Chow Vegan

Blackened Tofu From Vegan Soul Kitchen

March 29, 2009 By chow 24 Comments

I’m not very familiar with African American or Southern cuisine, so I was very excited to have the opportunity to review the recently released cookbook Vegan Soul Kitchen by Bryant Terry. I decided to go with an ingredient (tofu) that I’m well-acquainted with but prepared in a new-to-me twist – Blackened Tofu Slabs with Succotash Salsa.

Now, I’ve tried a blackened something or other before I was vegan and I must not have thought much of it because I never tried blackened anything again. I just remember it as being very black and kinda burnt so I wasn’t sure what to expect.

Imagine my delight, when first off, blackened doesn’t mean black or burnt at all (there’s a few darker spots but I wouldn’t call it burnt). It’s basically tofu with a crust of spices. Spicy spices.

It’s amazing – prep the tofu, dredge in the spices and place in the pan with no oil. I thought for sure, okay this is where it’s going to get all burnt and everything. But nope, it’s totally fine.

Oh, and the salsa! I’ve never had baby lima beans in salsa before. So fresh, so vibrant and so colorful – a refreshing contrast to the blackened tofu. Served on top of sauteed swiss chard, there’s layers of textures and flavors that all comes together for a healthy and anything but boring meal.

I feel just like a kid who got a brand-new toy and I can’t wait to give Vegan Soul Kitchen another whirl.

Related Links
To learn more about Bryant Terry, check out his website here. To purchase your very own copy of the Vegan Soul Kitchen, click here.

Butternut Squash Soup

March 21, 2009 By chow 25 Comments

I had a butternut squash languishing in the refrigerator for weeks before I finally got around to cooking it. Poor little thing, it sat in the fridge for far too long. I had to hack off the moldy parts but the rest of it was still good. I was surprise the squash lasted as long as it did, what a trooper.

I made a rich, creamy butternut squash soup, with a nice, spicy kick from the fresh ginger and cayenne pepper. So yummy for the end of winter, so happy for the beginning of spring.

Butternut Squash Soup
Makes a generous 2 cups

1 teaspoon olive oil
1/2 small onion, minced
1 med carrot, sliced
1 small butternut squash, peeled, seeded and cut into cubes
1/2″ fresh ginger, minced
2 cups hot water
1 cube vegan vegetable bouillon dissolved in the water
1/2 teaspoon dried marjoram
1/8 teaspoon cayenne pepper
3 heaping tablespoons silken tofu
1 stalk green onion, chopped
1-2 pieces baked tofu, cubed

In a large pot, heat the oil until hot, add the onions and saute until translucent. Add the squash and carrots and saute for about 30 seconds. Add the water, ginger and spices.

Bring to a boil, cover and turn down to low. Cook for about 18 minutes or until the squash is soft. Add the tofu and puree until smooth. Ladle into bowls and garnish with green onions and baked tofu croutons if desired. Serve immediately.

Vegan “Corned Beef” and Cabbage

March 18, 2009 By chow 6 Comments

To celebrate St. Patrick’s Day, I made mock “corned beef” and cabbage. I’ve been making it for years, based on a modified version of the recipe found in the March 1996 issue of Vegetarian Times.

I usually leave out the onion and the horseradish and I’ve never made the gravy called for in the recipe. Either I didn’t have those ingredients the first time I made the recipe or I was just plain lazy, probably both. But it tasted fine to me without, so I always left them out.

For awhile, I liked to eat my vegan “corned beef” and cabbage with Zukay’s horseradish dill relish. Man, that stuff is like crack. Sadly, they don’t make it any more.

Vegan “Corned Beef” and Cabbage
Makes 4 servings

1 teaspoon oil
1/2 head of cabbage, cut into chunks
1 medium carrot, sliced
3 medium white or red potatoes, cut into 1-inch chunks
3 cups vegetable broth
1 tablespoon bottled Dijon mustard
1 tablespoon apple cider vinegar
8 ounces prepared seitan (I used Sweet Earth Traditional Seitan)
Salt and pepper to taste

Heat a soup pot to hot and add the oil. Add the cabbage and sauté for about 30 seconds. Add the carrots and then the potatoes. Add the broth, mustard and vinegar. Salt and pepper to taste. Bring to a boil and simmer covered for 10 minutes. Add the seitan and simmer for 15 minutes until the vegetables are tender. Using a slotted spoon, remove from the pot and place in a serving dish.

Related Post
Vegan Irish Mashed Potatoes (Colcannon)