Re: [Veganistas] Digest for veganistas@googlegroups.com - 6 Messages in 6 Topics

[Nichole Schwab]

Megan, could you explain the second ingredient line of the cornbread recipe:

" - ¼ cup plus ¼ cup sucanat"

I want to make it SOOOO bad!
Thanks so much, your food is amazing.
~Nichole

On Wed, May 9, 2012 at 4:50 PM, <vegan...@googlegroups.com> wrote:
>   Today's Topic Summary
>
> Group: http://groups.google.com/group/veganistas/topics
>
> Red Beans and Collard Greens [1 Update]
> Cornbread [1 Update]
> Potatoes and Gravy [1 Update]
> Louisiana Crab Remoulade with Roasted Beet Tartare [1 Update]
> Red Beans and Remoulade at HM157 [1 Update]
> Red Beans and Remoulade at HM157 [1 Update]
>
>  Red Beans and Collard Greens
>
> Megan Hobza <megan...@gmail.com> May 09 02:49PM -0700
>
> You can't have one without the other...and my favorite third in the
> triumvirate is grits! Grits are pretty straightforward (dry grits plus
> water and salt, boil, done). Here are the recipes for the red beans of
> legend, that got stolen from the kitchen (no, really!), and our fabulous
> collard greens.
>
> Collard Greens
>
> - 4 tablespoons oil
> - 2 tablespoons nutritional yeast
> - 1 large onion, chopped
> - 1.5 teaspoons red pepper flakes
> - 2 cloves garlic, finely chopped
> - 2 pounds collard greens, mustard greens, and kale, chopped
> - 6 cups vegetable stock
> - 4 tomatoes, seeded and chopped
> - freshly ground black pepper
>
> In a large pot over medium heat, heat oil and nutritional yeast. Saute the
> onions until slightly softened, about 2 minutes, then add the red pepper
> flakes and garlic, cook another minute. Add collard greens and cook another
> minute. Add the vegetable stock, cover and bring to a simmer. Cook until
> greens are tender, about 40 minutes. Add tomatoes and season with salt and
> freshly ground black pepper.
>
> Red Beans
>
> - 1 T liquid smoke
> - ¼ c maple syrup or molasses
> - 1 pound small dried red beans, boiled → already made, in 3 jars
> - 1 cup chopped onion
> - 3 medium cloves garlic, minced
> - salt and pepper, to taste
>
> In stockpot, combine beans with liquid smoke, onion, garlic, and 1 1/2
> quarts water. Cover and boil 2-3 hours. Mash some of the beans against the
> side of the pot to thicken the remaining liquid. Season with salt and
> pepper.
>
>
>
>  Cornbread
>
> Megan Hobza <megan...@gmail.com> May 09 02:40PM -0700
>
> This cornbread is vegan and gluten-free, AND it's delicious. It's a tiny
> little miracle in our midst. Follow the instructions precisely. Enjoy!
>
> BRYANNA'S VEGAN ALL-CORN (GF) CORNBREAD
> Makes two 9" square panfuls.
>
> - 2 ⅔ cup yellow cornmeal
> - ¼ cup plus ¼ cup sucanat
> - 2 tsp. salt
> - 4 tsp. baking powder
> - 1 tsp. baking soda
> - another 1 ⅓ cup cornmeal
> - 1 ⅓ cup boiling water
> - 2 tbs. lemon juice
> - 4 c nut milk (1 cup cashew cream + 3 cups water)
> - 2 Tbs. ground chia seeds or powdered egg replacer for two eggs
> - 4 Tbs. melted Earth Balance → left in fridge, ask Roby to help find it
>
> Preheat the oven to 425 degrees F. Mix together the first cornmeal, sugar,
> salt, baking powder, and soda in a medium bowl. In another bowl mix
> together the 1 ⅓ cup cornmeal and the boiling water and stir well. Stir in
> the lemon juice/nut milk mixture, chia seed/egg replacer and melted EB.
> Pour this into the dry mixture and mix briefly. Pour into two (2)
> well-greased 9" square baking pans or one long Pyrex. Bake for 25 minutes
> or until it tests done and is crusty on top.
>
>
>
>  Potatoes and Gravy
>
> Megan Hobza <megan...@gmail.com> May 09 02:38PM -0700
>
> Because they're served with a flavorful gravy, we're making fairly
> conventional mashed potatoes. The combination of cashew cream and vinegar
> has the effect of adding sour cream. You'll adjust the salt, pepper, and
> cayenne to your taste.
>
> Potatoes
>
> - 3 lbs potatoes, cut in half, skins on, boiled, drained (reserve 2 cups
> cooking water)
> - 1 cup cashew cream (3/4 cup raw cashews soaked overnight with water
> and blended)
> - ¼ cup vinegar
> - 1 Tbsp salt, 1 Tbsp black pepper, ½ tsp. cayenne, more to taste
>
> Mash ingredients together using potato masher (or immersion blender, but
> don’t blend too much - keep it chunky). Taste and adjust.
>
>
> Mushroom Gravy
>
> - 2 lbs mushrooms
> - 3 cloves garlic, minced
> - 2 onions, minced
> - 1 c cooking oil
> - 1 T salt
> - fresh thyme, sage and parsley
> - ½ c + millet flour (or other flour, as needed)
> - 3 c water
>
> Fry mushrooms, garlic and onions in half the cooking oil. Add fresh herbs
> and salt. In a separate pot, heat the other half of the cooking oil and
> make a roux by sprinkling in flour and water and stirring vigorously to
> prevent lumps from forming. Once the roux has incorporated all three cups
> of water and is thick, add mushroom mix and blend with an immersion
> blender. Cook to reduce, if needed.
>
>
>
>  Louisiana Crab Remoulade with Roasted Beet Tartare
>
> Megan Hobza <megan...@gmail.com> May 09 02:33PM -0700
>
> I'll just warn y'all -- this is some complicated recipe! But if you're
> having guests over, whether they are vegan or not, it's sure to impress.
> This recipe includes the Tuesday Dinners super secret favorite remoulade
> recipe, too. You can make just the remoulade as a dip for veggies, fried
> foods, etc., if you want the flavor of this dish without all the
> fanciness.
>
> Oh and yes, it's all vegan!
>
> Louisiana Crab Remoulade with Roasted Beet Tartare
>
> - 10 cups diced roasted beets (10-15 medium-sized beets)
> - ½ cup extra-virgin olive oil
> - ⅓ cup Dijon mustard
> - 6 minced shallots
> - 3 teaspoons minced garlic
> - ½ cup capers
> - 3 tablespoons fresh parsley, chopped
> - 1 teaspoon sea salt
> - 1 teaspoon freshly ground black pepper
> - 4.5 cups “crabmeat” (Chickpea of the Sea, below)
> - 1+ cups white remoulade sauce (recipe follows)
> - 18 sprigs chervil or tarragon
>
>
> Beets
> Preheat oven to 350°F. Trim the greens off the top of the beets. Wrap each
> beet in foil. Roast in oven for approximately 1 hour. Check beets by
> inserting a wooden skewer into center of the beet to make sure it is
> tender. Once done, allow beets to cool. Peel the skin off the beets using
> a vegetable peeler. Dice into 1/4-inch cubes. (Wear latex gloves to avoid
> staining the skin on your hands.)
>
> In a small stainless steel mixing bowl, whisk together the olive oil,
> mustard, shallots, and garlic. Stir in beets, capers, parsley, salt, and
> pepper. Divide beets into portions by placing approximately 1/4 cup of beet
> mixture into a 4-inch ring mold in the center of each plate. If you don’t
> have a ring mold, you can use a soup or tuna can that has both ends cut off.
>
> Original Remoulade Sauce (Step One) → completed, in jar
>
> - ¼ chopped onion
> - ⅛ cup oil
> - ¼ cup tarragon vinegar (you can also add 1 Tbps minced fresh tarragon
> to rice vinegar)
> - ¼ cup brown Creole mustard or other spicy mustard
> - 1 t paprika
> - ¼ tsp cayenne
> - 1 tsp salt
> - 1 medium clove garlic, pressed
> - ¼ cup chopped green onion
>
> In a blender, place onions, oil, vinegar, mustard, paprika, cayenne, salt,
> and garlic. Pulse for 5-6 seconds. Stir, then pulse another 5-6 seconds.
> Add green onions and pulse for 2 seconds. Do not blend longer or you will
> have puree. Chill sauce.
>
> White Remoulade Sauce (Step 2)
>
> - 3/4 cup cashew cream (1/2 cup raw cashews soaked overnight with water,
> blended)
> - 2 tablespoons celery, finely diced
> - 2 teaspoons parsley, chopped
> - Add Original Remoulade Sauce recipe above, ¼ cup at a time, to taste
>
>
> Crab Remoulade (Chickpea of the Sea)
>
> - 3-4 cups cooked chickpeas
> - ½ cup white remoulade sauce at a time, add more in ¼ cup increments to
> taste
>
> Place chickpeas in the bowl of a food processor and pulse two or three
> times to roughly chop. Add remaining ingredients and pulse two or three
> times more to incorporate. DO NOT OVERBLEND. Should have the consistency
> of tuna salad.
>
>
>
>  Red Beans and Remoulade at HM157
>
> mshauck <msh...@gmail.com> May 09 02:15PM -0700
>
> Megan,
>
> Would you please share these recipes from the Red Beans and Remoulade night
> I missed??
>
>
> -Louisiana Crab Remoulade with Roasted Beet Tartare
> -Red Beans , Cornbread and Collard Greens with Potatoes and Gravy
> Thanks!! My Nawlin's red beans in the pantry are already destined for your
> recipe!! :)
>
> Melissa
>
>
>
>  Red Beans and Remoulade at HM157
>
> mshauck <msh...@gmail.com> May 09 02:05PM -0700
>
> Megan,
>
> Would you please share these recipes from the Red Beans and Remoulade night
> I missed??
>
>
> -Louisiana Crab Remoulade with Roasted Beet Tartare
> -Red Beans , Cornbread and Collard Greens with Potatoes and Gravy
> Thanks!! My Nawlin's red beans in the pantry are already destined for your
> recipe!! :)
>
> Melissa
>
>
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--
-
Nichole Schwab
schwab....@gmail.com