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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Buffalo Soy Curls Recipe and a review of Daiya’s Blue Cheese dressing

Whew, this summer has been so busy! So much happening in my life right now.

Girls Rock camp starts on Monday and I am super excited to help feed people there.

Today I was in the grocery and came across Daiya’s new salad dressings. I was intrigued by the blue cheese one. I never really liked blue cheese, and I hated chunky versions of the dressing. I only liked it if it was smooth. But I decided to purchase it on a whim, and then suddenly had the great idea to make something buffalo style to accompany it.

I came up with a recipe for buffalo soy curls.

IMG_9023

The recipe is as follows:

Ingredients:

  • 1 bag Butler Soy Curls
  • Water to cover soy curls
  • 1/4 cup chickpea (garbanzo bean) flour
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 1 bottle Frank’s Red Hot sauce

Directions:

  1. Soak soy curls in a bowl covered with water for 10 minutes.
  2. Turn oven to broil.
  3. Drain soy curls.
  4. Place flour, nutritional yeast, garlic and onion powders, and pepper in a ziplock bag.
  5. Toss soy curls into ziplock bag.
  6. Spray a wide-rim baking sheet sprayed with cooking oil.
  7. Dump out soy curls out of bag and spray the tops of the soy curls with oil.
  8. Place in the broiler for about  5 minutes (watch them carefully, every oven broils slightly different, you may require more or less time).
  9. Toss, flip, or stir soy curls around a bit. Place back in the broiler for 2 minutes.
  10. When the soy curls are starting to get crisp and slightly brown, take out of the broiler and pour the hot sauce on top.
  11. Broil for another minute, then take out of the oven.
  12. Serve with celery and vegan blue cheese.

IMG_9025

REVIEW OF THE DAIYA BLUE CHEESE DRESSING:

Despite my reservations, I was quite impressed. It’s been ages since I’ve had the real thing, but once I tasted it I had to re-check the ingredients to make sure Daiya hadn’t pulled a fast one on me. It’s very convincing and there’s no chunkiness. Woohoo! It’s perfect for taming buffalo stuff.

Hope your summer is going well too!

Baked Vegan Mac ‘N Cheese Bun Sliders–I am sharing the recipe!

I have so much I want to say about what went into creating this recipe. I have broken them up into sections so that if you do not want to read a ton of text before you get to the recipe, but some of my ideas and advice may be of interest to you, you will be more apt to read the pertinent ones.

My Inspiration

First of all, this was an attempt to recreate and veganize this recipe that I was originally alerted to on Pinterest. I had been saving it for a long time, waiting for the right moment in time to do it, and I decided the other day to try.

Nutrition Information

I was recently doing poorly with my B-12 intake food-wise (I take a vegan B complex vitamin but typically also try to get enough from nutritional yeast added to my food as well. As vegans the food we eat does not naturally have this essential vitamin in it, so it is crucial that we take a supplement and/or eat fortified foods in order to be able to do the awesome work we vegans do for our health, animals, the environment, etc. Not doing so can cause many health issues, such as Anemia.) and my nutrient tracking showed me I needed to improve on that (I use sparkpeople.com to track my food and other health/wellness/goal related things). So I decided to make this, because I knew it’d have a lot of nutritional yeast in it, and it definitely does. It helps me meet that goal exceedingly well!

I also did not want to further bread with flour and breadcrumbs and then deep fry the mac and cheese buns for my recipe. If you want to, go ahead! But I feel this fits with more with what I wanted and that step is unnecessary. It is still sinfully delicious (albeit maybe a bit less crispy and might not stay together as well).

The calories (if that concerns you) can vary a lot. I definitely don’t recommend attempting to fry the mac and cheese buns if you are concerned about them. I used a calculator to determine and tweak the amount of servings and such, but it will vary a lot most likely for everyone depending on how big you choose to make the burgers, the mac and cheese buns, etc. The way I made it, though, It comes out to be approximately 465 calories.

Making it gluten free

It has the potential to be gluten free if you use certain substitutions. I think a whole grain gluten free elbow pasta would work fantastically, as I think it might lend itself to being a bit more thick and sticky which will be pretty helpful in the long run for getting the buns to stay together more. Use a gluten free flour instead of the whole wheat pastry flour that I used. I think the rest of the ingredients I used should be gluten free, but please make sure you check further with people more knowledgeable than I am about gluten free ingredients if making it for yourself or others who have sensitivities or allergies.

This recipe is really kid friendly (not just because of the taste!)

I had a lot of fun making this recipe, not just to create conceptually, but also to prepare. When I was setting up the mac and cheese buns, and making the burgers, I felt like a kid again. It is ooey and gooey in certain parts, you can use your hands a lot to touch slimy and fun textures, can make some funny noises, and get dirty. When I was a kid, these were all qualities that made me interested in helping my mom with cooking, as well as the characteristics of a task that made me want to do it (my earliest “culinary” experience involved me making “mud cookies,” putting them in my outdoors “oven” and then proceeding to convince my younger brother they were actually edible…) so you may really want to have your kids help at certain parts of the preparation! I would recommend having them help you especially while making the mac and cheese and laying it out in the pan, and also making the burger mix! Unless they’re much older, I would say that setting up the mac and cheese buns after they have set and need to be shaped into the buns will be much safer, and less frustrating and wasteful if an adult does that part. It takes a bit of finagling, craftiness, dexterity, and a lot of patience to do that part.

Some other helpful tips:

Do not make this at the last minute. You will need to make the macaroni and cheese at least the night before so it sits for awhile and sets really well in order for the buns to stay together. I probably let it sit in the fridge for more than 24 hours though.

Adjust the burger servings to the amount of buns you make. This may require making the burgers bigger or reducing the ingredients, or just plan to have lots of leftover burgers!

Making them into the buns requires a bit of patience and skill, don’t get frustrated, it will still taste just as delicious with falling apart buns or even just as a side to the burgers with some ketchup on it.

My non-vegan brother was a bit thrown off by the taste of the Mac ‘N Cheese. If this is something you want to make for someone who is not vegan, and is unfamiliar with vegan cheesy tastes, it may not go over so well. I thought it was delicious because I love vegan Mac ‘N Cheese, and I haven’t had real cheese in ages.

Image

The recipe!!!!

(Makes anywhere from 5-10 complete burgers, depending on how large you want to make the veggie burger piece, you will have leftovers. I made 18 veggie burgers for a small slider size and it worked really well. I recommend saving the leftovers, maybe even freezing them for later, and putting them in other types of buns, or doing this again! Or you could just half the recipe for the burgers…)

Ingredients:

For the Mac ‘N Cheese (it’s great as a stand-a-lone or typical baked Mac ‘N Cheese if you want to eat it by itself and not make it into the buns!)

  • 2 tbsp vegan margarine (I use Earth Balance)
  • 2 cups unsweetened almond milk
  • 1/4 cup whole wheat pastry flour (or substitute gluten free flour)
  • 1 1/2 cups nutritional yeast
  • 2 slices Daiya cheddar cheese (what I used) or 1/4 cup Daiya cheddar shreds
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1/4 tsp paprika
  • 1/8 tsp turmeric
  • 1 tbsp prepared yellow mustard
  • 1 box elbow macaroni (you can substitute it with gluten free or whole wheat elbows if desired)

For the Burger sliders:

  • 15 oz can pinto beans, drained and rinsed
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 1 cup chopped kale
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 2 tsp olive oil
  • 2 tbsp unflavored veggie-based protein powder (optional)
  • 1 tbsp liquid smoke (if you can’t find a gluten free brand, maybe use extra smoked paprika and use gluten free tamari or Bragg’s Liquid Aminos instead)
  • 1 tbsp ketchup or chili sauce (the kind that’s sort of like ketchup, I used it and think it tastes a bit better than ketchup)
  • 1 tbsp prepared yellow mustard
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika (or regular if not available…I buy my smoked paprika at Trader Joe’s)
  • 1 tsp salt-free italian herb blend
  • 1/4 tsp black pepper
  • Salt, to taste (optional…I try to cook with no added salt lately)
  • 1 tsp onion powder
  • 1 cup whole wheat (or gluten free) bread crumbs
  • 1/2 cup cooked brown rice
  • 1 tsp mustard seeds (can omit if necessary)

Directions:

For the Mac ‘N Cheese buns:

  1. Prepare the elbow macaroni according to the directions on the package. Note: I would suggest you don’t drain it immediately, and let it sit a bit to get a bit stickier, but don’t wait horribly long. You can definitely start the cheese sauce while you are cooking the pasta, and then let it sit until you are almost done with the sauce.
  2. Prepare the cheese sauce by pouring the almond milk into a large sauce pan.
  3. Place the margarine  into the pan, and turn the heat to medium.
  4. Stir somewhat frequently until the margarine is melted, and the almond milk is hot but not fully boiling.
  5. Add in the flour, and stir with a whisk until smooth.
  6. Stir the nutritional yeast until combined.
  7. Add the cheese, stir until melted.
  8. Continue to stir if possible, and fold in the salt, onion powder, paprika, turmeric, and mustard.
  9. Pour the drained elbow macaroni into the sauce, mix until every bit of pasta is completely covered.
  10. Spray a large casserole dish or baking sheet (it needs to have sides, though…) with a small amount of oil.
  11. Place the mac and cheese on top. If you are working with kids (see my note about kid friendliness up top) I would say it would be really  fun to use your bare (clean) hands. But if you do not like making funny squishy noises and getting your hands really messy, then take a piece of plastic wrap that covers the pan completely, and squish down, making it as compact as you can.
  12. Place in the fridge to set, at least 6 hours, preferably overnight or longer.
  13. When set, preferably after you have cooked the burgers (see below for instructions), preheat oven to 350 degrees Fahrenheit.
  14. There are several ways to make the bun shape. I used a drinking glass. But you could also use a biscuit cutter, or a ramekin, or whatever else you think may work like that.
  15. In my case with the drinking glass, I pressed the opening lip into the mac and cheese, wiggled it in a circular motion a bit, and pulled up. It might (and did for me) get stuck inside the glass (that is actually a good thing for the final product, I believe!) What I did to correct this is to take a knife and un-wedge the pasta circle by sliding the knife around the edge between the glass lip. Work slowly and carefully, and be ready to place it down onto another baking sheet sprayed with a small amount of oil before you get it unstuck.
  16. Repeat until you are out of Mac ‘N Cheese to make into buns. Or you can save some of it to eat on it’s own, along with the potential mangled reject mac buns which are very likely to end up existing.
  17. Place in the oven until crispy. This takes about 10-15 minutes depending on the thickness of your buns and also your oven.

For the slider burgers:

  1. Heat 2 teaspoons of oil along with the chopped veggies until soft, somewhere around 5 minutes in a large frying pan. Let sit for a bit to cool before placing into a food processor. Do not discard the pan as it will be used for cooking the burgers.
  2. In the food processor, blend the beans along with the condiments, spices (except for mustard seeds), and protein powder until they are no longer resembling whole beans, and the other ingredients are uniformly mixed.
  3. Add in the veggies, blend until combined, but not to the point where they are complete mush.
  4. Take out the mixture and place in a large bowl.
  5. Add the bread crumbs and brown rice, and combine with a spoon or (better yet) use your hands to mix it really well.
  6. Add the mustard seeds and follow the same procedure as the last step, making sure they’re spread evenly throughout.
  7. Spray the frying pan with a lot of oil so it is heavily coated. Heat on medium.
  8. Place the burgers into the pan carefully, in batches if necessary.
  9. Heat each side about 3 minutes, or until completely cooked and lightly browned.

To assemble the whole burger:

  1. Take one Mac ‘N Cheese bun, place the smooth side up.
  2. Place the burger on that side.
  3. Add any desired condiments, it tastes delicious with just some chili sauce or ketchup on top, and some salad on the side.
  4. Carefully place the other bun on top,  smooth side down. You may want to use a toothpick in the middle to help it stick together.
  5. It’s going to be a bit difficult to eat the whole way through in tact, but definitely take a few bites out of the Mac ‘N Cheese Bun burger before it falls apart!
  6. Eat, enjoy, and have fun!

 

 

 

 

I actually veganized it! My Family’s favorite. Tarragon Grape Unchicken (soy curls) Salad!

First of all, most of the credit for this recipe’s delicious flavors go to my mother, who makes the non-vegan version. I just basically veganized it.

Second, I want to rave about how awesome soy curls are. I don’t know if any other companies make them besides the Butler brand, and whether I can find them locally (I usually buy them online when I make a veganessentials purchase) but they are the best. They have the best texture, taste, and are so versatile to work with.

I’ve made them breaded and broiled, in buffalo tarts, and probably other things I can’t remember prior to this. All were delicious.

This time I thought, hmm, I bet they’d make a good faux chicken salad!

So I put a vegan spin on one of the rest of my family’s all time non-vegan favorite recipes, so now I can eat it too!

tarragon grape unchicken salad

 

This makes a lot, you can half it pretty easily I bet.

Recipe:

Ingredients:

  • 2 cups low sodium vegetable broth
  • Water
  • Whole package Butler Soy Curls
  • 1/2 tsp poultry seasoning (the one I found is various spices and herbs and some salt and pepper in it–completely vegan)
  • 21 grams (a small package at my grocery store in the produce section) of fresh tarragon
  • 1 cup vegenaise
  • 3 medium stalks raw celery, chopped
  • 1 cup seedless red grapes cut into halves

Directions:

  1. First, re-hydrate the soy curls. Basically what I did was pour the whole package of those weird looking things into a medium sized mixing bowl, and then poured in the vegetable broth. The vegetable broth didn’t cover them completely, so I added enough water after that to cover them. I think you could use just water for the whole thing, but the soy curls absorb some of the flavor of the broth which makes it extra tasty.
  2. Let the soy curls sit in the bowl and broth/water mixture for 10-15 mins until soft.
  3. Drain most of the liquid out with a strainer. You still want them wet but you don’t want a lot of extra liquid, maybe only like 3 tbsp extra at most.
  4. Take out your food processor. Pour the soy curls into it.
  5. Add the poultry seasoning.
  6. Pulse several times until the soy curls are chopped and the seasoning is combined into them. You do not want them mushy or pureed-like at all. Just kind of flaky and still a little rough.  Keep your food processor out because you’ll need it again.
  7. Place the soy curls back in the mixing bowl.
  8. Add vegenaise and combine.
  9. Remove the stems from the tarragon, and place into the food processor.
  10. Chop them finely but leave them still slightly whole.
  11. With a spatula, fold into the soy curls and vegenaise mixture.
  12. Add chopped celery and grapes, fold.
  13. And voila! It’s done! Gobble it up and tell me how it is!

I’m going to place this unchicken salad over lettuce and add some raw almonds and eat this for my salad this week, so this is essentially my salad of the week post.

 unchicken salad