Holiday Recap and a Soy Curl Potpie Recipe

I’ve been so busy lately. Between graduate school, taking an improv comedy class, the holidays, my grandmother dying, etc., I’ve barely had time for cooking. I was able to create two Youtube videos in the beginning of the semester, which you can see here: https://www.youtube.com/channel/UCIGj10TPGenVBNH6vySDPpw! I hope to make more videos on Youtube in the coming year.

I’ve also been regularly updating my blog’s new(ish) Instagram account, which you can follow @bananacurlvegangirl

If you’re not on Instagram or following along here, I’m going to do a quick photo recap of some of the food I made for the holidays.

For some homemade gifts, I made my famous sour cream and onion kale chips, green tea, goji, and coconut superfood energy bars (adapted from this recipe), vegan and gluten-free marshmallow wreaths, and chocolate peppermint patties from a recipe that’s basically this (not pictured).

 

We had 4 relatives staying with us from Christmas Eve day until yesterday. My aunt and uncle and cousins have a tradition at their house of making appetizers on Christmas eve. So, I made lentil faux chopped liver dip, a spinach and artichoke dip, and we made mini potato latkes because it was also the first night of Hanukkah and my dad celebrates the holiday and loves having latkes. Instead of using eggs, we used the Neat egg for the first time and it worked out really well! There was also a salad made that I was able to eat.

 

For dessert, I had these gluten-free, vegan sugar cookies I made from a recipe on Minimalist Baker. Check the recipe out here.

gf sugar cookies xmas.JPG

For Christmas morning breakfast, everyone else was having bagels. My mom was nice enough to go to a local gluten-free bakery and pick up some vegan and gluten free bagels. I topped them with Kite Hill chive cream cheese, my papaya lox, and capers.

lox-bagels

For my dinner later that day, I made gluten-free, vegan stuffed shells with Kite Hill almond ricotta and pesto. I forgot to take a picture of them. We also had my favorite vegan caesar salad ever, which I also forgot to photograph, but believe there are previous posts on this blog about it.

It was a sweet Christmas! I hope you had a very merry one yourselves! As a thank you for reading, here is a picture of my three cats, that my brother photoshopped for a card.

christmas-cats

However, the best Christmas present is that I have a new recipe! For a soy curl chickun potpie that is soooo good!

WordPress has a new feature here, so I’m going to try to see what happens when I upload a word document of the recipe.

soy-curl-chickun-potpie (link to a downloadable recipe? or something)

Soy Curl Chickun Potpie

Vegan and Gluten-free

Ingredients:

  • 2 cups soy curls
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 1 medium potato, chopped
  • 6-8 baby carrots chopped into rounds
  • 1 tbsp olive oil
  • 1 stalk celery, chopped
  • one small onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp nutritional yeast flakes
  • 1 tsp dried rubbed sage
  • ½ cup vegan no-chicken broth, divided
  • 1 tbsp vegan butter or coconut oil
  • 3 tbsp garbanzo flour
  • 1 cup unsweetened plain coconut milk
  • 1 no-chicken bouillon cube
  • Salt and pepper, to taste
  • 2 gluten-free, vegan pie crusts, homemade or store bought

Directions:

  1. Preheat oven to 350 degrees F.
  2. Soak soy curls, corn, and peas in a bowl with enough warm water to cover. Let sit for at least 10 minutes and drain. Set aside.
  3. Steam potatoes and carrots in a steamer basket for 10 minutes.
  4. Place olive oil, celery, onions, and garlic in a skillet on medium heat and sauté until soft. Add in the soy curls, corn, peas, nutritional yeast, sage, and ¼ cup broth. Mix in the potatoes and carrots. Stir and heat until the soy curls are warm.
  5. To make a gravy for the pie, place the vegan butter and garbanzo flour in a saucepan over medium heat. Whisk until crumbly and beginning to brown. Slowly add in the coconut milk, continuing to whisk. You may need to lower the heat. Add the remaining ¼ cup broth and the bouillon cube. Keep whisking until the bouillon melts and the gravy is thick. You can add salt and pepper to taste once you turn off the heat.
  6. Add the gravy into the soy curl and vegetables.
  7. Spoon into a bottom of a pie crust. Place the top of the pie crust as you like it. Make slits in the top to allow steam to escape. You may have some leftover filling that you can eat separately or make into other dishes.
  8. Bake for 30 minutes or until the crust is golden in color.
  9. Allow to cool slightly before serving.
  10. Bon Appetit!

Enjoy the new year festivities if I don’t post before then (but I do have several posts lined up!) Happy Holidays from Banana Curl, Vegan Girl!

 

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Easy Baked Seitan Recipe for Vegan Homemade Hibachi!

Hi all, it’s been awhile since I have posted anything. I’ve taken a sort of unofficial break to work on some other stuff.

Things like my running blog, actually training for a half marathon, and my Banana Curl, Vegan Girl cookbook zine that’s all my favorite recipes from my childhood. I hope to complete it and start selling it by March. I’ve also started a new website, but haven’t done much work on it yet. It’s not ready to share yet, but I plan to have it be an informational website for vegans of all levels interested in various topics around veganism for social justice and support for people who want to become new vegans. I’m really excited about it, but I have to be patient and keep it secret for now while I’m working on it.

In the next few months or so I will be trying to post new recipes more often as I’ve gotten a bit out of habit with it. I will be sharing recipes I’ve created for the zine too to get you all excited about buying it when it comes out…(It’ll be cheap, like 2-5 dollars I think).

One of those recipes I’d like to share is my recipe for Vegan Hibachi. I loved hibachi and other Japanese foods so much growing up as a kid. We had this restaurant in Providence called Fuji when I was very young in Providence that we would always go to. We went there so often that we got to know the family who owned it really well. Their daughter even came with us on a trip to San Francisco. Unfortunately, it went out of business years ago, but I still have fond memories of it. They always gave us Botan Rice candies as a treat when we left, which I still love (and they are vegan too!) It wasn’t a hibachi restaurant. It was more traditional.  After it went out of business we often went to Hibachi restaurants. I feel like trying to recreate a dish from Fuji I would never get right, and would not do justice to. So, I have settled on making yummy vegan hibachi.

This recipe consists of 4 major steps, but with some planning I am sure you can pull it off! Make the Yum Yum dipping sauce and baked seitan the day before, then prepare the veggies and seitan and mushroom hibachi right before serving.

vegan hibachi!

vegan hibachi!

Recipe for Yum Yum Sauce:

Ingredients:

  • 1 1/4 cup Just Mayo (a commercial vegan mayo that can be found at Target and Whole Foods, among others)
  • 2 tbsp water
  • 1 tsp tomato paste
  • 1 tbsp melted Earth Balance
  • 1/2 tsp garlic powder
  • 1 tsp sugar
  • 1/4 tsp paprika
  • dash cayenne pepper

Directions:

  1. Stir together all ingredients.
  2. Let sit in the refrigerator for at least 4 hours, preferably overnight.
  3. Use as a dip for the hibachi.

Recipe for Seitan:

Ingredients:

  • 1 3/4 vital wheat gluten
  • 1/4 cup nutritional yeast flakes
  • 1/2 cup garbanzo bean flour
  • 1/2 tbsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp lemon pepper
  • 3/4 cup vegetable broth
  • 1/4 cup water
  • 2 tbsp soy sauce
  • 2 tbsp organic brown sugar
  • 1 tsp liquid smoke
  • 1 clove minced garlic
  • 2 tbsp ketchup

Directions:

  1. Preheat oven to 400 degrees F.
  2. Mix dry ingredients in a bowl. If you have an electric stand mixer, place them in the bowl for that.
  3. Add the wet ingredients into another bowl or large measuring cup. Stir together well.
  4. Pour the wet ingredients into the dry ingredients.
  5. Stir until there is no loose powder.
  6. When cohesively stirred together, use the dough hook attachment on your mixer, or knead the dough by hand on a clean surface for 10 minutes.
  7. Place into a loaf pan, stretching it to fit the length of the pan.
  8. Heat for 30 minutes, flip over, reduce heat of oven to 350 degrees, and heat for another 20 minutes.
  9. Allow to cool for 5 minutes, then take out of the loaf pan and place on a plate to cool.
  10. Slice up into pieces as desired.

Recipe for Seitan w/ Mushrooms and Veggie Hibachi

Ingredients for seitan hibachi:

  • 8 oz whole white mushrooms, sliced in halves
  • 1 batch Seitan (in the basics chapter)
  • 1 tbsp canola oil
  • 3 tbsp Earth Balance
  • 4 tbsp soy sauce
  • Salt and Pepper

Ingredients for hibachi veggies:

  • 2 cups chopped zucchini, cut into bite sized pieces
  • 2 cups chopped onion
  • 1 tbsp canola oil
  • 2 tbsp earth balance
  • 4 tbsp soy sauce
  • salt and pepper

Directions for Hibachi:

  1. Place a tablespoon of oil in two separate skillets. Heat oil over medium heat.
  2. Melt Earth Balance in the skillet in which you will cook the veggies in.
  3. In the other, add 2 tablespoons soy sauce and the mushrooms.
  4. Cook mushrooms until their juices are released.
  5. Melt the Earth Balance with the mushrooms and 2 more tablespoons soy sauce.
  6. Add seitan to the mushrooms, cook until heated, stirring frequently.
  7. Add a pinch of salt and pepper.
  8. In the other pan, place the veggies into the oil and melted Earth Balance, add 4 tablespoons soy sauce, and sprinkle with a pinch of salt and pepper.
  9. Stir frequently, until everything is fully cooked.
  10. Serve with Yum Yum sauce to dip in.

If you like or dislike this recipe, please tell me why in the comments. And keep an eye out for the zine that will have this recipe inside!! 🙂

IMG_3244

Ps: here is a beautiful picture of my cat, Franz, that I took recently and wanted to share. Isn’t he cute?