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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My favorite new cookbook! Betty Goes Vegan by Annie and Dan Shannon!

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Me with my favorite new cookbook

First of all, I have been so busy with finals that I have not had time to write any entries until now. However I managed to finish everything for this semester tonight! I have taken all my exams, and as of 6:30 pm finished the last of 3 or so papers I had to write.Go me!

In honor of this momentous feat, I treated myself to cooking an amazing sounding dinner from my newest cookbook in the collection. Betty Goes Vegan by Annie and Dan Shannon, which happens to be VEGAN CHICK’N AND WAFFLES!! (on page 38, it’s actually titled “Baked Vegan Chicken and Easy Waffles.”

It was as amazing as it should be, as perfect as I had hoped. It blew me away. It was pretty much in my stomach faster than I would have liked, that’s how good it was.

You’ll need a waffle iron for this recipe though…and access to Gardein Chick’n Scallopini…but if you have the recipe and these two things, I HIGHLY recommend you try it.

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I mean, how can you resist it now?

I give this particular recipe 5 good bananas! But if I could I’d seriously give it 10 good ones!…

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I’ll probably be writing more about this cookbook in the future. I love it so far! I love the sheer volume of recipes (500), the ease in which every recipe I’ve made so far has come together, and the minimal use of utensils and dishes because I hardly have to do any dishes after I make these recipes. Which is rare, but I also tend to pick really complex recipes. The recipes are very simple but make it appear and taste like they are very complex. I love that about it.

The only criticism I would say I is that it relies too much on actual brand name foods and ingredients. I cannot find the creole seasoning it recommends anywhere near me. Luckily Gardein products are readily available for me. I do however wish there were base faux meat recipes for every recipe that needs fake meats, because it would be healthier (less processed and with better ingredients) but then again it would have been quite difficult to make 500 recipes and perfect the fake meat recipes for so many of them too. It would also detract from the simplicity of making all these recipes if you had to make the faux meats from scratch. So, I’m somewhat torn…

But yeah. I think despite the criticism I mentioned above, I’d still give this cookbook overall 5 good bananas!

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Yay!

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