Tag Archives: vegan comfort food

Guest Blogger: The Vegan Kat – Vegan Seitan Pot Pie

14 Aug

The very kind Kathryn of The Vegan Kat has not only written her own intro, but is sharing with us yet another fantastic recipe. Since the weather is getting weird not being very summery (yes, this is a word I am using) why not make a pot pie? Please welcome back The Vegan Kat and we thank her for her MANY posts! Do take a chance to search The Vegan Kat on VBU! to check them out; they’re always wonderful. Welcome back Kat!

I’m excited to be sharing another veganized version of a classic comfort food! There’s nothing better than a home cooked pot pie! Check out The Vegan Kat for more of my favorite recipes and my creative journeys. I’m also on Facebookand Twitter.

My mom used to make chicken pot pie while I was growing up and it was one of my favorites. It’s really easy to veganize and perfect for feeding a big group or bringing to a pot luck. It’s a crowd pleaser! I made it for a family gathering of vegans, vegetarians, and omnivores and everyone seemed to like it.

Seitan Pot Pie

It also makes yummy leftovers the next day. You can make the filling and dough a day ahead of time if need be, and assemble it right before you bake it. This can help ease your work load if you’re cooking for a holiday or have family and friends over.

Seitan Pot Pie

Ingredients:

Pie crust
1 3/4 cups veggie broth
1/3 cup flour
1/2 cup soy milk
2-3 potatoes chopped (about 3 cups)
1 1/2 cups frozen pearl onions
5 carrots
2-3 stalks of celery
3 shallots
4 cloves garlic
1/2 yellow onion
1 8 oz pack of seitan
1-2 Tbsp vegan butter
1 1/2 cups frozen peas or mixed veggies
salt
pepper
rosemary
thyme

Directions:

  • Follow the directions from my pie crust post to make a vegan crust for the top of the pot pie. Since you only need a crust for the top of the pot pie and not the bottom, you can cut the recipe in half. Add fresh herbs into the dough if you like. Place the dough in the fridge while you prep the filling.
  • Preheat the oven to 425°.
  • Bring the veggie broth to a boil in a large pot. While you’re waiting for it to boil, peel and chop your potatoes into small pieces.
  • Reduce the broth to a simmer. Whisk together the flour and soy milk and add it to the veggie broth. Whisk to combine.
  • Add the potatoes and pearl onions to the stock and allow them to simmer while you prep other ingredients.
  • Peel and chop your carrots. Chop your celery. Finely chop the shallots and onion and mince or press the garlic.
  • Saute the shallots, onion, and garlic in a little vegan butter.
  • Add the carrots, celery, shallots, onion, garlic, and frozen peas/veggies to the broth. Allow it to simmer for a few minutes. If the sauce doesn’t seem to be thickening enough, you can whisk up a little more flour in soy milk and add it to the broth. Add salt, pepper, thyme and rosemary to taste. Pour the filling into a casserole dish.
  • Roll out the pie crust on a floured surface. It should be about 1/4 inch thick and a little larger than the shape of your casserole dish. Place the crust on top of the casserole dish. Fold over the edges of the dough and press them down crimping along the edge of the dish. Remove any excess dough.
  • Poke some holes in the dough using a fork so steam can vent out.
  • Bake the pot pie for 45 minutes – 1 hour until the crust is golden brown and the filling is bubbling. If the crust is getting too dark you can place tin foil on top during part of the baking process.

Guest Blogger: Green Reset – Curried Green Pea Soup Recipe

20 Feb

Our newest contributor is Joanna, author of Green Reset, here she is in her own words, “My name is Joanna and I’m a mom of a 7-year-old boy who has been searching for a long time for easy ways to improve my family nutrition without having to be stuck in the kitchen for hours, without having to nag anybody to eat the healthy foods that I prepare, and without having to buy all these expensive supplements that promise huge health benefits, but may be in fact detrimental to our health.” Follow Green Reset: BlogFacebook, and Twitter. Welcome Joanna!

Curried Green Pea Soup Recipe

“I’ve been building websites and blogging about green smoothies for over four years now, and I’ve experienced amazing health benefits thanks to all the nutrients found in leafy greens, fruits and vegetables. I’ve been eating lots of whole plant foods, but I’ve only became vegan about a year ago, so I’m now passionate about veganizing all my recipes, including smoothies, soups, main dishes and desserts. I’m also writing a “Vegan Activist Guide to Starting a Website, Getting Traffic & Making Money to Support Your Passion” available for download at my website. My mission is to help all vegan bloggers get to the top of search engine results, so that people would be finding vegan recipes, instead of all the ones that contain animal ingredients. I appreciate any comments and questions that you can send me, if you read it. Also, if you’d like to learn how to and see how I created the super-tall image for the recipe, read this tutorial on how to make a photo collage.”

Winter is the perfect time of year for hearty soups to warm the body and spirit. Soups are easy to make from scratch, and even inexperienced cooks can learn to make them. Unlike baking – it’s easy to fix a soup by seasoning it or adding some fresh herbs.

Served with bread (homemade or from the store), croutons, or perhaps a salad, this creamy, satisfying soup makes a great lunch or light supper. It is also low in fat (if you skip the cashew cream), and completely vegan (no ham, no dairy).

Green Pea Soup Recipe

Ingredients

1 onion, chopped
1 leek, washed thoroughly and thinly sliced
2 teaspoons curry powder
3 cups water or vegetable broth
1 (16-ounce) package frozen green peas (or use fresh, if they’re in season)
2 medium potatoes, diced
1 bay leaf
salt and pepper, to taste
1/2 cup chopped fresh cilantro or dill

To make cashew cream:
Cashew cream is a great replacement for dairy in soups. It’s easy to make, all you need is some raw cashews and a blender. Since I discovered this recipe in one of the vegan cookbooks, I’ve been using it at least once per week, for many of my soups and smoothies.

2 ounces of raw cashews
1 cup water
Blend on high until smooth and creamy.

Method

Preheat a large, non-stick pot over medium heat, with a few tablespoons of water or vegetable broth. Add onion, leek and sauté until onion is translucent, about 3 minutes. Stir in curry powder until vegetables are coated in bright yellow, and keep cooking for another 3-5 minutes. Make sure the water does not evaporate (add more , if needed) and keep stirring the veggies, to prevent burning or cover the pot. (This is a no-fat sautéing method. )

Add peas, potatoes and water (or vegetable broth) and bay leaf and bring to a boil. Reduce heat, cover and cook on low until the all vegetables are soft, about 30-30 minutes. Season to taste with salt and pepper simmer a few minutes more. Remove bay leaf and stir in cilantro or dill. In a blender, blend cashews with water on high until smooth and creamy. Stir into the soup or use as garnish. You may blend the soup or leave it chunky. Ladle into bowls. Decorate with a splash of cashew cream and cilantro.

01green-pea-recipe04

Enjoy!

Guest Bloggers: In Vegetables We Trust – Slow Cooker Chili, Roasted Butternut Squash and Fennel Flatbreads

8 Nov

I absolutely love when I see young people embracing veganism and making it a central part of their lives. One such amazing man is Alexander Harvey. He is our newest blogger to join the VBU! family. Alexander is the author of the blog In Vegetables We Trust. He has been vegan for three years and has worked for Hillside Animal Sanctuary in the shop and vegan cafe. He was raised by a baker and since becoming vegan has started his own culinary adventure. Please join In Vegetables We Trust through the blog and Facebook account. Welcome Alexander!


Fennel Flat Breads.

Roasted mini butternut squash


Slow cooker chilli

Ingredients:

1 tbsp chipotle oil
1 onion, sliced into thin half moons
2 carrots, peeled and diced
1 stalk of celery, diced
1 green bell pepper, diced
2 sliced birds eye chilli
1 tbsp paprika
1 tsp cumin
1/4 tsp of salt
1/4 tsp black pepper

1 tin of chopped tomatoes
1 cup of vegetable stock
1/2 tin of kidney beans
1 tsp garlic poweder
red and black pepper to taste

1 tsp cocoa powder

Method:

set your slow cooker and heat a saute pan with the oil to a medium heat, saute the onion, bell pepper, celery, chillis and carrots untill the onion is translucent and the bell peppers softened, add the paprika, cumin, pepper and salt followed by the tomato paste and stir through. Add this to the crock with the tinned tomatoes, veg stock, kindney beans, garlic and red and black pepper. cook on low for 8 hours or high for 4 hours, stir through cocoa powder shortly before serving, serve over roasted squash or sweet potato mash or however you want!

Guest Blogger: Cupcakes and Kale – Curried Chana Dal Soup

22 Oct

Our newest VBU! blogger is Jess, she is the authors of Cupcakes and Kale. Jess lives up in northern ontario and writes about her vegan eats and treats. She’s just launched her own vegan bakeshop, has a wee little vegan on the way, and counts cupcakes and kale among two of her favourite things. Follow Jess on her blog, Facebook and Twitter. Please welcome Jess!

alright mother nature, i fold – i’m finally ready to give in to autumn.  and not just because the equinox told me so, or because i’ve tucked away my sandals for another year, but because i’m ready to simmer soup.

i love one pot meals and this soup was the perfect lunch.  and then dinner.  and then next days lunch.

if i can help myself, next time i’ll try to freeze a few portions as i begin to stock my freezer with quick post-babe meals.

curried chana dal soup inspired by this recipe from 101 cookbooks

2 cups yellow split peas {chana dal}

7 cups water

2 tbsp fresh ginger, minced

3 tbsp extra virgin olive oil

1 small cooking onion, diced

3 green onions, diced

1 1/2 tsp turmeric

1 tsp cumin

1 tsp corriander

1/2 tsp amchur powder {optional}

3 tsp sea salt

1 large carrot, chopped

3 tbsp tomato paste

1 can coconut milk

2 cups kale, stems removed & thinly sliced

start by rinsing the split peas under cold water, then place them in a large pot along with 7 cups of fresh water and bring it to a boil.  add the ginger, cover, and reduce to simmer for 25-30 minutes.  in a small frying pan, saute the onion in the olive oil until starting to brown.  then add in the spices and stir to cook through.  scrape this into the pot along with the carrots, tomato paste and coconut milk and stir well.  allow the soup to return to a simmer for another 15-20 minutes, then fold in the kale and serve.

thin the soup with more water if you like, or keep the pot simmering to thicken it up more.  we ate up our first servings as is and then as it sat on the stove until dinner it thicken to a wicked stew-like curry which we enjoyed over some short grain brown rice.  so hearty and wholesome and warming.

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on another note, i’m a little sad to say that i won’t be participating in vegan mofo this year.  i loved it last year and had so much fun getting creative in my kitchen and also keeping up with everyone else’s kitchen antics.  this year is proving to be a little bit busier for me and i don’t think i’ve got it in me.  but i do hope to keep up with all of you who are going to mofo!

i’ll be keepin’ an eye out for one pot meals too…

Guest Blogger: A,B,C,Vegan – Tzimmes for a Shana Tova 5773

2 Oct

During this time of MoFo, I can’t forget all the lovely bloggers who have sent in posts.

Please welcome Esther! Our newest blogger to join the VBU! fold.  She is the author of A, B, C, Vegan. Here she is in her own words, “I am diving into the world of vegan education head first.  I’m starting with the blog, but intend to quickly branch out to vegan coaching, menu consultation, and corporate speaking gigs.  So if you’re interested in any of those… ask!  🙂  I’ve now been vegan for almost 4 years, but it took a full 3 of those before I stopped considering myself a “new” vegan.  So I know how long it takes for it all to feel like your regular way of life, and I remember how confusing it can be when you first start out on this amazing path.  My goal is for A, B,C, Vegan to be a place that can help new vegans and those thinking about it explore this wonderful new world, and a place that will give inspiration, motivation, and community to both those new to this lifestyle and those more experienced.  I will be providing education about the hows (recipes), the whys (health and compassion for animals), and the whats (all those ingredients that seem new and scary, as well as all the wonderful more familiar ingredients), and anything else that readers and clients would like to learn about.  Please let me know ANY questions at abcvegan@gmail.com, or I’m also on Twitter and Facebook at ABCVegan.  Talk to me!”

Check out Esther on Facebook, Twitter and of course her blog. Welcome Esther!

Last year I wrote about my wonderful Rosh Hashanah menu, and gave a rough idea of how to make tzimmes, a quintessential Rosh Hashanah dish. I don’t know what this year’s Rosh Hashanah menu will hold since I am on my own with friends for the first time ever, but I do know that I have perfected how to make tzimmes, and I need to share. I made my mom an early Rosh Hashanah meal this week since we won’t be together on the holiday, and happily, this came out exactly as I pictured it in my mind. Sweet, warm, fall, holiday flavors… yum.

Perfect Rosh Hashanah Tzimmes
(works for Yom Kippur / pre-Kol Nidrei meal too 🙂 )

olive oil
1 medium onion, chopped
1 thumb-sized piece of fresh ginger, minced as fine as possible
1 1/2 lb sweet potato (any variety, prefer a non-orange flesh variety just to change up the colors in the dish), cubed
1 lb carrots, sliced into rounds
1 t salt (or to taste)
1/2 t pepper
1 t cinnamon
2 C water
3/8 C sweet red wine (I use our family favorite kiddish wine, Manischewitz Sweet Red Concord)
+an extra few tablespoons to deglaze the pan
3/8 C lemon juice
1 red apple, cubed
4 figs, cubed

1. Heat olive oil in large pot over medium to medium high heat.

2. When oil is hot, add onions. Saute for approximately 5 minutes, but do not let burn. After they start softening and turning translucent, reduce heat to a little under medium. Add a splash of wine to deglaze the pan and keep the onions from sticking.

3. Add minced ginger, salt, and pepper and saute for another 5 minutes.

4. While onions and ginger are sauteeing, chop sweet potato and carrots. I microwaved my potato for a few minutes to make easier to chop. I recommend also microwaving the carrots for a few minutes to start softening them.

5. Add another splash of wine to deglaze the pan again. Add sweet potato and carrots, water, wine, lemon juice, and cinnamon. Adjust heat to medium low to allow all ingredients to simmer together. Cover and simmer for at least half an hour.

6. Remove cover, add apple and figs, and simmer for an additional 10-15 minutes, uncovered. If needed, add additional water, but I like letting the juices thicken a bit, so don’t go too heavy with the water.

Serve over couscous, and enjoy!

Shana Tova!

Early festive table at my mom’s – been eating on that table at my Grandma’s my whole life 🙂

Guest Blogger: Keepin’ It Kind – Spring Onion & Celery Soup

5 Jun
Please welcome our newest blogger, Kristy, author of Keepin’ It Kind. She is a year old vegan with a lengthy vegetarian history behind her. Here she is in her own words, “My name is Kristy, and I am the author of Keepin’ It kind, a blog I do with my husband, Chris, who does the majority of the photography (sometimes I get a hold of the camera!).  I am a former personal trainer, turned world-traveler, turned fromagier, turned production assistant and blogger.  After being vegetarian for at least 8 years, Chris and I became vegan almost a year ago and I have never been happier in my life.  Aside from marrying my husband, it was the greatest decision I’ve ever made!” Please visit Kristy on her Facebook page and bookmark/follow her blog. Please welcome Kristy!

Because we live on the coast, it is always quite a bit cooler here than in the rest of LA. While the rest of LA is welcoming warm early summer nights, we are still throwing our sweatshirts on in the evening. I don’t miss it at all (I lived in West Hollywood for a while and I had more than my share of hot, balmy nights) and it also means that it’s still soup-for-dinner weather.

My most recent soup creation was inspired by some gorgeous spring onions our CSA sent us. Adorable, curvacious white bulbs at the base of lovely kelly green stalks- absolutely stunning! While I used a couple here and there in other recipes, this one really showed off their fresh, sweetly bitter (I know- it sounds like an oxy moron, but it’s the only way I can describe them) taste. Paired with the crispness of the celery, you have yourself a light refreshing spring soup, perfect for those nights that are still cool enough to heat up the kitchen.

SPRING ONION & CELERY SOUP

Ingredients:

  • 2 T olive oil
  • 3 cloves of garlic, finely minced
  • 1 large head of celery, or 2 small heads, chopped (should fill about 5 cups)
  • ½ a head of cauliflower, chopped into bite-size pieces
  • 2-3 spring onions, finely chopped
  • 2 ½ tsp thyme
  • 2 tsp basil
  • 1 tsp salt
  • ½ tsp paprika
  • ½ tsp liquid smoke (optional)
  • 3 cups vegetable broth
  • 3 cups water
  • 3 T nutritional yeast (optional)
  • salt and pepper to taste

Instructions:

  • In a large pot, heat the olive oil over medium heat for 30 seconds. Add garlic and sauté until “golden.” Add the celery, cauliflower, spring onions, spices, and liquid smoke (if using). Mix to combine. Saute for about 5 minutes.
  • Add the vegetable broth and the water, and stir to combine. Put a lid on the pot and bring to a boil. Once it is boiling, reduce to a simmer and tilt the lid on the pot so that there is a little crack for steam to get out. Let it simmer for about 15-20 minutes, then remove from heat.
  • If you have an immersion blender, use it to pureé the soup to your desired consistency. If you only have a standing blender, add the soup to the blender in batches and blend until all of the soup is pureéd. At this point, you can add in the Nutritional Yeast, which will give it a thicker, slightly cheesy taste. You can also add salt and pepper to taste. Pour into bowls, serve with some crusty bread and enjoy!

Is it still cool at night where you live?

All Photos taken by Chris Miller

© Kristy Turner and Keepin’ It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin’ It Kind with appropriate and specific direction to the original content.