potatoes | anunrefinedvegan

Oct 06 2012

Main Dishes, Slow Food, Tempeh, VeganMoFo

Vegan MoFo: Curried Tempeh & Veggie Wraps with Cilantro-Mint-Cashew “Chutney”

One of my favorite “go-to” vegan-meets-non-vegan-for-dinner restaurants is Oasis Cafe in Salt Lake City. Their menu offers both meat, vegetarian and vegan entrees (clearly marked on the menu) and many other dishes can be altered to exclude meat and dairy. Kel and I went there the other day for lunch and instead of getting my usual tempeh gyro – which I normally cannot resist – I ordered the curried tofu wrap. I was delicious, but I kept thinking it could’ve been better. Not so much better, but more. As in more flavor. It was as if they got all of the parts right, but the complete package was lacking something. It became my challenge to try and make a better version at home. Here, tempeh replaces the tofu and I went with potatoes and cauliflower instead of yellow squash. I just like ‘em better. (Kristy, garbonzo beans would be good, too…)

By the way, the list of VVP participants is looking mighty fine! Check it out here. To get your name added to the list, visit the home of the Virtual Vegan Potluck and sign up!

Curried Tempeh & Veggie Wraps
Makes 6-8

Marinade/sauce:
1 13 oz. can light coconut milk
1 tbsp. white miso
1 tbsp. Bragg Liquid Aminos
1/4 cup vegetable broth
juice of one lime
small nubbin fresh ginger, peeled and coarsely chopped
dash turmeric
1 1/2 tbsp. curry powder
1/2 onion, coarsely chopped
2 cloves garlic, peeled and coarsely chopped
2 stalk celery, chopped
pinch ground black pepper

Tempeh & Vegetables:
1 small head cauliflower, chopped into small chunks
2 potatoes, peeled and cubed
1 8 oz. package tempeh, cut into cubes and marinated overnight in sauce
1 large onion, peeled and cut into thick slices

“Chutney”:
1/4 cup raisins, soaked in hot water for ~15 minutes
small nubbin ginger, peeled and grated
1 bunch cilantro, stems removed
1/2 bunch fresh mint, stems removed
1/2 cup cashews
4 oz. unsweetened applesauce

6-8 whole wheat pitas or tortillas

Make the “chutney”
Drain the raisins. Combine all of the ingredients in a food processor and mix until nearly smooth. Put the chutney in a small bowl and set aside.

Make the curried tempeh/vegetables
In a blender, combine all of the marinade/sauce ingredients and process until smooth. In a shallow dish, combine about one quarter of the sauce with the cubed tempeh, cover and refrigerate overnight. The next day, remove the tempeh from the marinade, reserving the marinade still in the dish. Place the tempeh on a baking sheet and bake for 20-25 minutes in a 425F oven, turning occasionally, until browned.

While the tempeh bakes, prepare the vegetables. Combine the vegetables on a large baking sheet and toss with a few tablespoons of vegetable broth or water. Bake in a 425F oven, turning occasionally, until vegetables begin to soften. Remove the pan and stir in a 1/4 cup or so of the marinade/sauce. Return to the oven and cook for another 10 minutes or so – until the vegetables are very soft. Remove from the oven and stir in the tempeh.

While the vegetables cook, warm the remaining marinade/sauce in a small saucepan. When the vegetables are finished cooking and you’ve combined them with the tempeh, pour the remaining warmed sauce over everything and stir to combine.

Assemble the wraps
Spread the “chutney” on the tortillas or inside of the pita breads; divide curry mixture among the wraps, roll up and serve.

The curried tempeh and vegetable mixture also tastes great over steamed brown rice.

Tagged applesauce, cashews, cauliflower, chutney, cilantro, coconut milk, curry, curry powder, dinner, ginger, mint, Oasis Cafe, potatoes, raisins, Salt Lake City, slow food, tempeh, Vegan Month of Food 2012, VeganMoFo, wraps

May 19 2012

52 Comments

Garden, General, Herbs, Nature, Vegetables

How The Garden Grows

Green tomatoes.

It’s really full-on summer here – though the calendar disagrees with me – in Oklahoma and besides having tomatoes, peppers and basil in the greenhouse, Kel has things humming along in the outside garden as well. As I mentioned in an earlier post, he’s really been a one man show this year as far as the gardening goes. I putter out to help here and there – and to help myself with whatever is ripe – but he’s done 99% of the work, and he’s done beautifully.

The garden space has slowly expanded since we moved here in 2007. It took us a full year to realize that we cannot plant produce straight in the ground. The soil just isn’t that good, but more than that, the Bermuda grass ate our lunch, so to speak. It creeps, crawls and invades anything that it can. So, we covered the garden plot with black plastic and let it cook for nearly a full year. And we raised the beds to boot. This year we’ve added a couple of new spots that will be ready next year, after the black plastic, the sun and the worms do their work. Here’s how things look:

The full garden with areas under black plastic.

Beautiful basil. Our honeybees will go crazy when these are in full bloom.

A strawberry plant, new this year.

So many grapes this year!

Bell peppers from the greenhouse.

Potato plants; imagine all of those happy, little spuds underground!

Close-up of a straw bale. My artist’s eye loved the tangles of dry grass.

Young blueberry plant, covered in unripe berries.

Sturdy row of onions.

One of my contributions: lavender.

Red Hot Poker, for the hummingbirds.

Tagged basil, blueberries, garden, gardening, grapes, lavender, onions, peppers, postaday, potatoes, Red Hot Poker, strawberries, tomatoes

Apr 10 2012

25 Comments

7 Days of Salad, Main Dishes, Salads, Vegetables

7 Days of Salad. Day 2: Olive, Sun-Dried Tomato & Caper Potato Salad

My mom has taught me many valuable lessons over the years. Always bring a good book. Being sick/tired/cold is a state of mind. Do the crossword puzzle with a pen. And it’s perfectly okay to eat a plate of potatoes for dinner.

I refuse to give in to potato-bashing. You’ve heard it: too many carbs, makes you gain weight, barely any nutritional value. Most of these issues stem from what we put on them (cheese, sour cream) or how we prepare them (deep-fried). But potatoes are nutrient dense – they pack a good nutritional punch for the amount of calories they have. Vitamin C, Vitamin B6, fiber (both soluble and insoluble), iron, potassium, flavanoids… Humble, sometimes dirty (think B12!) and yes, unattractive, they are also versatile, tasty, satisfying, filling, easy to digest and they are perhaps the most tolerant of foods – absorbing, assuming and refining all flavors that come their way. The potato welcomes all comers, from broccoli, beans, and sauteed mushrooms to marinara sauce, plain ol’ catsup or a tangy, garlicky vinaigrette. Mash, cube, slice, or bake whole – it never complains.

No offering of salads would be complete without including the glorious spud. We ate this flavorful mess as a main dish over steamed baby spinach, but it makes a delicious side dish, too – and it travels well.

Olive, Sun-Dried Tomato & Caper Potato Salad
Serves 4-6

2 lbs. small red potatoes (I used a mix of fingerling potatoes)
2 tbsp. white wine vinegar
zest of 1 lemon
pinch salt and black pepper
2 tbsp. capers
1/4 cup parsley
1 cup cherry tomatoes, halved

Dressing:
3 cloves garlic, minced
1/2 cup pitted Kalamata olives
1/4 cup sun-dried tomatoes (oil-packed), rinsed and patted dry
1-2 tbsp. vegetable broth
zest of 1 lemon
juice of 1 lemon
pinch salt and black pepper

Place potatoes in large pot, cover with water and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes, or until potatoes are tender. Drain and let cool slightly before cutting into chunks and placing in a large bowl. Add the white wine vinegar, lemon zest, salt and pepper, parsley, cherry tomatoes and capers. Set aside.

In a food processor, combine the dressing ingredients and process until mostly smooth. Pour the dressing over the potatoes and gently toss to combine. Serve.

Tagged 7 Days of, 7 Days of Salad, capers, easy, fiber, garlic, iron, kalamata olives, parsley, postaday, potassium, potato salad, potatoes, sun-dried tomatoes, vitamin c

Jan 25 2012

1 Comment

Main Dishes, Quick & Easy, Soups and Stews

Brunswick-ish Stew

A few years ago, before Kel and I became vegetarians, we had a terrible episode in North Carolina. We really, really wanted barbeque, but somehow, barbeque joints eluded us. After meandering far off of the highway, we came into a town that boasted two places, but it was Sunday, and only one of them (the less famous one, apparently) was open. So we pulled in, our stomachs growling and our mouths anticipating good southern barbeque. That was our first mistake. Our second mistake was ordering the Brunswick stew. What came to the table was simply warmed up…slop…straight out-of-the can. It was horrible to look at and even more horrible to eat. The barbeque wasn’t much better. That trip cured us of seeking that particular type of meat and it wasn’t long afterwards that we gave up meat altogether.

So, I was a little bit wary when I came across this recipe for Brunswick stew, but I decided to give it a try. Suspecting that I’m not a big fan of succotash (lima beans…), I substituted bell peppers and black-eyed peas – so probably, this really can’t be considered Brunswick stew. Whatever it is, it’s pretty darn good. I served this with Onion and Walnut Stuffed Beer Bread.

Brunswick-ish Stew
Serves 4-6

1/4+ cup or so of vegetable broth (for sauteing)
1/2 cup TVP, reconstituted in boiling water
1 package vegetarian sausage links, cut into 1/2″ pieces
1 medium-sized onion, diced
1 stalk celery, chopped
1 large potato, peeled and diced
2 cloves garlic, minced
1 1/2 tsp. peeled, grated ginger
3 1/2 cups vegetable broth
1 14.5 oz. can diced tomatoes, with juice
1 15 oz. can black-eyed peas, rinsed and drained
1 yellow, orange or red bell pepper, seeded and chopped
3 tbsp. vegetarian Worcestershire sauce or soy sauce
1/2 tsp. Tabasco
2 tsp. prepared mustard
1 tsp. agave nectar
1/2 tsp. allspice
salt and pepper to taste
1/2 tsp. Liquid Smoke

In a large pot over medium heat, saute vegetarian sausage links in vegetable broth until lightly browned. Remove from pan and set aside.

Add the onion, celery, potato, bell pepper, garlic and ginger along with additional vegetable broth, cover and cook until the vegetables are soft, about 5 minutes. Add the 3 1/2 cups vegetable broth and stir in the tomatoes, black-eyed peas, Worcestershire sauce, Tabasco, mustard, agave nectar, allspice and salt and pepper. Bring to a boil, then reduce the heat to low and simmer, uncovered, stirring occasionally until the vegetables are very tender – about 45 minutes.

During the last 10 minutes of cooking, add the reserved sausage, the TVP and the Liquid Smoke. Divide among bowls and serve.

(Another solid recipe from The Vegetarian Meat & Potatoes Cookbook, by Robin Robertson).

Tagged Barbeque, BBQ, Brunswick Stew, easy, North Carolina, pinto beans, potatoes, soy sausage, TVP

Jan 12 2012

2 Comments

Main Dishes

Seitan Marsala with Pesto Mashed Potatoes

If my parents ever come back to Oklahoma for a visit (hint, hint), I’m going to serve them this delicious dish. Not only because I imagine it is something that they would enjoy eating in a meat version (a la chicken or something), but I think they might actually be surprised and impressed that it is possible to serve a completely meat-free version. I might not even tell them it’s meatless. The seitan has a nice chew that closely resembles meat and the slices even look like meat. The sauce is rich and smooth and full of wonderful flavor and the mashed potatoes are a perfect accompaniment to soak up all the extra goodness.

Seitan Marsala with Pesto Mashed Potatoes
Serves 4

Seitan Marsala:
1 cup + 1/2 cup vegetable broth, divided
splash Bragg Liquid Aminos
4 shallots, quartered
1/2 cup dry Marsala wine
1 tbsp. or soy sauce
1/2 tsp. dried thyme
1/2 tsp. tomato paste
1 1/2 tbsp. cornstarch dissolved into 2 tbsp. water
1 pound Basic Seitan, sliced into 1/4″ pieces
salt & pepper to taste

Mashed Potatoes:
2 large Idaho potatoes, washed, peeled and cut into small cubes
~1/4 cup soy milk
4 tbsp. vegan basil pesto (or just stir in chopped fresh basil to taste)
garlic powder, salt and pepper to taste

Make the potatoes:
In a large saucepan, cover the potatoes with water and bring to a boil. Cook until very tender, about 10-15 minutes. Drain and mash directly in the pan with a masher. Add the remaining ingredients and stir well to combine thoroughly. Add enough soy milk so that the potatoes are nice and creamy. Keep warm while you prepare the seitan marsala.

Make the seitan Marsala:
Heat 1/4 cup vegetable broth and a splash of Liquid Aminos in a large skillet. Saute the shallots until soft and browning. Transfer to a plate and set aside.
Add 1 cup broth, Marsala, soy sauce, tomato paste and thyme to the pan and heat nearly to a boil. Whisk in the cornstarch mixture and bring to a boil, whisking for 1 minute or until the sauce has thickened. Transfer the sauce to a bowl and set aside while you prepare the seitan.

In the same skillet over medium-high heat, add the remaining 1/4 cup vegetable broth. Add the seitan and season with salt and pepper. Cook, turning once, until lightly browned on both sides. Add the shallots and the sauce and simmer for about 5 minutes to heat through.

Divide the mashed potatoes between four warmed plates and ladle on the seitan Marsala and sauce.

(This recipe comes lightly adapted from Robin Robertson’s The Vegetarian Meat & Potatoes Cookbook. It’s full of amazing, clever and delicious hearty dishes to delight vegans and fool the most dedicated meat-lovers. As usual, I omitted the oil and sauteed with vegetable broth.)

Tagged basil, marsala, mashed potatoes, potatoes, seitan

Dec 31 2011

5 Comments

Herbs, Main Dishes, Vegetables

Tofu Potpie with Savory Crumb Topping

Ever since my first taste of Stouffer’s version, I’ve loved pot pies. Nearly anything topped with a flaky crust got my attention and I’m no different today. Over the years I’ve made a lot of vegetarian and vegan pot pie recipes, but this one is a stand-out. It has a nice medley of vegetables but it’s the sauce that makes it so delicious. Now, when I made this the first time, I kept to the letter on the crust recipe – but it was a complete disaster. I have no idea what went wrong, but all I knew was that dinner was due and I had four adorable but naked pot pies waiting for their crusts so that they could go in the oven. That’s when it came to me: create a crumble crust just as I would for apple or berry crumble, but use savory ingredients instead. Oh my gosh. It came out so well that I think this will be my standard topping for pot pie from now on. It’s certainly a lot easier and faster to make than a traditional crust. This recipe goes on my list for those acceptable to serve up to my beloved carnivores, mom and dad. It’s that good.

Tofu Potpie with Savory Crumb Topping
Serves 4

Filling:
1/4 cup vegetable broth
1 russet potato, diced
1 small onion, chopped
1 stalk celery, diced
1/2 cup carrots, chopped
2 cups extra firm tofu, drained, pressed and cut into 1/4″ cubes
1/2 cup edamame
1 tbsp. fresh parsley, chopped
1 1/4 cups gravy (recipe below)

Gravy:
2 cups vegetable broth
2 1/2 tbsp. soy sauce
1/2 tsp. dried thyme
salt & pepper, to taste
2 tbsp. cornstarch dissolved in 3 tbsp. water
1/4 cup soy milk

Crumb Topping:
8 tbsp. vegan vegetable spread (such as Earth Balance)
4 tbsp. vegetable broth
1/2 cup whole wheat pastry flour
1/2 cup regular oats (or a mix of different rolled grains)
1/2 tsp. dried thyme
1/8 tsp. paprika
1/4 tsp. ground black pepper
pinch salt

Make the filling:
Preheat the oven to 350F. Lightly oil a 2-quart casserole dish, or divide into four individual dishes as I did.

Cook the potato in boiling water until tender. Drain and set aside.

Heat 1/4 cup vegetable broth in a large skillet. Add the onions, carrots and celery and saute until tender. Transfer the cooked vegetables to a large mixing bowl and add the potatoes and edamame. Stir to combine and set aside while you prepare the gravy.

Make the gravy:
In a small saucepan, combine the broth, soy sauce, thyme, salt and pepper and bring to a boil over high heat. Reduce the heat to low, whisk in the cornstarch mixture and boil, whisking, until the sauce thickens. Slowly whisk in the milk – don’t let it boil. Adjust the seasonings.

Pour the gravy over the vegetable mixture in the mixing bowl and stir to coat. Pour this mixture into the prepared casserole dish (or dishes) and set aside while you make the crumb topping.

Make the crumb topping:
In the bowl of a food processor, combine the oats, flour, thyme, paprika, salt and black pepper. Pulse until the oats have broken up a little bit. Now add the vegetable shortening and pulse again so that you have big chunks – then add the vegetable broth and pulse a few more times. You won’t have a cohesive dough, just a chunky mixture.

Crumble the topping evenly over the pot pie mixture. Bake for 40-45 minutes or until the top is brown and the filling is bubbly. Let rest for 10 minutes before serving.

(Another fantastic, homey recipe from The Vegetarian Meat & Potatoes Cookbook, by Robin Robertson. I used edamame instead of peas, completely omitted any added oil to cook the vegetables and I also created a crumb topping instead of the standard pie crust. See above as to why…)

Tagged carrots, celery, crumb topping, edamame, potatoes, potpie, Robin Robertson, savory, The Vegetarian Meat & Potatoes Cookbook, thyme, tofu, vegan

Dec 03 2011

1 Comment

Main Dishes, Quick & Easy, Soups and Stews, Vegetables

Warming Winter Stew with Cilantro Chimichurri

I’m a lightweight when it comes to spicy dishes – yet I’m addicted to chipotle peppers. I add Chipotle Tabasco or pureed chipotle peppers to many of my recipes – just to get that tangy layer of smokiness. This simple, quick and easy stew is highlighted with just the right punch of heat – perfect for a cold night – and loaded with healthy, colorful veggies. It’ll warm you up inside and out.

Warming Winter Stew with Cilantro Chimichurri
Serves 4

1 medium-sized sweet potato, peeled and cut into small cubes
1 medium-sized potato, peeled and cut into small cubes
2 red bell peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
1/2+ cup vegetable broth
1 tbsp. cumin
1 tsp. salt
1/4 tsp. black pepper
1 15 oz. can diced tomatoes
1/4- 1/2 tsp. canned chipotles in adobo sauce
2 garlic cloves, roughly chopped
1 cup fresh cilantro
1 15 oz. can black beans, rinsed and drained

Preheat oven to 450F.

Pour vegetable broth onto a large baking sheet and add the sweet potato, potato, bell peppers, onion, garlic, cumin salt and pepper. Spread evenly and bake for about 10 minutes. Stir and continue to roast – adding more vegetable broth if needed – for another 10-15 minutes or until sweet potatoes and potatoes are tender.

While the vegetables roast, puree the tomatoes, chipotles, garlic and cilantro in a food processor until smooth. Set aside.

When the vegetables are tender, pour them into a 3-quart baking dish, stir in the black beans and the tomato-cilantro mixture. Put the baking dish in the oven and cook the vegetables until heated through, about 10 minutes.

Divide between four bowls and serve with warm, crusty rolls and broccoli slaw salad.

(Begged, borrowed and stole this from Moosewood Restaurant Simple Suppers. Sure, I changed up a few things here and there – no cooking oil, ahem – but I must give credit where credit is due. This is a wonderful cookbook with tons of easy, flavorful and healthy recipes – as long as you ditch the dairy – for nights when you’re not in the mood for complicated cooking.)

Tagged beans, bell pepper, cilantro, easy, garlic, health, healthy, Moosewood Restaurant, onion, potatoes, quick, Simple Suppers, spicy, sweet potatoes

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