Archive for January 2013

Broiled Tomatoes (Sub Recipe)

Julia recommends this as a side dish for some of the more savory dishes. It is fantastic and very healthy!

1. Start by slicing small tomatoes in half, we went with organic sugar plums and sunburst tomatoes to add a touch of color.

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Chicken with Herbs

Recipe eight:

Poutet Saltte altx Herbes de Provence -  Vegan Chicken with Herbs 

To seitan or not to seitan. . . that is seriously the question we have been trying in earnest to perfect our meatless meat recipe, we are still in the progress of getting it right so in the meantime we will be using store bought meatless chicken patties, thank goodness to all of the meatless offerings found at the local Whole Foods.

Today we are using Gardein meatless chicken patties to create Julia’s’ Chicken with Herbs for dinner.

After experimenting we found the closest thing to what we are trying to perfect are the Gardein patties, they are truly a marvel, even down to the texture. 

From top left to right: Vegg egg substitute, garlic, vegan butter, thyme, basil, white wine, vegan chicken patties, lemon, herbs de provonce.

Use any white wine you prefer, but the dryer the better in this case.

The final plate - turned out delicious.


1/3 cup - butter  (Julia’s recipe calls for 1/4lb (one stick) of butter! However we’d like to go a little easier on our hearts and arteries so we lowered the amount a bit. The flavor will come out with the herbs and wine in the sauce. 
1 package - Gardein chicken patties
1 tsp - thyme
3 tbsp - fresh basil - halved
1 tsp - herbs da provence
3 Cloves Garlic - peeled
1 cup - dry white wine
2 tsp - Vegg powder mixed with 1/2 cup of water
1 tbsp - fresh lemon juice
4 cups - chopped kale
2 cups - broiled tomatoes
2 tbsp shallots - small diced
2 tbsp - olive oil

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Vegan Spinach Quiche

Recipe seven:

Quiche aux Epinards - Vegan Spinach Quiche 

From top left: Baby spinach leaves, crust, whipped silken tofu, nutmeg, shallot, vegan butter, vegan cheese.

Since we made the pate brisee recipe from making the Quiche Lorraine we two balls of dough to work with. We wanted to perfect the quiche, also these are the only ingredients we had in the fridge at the time. I'm glad we went with this recipe, the flavor of the sautéed shallots in the butter with spinach turned out far better than expected.

1 Ball Pastry Dough (recipe here)
1 1/2 Cups Spinach
1 Package Silken tofu
1 1/2 cups Vegan Cheese
3 tbsp Tapioca Flour (not in the picture, sorry)
2 Tbs Shallots minced
2 tbs Vegan butter
1 tsp Nutmeg

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Last minute (Gluten-Free) French Bread

Julia Child's recipe (which is already vegan) with a Gluten Free twist:

Classic, homey flavor and soft rich texture

½ Tsp xanthum gum
2 cups Gluten Free all purpose flour (+ a combination of other flours, we are still in process of experimenting with which work best for the oven we're using)
½ tsp salt
25 oz yheast (gluten free is best)
*Note: a kitchen scale is really helpful for these types of measurements. 

1) Mix dry ingredients together

2) Put into a mixer with a dough hook. Slowly incorporate 2/3 cup warm water with the mixer on low.

3) With a wooden spoon, scrape down sides of the bowl to incorporate the rest of the flour.

4) Lightly dust a surface with (what kind?) starch and knead for about 5 minutes. This is really fun! It was reminiscent of working with playdough as a kid.

5) After kneading the dough into a stretchy firm ball, grease the bowl with olive oil and set the ball gently in.

6) Cover the ball with a towel and let rise for 2 hours or over night ( this feels like torture to wait after all the hard work but it will pay off)

7) After dough rises, curl your hand into a fist and punch it down! This actually doubles as a stress reliever ...

8) Bake the bread for aprx 40mins 

9) Serve warm - smeared with homemade vegan butter or drizzled with honey

Fantastic tasting, but a little doughy because the temperature in the room was very cold. We are going to revisit this recipe again.

Quiche Lorraine

Recipe six:

Quiche Lorraine - Savory Quiche 

We have been experimenting with vegan egg based recipes and have finally created a successful concoction. This one is perfect for a sunday brunch (dont forget the mimosas) or as a tasty addition to New Years Day lunch.

So delicious, it would be difficult to tell the difference between this and the original version, but we can guarantee it is much lower in fat, calories and cholesterol. With the incredible flavor, this is sure to be a crowd-pleaser.
From top left to right: Vegan pie crust, silken tofu, vegan bacon, vegan cheese, egg substitute , tapioca flour, freshly grated nutmeg.

 Recipe  and Ingredients:

1 partially cooked pastry shell (see recipe here)
3 tbsp tapioca flour
1 1/2 tsp Vegg mixed with 6 tbsp water
1 package silken tofu
1 package of vegan bacon
2 tbsp vegan butter cut into small pieces
salt and pepper to taste

Our steps:

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Vegan Pastry Dough

Pate Brise - Vegan Pastry Dough 

Recipe  and Ingredients:

2 1/2 cups all purpose flour
1 cup vegan butter
1/4 cup cold water

1) Cut butter into small chunks
2) With your hands, break up the butter into small beads inside of the flour until it all combines together. Dont stop until all of the butter has been incorporated
3) Put into mixer and slowly add water until dough forms into a ball
4) Refrigerate dough for 2 hours or until ready to use

Main-Course Cabbage Soup

 Recipe five:

SOUPE AUX CHOUX - GARBURE - Main-course Cabbage Soup

There have been a lot of soups lately but that can definitely be attributed to the cold winter we've been having here in San Diego. This delicious cabbage soup is a perfect way to steam up your kitchen windows and fill your home with hearty, earthy cooking smells.

This hearty soup is a perfect remedy to any cold, winter day.

Healthy, whole ingredients. From top left to right: Margerim, pepper, white potatoes, celery, carrots, white pepper, bay leaf, garlic, green cabbage, parsley, vegan bacon, white onion, purple turnips.

The finished soup - be sure to top with crispy vegan bacon and a little fresh parsley. 

 Recipe  and Ingredients:

Use a 3- to 4 quart stockpot 
3 1/2 quarts of water (14 cups)
cups peeled potatoes, diced
2 turnips, quartered
1 onion, small diced
4 cloves of garlic, smashed
6 parsley stems tied with a bay leaf
2 carrots, peeled, sliced
2 to 3 celery stalks, sliced
8 white peppercorns, crushed
1 package vegan bacon
2 lbs or 1 large head of cabbage, rough chopped
1/2 tsp ground cloves 
1 tsp marjoram
1 sprig of fresh thyme 

Our steps:

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