Vegan Alfredo Sauce

This is a wonderfully flexible sauce and a must try even if you might be a bit skeptical. It comes from Vegan Yum Yum's Blog (link there if you're interested in a yummy looking vegan cookbook!) and we've had it twice now. The first time I made it with what I had on hand...regular soy sauce instead of the called for reduced sodium tamari. Waaaaay too salty, but still really tasty. We just used less sauce and it was just fine. This time I made it with the reduced sodium tamari and it was even better. Try this with noodles topped with steamed broccoli, or my favorite way...tossed with roasted veggies on a toasted whole wheat roll. Super yum! If you use it with noodles you might want to save some of the water you cooked the noods in. After you've added as much sauce as you want to the hot noodles, you can use some of the starchy water to loosen up the dish to your liking.
Judging from this recipe alone, I might just need a copy of VeganYumYum's new cookbook!

Hurry Up Alfredo by Vegan Yum Yum:

1/3 cup whole raw cashews
3 Tbs reduced sodium tamari sauce (I only used 2 last time I made it...might go with 2.5 next)
1/4 cup nutritional yeast flakes
2 Tbs Earth Balance margarine
1 Tbs tahini
1 Tbs fresh lemon juice
2 tsp dijon mustard
1/2 tsp Paprika (I used smoked paprika the first time and regular the second)
1 Pinch Nutmeg
1-2 cloves garlic
1 cup unsweetened almond milk, or milk of your choice
black pepper to taste

Since I don't have a super fancy Vitamix blender I add the cashews and the soy sauce and try to blend as smoothly as possible before adding the soymilk. It'll go all over the inside of the blender, but just push it back down with a spatula and add more of the other ingredients, adding the soymilk slowly until the nuts really get blended well. That's it! Just add all the stuff in and blend. How goofy easy is that?

"Frog Spawn" Thai Tapioca Pudding

Bet you have no clue how insanely delicious frog spawn is, am I right? Take it from me, you'll want to slave over a hot stove for this one. I just happened upon this old photo from one of our parties in 2007 and it's popped me out of my non-blogging stupor just long enough to want to post this deliciously foul recipe. How could I not share, what with Halloween right around the corner? I'm not sure this is the serving suggestion Bon Appetit had envisioned when they published this in '06. But we've always called their "Thai Tapioca Pudding" Frog Spawn anyway...why not dress each cup accordingly.

"Frog Spawn" Thai Tapioca Pudding:
(Bon Appetit Jan '06)

1 2x1-inch piece fresh ginger, peeled, sliced
1 1x1-inch piece fresh galangal,* peeled, sliced
10 Thai basil leaves*
6 fresh cilantro sprigs
2 kaffir lime leaves* or 2 teaspoons grated lime peel
1 tablespoon sliced lemongrass*
2 cups water
2 cups whole milk (you could probably sub unsweetened soymilk)
1/2 cup sugar
1/2 cup small pearl tapioca* (not quick-cooking. I usually use Reese brand)
1 13.5- to 14-ounce can unsweetened coconut milk*
mini plastic frogs optional, but thoroughly recommended! :-)
another option would be to tint the "spawn" to a pale yellowish-green with food coloring...it's not been colored in my photo.

Combine first 6 ingredients in food processor; blend 20 seconds. Transfer to medium saucepan; add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.
Add milk and sugar to flavored liquid in pan; bring to boil. Stir in tapioca; return to boil. Reduce heat to medium and simmer uncovered until pudding thickens and is reduced to 2 1/4 cups, stirring frequently (you really should just pull up a chair and stir the whole durn time or it'll scald), about 35 minutes. Stir in coconut milk (pudding will be runny). Transfer to bowl. Cover and refrigerate overnight.
Tint with food coloring if desired and garnish each serving with a mini frog.

*Galangal, Thai basil, kaffir lime leaves, lemongrass, small pearl tapioca, and unsweetened coconut milk are available at Asian markets, or if you're in Austin or close to a Central Market they now seem to carry the kaffir lime and galangal as well as lemongrass, etc.

Fresh Mango Bran Muffins

As promised, the lower fat mango version. These are still lovely and moist, like the ginger-pear recipe, with only 2 Tbs oil instead of 1/3 cup. You could always add a bit of candied ginger to this recipe too...experiment away!
I wish you could see the lovely mango bits in the photo...but since it was the last existing muffink and not getting eaten right away, didn't want to cut it in half. Don't let an uninspired photo dissuade you from making these though. :-)
I do want to mention again that I weighed the brans and the flour instead of using measuring cups. The amount of each by weight ended up being more than the listed cup measure.

Mango Bran Muffins:
(~215 cals per muffin, using 2 cups mango)

2 cups (3oz/86g) wheat bran
1 cup (5oz/141g) oat bran
1 cup (6oz/170g) whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon powdered ginger
1/2 teaspoon regular salt
2 large eggs
2/3 cup fat-free plain yogurt (I used fat-free Bulgarian...nice and sour)
1 1/3 cups low-fat buttermilk
2 Tbs canola oil
2/3 cup honey (I used about 1/6 mild flavored molasses, and the rest of the 2/3 total was honey)
2 teaspoons vanilla extract
1 1/2-2 cups diced fresh ripe mango (~1/4-1/2" dice)


Place oven rack in middle of oven and heat oven to 375 degrees. Grease a standard size muffin pan.
Combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, powdered ginger and salt in a large bowl and set aside.
Combine eggs, yogurt, buttermilk, canola oil, honey/molasses, and vanilla in a small bowl and mix well. Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.
Gently stir in the diced mango.
Generously fill all 12 muffin cups with batter, using all the batter. Bake until a toothpick inserted in the center comes out clean, about 25 to 28 minutes. Cool muffins in pan for 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.

Ginger Pear Bran Muffins

Since we visited Alaska and ate at the Muffin Man in Anchorage I've seriously considered writing them a letter and begging for their mango bran muffin recipe. It was hands down the best muffin I've ever eaten in my life. I don't know how to describe it. It was a nice dense, but not heavy, and not overly sweet piece of goodness. Almost had a sourdough quality to it. I searched in vain for a recipe that might get me close to the same texture and qualities online.

This recipe was made out of desperation about a week ago...had to at least dampen the MM cravings to a dull roar. It's lighter in texture than the ones we had at the MM, but I can see definite possibilities in it. Think I'll be trying out changes by making half recipes. Might try adding buttermilk and cutting back on the oil a bit. Will surely use mango the next time, we just had a Costco flat of Bartlett's to use up. I really liked my addition of molasses to Farmgirl's original recipe...bumped up the ginger flavor by adding powdered ginger too.
I do want to mention that I weighed the brans and the flour instead of using measuring cups. The amount of each by weight ended up being more than the listed cup measure, just so's you know.

Best way to start this recipe is by shopping the bulk section of your favorite market for nice fresh ingredients. Will cost you less than 2 bucks for the brans, flour, gingers and most of the stuff I got was organic to boot.

The lower fat, just as delish mango version will follow tomorrow!

Ginger Pear Bran Muffins:
(Adapted from Farmgirl Fare)

2 cups (3oz/86g) wheat bran
1 cup (5oz/141g) oat bran
1 cup (6oz/170g) whole wheat flour
2 teaspoons (12g) baking soda
1 teaspoon (6g) baking powder
1 teaspoon powdered ginger
1/2 teaspoon (4g) salt
2 large eggs
2/3 cup (5-1/2oz/156g) plain yogurt (I used fat-free Bulgarian...nice and sour)
1/3 cup (2-1/4oz/65g) canola oil
2/3 cup (7-1/2 oz/216g) honey (I used 1/3 light flavored molasses, 1/3 honey)
1 teaspoon (6g) vanilla extract
2 cups peeled & mostly mashed ripe (Bartlett) pears (about 3 pears or 17 oz) or 2 15-oz cans of pears, drained and mashed + 1/3 cup of the pear syrup
1/2 cup finely chopped candied ginger (I think I only used about 1/3 this time...also maybe sub cranberries)

Place oven rack in middle of oven and heat oven to 375 degrees. Grease a standard size muffin pan.
Combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, powdered ginger and salt in a large bowl and set aside.
Combine eggs, yogurt, canola oil, honey/molasses, and vanilla in a small bowl and mix well. Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.
Gently stir in the pears and candied ginger.
Generously fill all 12 muffin cups with batter, using all the batter. Bake until a toothpick inserted in the center comes out clean, about 25 to 28 minutes (I went about 28). Cool muffins in pan for 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.
(I figured these at ~265 cals per muffin)

My favorite way to eat these is crumbled up in a bowl of plain fat-free yogurt, sometimes tossing a few walnut pieces in too. YUM!

Fresh Fig and Tomme Quesadillas with Honey-Balsamic Reduction

You don't really need much of a recipe for this one. We didn't have any plans for dinner when we hit Central Market this afternoon, but we happened upon some nice ripe mission figs on sale. I decided then and there to make some quesadillas with them, so we bagged some up and headed off to the cheese department. After tasting several, we went with a sheep and goat blend Tomme. We used the multigrain CM tortillas and topped our quesadillas with a quick honey-balsamic reduction. A simple salad of arugula, spinach and toasted sliced almonds finished everything off.
Oh I must mention that I got curious about goat's milk yogurt at the store, bought some and ended up eating it for dessert....WITH some leftover honey-balsamic sauce and the last of the toasted almonds. Divine!


Fresh Fig and Tomme Quesadillas with Honey-Balsamic Reduction: (serves 2)

4 fresh ripe mission figs, quartered
2- 9 inch tortillas
1/4 lb Tomme (or Etorki), grated
fresh ground black pepper
~1/4 cup balsamic vinegar
~1+ Tbs honey (an orange blossom honey would be nice)

Cook the balsamic vinegar and honey over medium heat in a small saucepan, until reduced by half. Cover and leave in saucepan until ready to drizzle. (Reheat slightly if too thick by the time you go to drizzle on quesadillas)

Lay down a quarter of the grated cheese on one half of the first tortilla.
Place half of the figs on cheese.
Top with another quarter of cheese and a grind of black pepper.
Fold the tortilla in half and repeat with the second tortilla.
Heat a large non-stick skillet over medium heat.
Place both tortillas in skillet and heat until cheese melts and tortilla browns lightly.
Flip and heat other side until done.
Remove to plates, cut each in thirds and drizzle with sauce.

Polenta with Tomato-Braised Beans

This is a fairly quick supper to make on a weeknight, especially if you cook the polenta on the stove-top as the original recipe calls for, but now I always use Alton Brown's oven cook method. ~40 minutes covered in the oven, stirring every 10 to keep it lump-free. No muss, very little fuss.
This will be a good one if it ever cools down again.

Polenta with Tomato-Braised Beans:
(adapted from Cooking Light and Alton Brown)

Polenta:
2 tablespoons olive oil, plus extra for grilling or sauteing if desired
3/4 cup finely chopped red/white onion
2 cloves garlic, finely minced
1 quart chicken stock or broth
1 cup coarse ground cornmeal (I use Bob's Red Mill's medium grind whole cornmeal)
1 scant teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan, grated (I use less, probably only 1/2-1 oz)

Preheat oven to 350 degrees F.

In an oven-safe saucepan (I use a 2.5 qt) heat the olive oil over medium heat. Add the red onion and a pinch of salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.

Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the salt, and pepper (the original recipe calls for adding unsalted butter at this stage, which I don't do...maybe add 1 Tb if you want). Once they are incorporated, gradually add the Parmesan.

Beans:
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon chopped fresh sage
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon freshly ground black pepper
1 (19-ounce) can cannellini beans, rinsed and drained

While your polenta is baking, heat olive oil in a large saucepan over medium-high heat. Add parsley and garlic to pan; sauté 1 minute. Add sage and tomatoes; cook 12 minutes or until liquid almost evaporates. Add black pepper, and beans to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.

Serve polenta with bean mixture.

Coconut Crab and Shrimp Salad

A wonderful light summer lunch or dinner. Serve with toasted pita triangles if you like. (Lightly spritz both sides with cooking spray, sprinkle evenly with a combo of sea salt, ground cumin, garlic powder...maybe a touch of cayenne, and bake for about 5 min at 450 or until lightly browned). We skipped them tonight, cause you know...the whole turning on the oven thing. Not gonna happen.

Coconut Crab and Shrimp Salad:
(Cooking Light)

Cooking spray
1/2 pound medium shrimp, peeled and deveined (I just bought cooked shrimp at the fish counter and saved some work...who wants to turn on the stove when it's 105 out??)
1/2 teaspoon salt, divided
1 cup fresh or frozen corn kernels, thawed (about 2 ears)
1/3 cup finely chopped red onion
1/3 cup chopped fresh cilantro
1/3 cup diced peeled avocado
1/2 pound lump crab meat, drained and shell pieces removed
1 jalapeño pepper, seeded and chopped
3+ tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
6 cups torn Boston bibb lettuce (I usually just keep the leaves whole, like flower petals with seafood mounded in the center )
1/4 cup flaked sweetened coconut, toasted

Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and 1/4 teaspoon salt; cook 4 minutes or until shrimp are done, turning once. Remove from the pan. Coarsely chop shrimp. Or just skip to the chopping part if you've bought the pre-cooked shrimpies. :-)

Combine corn and the next 5 ingredients (through jalapeño) in a medium bowl. Gently stir in the shrimp. Combine juice, oil, and remaining 1/4 teaspoon salt, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss gently to coat. Divide lettuce among each of 4 plates (I drizzle lemon juice over the leaves after arranging them on the plate); top with shrimp mixture. Sprinkle evenly with toasted coconut.

Yield: 4 servings (serving size: 1 1/2 cups lettuce, about 1 cup salad, and 1 tablespoon coconut)

CALORIES 223 (34% from fat); FAT 8.5g (sat 2.2g,mono 3.6g,poly 1.3g); IRON 3mg; CHOLESTEROL 124mg; CALCIUM 94mg; CARBOHYDRATE 16g; SODIUM 613mg; PROTEIN 24g; FIBER 3g