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:
- 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
- Start by preheating the oven to the temperature the fries are baked at.
- Make the no beef and unchick’n broths, allow to cool slightly
- Prepare fries according to package…in the meantime prepare the gravy.
- 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.
- Add in the garlic and cook for about 30 more seconds.
- Stir in the broth with a whisk.
- Bring to a boil.
- 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.
- Keep gravy warm (this can be done by turning off the heat and covering, leaving on the stovetop that you cooked it on.
- 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.
- 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.
- Maintenant, nous mangeons! (That’s French for now, we eat!) Enjoy!
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.
To-fu Young with gravy recipe
- 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:
- Mix all ingredients except cornstarch and water in a small saucepan over medium heat.
- Heat until bubbling.
- Add cornstarch and water mix while whisking constantly.
- Continue to whisk until the gravy thickens.
- Serve on top of To-fu Young when ready
Directions for To-fu Young
- 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.
- Turn off heat.
- Break the tofu block in half. Crumble one half into small pieces into the pan with the vegetables are in. Stir well.
- Place the rest of the ingredients in a food processor and blend well until it becomes a thick liquid batter.
- Fold into the vegetables and tofu, stirring well.
- 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).
- Heat the oil (you want about a half inch of oil or more) until some of the batter begins to sizzle when flicked in.
- 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.
- 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.
- Serve with rice and the brown gravy.
This recipe is one of those things that you can improvise and improve whenever you have leftover rice and other delicious ingredients such as edamame, avocado, mango, or whatever other vegan sushi ingredients you can think of…the idea is similar to the summer rolls I make, but wrapped in Nori instead.
For the peanut butter sauce:
- 1/2 cup natural peanut butter
- 1/2 cup soy sauce
- 1/4 cup navel orange juice, freshly squeezed
- 1 tsp minced fresh ginger
- 1/4 tsp garlic powder
- 1/4 tsp wasabi powder
For the burrito (ingredients for just one, but you can make more if you want!):
(It’s best if you let the hot ingredients cool first or else the nori gets quite hard to chew)
- 1 nori sheet
- 2 tbsp peanut sauce
- 1/3 cup prepared or leftover brown sushi rice
- 1/4 cup shelled edamame, boiled and rinsed to become cool
- 4 strips of mango
- 1/4 tsp black sesame seeds
- avocado if desired, I didn’t use it this time around, but it would be really good!
To make the sauce:
- With a metal whisk in a medium sized bowl, stir the peanut butter, soy sauce, and orange juice until combined together and cohesive without the peanut butter being thready or clumpy, it takes a bit of time and elbow grease to get it that way.
- Stir in the ginger and the garlic and wasabi powders.
- Set aside.
To prepare the burritos:
- Place the nori sheet onto a large plate.
- Drizzle the peanut sauce on top.
- Place the rice in the middle in a vertical strip, as you would when making a burrito.
- Sprinkle edamame on top of the rice, then place the mango on top, and finally, sprinkle the sesame seeds on it all.
- Roll the nori sheet into a burrito wrap.
i have been very picky with vegan brownie recipes. Honestly, I haven’t found a good enough recipe and I’ve tried a lot. So, I decided to take the plunge and create my own. I really had no idea how it would turn out and got so nervous…I decided to try making plain brownies before I try to make them fancier for a secret recipe I’m currently working on for an Earth Balance baking contest. I decided once I made these that they’ll do the trick for that purpose, and wanted to share the recipe now for just the brownies, because I think they did come out pretty good for vegan brownies. My mom has a family recipe she uses that aren’t vegan, and I looked at that to get some ideas, but her recipe has way too many eggs to be able to veganize, as well as way too much margarine for my liking.
So here is the recipe:
- 1 1/2 cup unbleached all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup vegan white sugar
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 2 tbsp flaxmeal
- 6 tbsp water
- 1 stick (8 tbsp, or 1/2 cup equivalent) earth balance margarine, melted
- 1/3 cup applesauce
- 1 tsp vanilla extract
- 3/4 cup non-dairy milk
- Preheat oven to 350 degrees Fahrenheit.
- Mix dry ingredients (except flaxmeal) in a bowl together.
- Make 2 flaxmeal “eggs” by whisking the 2 tbsp flaxmeal and 6 tbsp water together. Let sit until thick.
- Mix flaxmeal “eggs” and the rest of the wet ingredients into the dry. It should have a runny yet thick consistency.
- Place in a baking dish sprayed with oil.
- Bake brownies for 20-30 minutes. I recommend after 20 minutes starting to check with a toothpick inserted into the middle until it comes out clear every five minutes and adjusting the time if it seems it will be done in less than 5. I find that ovens can vary drastically from oven to oven, so I want to make sure it works for you and say this! 🙂
- Take out of the oven when done. Let sit until cooled most of the way or fully, and slice, and enjoy!