Okra "Gumbo"

Bet you are all surprised to see me back so soon!!!  I needed to make a meal that would last for the week.  I didn't want to make a bunch of things and have a ton of left overs, plus I was trying to get rid of what I already had.  I've had a can of lima beans sitting in my cuboard that I've been meaning to use but haven't gotten around to.  The weather has been really crappy, cold and rainy so I figured what better way to end this cold weather with a nice soup!  Hopefully this is the last of the bad weather and I can go on with my summer meals. 

I looked up a lima bean soup recipe and found one that looked promising.  It called for flour which reminded me of making a roux.  I got out all the ingredients and decided to go a completly different direction and just try and make a gumbo instead....well my version of a gumbo at least.  I wasn't sure if it would really turn out like a gumbo, or just a thick soup, but either way it should taste good...

The results were great!  I should have cooked the roux longer to get a darker color, therefore more flavor.  But at least I know for next time.  I feel great about this because I finally have a base to start creating my masterpiece!   Here is the recipe of what I made this time, along with some sub notes about changes I want to make. 

3 Tablespoons of oil
3 Tablespoons of flour
approximately 3 stems of celery
approximately 1 medium onion
2-3 cloves of garlic
4 cups of water
1 can of lima beans
1 can of chopped tomatoes
Rougly two cups of chopped frozen okra (I didn't measure, so just use to your own discretion)
1/2 teaspoon of salt
1/4 teaspoon of pepper
a bunch of slap ya mama cajun seasoning to taste.  I would start with 1 teaspoon and add more if desired
pinch of cayenne
A few dashes of hot sauce, I use Louisiana Hot Sauce
Cooked rice, depends on how many you are feeding

1.  Heat oil in large soup pot.  Add chopped onions, garlic and celery.  Cook until soft.
2.  Add flour and saute, constantly stirring (you don't want to stop stirring because it will burn, which you would then have to start over).  I cooked mine for about 30 minutes.  You want it to be a nice dark carmel color.  It can take awhile.  Mine wasn't quite ready after 30 minutes but my stove cooks very slow so times may vary.  Next time I would cook for longer.
3.  Add the water and make sure the roux gets completely disolved with the water.  It should be a dark tan color.  Mine was only a light brown, which wasn't dark enough.  It still turned out okay, but more like a soup than a gumbo
4.  Add the can of lima beans, tomatoes, okra, and seasoning.  Bring to boil then reduce heat and simmer for about 20-30 minutes or so.
5.  Taste and add more seasonings if desired
6.  Serve over rice

Suggestions:  I typically dont like tomatoes in my gumbo, I wasn't going to add them but after seeing I didn't cook my roux long enough I felt it was going to need something.  Next time if I get the roux right I would omit.  Like stated above you have to be patient with the roux, which I usually am not.  Which is why I'm having to try for a second time to get it right.  But don't be too pressured to get it right the first time, it was still yummy even if it wasn't exactly what I was going for. 

I don't know how much I will be posting while I'm away, so this is a little southern goodbye for now.  Hopefully I'll be writing soon! 

Laissez Les Bon Temps Rouler

Getting Everyone Up to Date!!! Green Bean Risotto

I officially am the worst blogger ever!!!!  I'm pretty sure my last 3 posts have all started with...whooppss sorry it's been so long!  Well lets go for a record....Sorry it's been so long!!!  This time it was partially not my fault.  I accidentally left my laptop at my mom's house after Mothers Day and am just getting it back.  As always I've been doing a lot of eating...not a ton of cooking. 

When I think back I'm not sure exactly what I've been busy with...but I know I have been because I haven't been in the kitchen too much.  Just cooking things I've aleady posted about...or not interesting enough to bore you with.  =)  This is my last week in town before I leave for Austin and New Orleans for two weeks so I'm going to be cleaning out my fridge and busy with work and packing!  I'll be sure to take lots of pictures while I'm away!  I've already mapped out where the closest whole foods is in NOLA.  I'm pretty sure I'm planning on carrying around a cooler with essentials everywhere I go.  I'm hoping to still find some good down home southern cooking that is vegan.  It's my first trip back being vegan, so I'm not really prepared.  Wish me luck! 

Now on to what you really came here to read...vegan FOOD!  For mothers' day my dad was going to barbeque, which is always one of my favorite family time meals.  There is something about the grill that makes a veggie burger taste just perfect!  Add a little barbeque and I'm golden.  The weather wasn't all that great so we didn't go all out.  I typically like to add some potatoes or veggies but we just stuck to the "meat:" this time.  My mom had garlic rolls so I cut my veggie burger in half to fit, with some vegenaise, mustard, pickles and onions..the perfect veggie sandwich.  As you all know I've been wanting to make a risotto.  After making the risotto soup and getting the right type of rice I thought  I was ready.  I didn't follow any specific recipe.  I just looked up online how you generally cook risotto and took it from there.  It turned out really good!  I was pleasantly surprised! 

Green Bean Risotto:

1 Cup of Arborio Rice
3 1/2-4 cups of broth (use a nice flavored one)
1/2 to 1 onion depending on the size and your preference
A few cloves of garlic
A few tablespoons of butter
1 pound of green beans (I used frozen)

1.  Melt the butter, add chopped onions and garlic and cook until fragrant
2.  Add the rice and saute until the rice for about 3 minutes or so.  You want the rice to absorb the flavors of the garlic, onion and butter.  If you are modifying the recipe, put any of your fragrant flavors in with the butter and then add the rice last so it can take in those flavors.
3.  Meanwhile heat your broth in a separate pot and simmer.  You want it warm, doesn't need to be boiling.  Keep it on the stove, as you are going to slowly add the broth to the rice and you want it warm the whole time.  This is key!!  I didn't do this in my first risotto and it didn't work. I ended up slaving over the stove for hours with a goupy mess, and hard rice.
4.  Add the heated broth to the rice 1/2 cup at a time.  Once the broth has been almost completely absorbed add more broth until it is all gone.  You want to continually stir to keep the rice from burning.  The rice when done will be fluffy and soft but still have a bite to it. 
5.  Since I used frozen green beans I heated them up in the microwave (to save on pots) just until they were slightly cooked but were still crisp and bright green. 
6.  Once the risotto was done add the cooked green beans to the rice and mix well. 

VOILA!!!  This recipe was generally pretty easy, other then standing over the stove.  It only took me about 30 minutes to add all of the broth to the rice.  So not too bad.  It's been more than a week since I've made it so I'm hoping I didn't forget anything.  Honestly the recipe is super adaptable so you can add whatever you'd like! 

I do have one more recipe for you.  I made this on a whim with what I had in the fridge and it turned out pretty good and is super easy, adaptable as well.  I had the canned croissant rounds that had been sitting in my fridge waiting to be used.  I also had some cream cheese and daiya and decided to make a simple calzone!  Just open the can of croissant rounds, I made a square about the size I was looking for (one can made two calzones).  I spread half of the dough with tofutti cream cheese, topped with chopped kalamata olives and a little horseradish.  Sprinkled some daiya cheese, then folded the other half of the dough on top.  Sealed with a fork so all sides were closed.  Made a few slits in the top to let air escape and baked for about 10 minutes in the oven.  They were yummy!  Then you can dip in marinara or vegan ranch...super easy!  Just add your favorite toppings. 

Enjoy friends....I hope it won't be as long between posts but no promises with my vacation coming up.  I will be bringing my laptop with me so if I get a chance I'll post while I'm away!  Till next time!

Laissez Les Bon Temps Rouler!

Left Over Phenomenon

I cannot tell a lie...I have been completely absent in the kitchen since Easter.  I don't think I've cooked much but green beans on the stove, and the microwave to heat up left overs.  My fridge was full of good food to eat, and I've been totally satisfied with just that.  Plus I've been keeping busy.  Not that I don't love to cook, but it's been nice to take a break and just have food ready in the fridge to heat up.  I'm planning on making enchiladas for cinco de mayo, maybe some good guac and margaritas!!  So stay tuned for that.  My mom also gave me a pre-made pizza crust so I'll probably whip up a pizza in the next few days.  So don't worry I'll be back soon. 

One thing I did want to mention was that the etouffee was sooo delicious the next day...who am I kidding the whole next week!  I just finished the last of it today and it was soo yummy.  As any roux based meals it always tastes better the next day after the flavors have time to meld together.  So if you decide to make the etouffee make sure you have left overs to try the next day.  You won't be sorry! 

Sorry such a short post with no pics!  Till next time!

Laissez Les Bon Temps Rouler! 

Vegan Etouffee & Asparagus Risotto Soup

Happy late Easter everyone!!!  As usual life has gotten me distracted from blogging.  I'm still cooking though!!  Not much new going on except Husband and I buying a motorcycle!  Husband has been riding for years and has been busy working to get the bike just the way he wants it.

I believe spring is in full swing.  If you haven't noticed you will after reading all of my asparagus recipes!  I had another bunch to use up and found this recipe online for an asparagus risotto soup.  I've been wanting to try a risotto but the last time I tried I kinda....screwed it up. I figured a risotto soup wouldn't be half as hard and I can work my way up to the real deal!  I followed the recipe exact except for subbing veggie broth for chicken broth and leaving out the parmesan.  I did top my bowl with some Parma though.  The soup was really yummy.  My friend and I ate almost the whole batch in one night!  My only warning is the soup has a heavy broth flavor, so you want to use your favorite veggie broth for this recipe.  There is very little seasoning but it has a ton of flavor!  No salt needed.  Perfect recipe for those cold spring nights when you still need something to warm you up!

For Easter I didn't want to make a ton of recipes but rather focus on one main dish.  I have been dying to make a recipe from Kathryn Lovett's blog for a vegan etouffee, and I figured Easter was the perfect occasion!  Plus my mom would be there to supervise since it would be my first time making a roux on my own!!  Etouffee is a traditional southern cajun dish.  It's typically made with a roux and crawfish, or other seafood.  A roux is the base of the dish.  You make it by heating oil and flour together over the stove and constantly stirring until you reach your desired color, a deep golden brown.  It's pretty easy to make as long as you keep stirring to keep it from burning.  So if you tire easily have a friend to help stir.  I followed the recipe as it states except I left out the vegan andouille sausage.  I couldn't find any in my stores and I didn't want to sub for an alternate for fear of messing with the other flavors.  Plus I'm not the biggest fan of vegan sausage.  It tasted fine without it.  Just make sure when making the roux you are patient and let it get a deep golden brown.  It's also a good idea to get all of your veggies cut and prepped, measuring spoons out, and cans opened so when you start cooking you have everything ready.  Once you make the roux everything is pretty fast after that.  You are constantly stirring and you won't have much down time to prep anything.  Mine looks a little different than Kathryn's and I think that is because I didn't shred the collard greens.  I wasnt' sure exactly the best way to shred them so I just cut them into strips instead.  I think I would have preferred them shredded, but again it still tasted fine. 

Etouffee after done cooking in the pot.

Honestly I'm more of a gumbo kind of a gal, okay that's more of an understatement, I LOVE gumbo.  So I never ate etouffee much before becoming vegan so it's hard to say if this tastes much like the real thing, but either way it was really tasty.  It just makes me want to find a good vegan gumbo recipe that much more.  I haven't been very successful yet.  When my parents make gumbo they've tried taking some out for me before adding the meat but it never tastes right.  It's always missing something.  I'll have to start experimenting and go from there.   Y'all will be the first to know when I get it right.  =)  Until then the etouffee will hold me over.  Thanks Kathryn for the yummy recipe! 

I don't have much planned for cooking this week, I'm going to take it more by ear.  I'm always open to recipes so keep me in mind if you run across anything!  As always, thanks for reading!

Laissez Les Bon Temps Rouler!

Spinach Pinwheels & Hot Air Balloons!

I went searching for some new recipes and found this on my VegWeb iPhone app from Veggegrrl.  It was just as good as I imagined it to be.  Husband couldn't get enough of them.  They barely made to our plates, we just started eating them fresh from the oven.  Dipped in ranch....BLISS!!  Perfect for a quick and easy dinner or for appetizers at a party. 

Before rolling



Before baking

 1 can vegan croissants (makes 8 croissants)
3 Tablespoons of vegenaise
3 Tablespoons of vegan cream cheese (I use tofutti)
2 T of salt free garlic and herb seasoning (I made my own, recipe to follow)
1 teaspoon of sea salt (I didnt' really measure and probably used a lot less than this called for)
2 strips of roasted red peppers, chopped finely and patted dry
24 leaves of baby spinach

1.  Preheat oven to 350*
2.  Mix vegenaise, cream cheese, garlic seasoning, salt and roasted red peppers in a bowl, and mix well.  Set aside
2.  Unroll the croissants and make 4 rectangles.  Seal the seams with your fingers.  I recommend doing this at the last minute so the dough doesn't get too soft.  When it gets too soft it makes it harder to roll and cut the dough without making a mess.
3.  Divide the spread amongst the 4 rectangles evenly.
4.  Top 6 spinach leaves on each rectangle, roll and cut into about 1inch pinwheels
5.  Bake in the oven for about 10-15 minutes until golden brown. 

Now for the fun stuff....HOT AIR BALLOON PICS!!! =) 



Our Balloon



Waiting to load the basket



You can see our shadow.




He swooped down low, we were so close to the vineyard





One of my favs of the day





That is San Fran in the way back!



I hope you enjoyed the pics!!

Laissez Les Bon Temps Rouler!

Venegan Potluck at Work!!

I can't beleive it's been so long since I last posted.  I'm not sure how this happened.  I swear it was just a few days ago that I posted.  Time has gotten away from me!  I haven't had much to blog about.  All veggie burgers and grilled veggies over here.  I have a small review of the chipotle lime chik'n strips from Gardein.  They are really good.  My favorite of the Gardein brand as of yet.  I added them to the top of spaghetti, and another time just dipping in some good sauce. 

Since the apartment has been put back together my coworkers have been wanting to come up and take a look.  My coworker had a great idea to have a potluck and everyone could bring a venegan (vegan in my boss' George speak) dish.  I think I'm rubbing off on my coworkers.  ;).  So today we toured the apartment, and then had a YUMMY lunch!  I'm so proud of all of my vegan proteges'  They all did so good with their vegan dishes!!  I'm collecting a few recipes after this. 



Pre baked



Post baked

 I brought in stuffed tomatoes.  I took the general recipe of the stuffed tomatoes I made for the get together with my friends.  I wanted something more of an appetizer, so I used grape tomatoes.  The beef tomatoes I stuffed with a rice mixture.  Since that would be too big for the grape tomatoes I subbed for breadcrumbs.  I didn't follow a recipe, so the below is pretty close to what I made.  They were really easy to make.  The only time consuming part was scooping out the tomato guts.  Just stick on a movie and have at it.  =)

Ingredients
3 slices of bread of choice, I used sprouted wheat
Pesto:  Use all that the below recipe calls for
1/2 medium onion, sauted in some olive oil until soft and translucent
The guts of all of the tomatoes (put through a food processor to chop up)
1 10oz container of grape tomatoes

Pesto:
15-18 fresh basil leaves
3 T of walnuts (or pine nuts is more common, but I never have them on hand)
3 T of olive oil
3 cloves of garlic
about 1 Tablespoons of vegan parmesan, I didn't measure so this is more estimated

Directions:
1.  Chop the onion into small chunks, and saute.  While the onions cook, start with step 2.
2.  With your hands break the bread into big chunks and throw in a food processor.  Process until you have pretty fine breadcrumbs.  Enough so the chunks aren't too big to fit in the small tomatoes.  Throw the breadcrumbs in a medium size mixing bowl.
3.  When the onions are done toss them in the food processor and chop them up.  Then toss them in the mixing bowl with the breadcrumbs.
4.  Put the garlic cloves in the processor and chop up until chopped, add in the walnuts and chop a little more.  Add in the remaining pesto ingredients and process until you have a nice pesto made.  If you want the pesto a little more "wet" add some more olive oil.  Add salt to taste
5.  Add the pesto into the mixing bowl and mix everything well.  Set aside while you chop and scoop out the tomatoes. 
6.  Get a baking pan and spray with olive oil.  Keep it by you so you can set the tomato shells in the pan.  Set them in bottoms up.  Once they are all in the pan spray the bottoms with more olive oil, sprinkle with salt to taste and then turn them over so you can stuff them. 
7.  I cut the tomatoes long ways, then took a metal 1/2 teaspoon to scoop out the inside of the tomatoes.  Keep a separate bowl of the tomato guts.  When done throw them in the processor then add to the stuffing mixture.
8.  When all of the tomatoes are ready, I used the same teaspoon and scooped the filling into each shell.  I used a little more than a 1/2 teaspoon for each tomatoe depending on the size.  I made quite a large mound on each tomato.  I found it easy to use my fingers to help keep the stuffing in the tomatoes and pack it in.  I sprayed the tops of the tomatoes with more olive oil.  Stick them in a heated 350* oven for about 15-20 minutes.

I found some of the tomato fillings kind of plopped out of the tomatoes but they were easy to put back in.  They weren't super sturdy, but they were easy enough to pick up and pop into your mouth.  Plus if any don't stay together more for the cook to enjoy before sharing!  =)   

Cathy brough a broccoli slaw which was super tasty.  It had craisins, walnuts and sliced apples.  Perfect spring/summer meal for a barbeque!

 Amber brought her famous pasta salad with cherry tomatoes and red/yellow bell peppers.  You can't go wrong with Amber's pasta!

Val brought a chinese salad.  She typically makes it with chicken, and browns the ramen noodles in butter.  I let her borrow some of my vegan butter (which I think I've made her a lover) and she left out the chicken and it was really good.  Better than my recipe for a similar salad.  Can't wait to try it on my own.

Aryn brough the fab fruit salad, which she brought plenty of so I got to take some home.  Thank you Aryn for breakfast!  Amy brought one of my all time fav lemonades, Newman Own, along with a tasty baguette. 

Here's my half eaten plate.  I almost forgot to take photos, so this was last minute. 

Kurt picked up a vegan cake at the Co-Op.  He sliced some fresh strawberries on top.  I had some left over cream cheese frosting from the red velvet cake cupcakes I made.  So we topped it with the frosting, and it resulted in a perfect dessert.  It was moist and not too chocolaty.  YUM! 

I had so much fun with all of my coworkers at lunch time.   Even a room full of meat eaters can enjoy a vegan potluck!  Can't wait to do it again!  =) 

Husband and I finally took advantage of our gift certificate to go hot air ballooning.  It was soooo much fun.  I have a ton of pictures that I'll be sharing in my next post!  Till then....

Laissez Les Bon Temps Rouler!

Gratitude Shout Out : Agave+Cinnamon Toast

I want to make a shout out to my boss George!  One of my co-workers is retiring tomorrow so we had a big retirement party for her today at lunch.  No one in my office is vegetarian/vegan and I don't expect them to cater to me.  I feel being vegan is my choice not the rest of the worlds.  It's not fair for me to make others go out of their way to cater to me.  I am completely happy with eating a salad and green beans, or whatever "sides" a party has.  Plus  I ♥ green beans and can easily make a whole meal out of that alone!  I don't feel like I'm missing anything.  So with that said George surprised me and as I sat down to eat he had the country club cater a special vegan plate just for me!!  I completely wasn't expecting that.  It totally put a smile on my face for the rest of the day.  So thank you George for thinking of me.  It meant a lot that you went through the trouble for a little ole "venagan" like me!  You're the best!  =)

The food was super yummy and I'm bummed I didn't think to take a picture of my plate.  I'm not sure exactly what everything was but it all tasted GREAT.  There was some rice with carmelized onions, what I think was some sauted bok choy, spinach, grilled zuccini, and some other leafy green that was sooo good.  I wish I would have asked what it was because it was so yummy.  Plus I topped my plate with plenty of green beans, roasted red potatoes and salad to top.  I had a whole feast!  Pretty amazing for a vegan! 

Since I haven't cooked anything new, just leftovers, I wanted to have at least one photo to post I figured I'd share the dessert I had for dinner.  It's a classic, but still worth mentioning.  I toasted a piece of sprouted wheat bread (Alvarado St. Bakery is my favorite).  Drizzled some agave nectar on the top and sprinkled with cinnamon.  Can't go wrong.  Sometimes it's the simple things that make me happy.  Kind of like a simple gesture from a boss, the sun being out, Bella greeting me at the door, my Husband sending me I love you texts or simple cinnamon and agave toast!  I'm convinced it's things like that, that make the world go round.  =) 

So don't forget to spread the gratitude, because it will only create more happiness in this crazy world we live in.  ♥ ♥  and as always....

Laissez Les Bon Temps Rouler!