Krule in the Kitchen

Kale Salad With Peanut Butter-Ginger Dressing

Miriam — Fri, 10 Feb 2012 03:39:08 +0000

Confession: I may have made this three times this week. Which should be followed by … Warning: This recipe is a bit addictive. Aside from tempeh, I’ve been binging on kale these days. While it’s great that Andre 3000 loves kale, his recipe doesn’t even compare to this one, adapted (simplified?) from Kathy Patalsky’s recipe.

I eat it as a salad, but sometimes, I like to mix it with some curried quinoa or with a little extra dressing and some udon.

Kale Salad with Peanut Butter-Ginger Dressing

2 tbs crunchy peanut butter (I like mine EXTRA peanut-buttery so I sneak in an extra 1/2 tbs)
1/2 cup water
1 tbs tahini
1 tsp sesame oil
1 tbs fresh ginger, peeled and chopped
4 cloves garlic, minced
3 tsp tamari
2 tbs brown rice vinegar
2 tsp maple syrup
2 tsp cayenne (or a little less if you’re averse to spiciness)

3 cups of kale (or, more or less depending on how “dressed” you want it to be)
1/2 red onion, sliced

This recipe is really as simple as they get. Mix all the sauce ingredients (everything but the kale and red onion) in a medium pot over high heat.

Mix together and almost bring to a boil—it should start to bubble.

At this point, turn off your heat and mix in about half the kale. You might want to do this in batches, as the kale will shrink and make it easier to mix in. You also might want to add a bit more water to steam the kale or if you find the sauce is too thick. (You shouldn’t add more than 2 tbs otherwise you will dilute the sauce.)

Mix in the rest of the kale and add in the red onions.

You can eat as is—it’s delightful hot and perhaps even better cold the next day. You can also mix it with some udon or soba.

Tempeh Shepherd’s Pie

Miriam — Thu, 02 Feb 2012 15:45:24 +0000

Let’s just get this out of the way, I’m clearly obsessed with tempeh. I know what I said, but ever since I learned this “boiling out the bitterness” trick, I’ve been on a tempeh tear–and I love it!

I’m usually not a fan of the one-pot meals–I like to plan long, complicated menus, but sometimes it’s nice when everything comes together in one dish. This pie’s got everything: the sweet, the savory,the potato-y, and most importantly the tempeh. It is taken from/inspired by a wonderful recipe in the always dependable Veganomicon.

Tempeh Shepherd’s Pie

Tempeh filling:
2 packages tempeph
1/3 cup tamari
2 cups water
2 tbs olive oil
1 onion sliced
3 cloves garlic minced
8 oz. mushrooms sliced
1 tsp dried thyme
1 tsp ground coriander
freshly ground black pepper
1 cup frozen green peas
1 cup vegetable broth
1/8 cup flour

Potato topping:
2 medium Japanese yams (I love the sweetness, but if you’re not a fan, you can use a milder potato. For some reason I thought an orange top would look kind of funny on this.), pealed and chopped into 1 in. pieces
1/3 cup almond milk
1/4 cup grapeseed oil
salt and pepper to taste

First, you do my new favorite thing, boil the tempeh! Crumple it into bite-size pieces in a medium-sized pot. Add the water, tamari, and a tbs. of oil. Cover and bring to a boil.

Uncover and let simmer till most of the liquid is boiled out and looks like this:

In the meantime, you should boil the potatoes till they’re nice and soft and easy to mash (you will be mashing them).

Now we can start on the fun stuff–which means it’s time to saute the onions in the remaining olive oil (you can add a bit more if needed).

Add the garlic and then the tempeh, mushrooms, and spices. Reduce the heat and then cook for around 10 minutes.

In the meantime, preheat the oven to 375 and mash the potatoes. When the potatoes are nice and smooth, mix in the almond milk, grapeseed oil, salt, and pepper.

Ok, back to the tempeh, add the peas. You may need to add a bit more oil as well.

To keep the tempeh mixture together, make a roux by combining the vegetable broth and flour. Add to the pan and stir for about 3 minutes until nice and thick. It will also “thicken” (that word is starting to annoy me as much as “moist”…) while it bakes.

Scoop the tempeh into your pie dish. Now the fun part, smear, yes smear, the potatoes on top of the tempeh mixture. Then bake for 20 minutes till the potatoes are a bit browned (or really as long as you can wait). Then dig in!

Tastes great right out of the oven, but can also be stored and reheated for up to 3 days.

French Lentil Soup with Kabocha and Parsnip

Miriam — Wed, 04 Jan 2012 20:02:11 +0000

I have a not so secret obsession with kabocha squash. I’ve been known to make people wait late at night if I see a good looking one in a bodega window. This particular one I bought in Chinatown after a family Jewish Christmas replete with a movie (The Descendants) and Chinese food (Buddah Boddai). This Japanese pumpkin, which is supposedly an aphrodisiac, is perfect sliced and roasted in the oven with a bit of olive oil, but I decided to make a meal out of it.

With temperatures in New York reaching the single digits, it’s officially soup season, my favorite season of the year. I like to blend this soup, in which case you’ll need an immersion blender, but it can also be eaten as is.

French Lentil Soup with Kabocha and Parsnip

1 medium onion, sliced
1 shallot, sliced
2 tbs olive oil
1 tsp curry powder
2 parsnips, peeled and chopped
1 kabocha squash, half of which should be peeled and chopped the other half of which should be sliced
4 cups vegetable broth
1 cup french lentils
salt and pepper to taste

All good soups (well not all, but most) start with some sauteed onions. I like to mix the onions and shallots to spice it up a bit. Heat up the olive oil in your soup pot and sautee the onions–sprinkle with curry powder and coat.

Add in the parsnips and coat with the curried olive oil and onions/shallots.

After 2 minutes add in the kabocha, vegetable broth, and french lentils.

Bring to a boil and let simmer for 30-40 minutes or until lentils are soft. Set aside until cool enough to work with. Blend until smooth and enjoy.

I like to use the other half of the kabocha squash as garnish, roasting it with a bit of olive oil and baking at 400 for 30-40 minutes.

Chocolate-Pumpkin Cake

Miriam — Fri, 30 Dec 2011 05:42:24 +0000

This cake has become my holiday-party staple and has only increased my love for Post Punk Kitchen (though I doubled the recipe, because on the margin, who doesn’t love more cake).

Before I became a vegan I loved baking. Cooking is an art, but baking is more of a science. I like to experiment and taste the recipes in the process–adding something here, omitting something there–but with baking there’s little room to improvise after you place it in the oven. Sometimes the requirement to follow directions can be relaxing. It’s like whatever happens is out of your control. I’ve been avoiding baking because of my fear of substitutions, but I’ve slowly realized how ridiculous that is–and this recipe is a prime example of that.

I usually don’t post two photos up top, but the first one is a bit misleading. I made it in a bundt pan because I thought it looked prettier, but I’ve had the best results in a loaf pan.

Chocolate-Pumpkin Cake

1/2 cup applesauce
1/4 cup coconut oil
2/3 cup cocoa powder
2/3 cup + 4 tablespoons boiling water, divided (I’m taking PPK’s word on this)
2 cups pumpkin puree
2 cups sugar
2 tsp vanilla extract

3 cups flour
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp cloves
1 1/2 tsps baking soda
1 1/2 tsps salt
1 cup chocolate chips (or more, I always err on the side of more)

3 loaf pans

Preheat the oven to 350 and spray 3 loaf pans.

I try to be as conscientious about packaging as I can, but I splurge on these apple sauce containers. I don’t often use apple sauce and this is the best way I’ve found to keep it fresh and keep it on hand.

Mix together the applesauce, coconut oil, and cocoa powder.

In a separate bowl, mix together flour, spices, baking soda, and salt.

Measure out 2/3 cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce. Add pumpkin, sugar, and vanilla and mix well. Dump about half of the flour mixture into the chocolate mixture and gently stir, then measure out 2 tbs of boiling water and stir again. Now add the rest of the flour mixture and another 2 tbs of boiling water and stir just until smooth.

Then, my favorite part, add in the chocolate chips. Lots of them.

Spoon the batter into the loaf pans.

Bake for about an hour (do the classic knife/toothpick test to check for doneness). Keep in mind that there will be (hopefully lots of) chocolate chips that melted so you might get some of that on your knife/toothpick, but that’s fine.

When it’s done you should let it cool…

…but from experience, this tastes best when warm!

Chestnut-Lentil Pâté

Miriam — Fri, 23 Dec 2011 17:38:41 +0000

Around this time of year, my dad get’s very serious about his chestnuts. (You know how it goes.) I was never a fan of peeling the chestnuts, so I didn’t get serious about my love for them till last Thanksgiving when I made Seitan Roulades with Chestnut Stuffing (and discovered the joys of things that come prepeeled). Considering how much of a fan I am of dips, I couldn’t help myself when I discovered this recipe in Veganomicon. I also came across their extensive dips section, so expect some curried carrots in your future. This pâté is rich but subtle, and unlike most vegan pâtés doesn’t have any mushrooms (not that I have anything against mushrooms!).[You'll need a food processor for this recipe.]

Chestnut-Lentil Pâté

5 oz chestnuts (Get the prepeeled ones that come ready to use. Your life will be better for it.)
1/4 cup French lentils, cooked (You’ll need 1 1/2 cups water to boil. I like to prepare with 2 cloves of garlic, crushed.)
1/8 cup graseed oil
2 tbs fresh parsley
salt and pepper to taste

First prepare the lentils–combine with the water and garlic in a small pot. Bring to a boil, then let simmer for 30 minutes, until almost all of the water is absorbed. You can try and remove garlic, but it’s fine to leave in as well.

Like I said, the trick is to not have to roast your own chestnuts (it’s difficult and, for some reason, more expensive). Anyway, throw them in the food processor with the lentils.

Pulse for a little bit and then throw in 1 tbs of the parsley and the grapeseed oil.

Should be nice and creamy and ready to spread. I like to use the additional parsley for garnish.

Tempeh ‘Crab’ Cakes

Miriam — Tue, 20 Dec 2011 18:56:43 +0000

I was wrong, a good Tempeh recipe isn’t hard to find–this one is also a favorite–and these ‘crab’ cakes are one of the most popular things I’ve made (especially among nonvegans). Adapted from the always fabulous Post Punk Kitchen they’re also perfect for Hanukkah (after all it’s not about the potatoes, it’s about the oil and these definitely meet that requirement). I was hesitant to try and make these at first because of my disdain for “patties” and my apprehension about the veganaise, but I’m thankful that I gave it a go. Two things to keep in mind: No matter what anyone tells you, you should only use Panko. Other breadcrumbs are crap. Go Panko or go home. Secondly, and not as important, but I like to add nori because, in my mind, it gives it a fishy flavor, but you should feel free to do without it. This recipe works best when you prepare everything the night before–letting it sit in the fridge overnight and then fry the following day. Often vegan “patties” like this will fall apart, but if you let it sit overnight it’s more likely to stay whole. [If you're looking for more traditional fare, check out my latke recipe from last year.]

Tempeph ‘Crab’ Cakes

2 packages (each 8 oz.) tempeh (I actually really like Trader Joe’s tempeh, it’s cheap and really easy to use, but when I’m feeling fancy I splurge on Lightlife)
2 cup water
2 tbs shoyu
2 tbs olive oil
1 bay leaf

6 tbs Vegenaisse (these days I’m partial to Earth Balance, but that might just be because it was on sale at Whole Foods)
2 tbs dijon mustard
2 tbs harissa (or another mild hot sauce)
2 tbs red wine vinegar
1 tsp ground ginger
salt and peper
3 cups Panko breadcrumbs, plus about another cup for dredging
1 nori sheet, crumbled (optional, but suggested!)

At least 1/2 cup oil for frying (I use olive oil, but safflower oil is probably smarter)

Sauce
1/2 cup Vegenaise
2 tbs dijon mustard
2 tbs harissa

First off, we’re going to steam the tempeh so it’s easier to use. I had never tried this before, but it’s excellent advice and helps get rid of some of the bitterness (and dryness) that turn people off of tempeh. Crumple the tempeh into a medium pot. Add the water, soy sauce, oive oil, and bay leaf. The liquid won’t cover the tempeh, but that’s fine. Cover and bring to a boil, then let simmer for around 15 minutes or until almost all the water has evaporated

Transfer the tempeh to a medium bowl to cool. Remove bay leaf and mash/mix the tempeh. Stir occasionally, but let sit for at least 20 minutes and tempeh is room temperature.

Stir in the veganaise, harissa, mustard, vinegar, ginger, salt, and pepper. Mix for a minute then add in the Panko. Mix for another minute then crumble in the nori if you’re using it.

Ideally you should refrigerate the mixture overnight, but if you don’t have that luxury, make sure it gets at least 2 hours.

Set up your breading station by pouring the remaining Panko in a pan or plate. Scoop out about 1/4 or a cup of the mixture and make into a “cake.” Lightly press into the Panko. The “cake” won’t be coated with Panko, rather it will be lightly covered.

Heat at least 1/4 cup of the oil in a pan. Add up to four “cakes” (make sure there is enough room to fry) and fry for 3 minutes or until lightly browned. Flip the “cakes” and fry for another 3 minutes of until lightly browned.

Like all fried food, best to let it rest on some paper towels.

The sauce is simple enough, just mix the veganaise, mustard, and harissa together before serving–and enjoy! These taste best when eaten immediately, but I’ll often serve them the following day heated up.

Kale Pesto

Miriam — Tue, 13 Dec 2011 06:42:43 +0000

If you’re looking for an even simpler kale recipe, try this Kale Pesto. It’s a bit heavier than your classic basil pesto, but it’s perfect on a rasin nut bread or with some fresh pasta (or if you’re really into pesto, right off the spoon). I like it on the thicker side but you can always smooth it out with some more olive oil. And yes, I know that I’m in desperate need of better photographs… but for now. [While this recipe is beyond simple, you will need a food processor.]

Kale Pesto

3 cloves garlic (you can add less if you like it less garlicy, but I wouldn’t recommend adding too much more)
1 tbs nutritional yeast
1/3 cup lightly roasted walnuts
3 cups kale
1/4-1/2 cup olive oil (depending on how thick you want your pesto to be, I like it thick so I use less oil)

Just throw all the ingredients in the blender and go to town.

Now enjoy your pesto party:

Simple Kale Salad with a Lemon-Miso Dressing

Miriam — Mon, 12 Dec 2011 03:52:23 +0000

As a vegan, sometimes I feel like it’s my duty to love Kale–and I do–but it’s not always so easy to eat it raw. There are lots of kale chip-lovers, and I love to steam or saute the leafy green, but I couldn’t figure out a way to eat it in a simple salad. That all changed for me when I tried the kale tapa at Sacred Chow, the trick, it turns out, is to “massage”–yes massage–the marinade into the kale and let it sit for a bit. Over there, they are fans of a dijon dressing, but lately I’ve been partial to this lemon-miso one with a little harissa kick. Walnuts and radishes add a nice crunch. It’s based on a recipe I made here.

Simple Kale Salad with a Lemon-Miso Dressing

Juice of 1 lemon
1/4 cup white miso
1 tbs harissa (or other mild hot sauce of your choosing)
1/4 cup olive oil
1 bunch kale
1/2 cup roasted walnuts (optional)
4 radishes, scrubbed and thinly sliced (optional)

Combine the lemon juice, white miso, harissa, and olive oil in a bowl and whisk together.

Now you just mix in your kale. (I’ve explained before–via Bon Apetit–how to cut the kale if you need a refresher.) It’s best to let it sit for at least 20 minutes, but will stay good for up to 2 days.

I also like to throw in some radishes and roasted walnuts.

See, that was simple enough!

Black Bean and Butternut Squash Salad

Miriam — Wed, 30 Nov 2011 05:10:46 +0000

This simple salad is my go-to bean salad for a pot-luck side dish or brown-bag lunch (well after this one). It’s especially perfect when butternut squash is only 59 cents a pound at Whole Foods! If you’re looking for a source, it’s adapted (and simplified) from this Food & Wine recipe.

Black Bean and Butternut Squash Salad

1/2 medium butternut squash (about 1 lb.) pealed and chopped into small pieces
2 tbs. olive oil
1 (15-oz.) can black beans
4 scallions, sliced into 1 in. pieces
3 tbs. balsamic vinegar
1 tbs. Dijon mustard
1 tsp. cayenne pepper
salt and pepper to taste

Preheat the oven to 400. Mix the butternut squash pieces with the olive oil in small pan. Roast in the oven for 35 minutes or until soft enough to eat.

Open the can of beans. Drain any excess liquid and rinse the beans with water.

To make the dressing, combine the balsamic vinegar, Dijon mustard, salt, pepper, and cayenne pepper.

Also, at some point, slice your scallions:

Let your butternut squash cool for a bit then combine all the ingredients and mix together. Voila!

This:

Becomes this:

Tortellini with Cashew-Tofu Ricotta and Arugula Pesto

Miriam — Sun, 21 Aug 2011 19:00:15 +0000

Apologies. While the summer hasn’t been light on cooking, I’ve neglected this here blog. But I’m making it up to you with this recipe. It’s a bit more complicated than usual, but it’s well-worth the effort. If you make it all the way to the end of the post you’ll also be rewarded with the first ever (and hopefully soon to be recurring feature) Krule in the Kitchen blooper reel. But now on to the recipe.

As is often the case, this recipe is inspired by the vegan-chef hero Tal Ronnen and his essential cookbook The Conscious Cook. My family has rediscovered pesto (as you can tell, I’m a huge fan) so I decided to have some fun with it. I’ve never made my own pasta and don’t own a pasta maker so this recipe works for newbies like me and doesn’t require a pasta maker, though I imagine it would help out tremendously.

The only other thing I’ll say about this recipe is that the below photo doesn’t do it justice. Try it out and see for yourself.

Tortellini with Cashew-Tofu Ricotta and Arugula Pesto

For the dough:
4 oz silken tofu
1 tbs olive oil
1/2 tsp sea salt
2 tbs cold water
2+ cups semolina flour (you want some extra for dusting)

For the pesto:
1/4 cup pine nuts
3 cloves garlic
2 cups arugula
1/4 cup basil
2 tbs nutritional yeast flakes
1/2 cup olive oil
Pinch of ground cayenne
Sea salt and black pepper to taste

For the cashew-tofu ricotta:
8 oz firm tofu
1 1/2 tsp nutritional yeast flakes
Juice of 1 lemon
1/4 cup cashew cream [1/4 cup cashews blended with 2 or 3 tbs water as seen in this recipe as well as a few others]
1 1/2 tsp white miso paste
Sea salt and black pepper to taste

First make the dough by combining the silken tofu, olive oil, cold water, and salt in the food processor and blending for about a minute. Gradually add the flour. Add more water (1 tsp at a time) if necessary. Transfer the dough to a lightly floured surface and knead for 5-10 minutes or until smooth.

Wrap in plastic wrap and refrigerate for 30 minutes.

In the meantime, rinse out the food processor (you’ll be using it a few more times!) and combine all the pesto ingredients. Blend. (If you want to be a bit fancy, you can add the olive oil as you blend, but there’s really no need.)

Separate the pesto into two different containers. You can rinse out the blender if you’d like, but there’s no need to do so, as you’ll be mixing the cashew-tofu ricotta with half of the pesto. It’s the same deal. Mix all the ricotta ingredients in the food processor and blend away.

Now mix in half of the pesto you set aside.

Set up a large pot of salt water to boil so it’s ready for the tortellini.

Now comes the fun part. Remove the dough from the refrigerator and roll out on a lightly floured surface. It will be easier to do this in batches of three or four.

The goal is to get the dough as thin as possible while still being able to work with it. Then slice the dough into equal sized rectangles. We went a bit larger here (it was our first time) but you may want your ravioli to be smaller, so use your judgment.

I have photos, but we’re going to try something new. Laura and Jack will be walking you through the next few steps with our first ever video:

Once you have a tortellini (or ravioli if you’re Laura) you can place it in the boiling water for 2-3 minutes or until it begins to float.

Drain and mix with pesto. Enjoy immediately or let cool and store for another time.

And because you made it this far… the first ever Krule in the Kitchen blooper reel: