Give Them Something Better

Tag: Veganized

  • Meatless Monday: Cilantro Lime Soy Curls

    Meatless Monday: Cilantro Lime Soy Curls

     

    Cilantro Lime Chicken-2

    Last week at the Meatless Monday Supper Club I shared my recipe of Cilantro Lime Soy Curls in a  healthified version of Santa Fe Salad the soy curls came out so good that I have started using them for things like tacos, burritos and fajitas. I keep thinking of new ways to use them. Funny thing is, I thought I had invented something brilliant and new. but when I did a Google search on cilantro lime chicken I found out a lot of people had the same idea.But, my recipe is healthier and cholesterol free and I and as a bonus not one chicken was harmed in the creating of it.

    What are Soy Curls?

    Butler Soy Curls are a healthy meat alternative made from just one ingredient, soy beans.  Butler uses  non GMO-soy beans to make a very meaty textured meat substitute that has very little flavor of its own but can take on any flavor you add to it. 

    Cilantro Lime soy curls

     

     

    How do you prepare Soy Curls?

    Soy curls are a dehydrated product that needs to be rehydrated by soaking in hot water or other flavorful liquid. After they are rehydrated I usually like to brown them in a skillet to add some great flavor and remove a little of the water for better texture. In this case we add Cilantro Lime Dressing to add flavor while we are sautéing. It gives them great flavor.

    Where Can you Buy Soy Curls?

    Soy Curls are made by a company called Butler that you can find at www.butlerfoods.com.

    You can also find them at local health food stores but I think the easiest place to get them is to order off Amazon. 

    Cilantro Lime Soy Curls

    Cilantro Lime Soy Curls

    Yield: 2 cups

    Cilantro lLme DressingA delcious chicken substiute with a great cilantro lime flavor that is perfect for tacos, burritos and in Salads.

    Ingredients

    • 1 ½ cups Soy Curls
    • 2 teaspoons Chicken-Style Seasoning
    • 1 recipe Cilantro lLme Dressing
    • Smoky Chipotle seasoning to taste (I used Mrs. Dash)

    Instructions

      1. Place Soy Curls in a bowl and cover with boiling water. Set aside for 10 minutes.
      2. Drain excess water and squeeze water from soy curls.
      3. Sauté soy curls in a little oil with Chicken-style seasoning until browned.
      4. Add ¼ cup Cilantro Lime Dressing and sprinkle Chipotle seasoning to taste. Continue to cook for 2 minutes.
    © Stephanie Howard
    cilantro lime soy curls

     

     

     

  • Veganized! Beth’s Raspberry Cheesecake

    Veganized! Beth’s Raspberry Cheesecake

    raspberry cheescake

    I recently had a birthday—so I decided to make myself a cake. The ordinary birthday cake would never do. I wanted something spectacular; after all, one more year is something to celebrate. I was looking through some older videos on Entertaining with Beth and absolutely fell in love with this beautiful raspberry cheesecake.

    The biggest problem was that although Beth posts a lot of great vegetarian recipes, I am vegan, and this cheesecake was not even close to vegan! It had eggs, sour cream, and obviously, cream cheese. I had made vegan cheesecake in the past with mixed results. So I knew I was taking a risk to make it for my birthday. This risk paid off big!

    Everyone loved it! It came out perfect! Mine was not quite as pretty and picture perfect as hers but it was amazingly sweet and creamy; but not too sweet, the yummy raspberries making the perfect combination! Follow the link to watch Beth make her cheesecake. I will be making some of her other recipes soon.

    raspberry cheescake bite

    For now this is my version of Beth’s Raspberry Cheesecake.

    Vegan Raspberry Cheesecake

    Crust

    • 18 full size graham crackers
    • pinch of salt
    • 6 tablespoons Earth Balance Margarine

    Filling

    • 3-8 ounce containers Tofutti Soy Cream Cheese
    • ¾ cup Tofutti sour cream
    • 2/3 cup sugar
    • ¼ teaspoon salt
    • 3 Ener-G egg-replacer eggs
    • 2 teaspoons vanilla
    • ¼ cup all-purpose flour

    Topping

    • ½ cup raspberry low sugar jam
    • 1 pint of raspberries
    1. Preheat oven to 325.
    2. Process graham crackers in a food processor until fine. Add salt and melted butter, and pulse briefly. Until the crumbs resemble a fine meal.
    3. Grease a 9″ spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
    4. Bake at 325 for 10-12 minutes and then set aside and allow to cool.
    5. In the bowl of an electric mixer whip Tofutti cream cheese until fluffy.
    6. Add Tofutti sour cream, sugar, salt, Ener-G eggs, vanilla and continue to whip.
    7. Finally add the flour and beat well.
    8. Pour the filling out into a cooled crust, and bake at 325 degrees for at least 1 hour. At this point insert a toothpick and it should come up looking like cheesecake filling, if it’s still runny, bake for 15 more minutes.
    9. Cool for 20 minutes and then release the ring from the pan, and place in the fridge for at least 4 hours, or overnight is even better.
    10. When ready to serve heat the jam in the microwave for 30 seconds or until liquified, allow to cool slightly and then spoon over the top. Place raspberries on top of jam, upright, covering all the jam.
  • Homeade Vegan Ravioli

    Homeade Vegan Ravioli

    I finally did it! last year for Christmas my mother gave me a pasta maker for Christmas. I must have been some what intimidated by it because it took me 8 months to get the thing out and actually make pasta! And  really it wasn’t as hard as I thought.  I watched a few videos and enlisted the help of my 9 year old daughter.

    Okay, we watched a lot of videos.  One important thing we learned was the folding the pasta and putting it back through the machine several times…we always folded ours in thirds.

    When filling the ravioli we learned a few things. First, don’t make your ravioli sheets too long, they are difficult to handle. Second don’t wait to long after you roll the dough out to fill it. The dough gets dry and is hard to stuff.

    We watched a cool video of someone who had a ravioli attachment for their pasta machine, but I couldn’t find it again to share it with you. Sorry.  We made half-circle ravioli by using a large round cookie cutter, filling half of the dough and folding it over, using a little water on the edge like she did in the video, then we cooked ’em.

    Way easier than I ever thought possible, and so good.  We immediately started thing of how many ways we can use this thing to make more raviolis and if we got that ravioli attachment we would be unstoppable.  However, reality has now set in and I now realize that making ravioli is not going to be a daily or even weekly event in our house but we will be making them again soon!

    I used the vegan pasta recipe from the Vegan Dad and my homemade Tofu Ricotta and added a few sauteed mushrooms.

    Tofu Ricotta

    • 2 packages (14 ounces) water-packed tofu, firm or extra-firm
    • 1 package (16 ounces) frozen spinach, thawed and drained (optional)
    • 1 cup soy sour cream or soy mayonnaise
    • 1/4 cup lemon juice
    • 1/4 cup cane juice crystals or other sweetener
    • 1 1/4 teaspoons salt
    • 3/4 teaspoon onion powder
    • 3/4 teaspoon garlic powder
    1. Drain excess water from tofu.
    2. Mash tofu in a large bowl with a potato masher or your hands.
    3. Add remaining ingredients to tofu; mix well. Add additional salt or sweetener if needed.

     

  • Veganizing Alton Brown’s Green Bean Casserole Recipe

    Veganizing Alton Brown’s Green Bean Casserole Recipe

    green bean casserole 1

    No Thanksgiving dinner is complete without Green Bean Casserole. At least where I come from…is it the same in your part of the world?

    With green bean casserole there is something for everybody.  Of course you have the green beans for the vegetable lover and the creamy mushroom soup that masks the green bean taste for those who don’t really like green beans. And then there is the ever popular crunchy onions on top. Don’t you hate it win the “kids” just scrape off the onions and leave just the green beans and sauce!
    Over the years I have lived without green bean casserole because the creamy mushroom soup is high in fat and sodium, not to mention the milk and cream in it.  Can’t something be done!

    Yes indeed.  I came across a homemade recipe by Alton Brown and decided to try my hand at veganizing.  The original recipe can be found right here.  You can even watch him make it on a video.

    Here is what I did…

    Green Bean Casserole

    • 4 cans (15 ounces) green beans or 6 cups fresh beans, stemmed  cut
    • 1 recipe Mushroom Gravy (see below)
    • 2 cups French-fried onion rings
    1. Preheat oven to 350°F.
    2. Steam fresh green beans until tender. If using canned green beans, skip this step.
    3. Combine green beans and Mushroom Gravy in a casserole dish.
    4. Bake 20 to 30 minutes, until hot and bubbly.
    5. Remove from oven and cover with French-fried onions. Return to oven and cook 3 to 5 minutes, until onions are golden brown.

    Mushroom Gravy

    • 1 teaspoon thyme
    • 3 cloves garlic, minced
    • 8 ounces fresh mushrooms, sliced
    • 1 medium onion, chopped
    • 1 tablespoon oil
    • 1 tablespoon Beef-like Seasoning
    • ½ teaspoon salt
    • 1 cup raw cashews
    • 3 cups water
    1. Heat oil in a large skillet over medium high heat.
    2. Add onion and cook until it is translucent (almost clear), about 4-5 minutes.
    3. Add mushrooms, garlic, thyme, Beef-like Seasoning and salt, cook until water starts to come out of the mushrooms and they get a little brown.
    4. Using a blender, blend raw cashews with water until very, very smooth, this will take several minutes.
    5. Pour cashew water mixture into the pan with mushroom mixture and stir together. Cook until mixture becomes thick.

     

    Veganizng tips…
    First of all I used French’s onions.  Alton’s recipe kept burning on me.  They came out really good once, but it was very challenging to get them just right.
    Secondly, I like to give the option of canned beans.  Although I think fresh is best.  Some Green Bean Casserole die hards will say it is just not right with the fresh ones.
    I also changed the seasonings to suit my tastes. As for the half and half I used the cashew cream we made by blending water and cashews. To replace the broth I used a vegan broth powder and water. You will love this mushroom gravy it is great over roasts or patties or in casseroles!
    One last thing… I simplified the steps… I am all about making life easier!

     

  • Caramel Apple Bread Pudding…Healthified and Veganized!

    Apples…caramel…fall…they just go together.  I was searching for a fall recipe to share at our last supper club and came across this recipe from the people at EatBetterAmerica.  I love this for finding healthy recipes. It is not a vegetarian or vegan site, but they like to “Healthify” recipes, that is make them healthier. So what I like to do is come along behind them and “Veganize”.
    I’ll admit that when I made the recipe for the first time I miss read one of the ingredients and so my version is more different than planned but it was so good I just stuck with it.  I made two big ones for the supper club and they were gone! My poor disappointed daughter she almost didn’t get any! But one of the nice people who help me shared hers and all was well.

    For the orignal recipe click here.
    Here is what I did:

    Caramel Apple Bread Pudding

    1 cup unsweetened applesauce
    1 cup vanilla soymilk
    1/2 cup silken tofu
    2 tablespoons chia seeds (optional)
    1/4 cup packed brown sugar
    1 teaspoon cinnamon substitute (recipe below)
    1 teaspoon vanilla
    12 cups Multigrain French bread cut into 1-inch cubes
    1 small apple diced
    1/4 cup toasted pecan pieces
    1/4 cup brown rice caramel glaze from (Vegan Cupcakes Take Over the World)
    Pre-heat oven to 350°F.
    Spray 9-inch spring form pan dish or pie plate with cooking spray.
    Blend all ingredients except bread, apples, pecans and caramel topping in a food processor until smooth.
    Fold in bread and apples, press into spring form pan and sprinkle with almonds.
    Bake 30 to 35 minutes or until golden brown and set. Cut into wedges. Drizzle caramel topping over each serving.

    Cinnamon Substitute Recipe

    I like to use a substitute for cinnamon because it can be irritating to the lining of the  stomach.  You can always use cinnamon if you like.
    2 parts cardamom
    1 part coriander
    and just a dash of Cayenne pepper
    Mix it all up and store in an air tight container in a  cool dry place.

    This recipe came out very good, I already have ideas to turn it into a great breakfast casserole.  Something easy to serve to the students or for a Sabbath morning treat!

     

  • Meatless Monday Supper Club – Making Substitutions

    Meatless Monday Supper Club – Making Substitutions

    Spicy Vegan 3 Bean Chili

    We had a great time at our Meatless Monday Supper Club tonight! It is such a blessing to get together with friends from the community and share a meal together.  It’s a double blessing if it is a heart healthy plant based meal that will help us grow stronger and healthier.

    Our discussion tonight centered around how to change your own recipes to have more whole, plant based foods. I had several people bring their own favorite chili that was already vegetarian.  Then I chose this recipe off of the internet because it had such great reviews and we discussed what substitutions to use to make it healthier and vegan.

    It really wasn’t too challenging here is what we did…

    Chili

    • 1 pkg. Smart Ground (ground meat substitute)
    • 1 (46 fluid ounce) can tomato juice (low sodium)
    • 1 (29 ounce) can tomato sauce
    • 2 (15 ounce) can kidney beans, drained and rinsed
    • 2 (15 ounce) can pinto beans, drained and rinsed
    • 1 can diced tomatoes with green chilies
    • 1 1/2 cups chopped onion
    • 1/4 cup chopped green bell pepper
    • 1/8 teaspoon ground cayenne pepper
    • 1/2 teaspoon raw sugar
    • 1/2 teaspoon dried oregano
    • 1 teaspoon salt
    • 1 1/2 teaspoons ground cumin
    • 1/4 cup chili powder

     

    1. Place onions, peppers and ground beef substitute in a large, deep skillet. Cook over medium-high heat until onions are soft.
    2.  
    3. Add remaining ingredients Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

    Did you you know that you can make a pot of chili and eat it a different way all week long.  Not that I would recommend it but here are some ideas.

    Sunday – Bowl of Chili served with chopped onions, soy sour cream, and chips.
    Monday – A plate of whole grain spaghetti topped with chili served with a fresh green salad.
    Tuesday – A nice baked potato topped with chili and some cashew cheese sauce.
    Wednesday – Vegetarian Hotdog topped with chili and diced onions served with some Baked French fries and something green.
    Thursday – Chili with some wholegrain corn bread and a green salad
    Friday – Brown Rice topped with Chili and salad
    Sabbath – Frito Pie or Haystack
    Check back in a day or two and I will post the Carmel Apple Bread Pudding recipe that I “healhified” for the supper club.  I am certain that you will want to have that recipe!