Vegan MoFo VII, Day 14: Mexican-Style Dipping Sauce for Corn (and a giveaway!)

One of my favorite things to do on a Sunday, is to go to the swap meet.  Are swap meets a thing everywhere, or just in Southern California?  (I think lots of places have them, but they have different names like open air markets, flea markets, bazzars, etc...).  My most favorite swap meet is the Santa Fe Springs Swap Meet.  It's full of bargains.  This morning I got 24 pairs of earrings, a pair of shoes, 3 pairs of socks, a set of adorable nail decals, a bag of duritos (a pinwheel shaped fried wheat snack), and the best glass of lemonade I've ever had, for a measley $12.50!

It's County Fair Season!

And that means, it's time to get some deep fried deliciousness.  Thank goodness for Hearty Vegan Meals for Monster Appetites because that book is full of deep fried goodness.  But nothing says county fair like funnel cake, so here is one straight from the book with a simple and fun recipe for some home made and VEGAN funnel cake!

Home made funnel cake topped with jam and powdered sugar.

These are easier than you might think to whip up in less than 20 minutes! Unless you have mad skills with a real funnel, I suggest you use a plastic bag, and snipping the corner off. A deep fat fryer works well here, but if you don’t have one, a pot filled with about 3 inches (7.5 cm) of oil will do the trick nicely.

Funnel Cake
oil for frying
1 1/4 cups (156 g) all-purpose flour
2 tablespoons (25 g) sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup (235 ml) soymilk
1 teaspoon pure vanilla extract
powdered sugar for sprinkling
jam, optional

Preheat oil to 350°F (180°C).
While oil is heating whisk together remaining ingredients until smooth in a medium mixing bowl. It should be the consistency of a thin pancake batter. Transfer batter to a resealable plastic bag.
Snip a corner of the plastic bag and quickly swirl about 1/4 of the batter into the oil.
Allow to fry for about 1 to 2 minutes then carefully flip using a slotted spoon.
Continue to fry another 1 to 2 minutes until golden and crispy.
Carefully transfer to a plate lined with paper towels to absorb excess oil.
Repeat with remaining batter.
While stil warm, sprinkle with powdered sugar and jam, and serve.

Yield: 4 (4-inch, or 10 cm) funnel cakes

Hearty Vegan Meals for Monster Appetites, French Toast, and a GIVEAWAY!

Hearty Vegan Meals for Monster Appetites by Celine Steen and Joni Marie Newman

Hearty Vegan Meals for Monster Appetites...It's out!  Yeah, I know...already?  I could hardly believe it myself!  But it's true, and this hefty tome full of lip smacking, belly filling, home-style recipes, guaranteed to keep everyone (even the meat eaters) fantastically full, is now available through all the regular channels, like Amazon, Barnes and Noble, and of course, my favorite, HERBIVORE!

A little bit about this book...besides the fact that Celine has totally outdone herself with some of the most amazing photos you'll ever see...it's totally full of comfort foods.  Lots of deep fried deliciousness, lots of heavy sauces, lots of foods you might find yourself noshing on at a state fair.  We've never claimed that this was a health food book, only that it is full of cruelty free recipes that are sure to please even the pickiest of carnivores.  This is the book you can turn to when you are cooking for your in-laws for the first time to prove that you aren't starving your spouse by feeding them only twigs and berries.  This is the book you can turn to when you are craving that doughnut, and aren't anywhere near Voodoo!  This is the book you can turn to when you want a vegan version some crazy fast food concoction (read: the KFC Double Down).  You know, the stuff you know you shouldn't, couldn't, or wouldn't eat everyday, but know that it's important to indulge every now and again.

And because I know times are tough...how about I give a couple away?  Just leave a comment letting me know what your favorite pig-out food is, and I will pick out 2 at random on Saturday night (July 9, 2011 at 9 pm PST) to send a free copy.  (YES, I will ship internationally.  I only ask that those of you who enter the giveaway, please check back to see if you have won, because otherwise I have no way of getting in touch with you to send you your book!) 

CONTEST NOW OVER!  CONGRATS TO THE WINNERS:
 #47 that would be fries. Although i'm very into choclate cake at the moment. By Katharina H.  on 7/7/11
and#12  Oh, this is weird: in theory, I always want scalloped potatoes, and then I make them and don't love them so much. I think this would change if I had your cookbook and the scalloped potato pie which I am dying to try. Until then, the other thing I really love to pig out on is tacos! By celyn  on 7/6/11

KATHARINA H. and CELYN:  Please send me an email to joni@justthefood.com with your snail mail address so I can send you your books!


And just to give you a taste of the hearty goodness you'll find inside, here is a freebie from the book:

The Captain's French Toast (page 23 in HVMFMA)

The Captains French Toast

As far as actual Cap'n Crunch goes, you do not need the real thing...although it does appear to be vegan, it does contain an insane amount of weird things in the ingredients, so try using a natural variety such as GORILLA MUNCH, if for no other reason then it has such a cool name!

2 cups (72 g) sweet corn cereal such as Cap'n Crunch, crushed into a powder
1/2 cup (62 g) all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup (235 ml) vanilla flavored nondairy milk
6 slices of stale fench bread about 1/2 inch (1.25 cm) thick
3 tablespoons (42 g) nondairy butter for frying

Mix together crushed cereal, flour, baking soda, and baking powder in a shallow dish. Mix in milk to make a thick batter.
Preheat a frying pan on high heat. Melt some butter in the pan, use about 1 tablespoon (14 g) for every 2 slices of french toast.
Coat each piece of bread with the batter. Since the batter is thick, you may need to help to smear it on the bread with your fingers.
Pan fry for about 2 minutes per side, or until golden and crispy.
Serve hot with pure maple syrup.

Yield: 6 slices

Nephews, Husbands, and Amusement Parks

I have been out numbered by boys!  My 10 year old nephew is staying with us this weekend and he and my husband have turned our tiny little home into a skateboard, cartoon, video game, burpin' and fartin' clubhouse.

"We need to get out of the house!"

Off to Knott's Berry Farm it is...for those of you who don't already know, it's way cheaper after 4pm.  I hadn't been in almost 10 years, and things have changed.  Not as charming as the "berry farm" used to be.  Chain restaraunts (Panda Express, Johnny Rockets, Pinks) have infiltrated the once old fashioned family vibe, and even old "Ghost Town" was less, well, ghost-y.

Gone was the old Soap Box Derby, Greased Lightning, and Kingdom of the Dinosaurs.   No more Parachutes or Haunted Shack.  Even Sad Eyed Joe (the lonely cell mate stuck in Ghost Town Jail) wasn't talking!  Instead, big shiny roller coasters that seemed a little too crazy for a 10 year old, and honestly even me and Dan, have taken their place.  So we settled on a few of the classics, The Log Ride, Montezuma's Revenge, Big Foot Rapids, tried a few new ones, Boomerang, and Ghost Rider (I skipped that one), then headed for some amusement park grub.

If there's one thing Knott's has always been known for, it's the funnel cake.  At least they still have that.  Unfortunately for me, it's not vegan.  I settled on a giant dill pickle and a Boysenberry Punch.  But that funnel cake, oh how I miss it.

Fear no more!  From the upcoming Heart Vegan, Funnel Cake!



*Quick and easy
These are easier than you might think to whip up in less than 20 minutes! Unless you have mad skills with a real funnel, I suggest you use a plastic bag, and snipping the corner off. A deep fat fryer works well here, but if you don’t have one, a pot filled with about 3 inches (7.5 cm) of oil will do the trick nicely.


oil for frying
1 1/4 cups (156 g) all-purpose flour
2 tablespoons (25 g) sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup (235 ml) soymilk
1 teaspoon pure vanilla extract
powdered sugar for sprinkling

Preheat oil to 350°F (180°C).
While oil is heating whisk together remaining ingredients until smooth in a medium mixing bowl. It should be the consistency of a thin pancake batter. Transfer batter to a resealable plastic bag.
Snip a corner of the plastic bag and quickly swirl about 1/4 of the batter into the oil.
Allow to fry for about 1 to 2 minutes then carefully flip using a slotted spoon.
Continue to fry another 1 to 2 minutes until golden and crispy.
Carefully transfer to a plate lined with paper towels to absorb excess oil.
Repeat with remaining batter.
While stil warm, sprinkle with powdered sugar and serve.

Yield: 4 (4-inch, or 10 cm) funnel cakes

Bumped!

So it seems these bad boys have been bumped out of the Hearty Vegan book, due out next fall, but that's okay, because now I get to share them with you here instead!  Seriously, these are donut-shop-dangerously good, and if they didn't make the final cut, well then, you know the stuff that did must be insanely good, right?


Just like the ones at Ye Old Donut Shoppe! A deep fryer works best here, but if you don’t have one, a pot filled with 2 inches (5 cm) of oil heated to 350°F (180°C) will do the trick just fine. Also, a wire rack comes in handy for drips and such. Be sure to place a kitchen towel or a few paper towels underneath it to catch the mess.  This recipe calls for quick rise yeast to avoid a second one hour rise and get those warm fresh fritters in your belly faster!

For the dough:
1 cup (235 ml) water, heated to lukewarm
2 tablespoons plus 1/4 cup (75 g) evaporated cane juice or granulated sugar, divided
1 envelope (1/4 ounce, or 7 g) Quick-Rise yeast [[it can’t be quick-rise and active dry]]
2 tablespoons (30 ml) vegetable oil
1 cup (235 ml) soymilk
4 cups (500 g) all-purpose flour, plus more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

For the apples:
2 cups (220 g) cored, peeled, and finely chopped apples (about 2 medium apples)
1/2 cup (100 g) evaporated cane juice or granulated sugar
1/2 teaspoon cinnamon

For the glaze:
2 cups (240 g) confectioners’ sugar, sifted
1/4 cup (60 ml) nondairy milk
Vegetable oil, for frying

To make the dough: Combine the water and 2 tablespoons (25 g) of the sugar in a microwave-safe bowl. Heat until lukewarm, about 30 seconds. Stir in the yeast and let sit for a few minutes until bubbles appear, to ensure the yeast is active. Mix the oil and milk into the yeast mixture.

In a large bowl, combine the flour, remaining 1/4 cup (50 g) sugar, cinnamon, and salt. Stir the wet ingredients into the dry, mixing until combined.

Turn the dough out onto a floured surface, add more flour as needed, and knead for 8 minutes, until the dough is smooth and pliable. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, mixing until the dough forms a ball.

Place the dough ball back into the bowl, cover with plastic wrap or a kitchen towel, and let rest for 20 minutes, while you prep the apples.

To prepare the apples: Add the chopped apples, sugar, and cinnamon to a resealable bag or container with a tight-fitting lid. Close and toss to completely coat the apples. Set aside.

After the 20-minute rise, work the apple mixture into the dough (in the bowl), distributing the apples evenly. The dough will become wet and sticky. That’s okay. Once the apples are thoroughly folded in, cover the bowl tightly with plastic wrap and let sit for 1 hour to rise.

To make the glaze: Whisk together the confectioners’ sugar and milk in a shallow dish until smooth. Set aside.

Using your deep fryer or a deep pot, heat the oil to 350°F (180°C). Scoop about 1/2 cup (140 g) of dough out of the bowl (yes, it is slimy and slippery!) and form into an oblong disk shape with your bare hands. Carefully place in the hot oil. Fry until dark golden brown and crispy, about 5 minutes, flipping halfway through using tongs. Transfer to a wire rack to drain off the excess oil.

Once the fritter is cool enough to handle, but still warm, dip in the glaze and return to the rack. Once the glaze has hardened, flip over and dip the other side, then return to the wire rack. Enjoy warm.

Yield: 1 dozen fritters

Inside Shot:

I just cannot get enough salad!

Finally, having just about wrapped up testing for Hearty Vegan Meals for Monster Appetites: Lip-Smacking, Belly-Filling, Home-Style Recipes Guaranteed to Keep Everyone-Even the Meat Eaters-Fantastically Full, I simply cannot get enough green salad!  Kale, mixed baby greens, spinach, cabbage, romaine, even iceberg...my body has never appreciated leafy greens as much as it does right now. 

Thankfully, I have a big fat handful of great recipes from Celine and my latest effort, The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite, to help me on my rabbit inspired new love for a big bowl of crunchy goodness.

If the unseasonably warm Southern California weather (it was 104 degrees on Sunday and 112 degrees on Monday at my house) has you ready to throw your pots and pans out the window and opt for a cool, easy to toss together no-cook salad like it does me, well, try on one of these for size:

From The Complete Guide to Vegan Food Substitutions:

Curry Tofu and Arugula Salad

*Quick and Easy
*Wheat Free
*Gluten Free
The more natural colors on your plate, the healthier the meal! This salad a riot of peppery green arugula, sweet red peppers, and yellow curry dressing. You’re welcome to enjoy it on its own, but why not try scoop it onto a crostini, or stuff it into a wrap or pita? If you are not a fan of arugula, feel free to substitute baby spinach.

1 pound (454 g) extra-firm tofu, drained and pressed, pan-fried if desired
3 ounces (84 g) stemmed arugula
1/4 cup (40 g) raisins
1/4 cup (30 g) pine nuts
1/4 cup (46 g) diced roasted red peppers
Half a medium red onion, finely diced
1 cup (224 g) vegan mayonnaise, store-bought or homemade
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (6 g) curry powder to taste
Salt and pepper to taste

Chop tofu into small cubes. Add to a large mixing bowl.
Add arugula, raisins, pine nuts, red peppers, and onion.
In a small bowl, whisk together mayo, vinegar, curry powder, salt, and pepper.
Add dressing to salad and toss to coat.

Yield: 4 main-dish or 8 side-dish servings

No-Fat Balsamic Mustard Dressing
*Quick and Easy
*Nut Free
*Corn Free
*Low Fat

Wait! No oil? That's right. A super kicky dressing without an ounce of fat! Enjoy over dark leafy greens or warmed with steamed kale.

1/2 cup (120 g) Dijon mustard
1/2 cup (120 ml) balsamic vinegar
2 tablespoons (30 ml) agave nectar
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
1/4 teaspoon salt
Black pepper to taste

Combine all ingredients in an airtight container, cover with lid, and shake to mix. Store in the fridge until ready to use.

Yield: Just over 1 cup (270 ml)

Shown here in a wrap and in a bowl…I like it both ways!

From Hearty Vegan:

Chopped Waldorf Wraps

For the dressing:
1 cup (224 g) vegan mayonnaise, store bought or homemade
1/2 cup (120 g) nondairy sour cream, store bought or homemade
1/2 cup (120 ml) orange juice
1 tablespoon (9 g) poppyseeds
salt and pepper to taste

For the salad:
3 hearts (12 ounces, 340 g) romaine lettuce, chopped
2 medium granny smith apples, cored and chopped into small cubes
3 stalks celery, chopped
1 cup (160 g) diced red onion
1 cup (109 g) pecan pieces
1 cup (160 g) raisins

For the wraps:
6 large burrito size tortillas (Find the largest, freshest, most pliable tortillas you can find, they work best for wraps)
6 pieces of parchment cut to squares just larger than the tortillas

To make the dressing whisk together all ingredients in a medium bowl.
Set aside.
To make the salad, toss all ingredients together in a large mixing bowl, add prepared dressing and toss to coat.
Refrigerate until ready to use.
To make the wraps lay one piece of parchment on a flat surface.
Place a tortilla in the center of the parchment.
Place 2 to 3 cups (340 g to 510 g), depending on the size of your tortilla, of prepared salad in the tortilla, spread out across the half of the tortilla closest to you. It will seem like a lot, but that’s the magic of making a tight deli style wrap.
Using the parchment to help keep the tortilla from tearing, begin to roll it up like a burrito, folding in the edges halfway through.
Roll as tightly as possible.
Tape the parchement to keep it closed tightly.
Use a sharp knife to cut the wrap in half on the bias.

Yield: 6 wraps or a large bowl of salad, about 15 cups (2550 g)

Add it! Cubed tofu and cubed avocado make a wonderful addition to this salad.


From The Best Veggie Burgers on the Planet:
Creamy Balsamic Dressing
*Wheat-free

This dressing is my answer to a creamy garlic dressing that is served at one of my favorite Italian restaurants. Unfortunately for me, that dressing contains beef consommé and, therefore, is not vegan.

12 ounces (340 g) extra-firmed tofu, drained but not pressed
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) balsamic vinegar
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
Salt and pepper

Place all the ingredients in a blender and process until smooth.
Keep refrigerated in an airtight container until ready to use. Lasts about 1 week.

Yield: 1 1/2 cups (375 g)

Ribs for the 4th of July!

Here's a few recipes to help you celebrate Independence day with outdoor barbecue bliss!  Enjoy!

Barbecue Ribs

Barbecue Ribs (page 140 of The Complete Guide to Vegan Food Substitutions) Photo by Celine Steen

Yes! Even vegans can enjoy a big ol' rack of barbecue ribs. Wow the skeptics with these remarkably realistic ribs complete with "bones"!

3 cups (432 g) vital wheat gluten flour
1 cup (120 g) whole wheat flour
1/4 cup (30 g) nutritional yeast
2 tablespoons (16 g) onion powder
1 tablespoon (8 g) garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups (470 ml) water
1/2 cup (125 ml) barbecue sauce, store-bought or homemade
1/4 cup (60 ml) steak sauce
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) liquid smoke
2 tablespoons (30 ml) olive oil
2 cups (470 ml) additional barbecue sauce for baking and grilling
6 bones (See note below)
Preheat oven to 350°F (180°C, or gas mark 4).
Line a 9×13-inch (23 x 33-cm) baking pan with foil or parchment paper.
In a large mixing bowl, mix together dry ingredients.
In a separate bowl, mix together wet ingredients.
Add wet ingredients to the dry and knead for 5 minutes.
Let mixture rest for 20 minutes.
Shape mixture into a large rectangle, to fit in the pan, with at least an inch of space around the edges.
Push the bones through the mixture, at equal distances from each other.
Pour additional 3/4 cup (180 ml) barbecue sauce into the bottom of the baking pan.
Place “rack of ribs” in the pan.
Spread another 3/4 cup (180 ml) barbecue sauce over the top.
Cover pan tightly with foil and bake for 90 minutes.
You can enjoy these as is, or refrigerate for later use.
To reheat, fire up the grill to give ribs extra smoky flavor and grill marks. Brush with 1/2 cup (125 ml) even more barbecue sauce while grilling!

Finger Lickin' Good: Disposable bamboo chopsticks or even Popsicle sticks work wonders here, but if
you want to kick it up a notch, try food-grade cedar cut into 1/2-inch x 6-inch (1.27 x 15-cm) “bones,” makingsure to sand down any rough edges. Whichever you choose, start by soaking them in a mixture of 2 cups (470 ml) warm water mixed with 2 tablespoons (30 ml) liquid smoke to add some smoky flavor to the ribs. For an edible set of bones, try taro root. Although this method will yield edible “bones,” they will be more flimsy after cooking, thus requiring a fork and knife for eating.

Yield: 6 large ribs

Orange Chipotle BBQ Sauce

Orange Chipotle Barbecue Sauce

Oh, so sweet! But wait, what’s that there kick? Ohhh, the smoky chipotle has emerged from the sweetness to leave your tongue warm…not burning.

2 tablespoons (30 g) extra-virgin olive oil
1 medium yellow onion (about 6 ounces, 168 g), roughly chopped
1 tablespoon (15 g) minced garlic
24 ounces (672 g) tomato sauce
6 ounces (168 g) tomato paste
1/2 cup (120 ml) fresh orange juice
1/2 cup (110 g) brown sugar, tightly packed
1/4 cup (80 g) grape jelly (NOT JAM! JELLY! This is Joni’s Gramma Jo’s secret ingredient!)
2 tablespoons (12 g) ground chipotle powder
In a stock pot or Dutch oven, heat olive oil on medium high heat.
Add onion and garlic and saute until transluscent and fragrant, and just beginning to brown.
Add in remaining ingredients and stir. Bring to a simmer. Cover and reduce heat to medium low and simmer
for 20 minutes.
Remove from heat and serve as you would any barbecue sauce.
If not using right away, place in an airtight container and store in the refrigerator. Should last about a week in
the fridge, or freeze for later use.

Yield: About 4 cups

Old Fashioned Deli Style Macaroni Salad

Deli Style Macaroni Salad

This is the kind of macaroni salad you could EASILY serve to an omnivorous group at a potluck or get togetheror Saturday afternoon barbecue, without anyone ever questioning the veganocity. It’s chock full of crunchyveggies and coated in a creamy, tangy dressing.

1 pound (454 g) elbow macaroni, prepared according to package directions
1 bell pepper (red, green, or yellow), cored, seeded, and diced
1 cup (160 g) diced red onion
1 cup (48 g diced green onion or chives
1 cup (100 g) chopped celery
1 cup (110 g) shredded carrot
1/4 cup (60 g) sweet pickle relish
1 cup (224 g) vegan mayonnaise, store-bought or homemade
1/4 cup (60 ml) apple cider vinegar
2 tablespoons (30 g) prepared dijon mustard
1 teaspoon dried dill, or 1 tablespoon fresh
Salt and pepper to taste
While pasta is boiling, prep vegetables and prepare dressing.
To make the dressing, whisk together mayo with cider vinegar, mustard, and dill.
Once pasta is cooked, strain and run under cold water to cool. Return to the pot.
Add chopped veggies, relish, and dressing to the cooled pasta and toss to combine.
Keep refrigerated until ready to serve.

Yield: 16 servings

Blueberry Buttermilk Pancakes

Here's a really sneak, sneak preview of one of the recipes in Celine and my next book, Hearty Vegan!

Fluffy Blueberry Buttermilk Pancakes from Hearty Vegan Meals for Monster Appetites.

These bad boys cook up nice and fluffy.  Just as good, or BETTER than any non-vegan version you've ever had!

2 cups (250 g) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons (25 g) sugar
1 1/2 cups (355 ml) soymilk
3 tablespoons (45 ml) lemon juice
1 teaspoon pure vanilla extract
1 tablespoon (8 g) Ener-G Egg Replacer powder
1/4 cup (60 ml) warm water
3 tablespoons (42 g) nondairy butter, melted
1 cup (145 g) fresh or thawed frozen blueberries

In a medium size mixing bowl, mix together flour, salt, baking powder, baking soda, and sugar.
In a small bowl mix together soymilk, lemon juice, and vanilla, it will curdle and become like buttermilk.
In a small bowl, whisk together egg replacer and warm water until foamy.
Add egg replacer to buttermilk mixture.
Add wet ingredients into dry and mix until batter just comes together.
Mix in melted butter.
Heat a large nonstick skillet over medium high heat. If not using a nonstick skillet, melt a little bit of nondairy butter in the pan to prevent sticking.
Ladle about 1/2 cup (5 ounces, 140 g) of batter into the pan.
Sprinkle a handful of blueberries into the pancake.
When batter begins to bubble, flip as you would any pancake.
Cook until golden brown.
Serve immediately with butter and maple syrup.

Yield: Six 6-inch (15 cm) pancakes

The Double-Take

Inspired by the ultra artery clogging new sandwich from the ultra disgusting KFC, the Double Down. Made with my own blend of seven herbs and spices, I served these up to the folks over at the Jason Ellis show and even the producer, Stretch, who is a really big meat eating man's man, said it tasted like real chicken...so, there. Thanks to Gardein, the realistic chicken part was easy.