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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Vegan Mofo day 24: Worldly Wednesday: Walnut Meat, tofu ricotta, and pesto lasagna

photo 5 (1)

Hello everyone! I’m very excited today because I just got put up on my college program’s website about the work I’m doing. They interviewed me and I talked about my blog and my future plans of incorporating a vegan project into my education plan.

You can view that article here!

Anyways, on to the food!

This lasagna is quite rich with the walnut meat, and has tons of protein due to the tofu ricotta, and a healthy dose of greens due to the pesto (with basil and parsley!).

This walnut meat here is very similar to my earlier recipe but changed slightly to change the flavor from a hamburger style to a more italian style. The tofu ricotta is also quite similar to the one for the pizza recipe I posted earlier on Sept. 12, but I changed it again because there is a separate basil factor with the pesto, so extra basil in the ricotta was not necessary.

Here is the recipe:

photo 4

Ingredients:

For the walnut meat:

  • 1 cup walnuts
  • 1 medium onion, chopped
  • 2 cloves garlic
  • 1 portobello cap
  • 1/2 cup diced tomatoes in juice, no salt added, canned
  • 1 tsp dried oregano
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • 1/4 tsp salt

For the pesto:

  • 2 cups basil, packed
  • 1 cup flat leaf parsley, not packed
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1 tbsp olive oil

For the ricotta:

  • 1 block extra firm tofu
  • 1 tsp salt free italian seasoning blend
  • 1/4 tsp black pepper
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 2 tsp olive oil
  • 1/4 tsp onion powder
  • 3 tbsp water

Other necessary ingredients:

  • 1 & 2/3 cup Tomato sauce, either homemade (your favorite recipe) or store bought (I love Victoria brand marinara)
  • no-boil vegan lasagna noodles
  • 1/3 cup Daiya brand vegan mozzarella style cheese, optional

Directions:

  1. Preheat oven to 350 degrees F.
  2. Prepare the walnut meat. Place walnuts, onion, garlic and portobello into a food processor and blend until everything melds together but remains chunky.
  3. Place this mushy walnut meat into a bowl, and fold in the remaining ingredients.
  4. On a parchment lined baking sheet, pat down the “meat” into a thin layer with a spatula.
  5. Bake 15 minutes. Take out of the oven and with a spatula, scrape up the “meat” and flip it.
  6. Bake for 15 more minutes and set aside.
  7. Prepare the pesto. First place the basil, parsley, and garlic and chop in the food processor until finely ground.
  8. Add the pine nuts and olive oil into the mix, and blend. You will need to scrape down the sides with a rubber spatula to ensure that everything gets properly mixed together and to get a good consistency. Set aside, in a bowl, but leave some of the remnants of the pesto in the food processor for the next step.
  9. Make the ricotta by adding all the ingredients into the food processor and blend until smooth. Scrape down the sides with the rubber spatular once or twice to get everything together.
  10. Grease a 9 x 13” pan with cooking spray.
  11. Lay out three dry lasagna noodles (or more if you could not find the no-boil type after boiling them, of course) on the bottom of the pan.
  12. Spread 2/3 cup of the sauce on top.
  13. Spread 1/3 of the ricotta and pesto on top.
  14. Crumble and sprinkle 1/2 the batch of the walnut meat on top with your hands.
  15. Place another layer of dry lasagna noodles on top and repeat steps 12-14.
  16. Place the final layer of noodles on top, and add just 1/3 cup of the sauce and the remainder of the pesto and ricotta (with the ricotta on the top layer!)
  17. Sprinkle 1/3 cup daiya mozzarella on top.
  18. Bake in the oven for 35 minutes.
  19. Let sit 10 minutes after taking out of the oven, and enjoy.

photo 1 (4)The pesto

photo 2 (5)

The ricotta

photo 3 (2)

The first layer of the lasagna

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Buon Appetito!