Creamy Broccoli Mushroom Bake

Yes, this Creamy Broccoli Mushroom Bake from Vegan Yum Yum is an ugly duckling recipe as promised, but it was good. I liked the technique of this casserole dish though: process broccoli and mushrooms, saute them with onions and olive oil, mix in an alfredo sauce and grains, top with breadcrumbs, and bake. I don't think I've ever processed my veggies like that before for a casserole.

It was very good, but not a winner in my book because

1. The alfredo sauce, while really good, called for two tablespoons of Earth Balance margarine. Two tablespoons! Maybe I'm too much of a Happy Herbivore-ian now, but I just don't think you need so much (or any) margarine for something to taste good. 
2. The alfredo recipe called for an optional two to four cloves of garlic. I love garlic so put in nearly four, and the final dish tasted overwhelmingly of garlic, I didn't mind it because I like garlic, but I'd have liked to taste the broc, shrooms, and sauce too. 
3. It was not filling at all. I eat protein, whole grains, and veggies at every meal to keep me satisfied. I had to pair this with a lentil soup or baked tofu or a chickpea salad to make a complete meal, and by that time the calorie count for this meal was, I'm guessing, way higher than I need.

Still, if you don't mind pairing this dish with a protein, love strong garlic flavor or choose to omit, and don't care about the bad margarine, it was pretty good. I'd be interested in making another version with a Happy Herbivore alfredo sauce and some chickpeas added to the mix.

Creamy Broccoli and Mushroom Bake from Vegan Yum Yum

• Alfredo sauce recipe is here (the recipe uses a slightly tweaked version)
• 1 cup cooked orzo (I used brown rice)
• 2 1/2 cups broccoli processed to a fine mixture
• 1 cup mushrooms processed to a fine mixture
• 2 to 3 tablespoons olive oil (I used 1)
• 1/2 cup finely chopped onion
• 1/4 to 1/2 cup breadcrumbs (I used panko)
• salt & pepper
• 1/2 teaspoon smoked paprika

1. Heat olive oil in a large skillet. Add the onions and saute until softened and beginning to brown. Add the processed broccoli, shrooms, and salt. Saute until the mixture cooks down slightly and the veggies are soft, 5 to 7 minutes. Turn off the heat.
2. Add the brown rice and alfredo sauce, and mix everything up.
3. Lightly oil a medium casserole dish, pour the mixture in, top with bread crumbs, and spray with cooking spray then the smoked paprika, salt, and pepper. 
4. Baked covered at 400F for 25 minutes; uncover and bake for 5 minutes more.

Tofu Chili with Soy Sauce

This unconventional chili recipe from Mark Bittman's The Food Matters Cook Book surprises with asian flavors from ginger, cloves, soy sauce, and peanuts. It was different and I liked it, especially on these chilly fall days.

But...if a recipe title is Tofu Chili, I expect tofu to play a starring role. The recipe description lured me in with the promise of the tofu taking on "a tremendous amount of flavor." But I couldn't taste the tofu or barely even see it because it had been crumbled beyond recognition by all the required stirring. This is really a bean chili. And yes, it was a good bean chili, but damnit, I wanted a tofu chili. Still, consider this easy-to-prep chili if you're in the mood for something different.

Tofu (Bean!) Chili with Soy Sauce

• 2 tablespoons vegetable oil (I used 1)
• 1 block extra-firm tofu, drained
• 1 bunch scallions, chopped
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 teaspoons five-spice powder or 1/2 teaspoon ground cloves (I used cloves)
• 1 dried hot chili, or to taste
• 1 28-ounce can chopped tomatoes including juice
• 2 cups dried black, pinto, or soy beans, rinsed, picked over, and soaked if you like (I used pinto and soaked for about 4 hours)
• 2 tablespoons soy sauce plus more for serving
• salt and pepper
• 1/4 cup chopped peanuts, for garnish

1. Put the oil in a large pot over medium-high heat. When it's hot, crumble in the tofu and cook, stirring occasionally, until well browned, 5 to 10 minutes. Add all but a handful of the scallions, the garlic, and the ginger and cook, stirring and scraping frequently, until the veggies soften, about 3 to 5 minutes.
2. Stir in the five-spice powder, dried chile, tomatoes, and beans. Add water to cover, bring the pot to a boil, and adjust the heat so that the beans bubble gently. Cover and cook, stirring every now and then. Check the beans for doneness every 15 minutes or so and add more water if necessary a little at a time.
3. When the beans begin to soften (30 to 60 minutes, depending on the type of bean and if you've soaked it), add the soy sauce. Cook, stirring and checking, until the beans are completely tender, another 15 to 30 minutes). Fish out the chile, taste, and add salt and pepper to taste. Garnish with remaining scallions and peanuts and add more soy sauce to taste. 

Veganomicon Sauteed Seitan with Mushrooms and Spinach

Sometimes it seems like the most delicious dishes translate to the most unappetizing photos. Case in point: the Sauteed Seitan with Mushrooms and Spinach above. This is a Veganomicon recipe, but I made the Surefire Seitan from Appetite for Reduction; I like it better than the Veganomicon version.

First, I cannot stop eating the seitan right out of the pot. I could easily eat an entire batch of this seitan if I let myself (but hello, vital wheat gluten overload, so I do not let myself). Second, I love it even more in this recipe. I could also easily eat all four servings of this recipe at once.

The recipe starts by sauteeing seitan in olive oil then adding thinly sliced onions. Then you add sliced mushrooms, minced garlic, thyme, and basil. Once the mushrooms are softened, you add some white wine and veg broth, add a bunch of spinach, and in five minutes you have a really delicious meal. That it's also so quick and easy to put together makes this another Veganomicon winner. 

Frankenmint Brownies

I fell in love with these cute monster-inspired brownies from the October 2011 issue of Vegetarian Times. But I didn't quite trust their brownie recipe. Instead, I turned to the queens of vegan baked goods--Isa Chandra Moskowitz and Terry Hope Romero--and used their Deluxe Cocoa Brownies from Vegan Cookies Invade Your Cookie Jar as the base. I used the Veg Times recipe for the frosting because it was similar to what Isa and Terry usually do. (Recipes for both below.)

On my first try, the frosting was too thick, and the faces weren't smooth.

I added a bit more soymilk to get a smoother frosting.

It was a bit of a pain to draw on the faces, but it's Halloween, which is always worth the effort. And they tasted absolutely awesome. The brownies were moist and just wonderful on their own, but the mint frosting added an "oh my god these are amazing" factor.

Frankenmint Brownies
Adapted from Vegetarian Times
Makes 12

Brownies (from Vegan Cookies Invade Your Cookie Jar)

• 3 ounces firm silken tofu, like Moi-Nu (1/4 of the package)
• 1/4 cup nondairy milk
• 1/3 cup canola oil
• 1 cup sugar
• 2 teaspoons vanilla
• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Frosting & Decoration

• 2 Tbs. vegan margarine, softened
• 2 cups confectioners’ sugar
• 1 1/2 Tbs. soymilk
• 1 1/2 tsp. mint extract
• 1–2 drops green food coloring
• Tube of black gel frosting

1. Preheat oven to 325F. Line an 8X8 brownie pan with parchment paper; it should cover the bottom and curve up and cover the sides.
2. Puree the tofu, nondairy milk, and oil in a blender of food processor until smooth and fluffy. Use a spatula to scrape down the sides to make sure you get everything.
3. Transfer the tofu mixture to a mixing bowl. Use a fork to vigorously mix in the sugar. Add vanilla.
4. Sift in the flower, cocoa powder, cornstarch, baking powder, and salt. Use a spatula to fold and mix batter until smooth. Transfer the batter to a the pan and smooth out the top. 
5. Bake for 30 to 32 minutes, remove the pan from the oven, and let cool for at least 15 minutes before slicing. 
6. Once cool, trim edges and cut into 12 rectangles. Trim corners off 1 short side of each rectangle to create chins.
7. To make frosting: Beat margarine and 1/3 cup confectioners’ sugar in bowl. Stir in soymilk, mint extract, and food coloring. Beat in remaining confectioners’ sugar.
8. To make decoration: Mix some of the frosting with black tube frosting. If you can find pre-made black frosting in a thin enough tube, go for it. Mine wasn't thin enough to draw small lines, so I mixed it with the regular frosting, filled a pastry bag, and piped it on using the smallest decorating tip I had.
9. Spread green frosting on cooled brownies. Draw faces with black frosting.

Roasted Brussels Sprouts

This Roasted Brussels Sprouts recipe has transformed self-declared Brussels sprouts haters into lovers. It's become the dish my family asks me to bring for holiday dinners. And it's so simple to make!

I made it this week because I couldn't pass up the Brussels sprout stalks at Trader Joe's. I'm sure I'll be making it again for the holidays.

Roasted Brussels Sprouts
Recipe from Vegetarian Times

• 2 lb. Brussels sprouts, large sprouts halved, small sprouts left whole
• 3 Tbs. olive oil (I used less; just make sure the sprouts are nicely coated)
• 2 Tbs. maple syrup
• 2 Tbs. vegan margarine (Earth Balance), optional

1. Preheat oven to 400°F. Toss Brussels sprouts with oil in large baking dish or on baking sheet, and season with salt and pepper, if desired. Roast 45 minutes, or until tender, loosening sprouts from baking dish or sheet with spatula every 15 minutes, and making sure they brown nicely. 
2. Transfer to serving bowl and toss with maple syrup and butter, if using. 
   

Note: Serve immediately, but these taste just as good at room temperature.

French Onion Soup

Break out your slow cooker! It perfectly browns onions for this meat- and dairy-free French Onion Soup.

The soup was good enough on its own. But I just can't pass up the excuse to eat white bread (because it is my weakness, I rarely buy it), and then it didn't seem right to have the bread without some cheesy topping. While I haven't been too impressed with Daiya cheese in the past and usually rather make my own or go cheese-ish-less, I used the Daiya mozzarella style shreds on this. It was actually fantastic. The cheese-ish-nish went perfectly with the sweet, tangy soup. 

It was even better the next day!

French Onion Soup
Recipe adapted from 125 Best Vegetarian Slow Cooker Recipes.

• 3 lbs sliced onions (about 6 medium onions)
• 2 tbsp melted vegan margarine (Earth Balance)
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp cracked black peppercorns
• 8 cups vegetable stock (it calls for this stock you also make in the slow cooker, but because I didn't have any made, I bought organic veg stock; I also added about a half-cup of Happy Herbivore's no-beef broth from the cookbook)
• 2 tbsp brandy or cognac (optional) (I couldn't see buying brandy to use 2 tbsp for this recipe, so I omitted)
• sliced baguette (optional)
• Daiya or DIY cheese shreds (optional)

1. In slow cooker stoneware, combine onions and margarine. Stir to coat onions thoroughly. Cover and cook on high for 1 hour until onions are softened.
2. Add sugar, salt, and peppercorns and stir well. Place two clean tea towels, each folded in half so you have four layers, over top of stoneware to absorb the moisture. Cover and cook on high for 2 to 4 hours (depends on slow cooker; mine only took 2 hours), stirring 2 or 3 times to ensure that onions are browning evenly, replacing towels each time.
3. Add vegetable stock and brandy, if using. Remove towels, cover, and cook on high for 1 to 2 hours (only took me 1 hour).
4. If adding bread and cheese, preheat broiler. Ladle soup into ovenproof bowls. Place two slices baguette in each bowl. Sprinkle liberally with cheese and broil 2 to 3 minutes until cheese shreds are melted. Serve immediately.

Pumpkin Oatmeal Cookies & Pumpkin Bread

I wanted to use up the can of pumpkin puree I used for the Pumpkin and Shiitake Risotto with Crispy Sage so I made two treats this past weekend, both Happy Herbivore recipes.

The first was Pumpkin Oatmeal Cookies (recipe here; I omitted the raisins). I've made these before and love them. They have a great pumpkin spice taste and are moist and, with more than 2.5 grams of protein in a cookie, are also filling. Most of the batch is in my freezer to tide me over this fall until I start my holiday cookie baking.

I also made the Pumpkin Bread (recipe here), which I hadn't made before. It was also super quick to mix, and the bread turned out really moist and delicious. I've been eating it for breakfast spread with peanut butter.