You are currently browsing the tag archive for the ‘vegan with a vengeance’ tag.

from Vegan with a Vengeance by Isa Chandra Moskowitz

8 slices good, dark pumpernickel bread
8 tsp nonhydrogenated margarine
1 1/2 c sauerkraut
2 dill pickles, thinly sliced
1 avocado, cut in half lengthwise and sliced into 1/4-inch slices
1 pound tempeh, cut into four equal pieces, then cut through the middle so that you have eight thin squares

For the Marinade:
1/2 c white cooking wine (I just used regular white wine- Chardonnay to be specific. Then gave the rest of the bottle to my mom because I think it’s yucky stuff by itself…)
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp Bragg Liquid Aminos or tamari
2 tbsp fresh lemon juice
2 cloves garlic, smashed

For the Dressing:
1/3 c Vegannaise
2 tbsp ketchup
juice of 1 lemon
1 tbsp minced onion
3 tsp capers
2 tablespoons sweet pickle relish (or equivalent amount chopped pickles)
pinch of cayenne

Prepare the tempeh:
Combine all the ingredients for the marinade. Add the tempeh and marinate for at least an hour, turning once.

Mix all the dressing ingredients and set aside.

When the tempeh has marinated for an hour, preheat a grill pan over high heat. Cook the slices on the grill for 4 minutes on one side, until dark grill lines have appeared, then use tongs to flip them over and cook on the other side for about 3 minutes.

Prepare the sammich:
Spread a teaspoon of margarine on each piece of bread. Heat a large skillet over moderate heat. Fry each piece of bread on the buttered side for 3 minutes, flip over and cook 1 minute more (it’s okay that the other side is dry).

Divide the sammich ingredients equally among four buttered-side-down fried bread slices. Smother in dressing, top each serving with another slice of fried bread, nonbuttered side down, cut in half, and serve. For that authentic Jewish deli look, stick a toothpick in each half. Makes 4 sammiches.

There’s a local franchise that makes a really similar sammich (isn’t it just so adorable that Isa refers to sandwiches as such, consistently? I think so too), and I saw this recipe and wondered if it would be as good. And it was! I am pretty new to pumpernickel, so that was different, but the sauce and the marinated tempeh are really close to the Cafe Yumm! version I love so much. I’m actually thinking it might be a good meal to share with my family when we go to the coast in a few weeks (vacation hurry up and get here!!!), because my dad always claims that he’s missing out when he eats vegan food. This might just cause him to quiet his sammich hole for just a minute. I’ll let you know.
I have to admit though, that I didn’t read the instructions very well for the sandwich construction. After making two sandwiches, but using all of the tempeh and dressing, I was wondering why the bread was so soggy, and why my tummy was so full so fast. OH HELLO DOUBLE STUFFED SAMMICH. So, expect your sandwich to be a bit thinner, a bit more manageable, as well as greater in quantity than TWO, if you actually follow the directions. I can assure you that it’s just as tasty either way. Promise.
Advertisements

from Vegan with a Vengeance by Isa Chandra Moskowitz

1/2 c soy cream (I used Silk plain coffee creamer)
3/4 c rice or soy milk
1 tbsp apple cider vinegar
3 c all-purpose flour
1/3 c sugar
2 tbsp baking powder
1/4 tsp salt
1/3 c vegetable oil
3 tbsp finely grated (blood) orange zest
Orange Glaze (recipe follows)

Preheat oven to 400F. Lightly grease a cookie sheet.

In a measuring cup, combine the soy cream, rice milk, and vinegar, set aside.

In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the rice milk mixture, oil, and orange zest; mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour it’s okay.

Divide the dough in two. Knead one portion a few times, then form into a 6-inch disk. Cut the disk into six slices, pizza-style, and place each slice on the prepared cookie sheet. Do the same with the remaining dough. Bake for 12 to 15 minutes, until slightly browned on the bottom and firm on top. Transfer to a cooling rack.

When cool (if they are still only slightly warm that is okay) transfer to parchment paper. Pour about 2 tablespoons Orange Glaze over the scones; let the tops set before eating. If you simply can’t wait, prepare to have sticky fingers. Makes 1 dozen scones.

Orange Glaze
1 c confectioner’s sugar
2 tbsp nonhydrogenated margarine, melted
2 tbsp fresh orange juice
1 tsp finely grated orange zest

Sift the confectioner’s sugar into a mixing bowl; add all the other ingredients and mix until smooth.

Biscuit, meet cake. These are SO GOOD! Instead of using regular oranges, I used blood oranges, hoping to get a bit of color. I am so pleased with the delicate pinky hue that the glaze has. This is not a dry scone. Oh, no. It’s light, with just a little bit of chew (ok, so I might have added an extra 1/2 cup flour. The dough was really sticky when I went to form those disks!), and they are sooooo good. The orange flavor isn’t over powering, and they aren’t too sweet. Perfect with a cup of coffee and a little chit chat. Even after the glaze is set, they’re still likely to give you a sticky finger. So if you can’t handle a sticky finger, let me have your scone.

from Vegan with a Vengeance by Isa Chandra Moskowitz

1 c nonhydrogenated margarine, at room temperature
1 1/4 c sugar
1 tbsp molasses
2 tsp vanilla extract
2 1/2 c all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 c semisweet chocolate chips

Preheat oven to 350F.

Cream together the margarine and sugar until fluffy. Add the molasses and vanilla. Add the flour, baking soda, and salt, and mix well. Fold in the chocolate chips. Drop by teaspoonfuls spaced a little over 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes, until ever so slightly browned. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack. Makes 3 dozen cookies.

This here is the dough that you would stir into your soy ice cream to make the perfect cookie dough ice cream, veganized (wait, that sounds familiar. I might have said that about another cookie dough… at least I’m conisistent!). It’s really good. I ate way too much of it. And still ended up with 4 dozen cookies, which leads me to believe that our dear author meant that we should drop the cookies by tablespoonfuls. The cookies were pretty small, and didn’t need that 2 inches between them on the cookie sheets. They were a really nice few bite- size, with two cookies being a perfect serving. I did end up baking them for almost 12 minutes though, so maybe teaspoonfuls is what she meant indeed. I don’t know. I’m not complaining! Just keep an eye on them as you get to the end of your baking time! Also, the dough seemed a bit crumblier than I’m used to, but using my melon baller to shape the cookies worked like a charm.
I fed these to my non-vegan aunt and uncle, and mom and dad when they visited, and they seemed pleased with them- so much that a pretty significant number had disappeared by the time they left. I think they tasted even better the day after I made them, though nothing beats a chocolate chip still melty from the oven. Another win for Isa!