its lusciousness is not without a calorie cost, though: vegan sour cream and margarine help make this soup spectacular.

Yes, vegan sour cream and margarine are processed foods that come in packages--evil things I usually swear off. But I had fond memories of this soup when I first made it last year, so I splurged this weekend. Really though, the soup is pretty good before you add the soymilk and soy sour cream, so I'd make it without the non-dairy for a healthier version.

Last year when I made it, an omni coworker tried it and loved it, so I don't think omnivores would miss the dairy.

Vegan Cream of Mushroom Soup
recipe from About.com

• 3/4 pound fresh mushrooms, sliced
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp vegan margarine
• 3 cups vegetable broth
• 2 tbsp flour
• 1 cup vegan non-dairy sour cream substitute
• 1 cup soymilk
• salt and pepper to taste

1. In a large soup or stock pot, saute the mushrooms, onion and garlic in vegan margarine for 3 - 5 minutes, until onions are soft.

 

2. Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for at least 45 minutes. (Note: stop here for a non-cream but still good mushroom soup!)

3. Add the flour, non-dairy sour cream and soymilk, stirring well to combine. Allow to simmer another 20 - 30 minutes, or until soup has thickened. Season generously with salt and pepper before serving.

Seitan Pot Roast & Truffled Mashed Potatoes

Nothing says fall comfort food like pot roast, gravy, and mashed potatoes!

First I made the Seitan Pot Roast from The Happy Herbivore Cookbook. It called for No-Beef Broth and Vegan Worcestershire Sauce, also recipes in the cookbook. They were so quick and easy to make, I didn't mind the recipes within recipes. The seitan is quick and easy to put together, then you simmer it in the no-beef broth with veggies for an hour, then bake it for another 25 minutes until it's firm and the outside is crispy.

I topped it with No-Beef Gravy, which was also simple to make because I'd already made the No-Beef Broth.

Yum! The pot roast was meaty without being, well, meaty. It was tasty, filling, and a true comfort food with the gravy on top.

I made Truffled Mashed Potatoes, a new recipe from Vegetarian Times, as a side. Recipe below. Confession: I've never made mashed potatoes before! The version from my childhood is full of butter and sour cream. It looms so large and perfect in my memory that I've never wanted to make another version...and I haven't tried a vegan version.

The Truffled Mashed Potatoes didn't disappoint. It was definitely different, but the truffle elevated it to a level of fanciness not normally found in this gold ole' dish. It was also very quick and easy to make, which is always a plus in my book.

Truffled Mashed Potatoes from November 2011 Vegetarian Times

• 2 lb. Yukon gold potatoes, peeled and cut into chunks
• 4 large cloves garlic, peeled and halved
• 2-3 Tbsp truffle oil (I used 2)
• 1 Tbsp finely chopped parsley (I used dried)

1. Bring potatoes, garlic, and enough water to cover all by 1 inch to a boil in a saucepan. Reduce heat to medium and simmer 20 minutes, or until tender. Drain, reserving 1 cup cooking liquid.
2. Transfer drained potatoes and garlic to a mixing bowl and mash or mix with hand mixer (what I did) with enough cooking liquid until everything is smooth and creamy. I didn't use much cooking liquid--probably 1/4 cup. 
3. Stir in truffle oil and parsley and season with salt and pepper if desired. 

Crunchy Green Tahini Salad

I loved the simple Crunchy Green Tahini Salad from the September 2011 issue of Vegetarian Times. The dressing is rich and creamy and full of lemon-tahini-garlic flavor. The dressing is tossed with the crunchy mix of raw kale, grated carrots, and walnuts. It was really easy and took less than five minutes to make.

This recipe was in an article about food for kids. Really, kids will love this? I don't know much about kids, but I didn't eat regular iceberg lettuce salads as a kid, let alone raw kale with a tahini dressing. But I like the idea!

Crunchy Green Tahini Salad
Serves 4

• 2 12-oz. bunches kale, stems removed
• 1/2 cup lemon juice
• 1/3 cup olive oil
• 2 Tbsp. tahini
• 3 cloves garlic, peeled
• 1/4 tsp. agave nectar
• grated carrots
• walnuts, pine nuts, or almonds

1. Wash and slice kale leaves into ribbons.
2. Blend lemon juice through agave nectar in a food processor or blender.
3. Toss with dressing and add carrots, nuts, and whatever other toppings you want.

Veganomicon Lentil Salad

This Lentil Salad from Veganomicon is easy to make, light, and refreshing--perfect for summer. It's delicious served over salad greens; the tarragon gives it a unique flavor. Add some brown rice or quinoa, and it's a complete meal. Lentil Salad (from Veganomicon)
Serves 4

Ingredients

• 4 cups vegetable broth
• 2 or 3 sprigs thyme
• 2 bay leaves
• 2 cloves garlic, crushed
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon salt
• 1 cup uncooked lentils (I used brown)
• 1 small red onion, chopped very finely (about 1/3 cup)
• 1 small tomato, seeded and diced (about 1/2 cup)
• 2 radishes, grated (I didn't use these)
• 1 small carrot, grated
• several pinches of freshly ground black pepper

Dressing

• 2-4 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice (about 1/2 lemnon)
• 1 clove garlic, minced

Instructions

1. Bring the broth, thyme, bay leaves, garlic cloves, tarragon, and salt to a boil in a medium-size saucepan. Add the lentils and bring again to a low boil. Cover the pot with the lid tilted, allowing a little room for steam to escape. Let cook for 20 to 25 minutes. The lentils should be soft enough to eat but still firm enough to not lose their shape.
2. While the lentils cook, stir together the dressing ingredients in a mixing bowl.
3. Drain the lentils in a mesh colander. Let cool, giving the colander a few shakes every couple of minutes so they drain and cool faster. Once the lentils are lukewarm (about 15 minutes), remove the bay leaves, chunks of garlic, and thyme. Add the lentils to the dressing along with the onions, tomato, radishes, and carrots, and toss to combine. Season with salt and pepper to taste, cover, and chill for at least half an hour.
4. When chilled, serve over lettuce with oil and vinegar on the side.

Zucchini & Chickpea Patties

I love to cook, but I'm not a natural. So whenever I throw stuff together, the results usually aren't too great. But tonight I gave it a shot. I had some zucchini I wanted to use before it went bad and had some chickpeas I slow-cooked over the weekend. So I made these Zucchini & Chickpea Patties. I definitely used too much Italian seasoning and Dijon mustard, and it was missing...something. Still, they weren't awful. In fact, when I smothered them in some vegan cheese sauce I made to go with steamed kale, they were fantastic!

Zucchini & Chickpea Patties

Makes 6 patties

• 1 zucchini, shredded
• 1 small onion, minced
• 2 small cloves garlic, minced
• ½ cup cooked chickpeas, mashed
  
• ¼ cup nutritional yeast
• ¼ cup breadcrumbs
• 1 tbsp Dijon mustard (thinking this should be just 1 or 2 tsp)
  
• 2 tsp Italian seasoning (I'll use just 1 next time)
  
• 1 tbsp chickpea cooking liquid

First I mashed the chickpeas with a fork then added everything else in and combined. I formed them into patties, put them on a greased baking sheet, sprayed them with cooking spray, baked at 375 for 10 minutes, baked, sprayed again, and baked for 15 more minutes. They weren't dry, but they didn't hold together well.

Suggestions for how to make these better are welcome!

Unfried Fried Tofu & Hoison-Mustard Sauce

I learned this technique for dry-frying tofu in Appetite for Reduction and have been using it a lot. It gives tofu the same great texture as frying but without any fat.

1. Press a block of tofu for at least a half-hour to get as much moisture out as possible. The more dry your tofu is, the better the results. Cut up the pressed tofu into half-inch cubes.
2. Heat a pan over medium heat and spray with a little bit of cooking spray. Add your cubed tofu and let it cook for 5 minutes, flipping with a thin spatula to keep the pieces intact, with the goal to get the tofu browned on all sides.
3. After 5 minutes, drizzle 2 teaspoons of soy sauce, toss to coat, and cook for another 5 minutes.

The result is chewy tofu with a great fried texture. Doesn't it look delicious?
It doesn't have a strong taste, so it would be best with flavorful sauces or gravies instead of on its own. My favorite sauce is the Hoison-Mustard Sauce from Appetite for Reduction, where this technique came from. I've said before that I don't like to post recipes from current cookbooks, but I think posting one or two is okay--I know I'm more likely to buy a cookbook after I've tried a few recipes first. Since I haven't posted any AFR recipes yet, I'm posting this--my all-time favorite tofu recipe!

Hoison-Mustard Tofu
Serves 4

Ingredients

• 1 block extra-firm tofu, pressed and cut into half-inch pieces
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 small onion, diced small
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon red pepper flakes (1/2 teaspoon if you want it spicier)
• 3 tablespoons mirin
• 2 tablespoons hoison sauce
• 2 teaspoons prepared yellow mustard

Instructions

1. Fry the tofu per the instructions above and set aside.
   
2. Heat a large pan over medium heat. Saute the onion, garlic, ginger, and red pepper flakes in the sesame oil. Cook for about 10 minutes, using a little cooking spray if it becomes dry. Veggies should be soft and brown.
3. Add the mirin and let it cook for 3 minutes. Mirin is a thick, sweet Japanese wine. I think it's important to use it in this recipe to get the sweet and thick consistency of the sauce, so I don't think you should substitute anything for the mirin. It will look like this after you add the mirin.
4. Add the hoison and mustard and cook for another minute.
5. Add the tofu to the sauce and toss to coat.

This tofu and sauce is so amazing, it's hard for me to wait to even put it on a plate. I want to gobble it all up right out of the pan. I had it with the Unfried Fried Rice from Appetite for Reduction, which I first talked about here.I think this sauce would also make a good dipping sauce for spring rolls and other types of Asian appetizers.

Orange-Chocolate-Chocolate Chip Cookies

This weekend I made Orange-Chocolate-Chocolate Chip Cookies from Veganomicon to take with me to visit my family. The recipe is a variation on the Chocolate-Chocolate Chip-Walnut Cookies, which sound good, but I'm a sucker for anything orange.

The cookies were super chewy and moist inside and a little crispy outside, so the texture was perfect. The first bite is a wonderful taste sensation of orange and chocolate, with the chocolate chips adding even more chocolate goodness. I thought the orange flavor faded a bit after the first bite, but everyone else who tried one thought the amount of orange flavor was just right. Still, I might add a tiny bit more orange zest next time I make them.
I reviewed Veganomicon for Cook Vegan Lover's Cookbook Club (read all the participants' reviews here) and really loved it. I think it's especially good for omnivores who want to try out vegan cooking because most recipes use basic ingredients, and most of the recipes are fabulous. Read my complete review here. I've never posted a Veganomicon recipe before, but, ethically, I think posting one or two to show how great the recipes are is OK. Personally, I would be much more likely to buy a cookbook if I tried out some recipes first. OK, end of disclaimer. Here's the recipe! If you want to try the Chocolate-Chocolate Chip-Walnut or White Chocolate Chip-Cherry-Chocolate variations, check out the book!
Orange-Chocolate-Chocolate Chip Cookies
Makes 36-40 cookies (depending on how big you make them)

Ingredients

• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup canola oil
• 1 1/2 cups sugar
• 4 teaspoons ground flaxseeds (recipe says you can omit them if you don't have them, but the cookies will be less chewy)
• 1/2 cup soy milk
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon pure almond extract
• 3 teaspoons finely grated orange zest
• 3/4 cup vegan chocolate chips

Instructions

1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper (or use cooking spray).
2. Sift all dry ingredients into a large bowl, and mix with a fork to combine.
3. Add the sugar and canola oil into another large bowl, and stir with a fork until combined. Add the soy milk, vanilla and almond extracts, flaxseed, and orange zest. Mix well with a fork.
4. Add the dry ingredients into the wet ingredients in three batches, stirring with a fork to combine after each addition. If it gets too dry (mine didn't), use your hands. Once all the ingredients are combined, fold in the chocolate chips.
5. If your dough is wet (mine was), use a tablespoon to drop it onto the baking sheets, leaving one inch between each cookie because they'll spread. The original recipe said the dough would be stiff; if yours is, roll the dough into a one-inch ball, then flatten into a cookie and place on the cookie sheet.
6. Bake for 10 minutes. Remove from the oven and let them sit on the baking sheet for 5 minutes, then move them to a wire rack to cook completely.

Really Good Reduced-Fat Hummus (Really!)

If you're looking for a fantastic hummus to impress your party guests, check out the recipe I posted here. If you, like me, have been searching for a really good reduced-fat version of hummus, read on.

I've tried Veganomicon's reduced-fat Cauliflower Hummus and Appetite for Reduction's reduced-fat hummus. I liked them, but there was something I couldn't put my finger on that I wasn't crazy about. When I went to make a variation of Appetite for Reduction's hummus this week, I realized what it was: oil. With so few ingredients in hummus, all the flavors really stand out, and I don't like the taste of oil in hummus. But, I do like the taste of tahini.

So I started out making Appetite for Reduction's Shabby Sheik Hummus but modified it to eliminate the oil and to include just a small amount of tahini, which gives enough flavor without too much fat. Note that the addition of the spices is the Shabby Sheik variation and can be left out for plain hummus.

My other modification is to cook your own chickpeas and use the reserved cooking liquid in place of oil to make it creamy. I noted here how that's the secret to really fantastic hummus. In a pinch you could use canned, but it won't taste as good. It's easy to cook your own, and you'll save money too. Read more: How and Why to Cook Your Own Chickpeas.Really Good Reduced-Fat Hummus
Makes 8 1/4-cup servings

• 2 cups cooked chickpeas, liquid reserved
• 2 cloves garlic
• 1 teaspoon tahini (more if you like tahini, but of course the more you add, the more fat will be in it)
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon salt
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne (or more if you want it really spicy)
• 3 to 6 tablespoons chickpea cooking liquid

Instructions

1. Pulse the chickpeas and garlic cloves in a food processor until no chickpeas remain.
2. Add 2 tablespoons of the chickpea cooking liquid, tahini, and lemon juice and puree for a minute or two, scraping down the sides of the food processor so you get everything.
3. Add all the spices and 1 more tablespoon of the chickpea cooking liquid. Process until smooth, adding additional tablespoons of chickpea cooking liquid until it is as creamy as you'd like.
4. Taste for salt and lemon juice and add more if you want. Keeps in the fridge for about five days.

WeightWatchers PointsPlus Values: 2 (regular hummus is 4)

Tofu and Mushroom Scramble

I love tofu scrambles because they're so versatile, easy to make, and really good. I love the Happy Herbivore version (which to me tastes the most like eggs) and also Isa Chandra's version on the Post Punk Kitchen. But today I was in a lazy mood so made the quickest, easiest version there is from a British cookbook called Vegan Feasts by Rose Elliot. I ate it with roasted potatoes and kale chips for a really good, quick, and filling lunch (I was stuffed.) Here's the recipe from Vegan Feasts, which I modified slightly.

Tofu and Mushroom Scramble
Serves 4

• 1 package extra-firm tofu (14 ounces)
• 1 package mushrooms (8 ounces), sliced
• 1 teaspoon olive oil
• 1 to 2 tablespoons tamari (I start with 1 and usually end up with 2)
• pinch turmeric
• pinch cumin
• salt and pepper
  

Instructions

1. Heat the olive oil over medium heat. Add the mushrooms and cook for about five minutes, or until they start turning brown and releasing liquid.
2. Crumble the tofu into the pan. Add 1 tablespoon of the tamari, a pinch of turmeric, and a pinch of cumin. Cook for about five more minutes until everything is heated through. If the pan gets dry, add more tamari. I usually use 2 tablespoons of tamari by the time it's done.
3. Season with salt and pepper and eat immediately (though it will taste good reheated.)

WeightWatchers PointsPlus Values: 3

Classic Hummus

This is the hummus I make to take to parties. It's always a hit. The secret is cooking your own chickpeas and using the chickpea cooking liquid to make it really creamy and smooth. The taste of the freshly cooked chickpeas shines in this recipe. I've converted many people to cooking their own chickpeas based on this hummus! I adapted the original recipe from Vegetarian Times for this recipe. Note that the related article includes variations (spicy hummus, sun-dried tomato hummus, roasted pepper hummus, green chile and cilantro hummus).
Classic Hummus
Makes slightly more than 3 cups

Ingredients

• 3 cups cooked, warm chickpeas, cooking liquid reserved
  
• 1/3 cup lemon juice
• 2-3 cloves garlic
• 1/2 cup tahini
• 1 teaspoon salt
• 2 to 3 tablespoons chickpea cooking liquid
  

Instructions
Purée warm chickpeas, lemon juice, garlic, and tahini, and salt in food processor for 2 to 5 minutes, scraping down sides of bowl if necessary. Add the tablespoons of the chickpea cooking liquid down the chute while it's running, until you get the consistency you want (less for chunkier, more for smoother.) Puree until it's very creamy. Season with more salt and pepper, if desired.

Spicy Hummus Variation
At the last minute of processing, add 1 teaspoon cayenne pepper and one minced garlic. Sprinkle with paprika.