How to, yo: Cashew Cream! »
In my recipes, I use cashew cream a lot! It’s soy and gluten-free, which I think is important when cooking and eating on a vegan diet. Gluten and soy are in EVERYTHING! I need a break. Plus, some of my friends have allergies—nobody gets left out when I’m cooking.
Here is my basic cashew cream recipe. We’ll come back to this one a lot in the future, when I post my recipes for green bean casserole, vodka cream sauce, ranch dressing, and Hawaiian macaroni salad! Those are intense, but if you got the cashew cream down, you’re golden!
First of all, let’s talk about the cashews:
- You want to use dry, unsalted, raw cashews. I usually buy mine from Trader Joe’s, but they are available at Safeway, Whole Foods, and most health food grocers.
- The cashews need to be soaked! 1/3 heaping cup dry cashews, when soaked, equals 1/2 cup of soaked cashews.
- How you get to the ‘soaked’ part is up to you! If you have the time, or are making a raw recipe, soak them in water for at least six hours at room temperature. Any longer and you will want to refrigerate them. Make sure the water covers them, plus extra for what the cashews absorb. However, if you don’t have the time, boil them on medium heat for about 20 minutes, or until soft.
- Always dump the water they were soaked or boiled in and then rinse the cashews off!
Now, to make the cream!
1/2 cup soaked cashews
3/4 cup water
Blend!* This will equal about 1 cup cashew cream! If you add a little salt and vanilla extract, it makes a delicious coffee creamer.
*I use a Vita-Mix, which is one of the greatest kitchen tools ever invented. Of course, a blender or food processor will work too, but you may need to strain any chunks.
Homemade BBQ seitan wings and a dollop of cashew-based ranch dressing!
Recipe: Sauteed green beans with mushrooms! »
The springtime holidays are upon us! Did you be make anything special? I made this green bean recipe, slightly modified from Isa Chandra Moskowitz’s in Vegan with a Vengeance. This side dish is a huge hit with my family, which is a huge ego boost for me! It’s very exciting to make them dishes that they ask for, because it doesn’t happen often! (Let’s just say no one else in the Bradley clan is a huge tofu, tempeh or seitan fan.) I love this recipe because it’s relatively easy and extremely tasty.
2 Tbsp. olive or vegetable oil
1 medium onion (I use red), roughly chopped
4 to 8 garlic cloves, minced or finely chopped*
2 lbs. fresh green beans, washed with stems cut off
3/4 to 1 lb. of cremini mushrooms, chopped or sliced
1/4 cup coconut aminos, soy sauce, or Braggs
1/2 cup sherry
1 1/4 cup water
1 Tbsp. salt
1/2 Tbsp. pepper
1/2 Tbsp. Italian seasoning
Heat up your oil on medium high, in a pan or pot large enough to hold all of these ingredients! If it has a lid, that would be preferable, but I have been known to stick a baking sheet over my pots as a lid. No judgment here!
Once the oil is heated, add your chopped onion. You should cook them until they’re translucent, about 5 to 10 minutes, but I like to caramelize my onions, which can take up to a half hour or more! Whatever you’ve got time for, right? If they start to cook so fast they burn, turn down your heat.
Once your onions are cooked to your liking, add your garlic and saute about three minutes, or until fragrant. If you haven’t already, turn down your heat to medium and don’t let the garlic brown, as it will become bitter! Add your mushrooms and saute for about 10 to 15 minutes, until they’ve noticeably shrunk in size. Next put in your salt, pepper, and Italian seasonings; let them cook into the mushrooms and garlic for a couple minutes.
Time to add the sherry, soy sauce, and water! Let everything come to a light boil (you may need to increase the heat), then place your green beans into the pot or pan.
Bring to a boil, then turn down the heat and let simmer until beans are fork-tender!
*I use a lot of garlic in my dishes, no joke. Whatever a recipe calls for, I usually double or quadruple the amount. I’ve given you a healthy spectrum in this recipe, so you can use at your discretion. Of course I use eight cloves (or more), but the average cook would probably use four.
How to, yo: Steam tempeh! »
I like tempeh all right. The first time I ever had it, my friend Krystle made TLTs—tempeh, lettuce, and tomato sandwiches with Veganaise. I wasn’t vegan yet, but after eating her sandwich, I decided it was time to seriously try. I have often told Krystle her TLT was what finally made it me go vegan. It was a gateway sandwich!
When I have tackled the TLT on my own, I noticed that the tempeh soaks up so much of the oil and soy sauce I sauté it in to make bacon. I decided one night, last year, to try steaming my tempeh first. I had skimmed many a recipe that suggested steaming, and it was time to try it.
Turns out it’s easy to do. Seriously, once I started steaming my tempeh first, I began enjoying it so much more. I’ve heard steaming takes some of the bitterness out, but I’ve never noticed a bitter bite to begin with. Plus, when steamed, it soaks up less oil when preparing it afterward.
Yes, steaming does add one extra step, but I’m doing it as I write this post! You can steam anything (vegetables, fermented soy), and do other stuff at the same time! Multitasking!
A steam basket
A pot with a lid
Cut up your tempeh into sizes that are desirable for you. Place your steam basket into your pot, and fill pot with water just until it reaches the bottom of the steam basket. Bring water to a boil, place tempeh in steam basket.
To boil the water, I set the stove burner to high, but once the tempeh is in the pot, with the lid on, I turn down the temperature to medium high/medium. Then I let it do its thing for about 15 to 20 minutes.
Lift the cover; your tempeh should be tender and ready for however you like to prepare it!
Once you’ve steam your tempeh, you can then sautee it or bake it—whatever you usually do. I still like to make myself TLTs, with homemade mayo, of course! I am steaming tempeh today, because I am getting ready to write a battered tempeh taco recipe for you! With a gluten-free version included, of course.
My desire to play around with tempeh was brought on by a recent dinner at Millennium with my roommate, Crystal. We decided to share the Maple-Black Pepper Smoked Tempeh, as neither of us has been the biggest fans of tempeh. We were like, “If we are ever going to have tempeh at its most delectable, it’s going to be here.” We were not mistaken.
Recipe: The Haight-Ashbury eggless tofu salad! »
Back in the day, when I was an omnivore, I loved egg salad. Actually, I loved anything mixed with mass amounts of mayonnaise because I’m
an American gross! So, of course as a vegan, I took it upon myself to come up with an eggless tofu salad! I know there are a million and a half variations upon which to make one’s tofu salad, which is why I’m calling mine ”The Haight-Ashbury” (upper Haighters, represent). I hope that you like it, and please, share your versions in the comments; I would love to know how you make yours! I know dill is quite popular in this kind of dish, but I’m not a big fan. (Except when it’s in here!)
1 batch homemade vegan mayo (or 3/4 - 1.5 cups of store-bought)
1 block of tofu (I used Wildwood super protein, 20 oz.)
1 Tbsp. mild vinegar (red wine, white wine or rice vinegar)
2 tsp. salt (I used black salt)
1 tsp. pepper
1/2 tsp. turmeric
3/4 - 1 tsp. cumin
2 dollops of yellow mustard
3 ribs of celery
2/3 cup chopped red onion
1/3 cup chopped green onion
In the future I will use the extra-firm tofu, as opposed to extra protein, as I like a softer consistency in my salad. Extra firm has to be drained, for which I use the best, most genius technology known as the Tofu Xpress (but I totally used to do the paper towel technique—you know, wrapping up tofu in paper towels and stacking cans of beans on top to drain the water out!)
Once the tofu is drained, I crumble it into very small pieces, till it’s practically a mush. Next, finely chop celery and red and green onions. Now add all the ingredients and mix!
You can eat immediately, but I like to let it sit in the fridge for a few hours, even overnight. It’s one of those foods that tastes best after it marinates, like potato and pasta salads!
I may have a had a few libations when I “plated” this. However, I can report back from experience, that it makes a great late-night snack!
How-to, yo: Make vegan mayonnaise! »
Store-bought mayo is expensive! I mean, it probably won’t break the bank, but if I could give you a cheaper alternative, you’d be into it, right? Right! Let’s get started! Summer is coming, and we need mass amounts of vegan mayo for all of our potato salads!
1 10 oz. package silken tofu
1 Tbsp. olive oil
1 tsp. salt
1/4 to 1/2 tsp. pepper
2 tsp. rice or white wine vinegar
Juice of half a lemon
Take these ingredients and process until smooth in your pulverizing equipment of choice. I used a food processor, but a blender works too! That’s all there is to it—now you have mayo! Get to making your sandwiches, potato salad or tofu “eggless” salads!
This recipe yields about 1.5 cups mayo, and I usually end up doubling it. This should last about five days in the fridge.
Remember when Laura showcased all the upcoming Vegenaise flavors? You can make them at home! Add some pesto, garlic, chipotle sauce, bbq sauce, or horseradish to this basic recipe—your options are endless!
How to, yo: Cook yourself some beets! »
Beets! They are delicious and so good for you! I learned how to make them a few years ago in Chicago, when my then-roommate, Jeremy Cox (also a vegan! That’s why I picked him!) showed me how. He was also the one who introduced me to sauteing the beet greens! Beet greens? Let me tell you, back then, I was a 27-year-old who didn’t know kale was edible. What? I’ve come a long way since then!
Let’s get this started!
Making beets the way I do is a little bit of a process, but so worth it! You need to steam, then sauté. Elbow grease never hurt anyone, right? If you have a different approach, as always, post in the comments! Let’s trade tips!
1. Buy yourself a bunch of beets, greens included!
2. Wash and chop your beets. I like to leave the skin on, and then cut it off once the beets are steamed.
3. Steam your beets until fork tender. I NEVER use a microwave to cook food. (Just saying! I prefer you use the stove top method, but I’m not your mom!)
4. Now that your beets are soft, peel or cut the skins off. Wash the beet greens, stems and all. I cut the stems into 1 inch pieces and slightly
tear chop the greens into smaller pieces. Like, the size of spinach leaves!
5. In a pan, heat up some oil. I use whatever is available—sometimes it’s vegetable and sometimes it’s olive. Put in your beets, stems and greens. Sauté on about medium/medium high heat until greens are cooked to your liking! When I made mine, I didn’t use any seasonings; I think beets are that flavorful! Plus, I think you’ll find that the stems and greens are a bit salty by nature. However, I bet some lemon juice or balsamic vinegar added to the sauté process would be delicious. Garlic powder? Probably!
About to steam!
Serve. Knock the socks off everyone. My Dad loved this side dish. Man, it always feels great to impress my parents with my cooking prowess! (And to give my mom a night off in the kitchen when I’m home!)
When the beets exit your body the next day, don’t worry! You don’t have to go to the emergency room, I promise! It’s just that beets have a tendency to turn EVERYTHING red [Ed. note: Jenny! Gross!].
How-to, yo: Roast asparagus! »
"What’s on that asparagus?" my roommate Dan asked me.
"Why?! IS IT THE BEST ASPARAGUS YOU’VE EVER HAD IN YOUR LIFE??"
"Yes. It’s really fucking good.”
This conversation happened. It happened 30 seconds ago. You see, I’m trying muster up the energy to write about my trip The Detox Market, which is the cutest vegan specialty shop in San Francisco, but I am so very tired. You feel me, right? So I’m going to share my dinner instead and also teach you how to roast the best asparagus of
Dan’s YOUR LIFE. (Think you have a better recipe? Share the love in the comments! I want to know!)
My other roommate Crystal was the one who introduced me to roasting asparagus. I had always steamed it before. BORING!
Here’s the lowdown:
1. Preheat oven to 425 F.
2. Wash your asparagus (I used a little over a pound of it). Snap off the ends. I forgot to do this (so very tired tonight) and it’s important because the ends are so tough you won’t be able to chew threw them. I had to cut off all the ends after they were roasted! LAME!
3. Lightly coat a baking sheet with oil. I used vegetable, but olive oil would probably be ideal. Place asparagus on baking sheet and lightly drizzle with more oil. Sprinkle with salt and pepper (garlic salt or powder would be delicious as well!) and then squeeze the juice of one lemon over the stalks.
4. Place in oven and roast until fork tender!
5. Serve to all your roommates, the friend you invited over, and yourself. You will be the most loved person ever.
(Also pictured is my cheesy eggplant casserole! Changes I made to the original casserole recipe posted include using Daiya cheese instead of Italian-style cashew cheese or tofu ricotta, and substituting kale for spinach. Next time I think I’m going to use kale AND spinach! Leafy greens galore!)
It’s not hard for me to get people to come over to dinner at my pad! Plus I’m ALL my roommates’ favorite roommate. Just kidding! We all love each other equally!
How-to, yo: Blanch broccoli! »
Is it crazy that I just learned how to blanch my vegetables? Yes, yes it is. But I figure, if I didn’t know, and I cook all the time, other people have got to be stumped by this too.
Whenever I cook my veggies, they end up a mushy mess. Don’t get me wrong, I kind of like it that way. However, I believed it was time to learn the more professional method of blanching my vegetables, specifically my broccoli. After perusing a website for help, I decided to ask my boss (Mitchell Fox, chef and co-owner of Source, no big deal) how to blanch my broccoli.
Here’s the lowdown:
1. Bring a pot of water to a boil. Add lemon juice and salt to said water (before boiling it.) Lemon juice will help keep your broccoli a beautiful green color.
2. Immerse broccoli in boiling water for 30 seconds. NO MORE THAN 45 seconds!
3. Immediately dunk broccoli in a bowl of ICE cold water to stop the cooking process.
4. Use broccoli in a delicious vegan dish! It’s so green and crisp! Great job!
Broccoli in ice water. Isn’t Instagram the best?!
I used my broccoli to make a healthy mac’n’cheese bake! I took my nacho cheese, added nooch, subtracted chili powder, added soy noodles and blanched broccoli, then baked it off! So tasty! (With a side of sauteed beets and the leafy greens they come with!)
Recipe: Roasted fennel — Do this! »
The holidays are over! Now it’s time to start dreading Valentine’s Day! Just kidding. I love watching people walk around with cutesy gifts, listening to them make fancy dinner reservations, seeing them proclaim their love for each other all over the fucking place. It’s the best! It definitely doesn’t make me wish for immediate death!
Where was I? Oh yes! The holidays are over! As much fun as it’s been gorging my face off since Thanksgiving, I’m feeling low on energy from all the heavy holiday foods. The shopping, the family time, the traveling, the working — man, I’m burned out! You too? I thought so. That’s why I present you with a recipe for an easy yet extremely tasty (side) dish. It’s light, it’s flavorful and it takes little to no energy to make! Roasted fennel — let’s do this!
Fennel bulbs (They can be expensive, so I usually just get two.)
Salt and pepper
Vegan cheese (optional)
Preheat your oven to 375 degrees.
Cut your fennel bulb into 1/3 of an inch strips. Put strips into a bowl and lightly coat with olive oil and balsamic vinegar. Sprinkle on salt, pepper and garlic powder. Toss! Make sure each piece is coated with spice, oil and vinegar mixture.
Place your fennel into a baking dish. Bake until the fennel is fork tender, which is about 45 minutes. If you simply must add vegan cheese, sprinkle it on about 5 minutes before you declare your fennel done. Or if it melts easily (Daiya!), you can probably sprinkle it on after you take the fennel out of the oven. I don’t put cheese on mine, but I imagine it’d be tasty.
Recipe: The best cornbread ever, with gluten-free option! »
Homemade cornbread and chili, together? The best!
Not that long ago, when I was living in Chicago (and walking home, two miles from work, in the snow) I came across this cornbread recipe on the internet. You see, back then I was not rolling in dough (I could not afford a bus ride home), and I needed meals that would sustain me for days, while allowing me to spend the least amount of money possible. Chili it was! And what goes magnificently with chili? Cornbread! I have not only made a couple of changes to the original recipe, but added a gluten-free option as well. (Can we talk about how the recipe was created by an 11-year-old? Brava, Dana, brava!)
2 Tbsp. ground flax seeds
1/4 cup + 2TBS hot water
1 cup all purpose unbleached flour*
1 cup cornmeal
4 tsp. baking powder
1 tsp. salt
1/4 cup agave nectar
1 cup soy milk or water
1/4 cup vegetable oil
1/2 bag frozen corn + 1 small red and 1 small green bell pepper sauteed together (optional)
Preheat oven to 425 F.
The ground flax seeds and hot water act as “eggs” in this recipe. You will need very hot water for this, so you can boil it, but I just use water from my tap, as it’s hot enough. I put the ground flax and hot water in a mug, whisk them together with a fork for a couple beats, and let it sit while I get the rest of my stuff together. It should make a gelatinous substance.
Whisk all dry ingredients together. Add wet ingredients, including flax seed mixture. Mix until smooth, being careful not to overdo it. Basically, just whisk until your dry is incorporated into the wet. Fold in sauteed veggies.
Grease a baking pan. Find one that the batter will fill about halfway. It rises quite a bit, and you don’t want the outside to burn while the inside is still raw! Bake for about 20 to 25 minutes. The top should be ever so slightly golden brown.
You can make the gluten-free version SO EASILY! Instead of unbleached flour, I use 1/3 cup corn flour, 1/3 garfava flour, 1/3 cup rice flour, and 1 tsp. xantham gum! I add a little more salt, about 1 1/2 tsp., and 1/3 cup agave nectar. Also, I notice gluten-free baked goods have a shorter baking time, so check it out around the 15 minute mark.
I think it would be a wonderful idea to make gluten free stuffing with this cornbread (minus the sauteed veggies). Bake it, then let it cool over night. The next day, cut into cubes and bake until sides are crispy. Use it in place of croutons!
For a sweet cornbread (or muffins!) I take out the sauteed veggies and instead add nutmeg and cinnamon! I usually do this with the gluten-free version, making myself healthy breakfast muffins!