Vegan and Gluten Free Pizza Waffles!

This latest invention was so good! It kind of reminded me how I remember Domino’s Pizza’s Cheesy bread used to taste, in terms of its texture. I might need to try duplicating that flavor profile as well…

But here are the pizza waffles.

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And here is the recipe for them!

Ingredients:

  • 1 bag Bob’s Red Mill pizza crust mix
  • 1 package yeast (included in the pizza crust mix bag)
  • 2 eggs worth of set egg replacer (I used Ener-g)
  • 1 tbsp salt-free Italian herb blend
  • 1 1/2 cup warm water plus 2 tbsp
  • 3 tbsp olive oil
  • 28 oz can crushed tomatoes, preferably without citric acid in the ingredient list
  • 3 tbsp vegan white sugar
  • 1 tbsp hulled hemp seeds
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • Vegan cheese (I used a mix of Daiya mozzarella and Follow your heart cheddar)
  • Other toppings (such as onions, vegan pepperoni, sliced olives, mushrooms, artichoke hearts, etc)

Directions:

  1. Pour the gluten free pizza dough flour mix into a large bowl. Mix in the Italian herb blend.
  2. In another large bowl, mix together the yeast and warm water in a large bowl and set aside for five minutes until the yeast dissolves.
  3. Prepare the egg replacer, also let sit while the yeast is dissolving.
  4. Place the oil and egg replacer into the yeast and water and whisk.
  5. Pour the flour mixture into the yeast mixture and stir until well combined and a dough forms.
  6. Cover and let sit for twenty minutes to rise.
  7. Warm up your waffle oven and turn your oven to 350 degrees F.
  8. When the dough is ready, spray the waffle iron with oil and place some dough into the iron…pat down and don’t use too much dough, as I had trouble sometimes flipping over my iron. If that happens, it’s okay, you can still make them, just keep it upright and let it cook inside at a medium temperature for about 4-5 minutes before taking out.
  9. Place your waffles on a greased oven tray.
  10. Make the sauce by mixing together the crushed tomatoes, sugar, hemp seeds, nutritional yeast, and salt and pepper.
  11. Place some sauce on top of each waffle.
  12. Cove with cheese and desired toppings.
  13. Bake for 15 minutes.
  14. Enjoy the deliciousness!

Vegan Poutine Recipe

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Hi!

I am slowly making my way through the backlog of stuff I’ve been meaning to post! Soon you’ll also get to hear about a delicious raspberry cake batter smoothie I made and adventures in vegan Ethiopian cooking (a cookbook review).

Not too long ago I really wanted some comfort food, and I had been contemplating using the block of Daiya cheddar cheese I had in my fridge for poutine for awhile. So, I finally did it.

The gravy was spot on, but next time I will melt the cheese a little bit more on top of the fries in the oven so that when I pour the gravy on it all it will melt even better.

Here is the recipe:

Ingredients:

  • 6 tbsp Earth Balance or refined coconut oil
  • 1/4 cup gluten free or regular flour (I used brown rice flour)
  • 2 cloves garlic, minced
  • 3 cups No Beef Broth (from the Happy Herbivore cookbook if you have it, or from here)
  • 1 cup vegan unchick’n broth, or vegetable broth–It’s fairly easy to find vegan unchick’n broth powder–several companies make it and I’ve even found variations of it in dollar type/discount stores near me! Just mix 1 tbsp broth powder with one cup water or veggie broth! Happy Herbivore also has a recipe for making your own broth powder
  • 2 1/2 tbsp cornstarch mixed with 2 1/2 tbsp water
  • Black pepper, to taste
  • About half a package of your favorite frozen french fries, or homemade if you want to get fancy. I used Alexia brand Straight Cut Fries
  • 1/2-a whole block Daiya Cheddar, cut into 1 inch cubes

Directions:

  1. Start by preheating the oven to the temperature the fries are baked at.
  2. Make the no beef and unchick’n broths, allow to cool slightly
  3. Prepare fries according to package…in the meantime prepare the gravy.
  4. Melt the butter or coconut oil in a large saucepan. Add the flour and stir constantly until a roux is formed. This is when it turns into a golden brown color. It takes about 5 minutes.
  5. Add in the garlic and cook for about 30 more seconds.
  6. Stir in the broth with a whisk.
  7. Bring to a boil.
  8. Whisk in the cornstarch and water, stir constantly and let simmer until thickened, about 3-5 minutes…it’s possible you might need slightly more or less cornstarch. I started with 2 tbsp water/cornstarch and then added the extra 1/2 tbsp later when it would not thicken to my liking.
  9. Keep gravy warm (this can be done by turning off the heat and covering, leaving on the stovetop that you cooked it on.
  10. In the last few minutes of cooking the fries, gather them up into the middle of the tray, and randomly drop the Daiya cheddar blocks on top. I’d say only do this for 5 minutes at maximum but do it however you like really.
  11. Take the fries and cheese out, place in a large bowl, and put as much gravy as you like, I probably put close to 4 cups on top. You will have extra gravy that you can use for more poutine or something equally delicious.
  12. Maintenant, nous mangeons! (That’s French for now, we eat!) Enjoy!

 

Better than Cadbury Cream Eggs! (vegan, fair trade, and gluten free) with update for palm free/gmo free recipe

Hi!

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I’ve been wanting to make a vegan chocolate cream egg since…well…every year I’ve been vegan. This year I finally decided to take action.

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I bought an egg shaped mold from a craft store and everything. However, I found a recipe on one of my favorite blogs, Hell Yeah It’s Vegan which does not require a mold (and I think comes out better if you don’t). Please check the blog out beyond this recipe. It’s amazing!

Originally I just made some simple adjustments to the recipe. Instead of using yellow and red food coloring, I made the yellow out of water and powdered turmeric. I also changed the method a bit, instead of using two disks I used one and just free-styled the yellow part of the egg by placing it in the center and wrapping the white part around it and shaping it into an egg shape. It was actually really easy in terms of making candies and other stuff.

The chocolate I used was Equal Exchange Fair Trade chocolate chips which I am really passionate about buying from now on. Not only are they conflict/child labor/slave labor free and on the Food Empowerment Project chocolate list, but they’re also the best tasting chocolate and worked like a dream.

But I was annoyed that I was making these with Earth Balance, which has palm oil in it, and corn syrup, which is often gmo and not organic (genetically modified). So I had to totally revamp the recipe. It works just as well if not better. The updated recipe is below!

Of course, these are also gluten free and also nut free (if you don’t consider coconut a nut!)

Chocolate Creme Eggs–vegan, gluten free, palm oil free, fair trade, organic

Ingredients:

  • 1/2 cup plus 2 tbsp brown rice syrup
  • 1/4 cup plus 2 tbsp refined coconut oil (solid) –plus 2 tsp for the chocolate
  • 2 tsp vanilla extract
  • 1 tbsp water
  • 3 cups organic/gluten free powdered sugar
  • Ground turmeric and water, as needed
  • 8 oz (or more, just use the full bag) fair trade, vegan chocolate chips

Directions:

  1. In a stand mixer, cream the brown rice syrup, coconut oil, vanilla extract, and water together.
  2. Slowly incorporate the powdered sugar into this mixture, blending until well combined. If it is hard to mix add a small amount of water, no more than an 2 additional teaspoons.
  3. Place a small amount of the mixture into a small bowl (a third or less of it), and sprinkle the turmeric powder and a small amount of water (you do want this to get a little runny), use a small whisk or spoon to stir it together until it all incorporates and is a bright yellow color. It will be hard to combine at first.
  4. Cover both bowls and place them in the refrigerator for an hour or more. If you are short on time you can place them in the freezer for no more than 30 minutes.
  5. Cover two cookie sheets with parchment or wax paper.
  6. With a small spoon, place little blobs of the yellow mixture onto the tray. You want to aim for about 15 nickel size pieces.
  7. Then shape the white mixture into 30 flat egg shaped discs and place on the other tray.
  8. Place the white ones in the fridge and the yellow in the freezer for 20-30 minutes.
  9. Take one white disc, place the yellow blob and put it in the middle, then place another white disc to form a sandwich. Smush together and then shape by rolling in between your hands into an egg shape. Continue on with the rest of them. It’s okay if some of the yellow is oozing out, it gets better looking results that way.
  10. Place again in the freezer for a half hour (or more).
  11. Melt the chocolate with 2 tsp coconut oil in the microwave or a double boiler.
  12. Dip the frozen eggs fully into the chocolate one by one, placing on a cookie sheet with a fresh sheet of parchment paper or wax paper to set. I have found that the best method is to use a spoon to roll the egg in the chocolate and then carefully take out of the chocolate, letting the excess drip off back into the chocolate, and then placing onto the tray. They will not be perfect, you may have some drips that deform the egg shape. Once you let them set you can break those off a little bit.
  13. Place in the refrigerator or freezer to set fully. I like to keep a big batch of them wrapped in foil in the freezer, and when there is a day that I want one, I place it in the fridge for a few hours, let it sit out for a little longer at room temperature, and then dig in! They are so good.

 

 

 

 

 

Asparagus and Saffron and Garlic Aioli

When I was younger, my mom used to make a non vegan version of this that I loved. Every time she’d make it, she would say “Saffron and Garlic Aioliiiiii” all long and drawn out in a funny voice and it made me have fonder memories of it. It leaves you with horrible garlic breath, but is worth it.

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Ingredients:

  • 1 bunch fresh asparagus
  • Olive oil or spray oil
  • 1 cup Just Mayo (vegan mayo brand…I do not recommend trying this with other brands of veganaise, they will get too thin and the taste won’t be the same)
  • 2 cloves garlic, minced
  • 1 tablespoon agave
  • 1/4 cup red wine vinegar
  • 1 pinch saffron threads

Directions:

  1. Preheat oven to 425 degrees F.
  2. Trim the ends of the asparagus off. Place in a baking pan with oil spread or sprayed on the bottom. Spray the tops of the asparagus with oil as well or use a couple teaspoons of oil if you don’t spray.
  3. Bake for 15 minutes.
  4. To prepare the aioli, place the vinegar, agave, and saffron in a saucepan and bring it to a boil on medium heat.
  5. Allow the vinegar to cool in the refrigerator.
  6. Stir the garlic together with the Just Mayo.
  7. When the vinegar mixture is cool, mix together with the mayo and garlic.
  8. Dollop the aioli over the asparagus. Enjoy! It also makes a yummy dip for other veggies and such.

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Italian Rainbow Cookies Veganized

During Christmas, I had this bad habit of being at the grocery store and looking at the ingredients of the Italian Christmas cookies hoping some of them would be vegan. Not a chance. I’ve been craving these all season.

After Christmas, I looked up some recipes for this type of cookie. I wasn’t sure what they would actually be called, but it was easy enough to find. I found this recipe, which I knew I could veganize with the magic vegan ingredient, aquafaba.

I was so worried I’d really mess up making these a lot earlier on. The parts I thought would fail were not as difficult as I thought. The hardest part was cutting it after I put the chocolate on top, which ended up crumbling a bit and making it not as pretty as I would have liked. The recipe makes it sound much more complicated and some of the steps are needlessly complicated, so I’m re-writing the recipe in the way I did it with the vegan substitutions.

This recipe also required making vegan almond paste (with aquafaba as well!)

That is the first step to making these babies.

Vegan Aquafaba Almond Paste

Ingredients:

  • 1.5 cups blanched almonds
  • 1.5 cups vegan powdered sugar
  • 3 tablespoons aquafaba (chickpea water/brine from a can)
  • 1.5 teaspoons almond extract
  • 1/4 teaspoon salt

Directions:

  1. In a food processor, blend the almonds until smooth and pasty.
  2. Add the powdered sugar, aquafaba, extract, and salt.
  3. Process again until smooth and dough-like (it should form into a big ball).
  4. You may need to scrape the sides down frequently throughout the process.
  5. When finished, set aside 3/4 cup for your Italian Rainbow cookies. You can save the leftovers, it’s super yummy!

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Veganized Italian Rainbow Cookies

Ingredients:

  • 2 sticks plus 4 tablespoons Earth Balance sticks
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup almond paste (recipe above)
  • 3/4 cup vegan sugar plus 2 tablespoons
  • 4 tablespoons aquafaba (liquid from a can of chickpeas)
  • 12 tablespoons aquafaba
  • 2 tablespoons vegan sugar
  • food coloring method of choice (red and green)
  • 15 oz Apricot Jam (not the kind with clumpy pieces in it, you want it to be smooth)
  • 10 oz vegan chocolate chips

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place parchment paper on three jelly roll pans or rimmed cookie sheets and spray parchment with cooking oil.
  3. In a stand mixer bowl, place the almond paste and 3/4 cup with 2 tablespoons of sugar. Mix on the medium speed setting until crumbly.
  4. Cut the Earth Balance into small pieces and place into the the mixture while beating together until all the Earth Balance is in there and the batter is smooth.
  5. Sift 2 cups of flour and 1/2 teaspoon salt into a bowl. Add into the mixer slowly and continue to mix until combined. Do not over mix.
  6. In a large metal bowl, using a handheld electric mixer, place the 12 tablespoons of aquafaba. Whip until foamy. Slowly add in the 2 tablespoons of sugar while continuing to whip on the highest setting. Stop when you have created firm peaks (if you take out the whisks from the meringue, and place them upside down, it will not drip down).
  7. Add 1/3 of the meringue into the batter and fold in with a rubber spatula. Add the rest of the meringue and mix until fully incorporated.
  8. Place the batter evenly into 3 bowls. 1 bowl keep plain, and then add green and red to the other two bowls.
  9. Transfer the batters onto their respective cookie sheets one at a time with a wet rubber spatula . My sheets were too big to be able to spread out the batter entirely, so I tried my best to make the most even shaped rectangles on each cookie sheet so they’d match up when layered together after baking.  Don’t worry too much about it, you’ll cut the edges so they’re prettier when it’s all assembled anyhow. Just worry about making relatively even thickness rectangles for now.
  10. Bake for 4 minutes, rotate the pans around in the oven so that one pan is not on the bottom rack the whole time, and bake for another 4-6 minutes until the edges are slightly browned.
  11. Allow to cool completely.
  12. Spread a thin layer of apricot jam on top of the red layer.
  13. Cut any excess parchment paper from around the white layer. Holding the bottom of the cookie with both hands, carefully line up and flip the white layer onto the red.
  14. Spread another layer of jam. Repeat step 13 with the green layer, but do not place anymore jam on top.
  15. Cover with plastic wrap. Place a clean cookie sheet on top to press down the layers. Place something heavy and even (like two cans on either side) on top of that, and place into the refrigerator for at least 4 hours.
  16. Take off the cans, cookie sheet, and plastic wrap. With a sharp knife, trim the uneven sides into a clean rectangle shape. Let sit for a moment or a few.
  17. Melt the chocolate chips in a double boiler or microwave.
  18. Spread over the top layer and sides with a spatula.
  19. Allow to set, and then cut into smalls squares.
  20. Place in a container and store in the refrigerator or at room temperature.

Enjoy! I know I certainly will!

 

 

To-fu Young Recipe

Oh man, I messed up this time on Vegan MoFo towards the end. Just wasn’t feeling it as much. I think I would have preferred a theme I had chosen and developed a bit more.

But, onward and upwards, so the saying goes?

I have a new recipe to share. Also, I’m very tired from not sleeping well and having run a 5k race today.

The other day I remembered egg fu young, and was like, “why haven’t I made this vegan yet?” so…I did.

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To-fu Young with gravy recipe

Gravy ingredients:

  • 1 cup vegetable broth
  • 2 tbsp Bragg’s liquid aminos
  • 1 tbsp mirin
  • 1 tbsp cornstarch dissolved in 3 tbsp water
  • 1 tsp sesame oil

To-fu Young Ingredients:

  • 1 large onion, chopped
  • 1/4 cup water chestnuts
  • 1/2 cup bean sprouts
  • 1/2 cup shredded celery
  • 1/2 cup chopped mushrooms
  • 1 tbsp sesame oil (optional if allergic, use another oil or no oil at all)
  • 1 package firm tofu
  • 1/2 tsp Indian black salt (the kind that smells like eggs)
  • 1 tsp turmeric
  • 1/4 tsp black pepper
  • dash white pepper
  • 1/3 cup chickpea flour
  • 1/2 tbsp egg replacer powder (I use Ener-g)
  • 3 tbsp water
  • Peanut oil (or canola if you’re allergic to nuts) for frying

Directions for gravy:

  1. Mix all ingredients except cornstarch and water in a small saucepan over medium heat.
  2. Heat until bubbling.
  3. Add cornstarch and water mix while whisking constantly.
  4. Continue to whisk until the gravy thickens.
  5. Serve on top of To-fu Young when ready

Directions for To-fu Young

  1. Cook all veggies all together with the sesame oil in a large frying pan over medium heat until soft and the mushrooms have become darker.
  2. Turn off heat.
  3. Break the tofu block in half. Crumble one half into small pieces into the pan with the vegetables are in. Stir well.
  4. Place the rest of the ingredients in a food processor and blend well until it becomes a thick liquid batter.
  5. Fold into the vegetables and tofu, stirring well.
  6. To fry them up, I used an electric fryer that we use for making potato latkes because I thought it would work better than doing it in a frying pan. You can definitely do it in a frying pan though if you have one that doesn’t stick too much with this sort of stuff (I don’t).
  7. Heat the oil (you want about a half inch of oil or more) until some of the batter begins to sizzle when flicked in.
  8. Place large spoonfuls of the batter into the oil. Cook on one side and then flip when the side is browned. If not ready yet keep frying it on the side until it becomes crispy and brown. I would have tried to be more mindful of time, but it can vary so much depending on your equipment and your ability to keep the temperature of the oil stable.
  9. When both sides are sufficiently browned and crispy, place on a paper towel on a plate to soak up some of the oil and cool.
  10. Serve with rice and the brown gravy.IMG_5449

Vegan Mofo Day #20, Post #15: Old family recipe veganized: Nana’s sugar cookies

This recipe can be found in my zine, Childhood Favorites Veganized that you can buy on Etsy and see more recipes I veganized from my childhood and the stories behind them.

According to my mom, this was my great grandmother’s “signature” cookie.

PS: In the zine on the page this recipe is on there is a picture of me with a face covered in chocolate frosting as a child (pictures of me with my food covered face are a common theme in my childhood photo albums). Awhile ago, as part of the zine, I decided to recreate these types of pictures but with a twist–I’m not a kid anymore…

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and because I wanted literal banana curls:

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Doesn’t quite have the same effect as the childhood photos, haha!

On to the cookie recipe:

Ingredients:

  • 1/2 cup non-hydrogenated vegetable shortening
  • 1/2 cup vegan margarine such as Earth Balance
  • 1 cup vegan white sugar
  • 2 cups flour
  • 1 tsp vanilla
  • 1/4 cup almond milk
  • 1 1/2 tsp Ener-g egg replacer, 2 tbsp water whisked together
  • Extra sugar set aside in a shallow bowl for finishing the cookies

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix ingredients together.
  3. Roll into balls.
  4. Dip a fork in the sugar in the bowl. Press down with the fork onto the ball of dough, making an imprint. Repeat in a criss-cross pattern.
  5. Bake in the oven for 10-12 minutes.

Vegan MoFo Day #17, Post #13: Make (or eat) a traditional local dish: RI clam cakes veganized!

Apparently vegan seafood is my specialty. And why wouldn’t it be living in New England? I’ve made vegan shrimp bao, lobstah salad, vegan scallops wrapped in tempeh bacon (that was actually featured on the Bake and Destroy Blog for Superbowl recipes), papaya lox, and probably more that I am forgetting! I’ve fantasized about making a vegan New England Beach food truck more than once…

Today I decided to veganize a Rhode Island (my home state) favorite seafood snack, the clam cake. According to Wikipedia, “Clam cakes, which can also be called clam fritters, are a New England food, most commonly found in Rhode Island.” I didn’t really eat these before going vegan, but from what I know, these are not a “cake” in the way you’d think of a crab cake or whatever (which can also be veganized–check out this recipe I love). They are more like a fritter or even a weird type of fried donut.

I made these with dried reconstituted shiitake mushrooms in place of the clams. They were pretty darn good!

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I served them with some vegan Tartar sauce (relish and Just Mayo), and my favorite new thing: Broccoli Fries, They’re french fries with broccoli in them. I threw out the bag and the trash went out so I can’t tell you the name of the brand that makes them currently…I’ll try to remember to share this some other time.

Here is the recipe!

Vegan/Gluten Free New England “Clam” (Shiitake) Cakes

Ingredients:

  • 1 oz package dried shiitake mushrooms
  • 1 tbsp kelp granules
  • 1 tsp Old Bay seasoning
  • Cold Veggie Broth and boiling water mixed together, enough to soak the dried mushrooms in
  • 1 cup yellow corn flour (not cornmeal!)
  • 1/2 cup superfine brown rice flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp cayenne pepper
  • 1 tsp dried dil
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp chia seeds with 1/4 cup water
  • Juice of one lemon
  • 1 cup light coconut milk
  • Peanut oil, for frying

Directions:

  1. Reconstitute the dried mushrooms by placing in a medium sized bowl. Pour the water and broth over them. Stir in the kelp granules and Old Bay. Let sit for thirty minutes.
  2. In the meantime, mix the dry ingredients in a large bowl.
  3. Prepare the chia seeds and water mix, whisking several times, and let it sit until the mushrooms are done.
  4. When the mushrooms are moist after 30 minutes, drain in a strainer. Don’t rinse them off or anything, you want the seasonings to remain (I almost did that out of habit).
  5. Cut each mushroom into thin strip. You probably want to cut those in half as well, but that’s up to you.
  6. Add the chia water mixture, lemon juice, and light coconut milk to the dry ingredients.
  7. Pour about an inch of peanut oil into a frying pan/skillet with tall sides. Begin to heat the oil on high.
  8. Fold in the chopped shiitakes to the batter mix.
  9. The oil is hot enough when a drop of the batter immediately sizzles when placed in the oil.
  10. Set aside a plate or platter lined with paper towels to drain the excess oil and cool the cakes when done.
  11. Before frying the batter, turn the heat to medium, you will need to adjust this occasionally as you continue to fry them.
  12. Drop large spoonfuls of the batter into the oil.You will most likely need to cook them in two batches. Don’t get tempted to overcrowd the pan.
  13. Flip them over when the side facing the bottom of the pan is golden brown. They are ready when they are golden brown on both sides.
  14. Take each cake out with a slotted spoon so that you don’t get hot oil all over the place. Gently transfer to the plate with the paper towel, and allow to cool before serving.

Here are some more pictures of the process:

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After the Shiitake are reconstituted and drained

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The batter minus the shiitake

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The shiitake all chopped up

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Some finished cakes.

I haven’t gotten a chance really to look at many other people’s MoFos because of my workload lately 😦 But I hope to be looking a bit more this weekend *fingers crossed* If you’ve been participating with your blog, and you want me to check it out, be sure to comment on this post (and/or tomorrow’s) so I remember to look!

Also, don’t forget to “Like” me on Facebook if you haven’t already! Or follow me on Twitter. And Instagram.

Vegan MoFo Day 15, Post #11: Obama hypothetically coming to a vegan dinner cooked by me

I saw this prompt (OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?) and was really upset that I couldn’t think of anything I make that I truly feel is worthy of serving a president.

I have made things that are really impressively tasty by my standards, like for example, this moussaka. I just have trouble thinking of things to pair it with that I would also make. It’s an extremely agonizing decision.

However, I started to think, and I remembered that when Obama came to Rhode Island, he apparently got advised by people to go to a really gross restaurant in RI that’s pretty famous here, called Gregg’s. When I could eat there, the few times we went there I was really disappointed by my meals. The only thing I really liked from there were their cakes. Here is an example picture of one of their cakes, the death by chocolate cake, so you can get an idea of what I’m talking about.

Since I didn’t have enough time to try and create vegan recipes inspired by Gregg’s menu, I looked at the menu, which is huge, and tried to find a few recipes or ideas for veganizing some of the items. This can give you an idea of what Obama may have actually eaten when he went there, but vegan…of course.

I’m going to start with the desserts, since I’m pretty sure some people only go to the restaurant for that thing. After doing some research on their website, it is 6 layers worth of cake, and covered in mini chocolate chips (good luck with placing the mini chocolate chips all over a cake that size! probably better to randomly decorate it with some bigger sized vegan chocolate chips). So, here’s a recipe that looks good for this (and probably won’t put you into a dessert-induced coma after eating a slice). Vegan Death By Chocolate Cake. I haven’t actually made this one yet, and won’t be because it’s not gluten free, but let me know if you try it and it’s good.

Now, I’m going to try and find at least one recipe from almost all the rest of the categories of the menu (except for drinks, breakfasts, Monday and Tuesday special, daily features, seasonal selections, healthy choices, kids, and platters to go–yes, this menu is huge, I’m taking on a lot work for this and the day to post this is almost over, woops!)

Soups and Chowders:

French onion soup is on the menu. I actually almost forgot I made an amazing french onion soup last year for MoFo. Here it is! 

I feel the need to also include a chowder. This is the one I’d choose to make, though I haven’t tried it personally.

Appetizers:

Rhode Island actually has an official state appetizer. Sadly, it is fried calamari. Yes, it’s on Gregg’s menu. Usually this is done here in an Italian kind of style, tossed with a buttery, lemony, garlic sauce with banana peppers or sliced peperoncino. To make this, I’d actually recommend you buy Sophie’s Kitchen breaded vegan calamari, cook it according to directions, and then melt some earth balance and combine that with at least 2 cloves of minced garlic, pour on top and mix together, then fold in the peppers and dip in marinara sauce. It’ll be a pretty accurate RI vegan rendition of this dish, I believe. I’m not sure if the Sophie’s Kitchen vegan calamari is gluten free, so I probably won’t be trying this and perfecting it myself. Let me know if you try it and how it goes. I did have the vegan calamari awhile ago, but didn’t do much with it. I feel that product needs something fancier done to it, so this should be perfect!

There is also Spinach and Cheese dip on the appetizer menu. I highly recommend this vegweb recipe if that’s what you want. I recommend shredding the Follow Your Heart cheese with a grater instead of the way it’s pictured in the recipe, though.

Sensational Salads

Groan…there’s also a  “Calamari Mediterranean” salad here. Basically, based on their description, it is the same recipe as the appetizer I listed above but on a salad with roasted red peppers and sliced black olives. Add some vegan parmesan cheese to make it fancier.

The salads they list are so easy to make vegan that looking up recipes isn’t actually required. I’m running out of time to post this before midnight, so I’ll do one more:

To veganize the Tuscan salad, grill a portobello mushroom, add some roasted red peppers and greek olives, make some vegan feta out of tofu, and place over greens.

Sandwiches with Style

Tuna Melt- I highly recommend this jackfruit version.

Thanksgiving Sandwich. This recipe from Beyond Meat seems pretty authentic. To make it more like we do in RI, I’d also spread some Just Mayo on the bread.

Traditional Club Sandwiches

There’s actually a veggie burger club on the menu (without the bacon, it even says!) Make it better with your favorite brand of vegan bacon or make your own. Their menu says it’s a black bean and corn burger, which many vegan brands have similar versions of, and I bet you can find a recipe to make as well (in the interest of time I’ll leave that up to you).

Since I bet Obama wouldn’t be too impressed with that as a choice, may I suggest veganizing their Buffalo Chicken Club. Fry up some buffalo cauliflower or tofu (my fave recipe can be found here), put on bread with your favorite vegan bacon brand, maybe add some vegan ranch or bleu cheese dressing (this cauliflower recipe has a sauce that to me is pretty close to bleu cheese dressing!)

Gregg’s Favorite Sandwiches

Apparently all their favorite sandwiches are all on Focaccia bread. There are two on the menu that are easily veganized. The Portobello and Eggplant ones. First, find or make some vegan focaccia bread. I have found some good vegan focaccia at wholesale clubs, such as BJ’s in the bakery section believe it or not. Then, slice it into sandwich bread size pieces and either grill a portobello and top it with roasted red peppers, fresh sliced tomatoes, and greens or make a vegan eggplant parmesan and put it in between the bread. I recommend you melt some Follow Your Heart Provolone sliced cheese on top of the eggplant in the latter.

Burgers and “Steaks” Sandwiches

To veganize the Steak Sandwich, I recommend you make this from a fellow MoFo-er.

Dinner Favorites

Maybe Obama would be cool and choose the French Meat Pie, which is amazingly veganized here (it’s even gluten free, so I can still eat it! And one of my favorites of all time).

Pasta

Keeping with the vegan calamari idea (since they have a Crispy Calamari Pasta), do pretty much what you did with the appetizer and salad recipe, but instead of salad, toss everything (including the roasted red peppers in the salad) with thin spaghetti and some olive oil.

Everyday

Chicken Pot Pie is on this menu. I was surprised to see Trisha Yearwood has veganized this and it looks really good.

Voila! There you have a sampling of the menu of the restaurant Obama visited when he was in my small state of Rhode Island and some tips on how to make it all vegan! 

Although, as an after thought, if we are talking classic RI stuff and he specifically came to me for vegan food, I’d make him my RI Vegan Pizza Strips, serve some lemonade or coffee almond milk, a nice salad (we’ve made this one more times than we can count), and my raspberry lime rickey cupcakes I can’t stop linking to and talking about and making.

Sorry for the lack of pictures, friends! I’m done just in the knick of time…and didn’t want to steal anyone else’s photos…knowing me, if Obama actually came to visit me I’d attempt to make a ton of these items to impress him and stress over it so much, haha.

Vegan MoFo Day 6: Post #6 Thai Peanut Massaman Curry with Coconut Rice

Today’s theme for Vegan MoFo is to recreate a restaurant meal.

There is a Thai restaurant in my town called Tong-D that is really vegan friendly. However, at one point I was assuming my favorite dish I used to get, Peanut Massaman Curry with tofu was fully vegan based on the description on the menu. Well, one day my mom went a step further than I did, and tried to confirm that it was vegan with the waiter. They wouldn’t say what is in it that does not make it vegan, but I knew from that point on it wasn’t. So, I’ve eaten there other times and ordered different stuff, but I’ve missed this particular dish.

A few months ago I went to Market Basket and found a package of Massaman Curry paste that’s both vegan and gluten free. The implications for this ingredient was obvious. I was going to recreate this dish. And since I could, instead of tofu, I decided to use Beyond Meat Chicken Free Strips.

Additionally, the restaurant in particular has the most amazing coconut rice they serve as a side. It’s the ultimate comfort food for me. I have been wanting to recreate it for so long, but all of the recipes I’ve tried online do not come out as good. So, I decided to try and experiment with how I think it should be done to re-create the taste, and it actually came out pretty much exactly spot-on.

Peanut Massaman Curry

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Ingredients:

  • 1 cup coconut milk
  • 1 package Kanokwan Massaman Curry Paste
  • 1/2 cup creamy peanut butter
  • 1 9 oz package Beyond Meat Chicken Free Strips
  • 1 onion, sliced into strips
  • about 2 cups chopped red potatoes
  • 1/3 cup peanuts, plus more for topping

Directions:

  1. Steam potatoes in a covered microwave proof bowl or casserole dish with a small amount of water (you don’t want to cover the potatoes with the water). Microwave for about 5 minutes or until a fork can easily be inserted into a piece. You don’t want it anywhere near the softness you’d need for mashed potatoes
  2. Pour the coconut milk into a heavy bottomed saucepan and put the curry paste into it. Stir on the stove on medium heat constantly until the paste melts and oil appears on the top.
  3. Mix in the peanut butter until it melts.
  4. Add the chicken free strips and cover, stirring occasionally until they defrost.
  5. Add the onions and microwaved potatoes.
  6. Turn to low heat and stir every so often until the onions are soft.
  7. Fold in the peanuts.
  8. Serve with coconut rice (recipe below) and top with peanuts.

Thai Coconut Rice

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Ingredients:

  • 1 cup jasmine rice
  • 1 1/2 cups coconut milk
  • 1/2 cup water
  • 2 tablespoons sugar

Directions:

  1. Mix the sugar into the coconut milk and water.
  2. Place the rice and coconut milk, sugar, and water mixture into a saucepan or rice cooker bowl.
  3. You basically cook this as you would normal rice (if you don’t know how to cook rice on the stove, I highly suggest you invest in a rice cooker. They are usually $20 or less and make perfectly cooked rice every time. They also make cooking a heck of a lot easier because you can focus on other things–like making curry– while your rice is cooking.) You may need to stir it a bit more at the end before letting it sit for a bit. It turns out my rice cooker was broken when I went to use it, and so I had steamed the mixture for a bit before I had to transfer it to a pan to cook on the stove. It still came out awesome.

Enjoy! The first full week of MoFo is done, and was pretty successful! Yay!