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 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.

Christmas Re-cap

Oi. So the school semester finished Sunday the 21st and I was a bit of a mess. After that, I barely stopped. It was a whir of wrapping presents, menu planning, grocery shopping (multiple times, ugh), spending time with family, cooking, etc. Since then I haven’t really stopped either, until today…Thank Goodness.

Remember my menu? I stuck to it pretty closely with a few adjustments.

My mom actually made the salad and the eggplant Christmas Eve which was great. She actually helped so much with the cooking which was a big relief because even as I write this now, I still feel like I am recovering from being so stressed during school.

First, we had the greek salad:

Isa Does It Greek Diner Salad

Isa Does It Greek Diner Salad

Then we had the main course, which for me was a piece of Spanakopita pot pie and the eggplant parm.

Spinach Pot Pie

Spinach Pot Pie

Spinach Pot Pie-Inside

Spinach Pot Pie-Inside

Eggplant Parmesan

Eggplant Parmesan

The dessert I was making for Christmas Day got screwed up because my mom was trying to teach me a trick with the roll cake but forgot how to do it the correct way and it fell apart 😦 So we decided to save the mud pie for Christmas day, and instead would have the vegan peppermint stick ice cream I had made…The frosting for the cake was already made, so we ended up making some of the crumbled up cake, ice cream, frosting, crushed peppermint candies, and chocolate syrup into sundaes. Everyone was obsessed with the peppermint stick ice cream, and I really don’t blame them! It was so good. It’s been requested that I make it again.

Vegan xmas Ice Cream Sundae

Vegan xmas Ice Cream Sundae

Then on Christmas morning we had my famous pretzel bread pudding for breakfast:

Pretzel Bread Pudding

Pretzel Bread Pudding

For an appetizer I made the Hummus Pomodoro with Warm Pizza Crust from Chloe’s Vegan Italian Kitchen which was so good. Everyone really loved it, and my grandmother was telling me I selected some really good tomatoes, haha.

Festive hummus, pizza bread slices not pictured

Festive hummus, pizza crust slices not pictured

For dinner, here was my plate:

Clockwise from top left: Caramelized onion mashed potatoes, Gardein Holiday Roast, creamed spinach, and glazed carrots

Clockwise from top left:
Caramelized onion mashed potatoes, Gardein Holiday Roast, creamed spinach, and glazed carrots

And for dessert? Well, my grandmother decided to leave before we had it, so while I was waiting for my mom to take her home, I ended up whipping up a surprise. I had so much frosting leftover from the botched cake that I decided to make whoopie pies:

Whoops, I made Whoopie Pies

Whoops, I made Whoopie Pies

And we ate them along with the mud pie! (two gross but delicious sounding “pies,” haha)

Mud Pie!

Mud Pie!

This was also the first year I barely got any cooking related gifts.  Believe it or not, I’m okay with that. This is because:

A) I have way too many cookbooks and am now trying to make my own cookbook zine so I’m mostly eating my own creations.

B) I have pretty much everything I need in the way of utensils, though I did get a new measuring cup set and a cool little frosting thingy for decorating cakes and stuff in my stocking.

C) I am trying to also eat a bit healthier, so candy and junk food isn’t wise. Although, I did get a package of peppermint Bark Thins and Supercandy (they are vegan and basically gum drops with tons of B vitamins in them) in my stocking.

D) Apparently my love of working out has almost overtaken my love of cooking, at least, gift wise. I got some cool workout gear this year!

I do hope to use the two Whole Foods gift cards I got for presents for some food-related goodies/healthy foods! Yay.

Happy holidays everyone! I will probably not be posting until after the New Year, so I hope you all have a happy one!

My Xmas Menu

Happy holidays everyone!

Just a quick post to share my menu I have planned out for Christmas. I hope to post a bit more later on in the week.

Christmas eve dinner:

  • Greek Diner Salad from Isa Does It
  • Spinach pot pie (own recipe)
  • Eggplant Parmesan from Chloe’s Vegan Italian Kitchen
  • Dessert: Mississippi Mud Pie (own recipe)

Christmas day breakfast:

My pretzel bread pudding casserole

Christmas day appetizer:

Hummus Pomodoro with Warm Pizza Crust from Chloe’s Vegan Italian Kitchen

Christmas day meal:

  • Gardein Holiday Roast
  • Caramelized Onion Mashed Potatoes from Vegan Table
  • Creamed Spinach from Chloe’s Vegan Italian Kitchen
  • Glazed carrots (my mom’s recipe)
  • Dessert: Peppermint stick ice cream (my own recipe) and chocolate peppermint roll cake (my own recipe as well)

I’m so excited for all this! haha. Yum.

Have a delicious holiday season! 🙂

Vegan Mofo 2014: Friday Pie Day: Basic Veggie Pot Pie

Hi there,

I originally fell in love with vegan pot pies after trying to follow this recipe, which was originally on vegweb. However, it inspired me to create my own pie crust recipe, because prepared vegan pie crusts are a pain to find. Also, since so much of the recipe just says “to taste” it’s hard to find the right amounts to make it feasible. I have experimented with all kinds of fillings, but this is my favorite combination (much of which isn’t really on the original recipe). I also have more or less figured out a good proportion for the broth, cornstarch and water, and almond milk but please note that it can vary depending on how big or small the vegetables are.

photo (2)

Basic Vegan Veggie Pot Pie Recipe:

Ingredients:

For the crust:

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached white flour
  • 1 tsp salt
  • 6 tbsp cold Earth Balance
  • 6 tbsp non-hydrogenated organic vegetable shortening
  • 1/4 cup cold water

For the filling:

  • Cauliflower- 1 cup steamed
  • 1/2-1 cup mushrooms, sautéed until the juices are released
  • 1 zucchini steamed
  • 1 yellow squash steamed
  • 1 onion, sautéed for about 3 minutes with a bit of oil
  • 2 tbsp cornstarch
  • 4 tbsp water
  • 1 cup veggie broth
  • 1 cup almond milk
  • 1 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp thyme
  • 1/4 tsp ground sage
  • 4 daiya cheddar slices or 1/2 cup daiya shredded cheddar

Directions:

For the pie crust:

  1. Place flours and salt in a food processor. Give it a quick whir to combine together.
  2. Add 2 tbsp of shortening, quickly pulse, and continue to add the shortening 2 tbsp at a time until you’ve put in 6 tbsp.
  3. Follow the same method with the earth balance as above.
  4. With the processor running, open the little opening thing on top and slowly pour in the water.
  5. Separate the dough into fairly equal halves.
  6. Smoosh into two round disk shapes, and wrap each in plastic wrap.
  7. Refrigerate for at least 15 minutes to 2 hours.

For the rest of the pie:

  1. Preheat oven to 400 degrees F.
  2. Take out the crust disks from the fridge to soften up a bit depending on how long you placed them in the fridge. If you only placed it in for 15 minutes then just take it out right before you want to use it.
  3. Prepare the vegetables accordingly. Once each is cooked place in a large bowl.
  4. Once the oven is heated, roll out one disk of the dough on a flat surface over plastic wrap into a thin circular shape (it’s okay if it’s not perfect) and place over a pie dish. Mould to the sides of the dish, place some slits with a knife into the bottom of the dough, and bake for 5-7 minutes so it isn’t as soft as it was before. Set aside.
  5. Prepare the broth/gravy.  Mix together the cornstarch and water in a small bowl or cup. Set aside and boil together the veggie broth and almond milk and herbs and spices. When hot, add in the cornstarch and water mixture and whisk until this all starts to boil and thicken. Pour over the vegetables in the bowl you set aside and stir to combine.
  6. Place the Daiya cheddar in the bottom crust.
  7. Place the veggie and gravy filling inside the crust.
  8. Repeat the steps you used to roll out the bottom crust and place on top, pinching the sides together. Design a cute decoration out of the slits you cut for ventilation.
  9. I find it a good idea to place a baking dish under the pie before baking in case things ooze out.
  10. Bake for 35-40 minutes, checking after 30 minutes to ensure the crust isn’t burning in your oven. If you think you need more time to bake it but the crust is starting to brown around the edges, you can wrap foil around those edges and it will help with that problem.

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Made with love!

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The filling before it was baked

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Happy Friday, everyone!!