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‘350 Best Vegan Recipes' Proves There Are More Delicious Vegan Options Than Ever by josie

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Toasted pine nuts top this vegan dish that pairs Brussels sprouts with a wild rice cake.

Before writing the “Vegan Myths” story for VIVmag, I had plenty of my own misconceptions about vegan diets. As I did my research, I learned a lot about the surprising amounts of calcium and protein in vegetable sources. But the one myth I most enjoyed dispelling was that being vegan is no fun.

Vegans today have more dining, bakery and cookbook options than ever, and 350 Best Vegan Recipes  (Robert Rose, 2012) by Deb Rosseau provides an arsenal of recipes to combat those who still think vegans live on twigs and seeds. (On that last note, however, a recent parody of the upcoming Skinny Bitch novel as imagined through the pen of George R.R. Martin of Game of Thrones fame was pretty funny.)

As was the case for recent healthy eating and potato Robert Rose cookbooks, the vegan cookbook is a thorough, sturdy tome with a primer on tools and equipment and pantry essentials. The “Vegan From Scratch” chapter shares how to make basics such as soy and almond milks, sour cream, mayonnaise, vegetable broth and more. Chapters are devoted to small plates, breakfast foods, salads and vegetable side dishes, as well as dressings and sauces.

The bread, rolls and crackers section includes vegan recipes for cilantro green chile cornmeal focaccia, rosemary and olive bread, potato rolls, seeded flatbread and garlic naan. For summer, the soups, chilies and curries section offers easy blender gazpacho, but I also bookmarked the Black-Eyed New Year’s Chili for a Crowd for my next New Year’s celebration. In the beans, pasta and grains section, there are recipes for rice-stuffed peppers, manicotti Florentine, spicy soba and Chinese broccoli stir-fry and red chile posole.

Among the main dish recipes, you’ll find spring vegetable pot pies, Northwest Passage cedar-planked tofu, roasted beet tacos, Korean BBQ and even county fair corn chip pie. And there are vegan dessert and drink recipes in the book as well. Handy tips and variations are peppered throughout as well, such as how to turn garlicky croutons into panzanella salad or advice for properly sealing artichoke ravioli — and discerning when it’s done cooking.

Below is a recipe for sautéed slivered Brussels sprouts over cakes made of wild and brown rice.

Sautéed Slivered Brussels Sprouts Over Wild Rice Cakes
Serves 4
1 pound Brussels sprouts, bottoms and outer leaves trimmed
2 tablespoons olive oil, divided
2 onions, thinly sliced
3 cloves garlic, sliced
1¼ teaspoon salt, divided
½ teaspoon Dijon mustard
½ cup extra-firm silken tofu
2 cups cooked mixed wild and brown rice
2 tablespoons chopped chives
1 tablespoon chopped basil
1 tablespoon minced Italian flat-leafed parsley
1/8 teaspoon freshly ground black pepper
1/3 cup fresh bread crumbs
Canola oil
2 tablespoons pine nuts, lightly toasted (optional)

1. Preheat oven to 200° F.

2. Finely slice sprouts about 1/16-inch thick. Separate slices into shreds and set aside.

3. Place a large nonstick skillet over medium heat and let the pan get hot. Add 1 tablespoon of the olive oil and tip the pan to coat. Add onions and cook, stirring frequently, for 5 minutes. Stir in garlic, mustard and ¾ teaspoon of the salt and cook, stirring often, until onions are golden and caramelized, about 20 minutes.

4. In a blender, purée tofu until smooth. In a bowl, gently fold together puréed tofu and rice. Mix in chives, basil, parsley, black pepper and remaining ½ teaspoon of salt. Place bread crumbs in a shallow bowl and, using a tablespoon, drop rice mixture into bread crumbs, patting gently to form a cake. Press additional bread crumbs on top and use a small spatula to transfer cake to a plate lined with waxed paper. Repeat with remaining rice mixture.

5. Place another skillet over medium-high heat and let pan get hot. Add about ¼ inch canola oil. When oil is hot, place 3 or 4 rice cakes in pan and cook until edges begin to brown, 4–5 minutes. Carefully flip cakes and cook until underside is browned, 2–3 minutes. Transfer to a plate lined with paper towels and keep warm in a preheated oven. Repeat process with remaining rice mixture.

6. In pan with onions, heat remaining 1 tablespoon of olive oil over medium-high heat, pushing onions to one side of pan. Add Brussels sprouts and cook, stirring frequently, until shreds are bright green and just beginning to wilt, about 5 minutes.

7. Arrange 2–3 rice cakes on a plate and top each with a little pile of sprouts. Sprinkle with pine nuts and serve.

Excerpted from 350 Best Vegan Recipes by Deb Roussou © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

NUTRITION SCORE (per serving)
376 calories
Fat 23 g
 (2 g saturated)
Carbs 37 g
Protein 9 g
Fiber 6 g
Calcium 90 mg
Iron 2.7 mg
Sodium 811 mg

What do you think is a common misconception about vegans or vegan food?

Photo credit: Colin Erricson/www.robertrose.ca


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