Chow Vegan

You have by now heard of my trials and tribulations of getting vegan cheese to really melt. I’ve carried on and on about how it never really does, no matter what I do. That is, until now.

I found the new Daiya Cheese Wedges at my local Whole Foods. On sale no less. Packaged as a block shape, it comes in 3 flavors: Cheddar Style Wedge, Jack Style Wedge and Jalapeño Garlic Havarti Style Wedge. As only the first two were on the store shelf, I went with Cheddar.

First order of business is a grilled cheese sandwich, like the kind I had as a kid where it’s plain – no butter, spreads or anything fancy, just bread and melted cheese. Since I’m in the Bay Area, my choice of bread is a locally-made, crusty-on-the-outside, fluffy-on-the-inside loaf of rustic sourdough.

Patiently heated on a cast iron skillet until it’s all toasted and melted, it’s got the same salty, Cheddar-cheesy tangy flavor, and Velveeta-like texture as I remembered. I’ve been eating them all week, an indulgent blast to the past.

The taste and texture is also very good straight out of the package, virtually unthinkable with some other brands. I can’t wait to get my grubby little hands on the other two flavors. I see a veggie cheeseburger happening in my near future.

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Swung by the food truck event at the Hiller Aviation Museum in San Carlos for lunch the other day. I usually only stop by after going to the gym – working out justifies the eating out, right? Of course it does.

Asked what’s vegan at the We Sushi truck, the two people at the window immediately said “veggie burrito,” assorted vegetable tempura with WE dressing wrapped in sushi rice and nori for eight bucks. It’s like a giant sushi roll in the shape and size of a burrito and sliced in half instead of a bunch of pieces.

Besides the tempura veggies, there’s also avocado, cucumber and seaweed. I was only able to eat about two-thirds before I was full, and saved the rest for a little later. So good and filling. And the wait wasn’t too long either especially for being freshly made.

I’m thinking next time I try making sushi at home, they’re going to be sushi burritos instead of rolls. They just seem easier and more fun. I sushi. You sushi. We Sushi.

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I’ve been making a lot of soup lately even with the flip floppy weather. Specifically chowder, chipotle chowder. It all started when I dug up Vegan Yum Yum. It’s one of those cookbooks purchased long ago but never really saw any action. It just sat languishing on the bookshelf. Then one day, I made the Chipotle Basil Corn Chowder.

I really liked the spicy taste the chipotle added so I kept making it. And making it. Little changes crept in each time. Basil got dropped as it was no longer summer. Then the lime went. It started to merge closer to the version that I used to make.

Next thing I knew, the chowder had evolved into something else entirely. It’s still a corn chowder but now it has cauliflower and sweet potato too (results of an everything but the kitchen sink moment).

My newest thing is topping the chowder with Kale Sprinkles. I found them at the Kaia Foods booth at the College of San Mateo farmers market. They’re basically the crumbled parts of their regular dehydrated kale chip product, Kale Krunch. Available in several flavors, Quite Cheesy, Southwest Ranch, Cheezy Chipotle and Tarragon Dijon. Highly addictive, I’ve been sprinkling them on everything.

I usually freeze at least part of the recipe after it’s cooled, portioned out into individual-sized servings. To reheat, just zap for 30 seconds on high to loosen from the plastic container and slide into a microwaveable bowl. Heat on high for 4 minutes. Take out and stir well, breaking up any icy chunks. Then hit the reheat soup setting. Make sure it’s piping hot throughout before eating. Your microwave time and settings may vary but you get the general idea.

Chipotle Cauliflower Corn Chowder
Makes about 6 servings

1 teaspoon olive oil
1/2 small white onion, chopped
1 medium sweet potato, small diced
1 medium carrot, small diced
2 stalks celery, small diced
1/2 medium cauliflower, cut into 1/2 inch florets
3 small red potatoes, small diced
1 whole Chipotle Pepper in Adobo Sauce (canned), chopped
3 – 3 1/2 cups water
1 tablespoon vegetable base bouillon
2 cups corn kernels fresh or frozen
1/2 cup soymilk
Crumbled kale chips for garnish (optional)

Dissolve the bouillon in one cup of boiling water, set aside.

In a soup pot, heat the oil until hot over medium heat. Add the onion and sauté until translucent. Add the sweet potatoes, carrots and celery, sauté for a minute or so. Add the cauliflower, red potatoes and chipotle and sauté for another minute.

Add the bouillon broth and the rest of the water, stir to mix well. Cover and increase the heat to bring to a boil. Reduce to low heat and cook for 10 minutes.

Add the soy milk and corn and simmer for 5 minutes. Allow to cool slightly. Puree 2/3 or more of the soup in a blender and return to the pot, stir to mix well. For a smoother chowder, puree all of the soup.

To serve, top the individual bowls with the kale sprinkles if desired.

This post contains an Amazon link, I get a few coins tossed my way if you click on the link and make a purchase of anything.

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While browsing for new books to read on a Kindle, I somehow ended up looking at cookbooks. Imagine my surprise to see some going for the princely sum of $0.00. Yeah, it’s the electronic version, but hey, it’s free.

And they’re weren’t all the “I-never-heard-of-this-cookbook-before” kind either. Vegan Junk Food is one I’ve been meaning to pick up. As of this posting though, it’s back to its regular price. I don’t know how often or when the prices change.

If you have Amazon Prime, you can borrow for free from your Kindle right now, Vegan Desserts and The Everything Vegan Cookbook to name just a couple. And it’s not just cookbooks, there’s free e-books in lots of categories.

Since the screen on the Kindle isn’t all that big, I downloaded the e-cookbook to my computer. So you don’t even need a actual Kindle, just download the Kindle program or the Kindle app for mobile devices. The directions are right there on the product page.

As for the free cupcakes, Sprinkles is giving them away between 12pm and 2pm on May 2nd, 13th, 18th and June 17th and 26th as part of a promotion for the movie People Like Us. Just whisper “People Like Us” for a free cupcake of your choice.

Normally, I like to personally vet everything before posting but I didn’t have time to go today. I have reviewed their Vegan Red Velvet Cupcakes before and I’m looking forward to stopping by on one of the other dates. For more information, check out the People Like Us Facebook page.

This post contains Amazon links, I get a few coins tossed my way if you click on any of the links and make a purchase of anything.

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I haven’t had a chance to eat at Lyfe Kitchen in Palo Alto but they already have their own line of packaged food, available at twenty select Costco locations throughout Northern California. None of the entrees are vegan but two of the soups are – the Smoky Tomato Bisque with Spicy Herb Croutons and the Sweet Corn Chowder with Smoky Chipotle Croutons (a top seller at the restaurant). I got to sample both and bought the chowder home.

It’s a nice chunky chowder with good flavor and not too salty. However, I did have to overlook the very subtle taste of red bell peppers. Not my favorite vegetable by a long shot yet somehow I can taste whenever it’s in food (isn’t that how it always is?).

Good as it is, it’s hard for me to justify buying soups as it’s one of the easiest things to make at home plus it freezes well. Still, if you’re not the cooking kind or if you’re short on time, it’s a great alternative. Located in the refrigerated section for $9.99. I would love to see if they come up with any vegan entrees.

I’ve been getting Hodo tofu ever since they first set up booth at the downtown Palo Alto farmers market. The firm tofu available at Costco is vacuum packed which I haven’t tried before, I usually get the fresh packed in water. Vacuum packed means there’s hardly any water and it seems denser, like it’s already been pressed, 2.25 lb for $5.29.

Vacuum packing the Five-Spice Tofu Nuggets makes them come out a bit squished but they still taste fine, 1 lb for $6.99, which is a great deal if you’ve ever gotten them at the farmers market.

Not pictured are the Spicy Yuba Strips which I liked the best of the Hodo Costco items but I was only able to find them at the Mountain View location, 1 lb for $7.49 (also a great deal). The other two were at the Redwood City location.

I’ve tried quite a few of the Gardein products over the past 3 years, some I liked better than others. After cooking with the chick’n strips for a week, they’re going in the “I like” column. They don’t seem as “wet” as some of their other chick’n products. And they aren’t pre-sauced, just seasoned making them ideal for cooking in pretty much any dish. One box has 4 pouches for $8.89.

Also on the shelf were Gardein meatless ground also for $8.89 which I haven’t tried yet. There’s only so much I can consume at any one time so I’ll be trying those another time.

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Another cookbook in for a review and getting a lot of action is The Tipsy Vegan: 75 Boozy Recipes to Turn Every Bite into Happy Hour by John Schlimm. I must confess I’m not much of a drinker but cooking with booze sure sounded fun. And adventurous. So let’s belly up to the bar and on to the kitchen.

I started out with something easy and somewhat familiar – The Tippler’s Hot + Sour Soup (page 31). It’s hot! As in spicy, not just temperature-wise and it’s sour too. Just like eating in a Chinese restaurant, although the restaurant version is highly unlikely to be boozy. Homemade is way better especially with the rice wine addition.

Next, I made Spicy Sesame Noodles Tie One On with Chopped Peanuts + Basil (page 124). I couldn’t find the extra thin fresh rice noodles called for in the recipe so I ended up using a slightly wider noodle. Still very good – the noodles are coated with an Asian-flavored rice wine dressing and served at room temperature.

Bruschetta on a Bender (page 21) is an interesting departure from the standard tomatoes with basil topping. Fresh thyme replaces the basil, mix in a fruity red wine or dry vermouth with the tomatoes and you got a nice little party going on for your taste buds.

sh-sh-sh-sh-sh-Sherry Bomb! Patats Bravas (page 14), another party starter, wasn’t quite as successful as the bruschetta. The flavor of the Spanish tapas of potatoes tossed in a spicy dressing was fine. Where I fell down was at the end of the recipe, where it said to “serve hot.” Did that mean serve right away or heat it up somehow? There was no further direction. I tried it both ways, heated was definitely better.

Cozy Tofu Under Black Bean Sauce (page 112), a main dish for a lushy lunch. Crispy, pan-fried tofu topped with a dry sherry black bean sauce. So good served with rice and Asian greens, I’ve since made the sauce several times. My favorite of the recipes I’ve tried so far, I haven’t even gotten to the recipes with beer or hard liquor.

There’s so much packed into this little gem of a cookbook – from the clean, one-recipe-per-page layout with gorgeous photos to the fun and witty writing. Each of the eight chapters begins with a cocktail recipe, and covers everything from “Plastered Party Starters” to sloshed soups, salads, sides, and boozy brunch, lunch and supper to “Drunken Desserts.” Now, you can have your booze and eat it too.

Cozy Tofu Under Black Bean Sauce
Makes 3 to 4 servings

1-pound block of extra-firm tofu, cut crosswise into 6 slices and pressed to remove excess water
4 cloves garlic
1-inch chunk of fresh ginger
2 tablespoons Chinese fermented black beans
1 1/2 cups water
4 tablespoons soy sauce
3 tablespoons dry sherry
1 tablespoon maple syrup
2 teaspoons cider vinegar
1 1/2 tablespoons cornstarch
Canola oil for frying

Prep the seasonings for the sauce: peel the garlic cloves and the ginger, then quarter the ginger. In a food processor, mince the garlic and ginger. In a small sieve, rinse the black beans until the water runs clear. Add them to the food processor and pulse until coarsely chopped.

In a medium bowl, stir together the water, soy sauce, sherry, maple syrup, vinegar, and cornstarch until the cornstarch is evenly suspended.

Generously film the bottom of a heavy 2-quart saucepan with the canola oil and heat over moderately high heat until hot but not smoking. Stir-fry the black bean mixture until fragrant, less than 1 minute. Stir the cornstarch mixture and add it to the pan. Whisk the sauce occasionally while bringing it to a boil and simmer for 1 minute. Set aside.

Generously film the bottom of a 12-inch nonstick skillet with the canola oil and heat over high heat until hot but not smoking. Blot up any excess moisture on the tofu with a paper towel before placing it in the skillet. Fry the slices on both sides, turning them only when the underside are golden and crisp, 5 to 8 minutes total.

Reheat the sauce and serve the tofu, pouring the sauce over it. This pairs extremely well with rice and broccoli, or any other steamed vegetable of your choice.

From the book The Tipsy Vegan by John Schlimm. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2011. www.dacapopresscookbooks.com

Disclosure: I received the book free of charge from the publisher to review. The opinions and experience with the book expressed herein are my own. There was no pay to say.

This post also contains an Amazon link, I get a few coins tossed my way if you click on the link and make a purchase of anything.

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Intrepid eater that I am, I had to stop by to see what’s all the buzz about the newly opened Asian Box in Palo Alto. Well, that and I happened to be near their location in the Town and Country Village on business around lunchtime. As usual, I was super hungry and I needed something quick but still fresh and healthy.

Enter Asian Box.

Inspired by the food and flavors of street stalls in Asian and using local and sustainable ingredients, your customized to-go box is made to order from various options – a base of rice, salad or rice noodles, a choice of protein, choice of wok steamed or wok spiced vegetables, toppings and house-made sauces. Everything is vegan except the obvious animal items, and the No-Oil Fish Sauce. And it’s all gluten-free too!

My box had Rice Noodles with Coconut Curry Tofu, Wok Spiced Vegetables, All Box Toppers (jalapenos, bean sprouts, peanuts, herbs, pickled veggies, lime, etc) except the Caramel Egg and Miss Jones’ Sriracha sauce for $6.95. I also got a side of Tofu Spring Rolls for $3.25 (told you I was super hungry).

So good! I love the layering of all the different flavors, it’s very fresh tasting and very quick. Although I may have beaten the lunch crowd in, as I was leaving hordes of cars and students from the high school across the street were swarming into the area.

Ordering at the counter, the people are super friendly and patient in explaining the different options. With their open kitchen, you can see your food being prepared and Executive Chef Grace Nguyen, formerly of the famed Slanted Door and Out The Door, in action.

The overall decor is modern and minimalist with its one long table inside but there’s also seating available outside. It’s definitely more of a to-go kind of a place with eco-friendly packaging I should add. It’s fast food eating at its best.

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Trying out a package of Vegan Kung Pao Chicken from Vegetarian Plus, I went the way of the fusion food truck. Rather than just plopping it atop of rice, I made Kung Pao Tacos.

One of the best things about the whole mobile fusion food thing is the flavor combination of various cuisines in an easy to eat format. That and having food come to you. But for those of you still waiting in the wings for foodie trucks to appear in your neighborhood, this post is for you.

Nestled in an organic corn tortilla, the veggie chicken pieces are topped with fennel cole slaw, roasted peanuts and cilantro, for an explosion of savory, spicy and tangy flavors.

Despite being frozen, Vegan Kung Pao Chicken can easily be mistaken for an order from a Chinese restaurant. Made from soybean fiber and protein and covered with Kung Pao sauce for a shiny, lacquered look. The texture is meaty and firm to the bite with a spicy-sweet taste.

Easy and fairly quick to prepare, it’s almost like having your own personal food truck in the kitchen. Order up!

Kung Pao Tacos
Makes 6-8 tacos

1 box Vegan Kung Pao Chicken
1 package of 8 corn tortillas, 5 1/2 inch in diameter
Fennel cole slaw or your favorite cole slaw
Roasted unsalted peanuts
Cilantro, chopped
Lime wedges

Heat up the package of Kung Pao Chicken. For this recipe, it’s best to go with the stove top method of preparation as listed on the back of the box.

To serve, cut the Kung Pao Chicken into smaller bite-sized pieces and place in a warmed tortilla. Top with the fennel cole slaw, peanuts and cilantro. Serve immediately with lime wedges.

Fennel Cole Slaw
1 small fennel bulb
1 small carrot
1 small lemon
1/4 cup vegan mayonnaise
1 tablespoon apple cider vinegar
1/2 teaspoon sugar
Salt and freshly ground black pepper

Trim off the top of the fennel, leaving just the bulb. Halve the fennel to remove the core, and then thinly slice. Peel and shred the carrot.

Grate about 1/4 teaspoon of the lemon zest and juice half of the lemon. Whisk together with the mayonnaise, vinegar, and sugar.

Add the fennel and carrots to the dressing and toss to mix well. Season to taste with the salt and pepper. Refrigerate until ready to use.

Disclosure: I received the product free of charge from the company to review. The opinions and experience with the product expressed herein are my own. There was no pay to say.

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