Slideshow shadow
by Claire

Israeli Couscous Fruit Salad with Basil

June 5, 2014 in Recipes, Salads, Sides by Claire

FacebookPinterestTwitterTumblrGoogle+Share

couscouspastasalad575

Every year in early summer the craving for a picnic hits. Unfortunately, in south Texas, that’s when the extreme heat, humidity, and mosquitoes show up, too.

This year, I got smart and got my act together in February. I found a cute picnic cooler and I was ready when the nice weather hit at the end of the month. Then when my birthday came around in April, I was able to throw together a picnic at the last second for the beach.

For a picnic last week, I put together a big grilled veggie sandwich on ciabatta and made some brownies.  To round out the meal, I wanted a pasta salad, but I also wanted to have some of the gorgeous summer fruit that’s just hitting the market. I didn’t know if a fruit and pasta salad was possible, but then I remembered that I had seen Israeli couscous salads with fruit in them a time or two. And tomatoes are fruit, right? So I thought they belonged in this salad too. With the basil, yogurt, and lemon, the whole thing was quite refreshing.

I promise you that this combination of ingredients is not weird at all once you have a taste. However, if you’re feeding kids or picky eaters, the yogurt dressing makes a great dip for plain fruit, and it would be easy to make some extra dressing and slice some extra fruit just in case.

Oleanders are in bloom.

Oleanders are in bloom.

 

So are magnolias.

So are magnolias.

 

And I'm drinking Pinot Grigio from my husband's shoe. All is right in the world.

And I’m drinking Pinot Grigio from my husband’s shoe. All is right in the world.

Israeli Couscous Fruit Salad with Basil

Cook Time: 10 minutes

Yield: Serves 6.

  • 1-3/4 cups water
  • 1-1/2 cups Israeli couscous
  • 1 (6-ounce) carton plain coconut milk yogurt
  • 1 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 2 teaspoons agave nectar
  • 2 peaches, peeled and diced
  • 10-12 strawberries, stemmed and diced
  • 12 cherry or grape tomatoes, sliced in half
  • 1/2 cup packed basil leaves, cut into thin slices

Bring water to a boil in a medium saucepan. Stir in couscous, cover, and reduce to a simmer. Cook for 8 to 10 minutes until water is absorbed. Fluff couscous with a fork.

Stir together the yogurt, lemon zest, lemon juice, and agave nectar. Combine with the couscous, peaches, strawberries, tomatoes, and basil. Refrigerate until ready to serve.

http://chezcayenne.com/2014/06/israeli-couscous-fruit-salad-with-basil/

 

by Claire

Roasted Cauliflower-Millet Burgers

May 15, 2014 in Burgers-Sandwiches, Main Dishes, Recipes by Claire

caulimilletburger

My husband Jim is the best recipe taste tester. There are very few foods he doesn’t like and he’s willing to try just about anything I’ve cooked. But if I have a really odd culinary experiment in mind, I wait until he’s out of town. Usually the experiments don’t work out exactly as I want, but I always learn something, and the next time I try to create a similar recipe, it isn’t such a stretch.

Last February on a long weekend, I tried a handful of things. One was so bad I don’t even remember what it was (but I’m sure learned something!) and another experiment was tasty but it stuck to the pan. But I also made some tofu-cashew paneer that I was really happy with (more on that later). Finally, I made these cauliflower millet burgers, something I had wanted to make for ages. I was really happy with them and wondered why I had waited so long to try them. So when I told Jim on the phone what I had made for dinner, I was surprised when he said, “That sounds weird. I don’t know if I’d want to eat those.” Luckily, he was a good sport when I made more, and he soon changed his mind. Yay for being married to an adventuresome eater! I promise you these aren’t weird at all, just savory and delicious.

I couldn’t decide whether I wanted to add curry powder to these or not. So, I left it out and then stirred curry powder into mayonnaise along with some mustard for a spread. This way each diner gets to decide whether they want curry flavors or not; these are delicious either way.

Roasted Cauliflower-Millet Burgers

Cook Time: 45 minutes

Yield: 6 burgers

Serving Size: 1 burger

  • 1 head cauliflower, cut into florets, about 5 cups
  • 1/2 yellow onion, thinly sliced, about 1 cup
  • 2 tablespoons olive oil
  • 1 teaspoon ground coriander seed
  • 1 teaspoon mild chili powder (ancho or Kashmiri)
  • 3/4 teaspoon brown mustard seeds
  • 3/4 teaspoon whole cumin seeds
  • 1/2 teaspoon fennel seed
  • 3/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 6 cloves garlic, whole, unpeeled
  • 1/4 cup cilantro leaves, thinly sliced
  • 1/2 cup millet
  • 1 cup water
  • 2 tablespoons tahini
  • 1/4 teaspoon turmeric
  • Curry spread
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon mustard (I used spicy brown mustard)
  • 3/4 teaspoon curry powder

Preheat oven to 425 F. Oil a large baking pan. Toss cauliflower florets and onion slices in olive oil. In a small bowl, mix together the coriander, chili powder, mustard seeds, cumin seeds, fennel seed, salt, and red pepper flakes. Toss spices into the cauliflower and onion. Transfer to the baking pan. Wrap the garlic cloves in a small piece of aluminum foil and place in the corner of the pan. Roast for 15, remove the garlic, and stir the remaining vegetables. Roast the remaining vegetables for another 10-15 minutes, until cauliflower is tender and starting to brown.

Transfer the cauliflower and onion to a food processor. Unwrap the garlic and squeeze the roasted garlic out of its peels into the processor. Pulse to finely chop the vegetables, but don't grind to a smooth paste. Transfer about 3/4 of the vegetables to a large bowl, leaving the remainder in the food processor. Add the cilantro the bowl.

Bring millet and water to a boil in a medium saucepan. Reduce to a simmer, cover, and cook for 15-18 minutes, until water is absorbed. Transfer about 3/4 of the millet into the large bowl with the vegetables and the remainder into the food processor. Add the tahini, turmeric, and 1 tablespoon water to the processor. Grind this mixture to a smooth paste. (This is what will hold your veggie burgers together.) Spoon this mixture into the bowl with the rest of the ingredients. Stir well.

Preheat the oven to 350 F. Wipe off the baking pan and oil again. To form the burgers, pack the mixture tightly into a 1/2-cup measuring cup. Wet your hands and tip out the burger mixture. Flatten to the size of a burger bun, shaping the edge with your thumb. Transfer to the baking pan and repeat to form 6 burgers. Bake for 10 minutes. Turn the burgers over and bake for another 10 minutes until golden.

Mix together the curry spread ingredients. Serve burgers on buns with the spread, lettuce, and tomato.

http://chezcayenne.com/2014/05/roasted-cauliflower-millet-burgers/

by Claire

Happy Birthday, Chez Cayenne!

May 14, 2014 in Uncategorized by Claire

happyblogday

It was five years ago today when I made my first blog post.  I had been waiting until my kitchen was remodeled and was excitedly snapping photos of my gumbo as the remodelers came up the walk to do the last few finishing details. It was just over ten years ago when I started sharing recipes online for the first time, originally on a couple of message boards. It may be clichéd to say so, but the day I posted that first recipe, on a now-defunct message board, really does seem like a lifetime ago.

There’s a tendency, for me anyway, to reach certain milestones, look back, and feel a little sad and nostalgic for the past and think of people and places I’ve lost. The weather today as I write this isn’t  helping. It’s gorgeous and unseasonably cool and reminding me of past times. But blogging has only brought life to me – I haven’t lost a single thing. I’ve met so many great people and learned so much over the last five years.

I can’t wait for the next five.

by Claire

Fluffy Mostly Whole Wheat Hamburger Buns and Hotdog Buns

May 6, 2014 in Bread, Recipes by Claire

allthebuns

I love baking my own bread, but there are a couple of bread recipes that I wasn’t completely happy with. One was burger buns, and the other was crispy French rolls – I’d really like some homemade rolls to make banh mi at home.  Once I took a look at the recipes I’ve been using, I realized why – they’re all versions of the same recipe. The recipe makes a decent, if a bit soft, pizza crust and good small loaves for soup. But, it’s not as soft as I’d like for burger and sandwich buns, and it doesn’t produce the crispy crust that’s characteristic of a good French roll.

In an effort to level up my bread making, I bought Peter Reinhart’s The Bread Baker’s Apprentice, read nearly every word, and started making the recipes. I was wowed by the pain à l’ancienne, impressed by the poor man’s brioche (a veganized version), and adored the Pullman loaf (again a veganized version). I made some lovely sandwich buns with it. I thought I was on my way.

Then I got completely sick of making white bread, especially after my blood sugar crashed two hours after eating French toast made with the Pullman loaf. I started yearning for the heartiness of the bread I made before, so I bought Whole Grain Breads by the same author. I made the whole wheat bread that was the cornerstone of the book, and while I loved the flavor, we both thought the texture was dry and heavy. Most of the bread I’ve been making the last few years has had about one third white flour and two thirds whole wheat. I decided to return to that ratio; however, it’s kind of a pain to calculate and measure for every recipe.

So here’s what I did: I bought a five pound bag of whole wheat flour and a two pound bag of white flour and mixed them together. Next, I opened both books and wrote down the whole wheat and the pullman bread recipes, with my vegan  alterations, side by side in a spiral notebook. And then I mashed them up, DJ Schmolli style. I liked the new recipe so much I doubled the recipe the next time and made three variations, a loaf, hamburger buns, and hot dog buns. And I’m making more this week, trying hoagie buns this time.

Peter Reinhart does everything he can to coax as much flavor from flour as he can and nearly always requires that you refrigerate at least part of the dough overnight to deepen the flavor. With his whole wheat bread, he makes two mixtures. I kept this method. To make it easier, I started weighing the flour. However, I’ve continued to use volume measurements for the rest of the ingredients, given their tiny quantity. Flour can vary in density quite a bit depending on how it’s handled, but salt, yeast, and water don’t much, meaning that volumes are reasonably accurate.

The next yeasty frontier for me is a roll for banh mi. Then I’d like to tackle multigrain bread – I’m looking forward to making one that has oats, quinoa, and millet in it.

burgerbun

hotdogbun

slice

Fluffy Mostly Whole Wheat Hamburger Buns and Hotdog Buns

Yield: Makes 24 burger buns or 32 hot dog buns or 2 1-pound loaves or a combination.

What I'm calling bread flour in this recipe is 2 parts King Arthur White Bread Flour and 5 parts King Arthur White Whole Wheat.

    Soaker
  • 1 lb/450 g/3-1/2 cups bread flour
  • 6 tablespoons golden flax seed meal
  • 1/2 teaspoon salt
  • 1-3/4 cups almond milk
  • Biga
  • 1 lb/450 g/3-1/2 cups bread flour
  • 1/2 teaspoon instant yeast
  • 1-1/2 cups almond milk
  • To complete the loaf on the second day
  • All of the soaker
  • All of the biga
  • 1/4 lb./110 g/3/4 cup plus 2 tablespoons bread flour
  • 6 tablespoons granulated sugar
  • 1-1/2 tablespoons instant yeast
  • 1-1/2 teaspoons salt
  • 1/2 cup Earth Balance margarine or coconut oil, melted
On day one

Combine the ingredients for the soaker and biga in separate bowls. Cover and refrigerate until the next day.

On day two

Remove the soaker and biga from the refrigerator for at least two hours before you plan to assemble the bread to warm up.

Flatten the soaker, then spread the biga on top. Cut into 10 to 12 pieces. Add the pieces to the bowl with a stand mixer with the remaining ingredients. Knead with dough hooks for 4 minutes. Allow the dough (and your mixer) to rest for 10 minutes. Then knead again until the dough comes together in a smooth ball, 3 to 4 minutes.

Drizzle a teaspoon or two of oil in a large bowl. Transfer the dough to the bowl and roll it around to coat it in the oil. Cover and let rise until doubled, about 1 to 1-1/2 hours.

Tip the dough out onto a work surface and divide into the desired number of pieces: 2 for loaves, 24 for burger buns, or 32 for hotdog buns. (This go-around I made 1 loaf, 6 burger buns, and 8 hot dog buns.)

For loaves, oil one or two 8-1/4 by 4-1/2 loaf pans. Shape the dough and place in the pans.

For buns, oil one or two jelly-roll pans. To shape the burger buns, roll each piece into a smooth ball, then flatten into a 4-inch disk. Set each bun 1 inch apart on the pan. To shape the hot dog buns, roll each piece into a rope 6 inches long, then flatten each rope to be 2 inches wide. Set each bun 1 inch apart on the pan.

Set the buns and loaves aside to rise for 45 minutes or more.

Bake buns at 375 F for 15 minutes. Bake the loaves at 350 F for 35-45 minutes.

If you're baking buns and a loaf, bake the buns first and turn down the temperature to 350 before you take them out of the oven. Leave the oven open while you remove the buns and pick up the loaf and that will cool down the oven enough.

http://chezcayenne.com/2014/05/fluffy-mostly-whole-wheat-hamburger-buns-and-hotdog-buns/

by Claire

Margarita Sangria

April 25, 2014 in Alcohol Drinks, Drinks, Recipes by Claire

margaritasangria575

Cinco de Mayo is coming up and is the perfect time for grilling and hanging out on the patio. I love Margaritas but I was looking for something a little lighter and more refreshing for hot days ahead, so I came up with this sangria. With flavors of orange, lime, and crisp white wine, it’s the best of both. Pop a shot of tequila in there and it really does taste like a Margarita.

I didn’t have time to test an alcohol-free version, but if I were to make one, I’d replace the wine with three cups of peach flavored herbal tea, replace the club soda with lemon-lime soda, omit the simple syrup and of course the tequila, but keep the limes and oranges the same.

Next weekend I’ll be making these again and testing a new grilled taco recipe: dry-spiced seitan, corn, and poblano pepper in soft corn tortillas. When I get it just right, you’ll see it here.

Margarita Sangria

Prep Time: 10 minutes

Yield: about 6 drinks

Serving Size: 6 ounces

  • 4 limes
  • 2 naval oranges
  • 1 (750 ml) bottle inexpensive Sauvignon Blanc or Pinot Grigio
  • 1-1/2 ounces silver tequila
  • Agave nectar or simple syrup to taste (I only used about 1 tablespoon simple syrup, but I like it dry)
  • 1-1/2 cups club soda

Thinly slice two limes and one orange and put in a pitcher. Squeeze the juice of the remaining limes and orange into the pitcher and add the wine, tequila, and agave nectar or simple syrup. If you have time, refrigerate this mixture for a few hours to let the flavors meld. Just before serving, stir in the club soda.

Notes

Note: I usually make small amounts of simple syrup by putting equal parts granulated sugar and water in a little jar and shaking it until the sugar dissolves. For larger amounts, see this recipe.

http://chezcayenne.com/2014/04/margarita-sangria/

by Claire

Vegan Wholegrain Applesauce Waffles

April 15, 2014 in Breakfast, Recipes, Sweet Breakfast Dishes by Claire

waffles575

Is there anyone who does not like waffles? Warm, crispy, and with all of those little squares to hold syrup, there is a waffle recipe to make everyone happy. They make pancakes seem boring by comparison. Waffles are more practical than pancakes, too, I think. You can make a double or triple batch and freeze some for later, and you can make breakfast sandwiches with them for a road trip. Try a waffle spread with a blend of nut butter, brown sugar, and maple syrup and topped with banana slices and another waffle. Wrap it up and hit the road. But don’t try it with pancakes.

To make waffles, you need a good waffle iron, of course. I’ve experimented with a couple and love one of them. If you’re in the market for one that makes four waffles at a time, I can recommend this Caphalon No-Peek waffle maker. It makes perfect, crispy, tender waffles every time.

I owned this one briefly too, but it was junk. I suggest you stay away from it – mine had a defective non-stick finish and the company wouldn’t take it back. Then the removable plates started falling out while I was serving waffles from it, making it dangerous. This is the only small appliance I’ve ever dumped in a trash can while it was still warm. (Then we ate pancakes!)

Once I sorted out the waffle makers, it was time to create the ultimate waffle recipe.  They needed to be whole-grain in addition to being vegan. I’ve been using a blend of whole wheat pastry flour and oat flour for pancakes and I wanted to keep that blend, but I tweaked the quantities somewhat to make them lighter. Finally, in my experimentation, I found that I liked waffles with applesauce in them best. I love the texture and slight sweetness it brings.

This my happiness-making recipe.

Don’t forget, you have two more days to enter the cookbook giveaway for Fillet of Soul: AfroVegan.

Vegan Wholegrain Applesauce Waffles

Yield: 8 square waffles

Serving Size: 2 or 3 waffles

  • 1-1/2 cup whole wheat pastry flour
  • 2/3 cup oat flour (see note)
  • 4 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon cloves or allspice
  • 1/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons unsweetened applesauce (2 (3.9-ounce) single serving containers)
  • 1-1/2 cups almond milk
  • 3 tablespoons neutral tasting oil (I use untoasted walnut oil or canola)

Combine the whole wheat flour, oat flour, baking powder, cinnamon, cloves or allspice, and salt in a mixing bowl. Add the applesauce, almond milk, and oil and stir until just combined.

Cook according to waffle maker instructions. Or, cook on medium-high for 5 to 6 minutes. (These seem to take a minute or two longer to cook than waffles made with white flour.)

Notes

If you don't have oat flour handy, grind 3/4 cup rolled oats in a blender or food processor. They don't need to be perfectly fine, just mostly ground.

http://chezcayenne.com/2014/04/vegan-wholegrain-applesauce-waffles/

 

Don’t forget, you have two more days to enter the cookbook giveaway for Fillet of Soul: AfroVegan.

by Claire

Cookbook Giveaway – Fillet of Soul: AfroVegan

April 3, 2014 in Uncategorized by Claire

index

I am very pleased to be able to offer you a chance to win a copy of Fillet of Soul: AfroVegan by Wheeler del Torro.

This is a lushly photographed book with recipes from the places that inspired the author: France, Jamaica, the southern U.S., Senegal, and Ethiopia. In addition to the 28 recipes in the book, there is a beautiful description of the Ethiopian coffee ceremony, as well as del Torro’s story of travel and discovery woven throughout.

I wanted to make something from this right away. I happened to have another chef’s recipe for Senegalese Peanut Soup in my freezer (because lol, my freezer), so I chose something else from the Senegalese menu to have with it. The black rice salad, with its mango, jalapeños, lime juice, and cilantro sounded right up my alley. Jim and I both thought the salad was amazing. I’m looking forward to making more from the cookbook. Some of the other recipes I’m especially looking forward to making are

  • Mushroom, Walnut and Rosemary Pâté (Paris)
  • Curry Dumplings (Jamaica)
  • Spicy Black-Eyed Pea and Sweet Potato Soup (The South)
  • Banana Fritters (Senegal)
  • Chickpea Wat (Ethiopia)

To enter the drawing for the cookbook, leave me a comment and tell me which of the recipes above appeals the most to you. For a second chance to win, like this post on Facebook using the link at the top of the page and make a second comment letting me know that you did. Comment by midnight, Thursday, April 17 U.S. Central time. I’ll do a random drawing the next day, announce the winner, and email you for your mailing address. (Sorry, this drawing is limited to U.S. residents only.)

UPDATE: 4/18/2014 Dave, comment 23, is the lucky winner. Congratulations, Dave!

really random

blackricesalad

Black Rice Salad with Mango and Groundnuts

Cook Time: 45 minutes

Yield: 8 servings

Adapted from Fillets of Soul: AfroVegan by Wheeler del Torro

  • 2 cups black rice
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons vegetable oil (I used canola)
  • Salt to taste
  • 2 ripe mangos, peeled and diced (I used 4 small Ataulfos)
  • 1/4 cup fresh minced cilantro
  • 1/2 large red onion, finely chopped, about 3/4 cup
  • 1/2 cup unsalted, dry-roasted peanuts
  • 2 jalapeños, minced (see note)

Cook the rice according to package directions. Or, bring the rice and 1-3/4 cups water to a low boil. Reduce to a simmer, cover, and cook for 25 minutes until the water is absorbed. Remove from heat and let stand for 15 minutes. Whisk together the lime juice and vegetable oil and stir into the rice gently. Spread the rice out on a baking sheet to cool. Transfer to a serving bowl and stir in the remaining ingredients, salt through jalapeños.

Notes

The original recipe called for leaving the seeds in, but the salad is pretty hot this way, so seed the jalapeños if you desire.

http://chezcayenne.com/2014/04/cookbook-giveaway-fillet-of-soul-afrovegan/

 

by Claire

Christmas in March: Vegan Peppermint Cheesecake Blondies

March 28, 2014 in Cookies-Brownies-Bars, Desserts, Recipes by Claire

peppermint blondies

I have thirty-four recipes in my queue waiting for me to take photos and post them. This is part of my attempt to get them out to you. Here is the first Christmas in… recipe, and here is the second.

This idea I had to post my Christmas recipes throughout the first part of the year is starting to feel ridiculous. It’s a hot, sticky spring day, I have the windows open, and Christmas could not be further from my mind. These blondies are so good, though, that they’re worth making anyway.

These came about because I wanted to make some cookies with peppermint, but I didn’t want chocolate, as our Christmas dinner dessert had chocolate in it. Looking at various peppermint cookie recipes, I noticed that a handful had cream cheese in them. Then I went looking for other cookie recipes with cream cheese and found dozens. I picked out a couple that looked good and modeled mine after them.

They were delicious, but they spread out too much, even though I had added extra flour and refrigerated the dough first. I thought the most likely reason why mine were so sticky and melty was the vegan versions of the ingredients. So, this time, I baked them in a pan and refrigerated the pan before I cut them. Success!

Christmas in March: Vegan Peppermint Cheesecake Blondies

Cook Time: 25 minutes

Yield: 48 (1-1/2 inch) squares

  • 1 (8-ounce) package vegan cream cheese at room temperature
  • 1/2 cup vegan margarine, such as Earth Balance
  • 1-1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup peppermint baking chips (see note)

Preheat the oven to 350 F. Oil a 9 x 13-inch cake pan. Add the cream cheese, margarine, and sugar to the bowl of a stand mixer. Beat on medium until creamy, about 3 minutes. Add vanilla extract.

Stir together the flour, baking powder, and salt. Turn the mixer on low and add the flour by big spoonfuls. As soon as the last spoonful has been added, turn off the mixer and add the baking chips. Stir in the chips and the last of the flour by hand until just mixed.

Spread the dough in the pan and bake for 25-30 minutes, until golden and puffy on top.

Cool to room temperature, then refrigerate for an hour or longer. Cut into pieces. (I cut mine into 48.)

Notes

If you can't find peppermint baking chips you can crush peppermint candies, either by pulsing them in a food processor, or by hand with a rolling pin. You'll need 5 ounces to make a cup.

http://chezcayenne.com/2014/03/christmas-in-march-vegan-peppermint-cheesecake-blondies/

by Claire

White Bean Tempeh Chili

March 17, 2014 in Main Dishes, Recipes, Soup-Stew, TexMex, World Cuisines by Claire

whitechilitable-first

For several years, my go-to chili recipes has been this black bean chili. I’ve made it so many times, though, that I’ve gotten a little tired of it and I’ve been looking for something different to make.

Texans can be really particular about what goes in our chili. Some Texans won’t even put beans or tomatoes in their chili. Obviously, if you’re making vegetarian chili you have to let yourself choose from a larger list of ingredients, and I’m fine with some vegetables not typically found in chili. Carrots? Bring them on. What I get fussy with is with the spices. I won’t even look twice at a recipe that doesn’t contain both fresh and dried chilies. It’s called chili for a reason, people! I also try to stay away from any forward spices that aren’t usually found in Mexican cooking, such as curry powder, with its sweet, distinctive note of fenugreek seed. If you want to put curry powder in your chili, go for it, but this Texan will just stay over here and admire your boldness from afar.

Years ago, I remember making white chili with chicken and white beans that was quite different from a bowl of “red.” I had that chili in mind when I developed this one.  I briefly thought about using some veggie chicken, but I tried tempeh instead. Tempeh turned out to be terrific with beans; I should have made something with this combination sooner.  Earthy hominy rounds out the flavor, but if you can’t get hominy, a cup and a half of fresh or frozen corn would work in its place. At the end, I was debating stirring some fresh cilantro into the chili, but then I thought about how lovely it would look on top, instead, and it tastes fresher this way. The bowl is even tastier accompanied with some avocado and green onions.

I’m sending this chili to My Legume Love Affair, the long-running blog event created by Susan of The Well-Seasoned Cook and now managed by Lisa of Lisa’s Kitchen. MLLA is being hosted this month by Cinzia of Cindystar.

whitechilibowl

White Bean Tempeh Chili

Cook Time: 20 minutes

Yield: 6 servings

  • 2 tablespoons oil
  • 1 large white onion, diced
  • 1/2 pound Anaheim peppers, about 3, diced (or 2 poblanos)
  • 6-8 cloves garlic, minced
  • 1 (8-ounce) package tempeh, crumbled
  • 1 (15-ounce) can small white beans, undrained
  • 1 (15-ounce) can Cannellini beans, undrained
  • 1 (15-ounce) can white or yellow hominy, undrained
  • 3/4 pound tomatillos, about 7 medium, peeled and diced
  • 1 cup water
  • 1-1/2 tablespoons ancho chili powder or other mild chili powder
  • 1-1/2 tablespoons ground cumin
  • 1-1/2 tablespoons ground coriander seed
  • 1/2 teaspoon chipotle chili powder or to taste
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • For the garnish
  • 1/2 cup coarsely chopped cilantro
  • 1 large Haas avocado, diced
  • 4 green onions, green and white part, sliced

Heat oil in a large pot over medium heat. Sauté onion and chili peppers until the onion is tender, about 5 minutes. (Be careful not to get any of the spicy steam from the peppers on your face.) Add the garlic and tempeh and cook for 1 to 2 minutes. Add beans, hominy, tomatillos, and water. Add the mild chili powder, cumin, coriander, chipotle chili powder, salt, and black pepper. Stir well and bring to a low boil. Reduce to a simmer, cover, and cook for 20 minutes to cook tomatillos. Taste and adjust seasoning. Cook uncovered, stirring frequently, to thicken the chili, if desired, or serve right away.

Divide into 6 bowls and garnish with cilantro, avocado, and sliced green onions. This also freezes well.

http://chezcayenne.com/2014/03/white-bean-tempeh-chili/

 

 

by Claire

Vegan Broccoli Cheese Pot Pie

March 3, 2014 in Casseroles, Main Dishes, Recipes by Claire

brocpotpie575

When winter weather looks like it’s going to hang on into spring, it’s time to warm up with a new casserole recipe or two. This broccoli cheese pot pie was something I’ve wanted to make for ages.  The first time I made it, I loosely based on a broccoli cheese soup recipe I have in my files, and it was good, but not great. Then I remembered my beloved tofu pot pie recipe and used it as a guide. This time, my new pot pie was seriously delicious. We could not get enough.

Vegan Broccoli Cheese Pot Pie

Cook Time: 30 minutes

Yield: 4 servings

  • 1 medium potato, about 8 ounces
  • 2 carrots, diced small, about 2/3 cup
  • 1 small crown broccoli, cut into small florets, about 1-1/2 cup
  • 1/2 (14-ounce) package firm tofu, preferrably frozen, thawed, and squeezed dry
  • 3 tablespoons Earth Balance margarine
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups almond milk
  • 1/2 (8- ounce) package Daiya vegan cheese, cheddar flavor
  • 1/2 teaspoon paprika
  • 3/4 teaspoon salt or to taste
  • Pinch cayenne (optional)
  • 2 green onions, thinly sliced, white and green part
  • Puff pastry - about 2/3 sheet

Oil a 1-1/2 quart or larger casserole dish.

Bring a large pot of water to a boil. Have a large pot of ice water handy. Cut potato into 1/2-inch pieces. Cut carrot into 1/3-inch pieces. Cut broccoli into tiny florets or pieces about 1-inch. Add the potato to the boiling water, reduce to a simmer, and cook for 10 minutes. Add the carrots to the potatoes and cook for 2 more minutes; add the broccoli and cook for 4 more minutes. Drain vegetables and immediately transfer to the bowl of ice water. Chill for 1 to 2 minutes, drain again, and set aside. (The ice-water bath will help keep the broccoli green in the pot pie later.)

In the pot you cooked the vegetables in, melt the margarine over low heat. Add the garlic and cook for 2 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the almond milk and continue whisking until mixture is smooth. Turn heat up to medium and cook until sauce thickens, about 5 minutes. Add cheese, paprika, salt, and cayenne, if using. Stir until cheese melts. Add green onions. Stir in the tofu and veggies. Transfer to the casserole dish.

Cut a piece of puff pastry 1 inch shorter and narrower than the casserole. Using a rolling pin, roll the pastry to fit the dish (rolling it will make it puff more.)

Alternatively, you can weave the puff pastry. Cut out one piece almost the length of the dish and about half the width. Cut out another piece almost the width and about half the length. Roll both pieces out slightly. Cut them into 1/2-inch strips. Lay a long strip down the middle of the dish. Lay a short strip perpendicular to the first strip in the middle of the dish. Lay two more long strips on either side of the first, spacing them about 1/2 inch away.

Now, peel back the middle long strip half way. Place a short strip next to the first, about 1/2 inch away, and replace the long strip. Peel back the other two long strips and add another short one. Continue the same way, weaving from the center to the outside in all directions, until you cover the top.

Bake, uncovered, for 30 minutes, or until the pastry is golden and the casserole sizzles.

http://chezcayenne.com/2014/03/vegan-broccoli-cheese-pot-pie/

brocpotpiecloseup