Hi! A recipe for the best vegan mashed potatoes ever and some soy curls.

Okay, so I’ve been meaning to make mashed potatoes out of cashew cream, and finally did. The results are amazing. I need to share it with you, alongside an air fryer soy curl recipe. Put these two with some green veggies and maybe some cornbread if you want, and you have a whole meal!

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Mashed potato recipe:

Ingredients:

  • 4-5 large potatoes of choice, peeled and chopped
  • 1 cup raw cashews, either soaked in water overnight or boiled with water covering them for 15 minutes
  • 1 cup water
  • 1 tsp salt
  • 2 tbsp vegan margarine
  • 2 tbsp nutritional yeast
  • 1 tbsp dried or fresh chives
  • Salt and pepper, to taste

Directions:

  1. Boil the cashews if necessary. Allow to cool.
  2. Boil the potatoes in a pot of water (just enough to cover them). I start a timer once the water boils for 15 minutes, and they’re almost always ready for me after that. If you’re not sure, test to make sure a fork can smoothly go into them before you stop boiling them.
  3. Blend the cashews, water, and salt in a blender while the potatoes are cooking. Set aside. You want the cream to be smooth, not chunky, so make sure you blend for long enough to achieve this. I do think it works better when you boil the cashews as opposed to soaking them.
  4. When the potatoes are cooked, drain the water.
  5. Place back in the pan. Mash together with the vegan margarine and cashew cream.
  6. Fold in the nutritional yeast, chives, and salt and pepper as desired.

Enjoy the delicious creaminess. They taste even better when you reheat them the next day.

For the air fried soy curls, here is what I did:

Ingredients:

  • 2 cups soy curls soaked in water with vegan chickun broth or veggie broth
  • 2 tbsp soy sauce or gluten free tamari, added to the soaking broth
  • 1 tbsp liquid smoke, also added to the soaking broth
  • 2 tsp oil
  • 1/2 cup gluten free Bisquick mix
  • Seasoning as desired, I sprinkled some cajun seasoning on top before placing them in the air fryer

Directions:

  1. Soak the soy curls for 15 minutes.
  2. Drain (but don’t rinse!)
  3. Coat the soy curls in the oil, then sprinkle on the Bisquick mix.
  4. Stir around a bit until the soy curls are completely coated.
  5. Place in the air fryer for 12 minutes at 350 degrees F.
  6. Enjoy along side the mashed potatoes with your favorite dipping sauces.

Hope everyone is having a wonderful February so far!

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Air Fryer Experiments

Hi!

As I mentioned in my last post, I bought an air fryer on sale. What is an air fryer, you ask? Well, it’s basically a healthier version of a deep fryer. It fries food with hot air instead of oil.

Personally, I am still figuring out what works and doesn’t work with it and trying to perfect temperatures and cooking times. I have found that using a lot of liquid batter without any kind of dry coating over it does not work so well. It says you can make donuts in it, but I have no clue how that’d work. I have not tried cooking french fries yet, but I really want to, just haven’t yet.

So far I have fried some soy curls using this recipe here. Those came out excellent, I think I cooked them at 350 for about 10 minutes. I also tried defrosting some Gardein chicken scallopini, coating it in watered down Neat egg substitute coated with vegan/gluten free rice crispy-esque cereal. That was okay, but not that exciting even though I had high hopes.

Then, when I botched a bunch of battered cauliflower, I came up with a splendid idea. But I didn’t have any more cauliflower, so I tried it with tofu. It’s supposed to be like coconut coated fried shrimp, but is made with tofu (and someday I need to try it with cauliflower, too!)

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Here is the recipe for it:

Coconut Crusted Air Fried Tofu

Ingredients:

  • 1 cup chickpea flour
  • 1/2 cup cornstarch
  • 1/2 tsp baking powder
  • 2 tsp salt
  • 3/4 cup water
  • 1/2 cup vodka or unflavored soda water/seltzer
  • 2 tbsp peanut or vegetable oil
  • one bag sweetened shredded coconut flakes
  • sweet chili sauce for dipping
  • 1 block tofu, preferably frozen, thawed, then pressed for 20 minutes

Directions:

  1. Combine flour, cornstarch, baking powder, and salt in a medium-sized mixing bowl.
  2. Whisk in the water, vodka/soda water until a liquid, medium thickness batter forms. Water it down if necessary to be the desired thickness, but it should stay fairly thick.
  3. Cut tofu into smallish rectangles.
  4. Place some of the sweetened coconut into a dish.
  5. Dip the tofu in the batter, then into the coconut.
  6. Delicately place in the air fryer tray.
  7. Air fry for 10 minutes, 350 degrees F or slightly lower if you don’t want it as browned as I did. May take some experimentation as I believe air fryers can vary quite a bit.
  8. Use sweet chili sauce to dip in, and serve with a generous helping of veggies!

I’m sure I’ll discover some new tips and tricks about air fryers soon!

So check back here for those.

Until then, or until another recipe creation strikes!

Take care! xo

 

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.

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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.

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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.

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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!

 

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.

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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.

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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!

New Favorite Things

I want to post more often here, but am finding it hard right now to find time to create my own recipes due to a busy summer full of classes, volunteering, and other events.

So, I figure I might as well post some other vegan food related stuff, as I’ve always done, and not beat myself up for not creating new recipes as frequently.

I actually have a recipe I created awhile ago that I’ve been saving in hopes that I could use it for my youtube channel I want to start eventually. It was a cupcake recipe, that was not gluten free at the time, and now since I cannot eat it, it doesn’t make sense to hold onto for the video. So, keep an eye out for that.

For now, I want to make a post about some of my new favorite vegan food things.

Rice Paper Bacun:

Ohemgee, this is a life changer, and completely gluten free (although some brands of rice paper are not, so read the ingredients carefully!) If you follow vegan food trends at all, I’m sure you’ve heard of this somewhere. If not, here is the scoop: You cut rice paper (the stuff you use to make summer rolls) into strips, soak it quickly in warm water, dip it in a marinade (this is the marinade I use–warning, there are a lot of spelling errors but don’t let those annoy you too much, it’s delicious despite a bit of confusion), and then fry it in a pan with some coconut oil until crispy. You can apparently bake them too, but I don’t think the results would be as good.

Here are two pictures of it, one for breakfast and one used in a salad.

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Red Pepper Jelly:

Somewhere on the vast corners of the (vegan) internet, I got the idea to try red pepper jelly on gluten free toast with Kite Hill plain almond cream cheese.

It is too good for my own good.

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It’s the perfect ratio of spicy to sweet.

Fakemeats.com:

I discovered some amazing new products at fakemeats.com. You can get discounts when you order a certain amount of certain products, like Louisville Jerky. Including their limited edition pepperoni flavor!

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I have tried all but that sausage looking thing so far. All delicious. I proceeded to make a gluten free pepperoni cashew cheeze vegan pizza with the jerky. So good! (This picture is also missing the 6 bags of soy curls I purchased with free shipping at a really good price).

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Best for last:

Finally, and this is definitely a case of saving the best for last…*drumroll please* THERE NOW EXISTS A VEGAN PEANUT M&M ALTERNATIVE!!

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Yes, this is a picture of an empty package. Yes, my mom (who hasn’t had peanut M&Ms for over 20 years because she is lactose intolerant…longer than I can say…) and I ate these all in the car ride home from the grocery. They are that amazing. They taste best when you eat them one after the other…;)

Anyways, there’s the vegan food stuff I’ve been most excited about lately. Let me know if there’s something else I should investigate like these that would be up my alley!

Take care and have a fun week!

 

 

 

Gluten Free and Vegan Boneless Spare-no-ribs

I recently bought four bags of Butler soy curls from Veganessentials.com because they are my favorite gluten free vegan meat substitute. I use this recipe I love for Sweet and Sour Soy Curls, and while I was making it, I realized that soy curls are the perfect shape, size, and texture for trying to replicate Chinese boneless spare ribs. It’s mostly a coincidence that I happen to have perfected the recipe and am posting it on Chinese New Year, although once I realized the coincidence it pushed me to post this faster than I normally would.

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Today starts the year of the Red Monkey according to Chinese astrology. I was born under the year of the rat. When I looked up my Chinese horoscope for the new year for fun, it said I might have a good year, with some luck in career stuff, education, and romance. I hope so!

Gluten Free and Vegan Boneless Spare-no-ribs

Ingredients:

  • 3 cups Butler Soy Curls
  • Enough water to cover dry soy curls in a bowl
  • ¼ cup mirin wine

Marinade:

  • 1 tbsp gluten free hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp ketchup
  • 2 tbsp cherry jam or preserves
  • 1 tbsp brown sugar
  • ½ tsp five spice powder
  • 3 cloves minced garlic
  • 2 tbsp corn starch
  • 1 tsp potato starch
  • 1 tsp egg replacer powder without water added
  • 1/3 cup coconut oil

Sauce:

  • 2 tbsp cherry jam or preserves
  • 1 tbsp agave nectar
  • 1 tbsp molasses
  • ¼ cup rice vinegar
  • ¼ cup gluten free soy sauce, tamari, or liquid aminos
  • 1 tsp minced ginger
  • 2 cloves minced garlic
  • 1 1/2 tbsp cornstarch mixed with 2 tbsp water

Directions:

  1. Reconstitute the soy curls in the liquid for at least 15 minutes.
  2. Drain and squeeze as much liquid out as possible. You can use a clean dish towel to help with this process. Place in a ziplock type bag or bowl.
  3. Prepare the marinade in a food processor or whisk vigorously until smooth.
  4. Pour into the ziplock bag or bowl with the soy curls.
  5. Shake or stir the soy curls so that they are fully coated with the marinade. Allow to marinate overnight or for at least 2 hours.
  6. Before frying the ribs, make the sauce. Stir all ingredients in a small saucepan together and heat over medium heat until warm.
  7. Add in the cornstarch and water and continuously whisk until it thickens and bubbles.
  8. Set aside.
  9. Toss 2 tbsp cornstarch, potato starch, and powdered egg replacer into the bag/bowl and again coat the marinated soy curls.
  10. Heat the coconut oil in a skillet on medium high heat. Allow it to get hot. Place the soy curls into the pan (they should sizzle if the oil is hot enough), and stir until coated and brown. The coconut oil should have fully absorbed. Don’t stir too long or they might start to stick together too much.
  11. Turn the heat to low and stir in the sauce.
  12. Serve and enjoy!

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What the sauce looks like when done.

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Dig in!

I hope you enjoy this recipe! 😀

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