Giveaway Results!

CONGRATULATIONS TO #11,  

LADLELADY, WHO SAYS:

AND I COULDN'T AGREE WITH HER MORE!  PLEASE SEND ME AN EMAIL WITH YOUR SNAIL MAIL ADDRESS SO I CAN GET YOU YOUR BOOK ASAP!

Please stay tuned, I will be posting a few more giveaways this holiday season!

The Holiday Gift Giving Season is in Full Swing! (Plus a Giveaway)

Thanksgiving has passed and that means this holiday season is in full swing, and I couldn't be more excited!  If you know me, you know I love the holidays.  All of them.  Christmas, Chanukah, Kwanzaa, Festivus (for the rest of us!) and any other winter celebratory day you can think of.  I love the music, the food, the drink, the tacky sweaters, the decorations, the hustle and the bustle, the cold winter nights, the lights on the houses, and the gift giving.

My family has done away with the giving of gifts in the traditional sense.  We no longer buy presents for each other.  We have everything we need.  One half of my family donates the money we would have spent on presents to a charitable organization instead, and the other half has decided it's okay to give each other a little something, as long as it's home made, and if you can eat it, even better. WOOHOO!  Home made food presents are my favorite!

Hearty Pasta Soup with Chik'n Mix in a jar ready for gifting.  Photo by Celine Steen.  Recipe from Vegan Food Gifts 

I love making vegan food gifts so much, I even wrote a book about it...Vegan Food Gifts.  Haha.  And to get you all in the vegan food gifting spirit I am going to not only provide you with a super fun recipe for gift giving this holiday season, but I am also going to give away a signed copy of the book to one of you.  Simply leave a comment telling me your favorite (or not so favorite) thing about the holiday season and I will choose one at random on Friday, November 30. 2012 at 9:00 am PST.

CONTEST NOW OVER!  CONGRATULATIONS TO #11,

LADLELADY, WHO SAYS:

AND I COULDN'T AGREE WITH HER MORE!  PLEASE SEND ME AN EMAIL WITH YOUR SNAIL MAIL ADDRESS SO I CAN GET YOU YOUR BOOK ASAP!

Hearty Pasta Soup with Chik'n from Vegan Food Gifts (page 97)

Now on to the recipe!  This recipe not only makes a great gift, but it is also a great mix to make up ahead of time, and store in the cabinet for quick and easy weeknight suppers.  And what better way to warm up on a cold winter night than with a hearty bowl of soup?

CLICK TO ENLARGE AND PRINT

Thanksgiving is when? OMG.

There has been so much going on lately, that Thanksgiving has completely snuck up on me!  I fear I have no time to experiment with new recipes this year, so I will be depending on some of my tried and true favorites to get me through this holiday.

Going way back, I will make a double batch of Greek Stuffing.  It is adapted from a recipe my cousin Jerry made for us on Thanksgiving many moons ago, that was full of fatty ground beef and lots of dairy butter.  When I recreated it as a vegan dish and submitted the recipe to Better Homes and Gardens recipe contest, guess what?  It won.  Haha.  If I have time, I will make a Seitan en Croute, if not, I will rely on a classic Tofurkey Roast to center my plate.  And for dessert I will most likely enjoy a slice of my super easy, and super tasty Pumpkin Cheesecake Pie.

Veganized Family Favorite!  Greek Stuffing made with seitan instead of ground beef.

Greek Stuffing
2 1/2 cups uncooked wild rice blend
500 grams vegetable bouillon (2 cubes)
24 ounces prepared seitan (about 3 cups) chopped into tiny little pieces 
1 large onion, diced
6 cloves garlic, minced
4 teaspoons cinnamon
1 cup golden raisins
4 tablespoons tomato paste
1 cup pine nuts
2 teaspoons sea salt
1 teaspoon fresh cracked black pepper

Prepare rice, according to package instructions adding bouillon cubes to the water. 
Sauté seitan, or other meat substitute, in a separate pan in a smidge of olive oil, until browned. 
Use about half of the olive oil in a large pan (I use a wok) and sauté the onions and garlic on medium high heat for about 5 to 7 minutes, or until onions are translucent and garlic is fragrant. 
Reduce heat, add the seitan, then all other ingredients to the pan, mix well and remove from heat. 
After rice is fully cooked, add to the sautéed ingredients along with the remaining olive oil and mix it all together.

Yield: 8 servings

Seiten en Croute:  A savory moist seitan roast wrapped in flaky puff pastry.

Seitan en Croute: Inside Shot

Seitan en Croute

2 cups (288 g) vital wheat gluten flour

1 cup (120 g) whole wheat flour
1/4 cup (30 g) nutritional yeast
1 teaspoon dried parsley flakes
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup (235 ml) beef flavored vegetable broth (or plain veggie broth)
1/2 cup (120 ml) extra-virgin olive oil
1/4 cup (60 ml) soy sauce or tamari
3 tablespoons (50 g) tomato paste
1 tablespoon (45 g) prepared stone ground mustard
2 teaspoons liquid smoke
2 sheets vegan frozen puff pastry

Preheat oven to 350°F (180°C, or gas mark 4).
Have ready a baking sheet lined with parchment or a silicone baking mat such as Silpat.
In a large mixing bowl, mix together, gluten flour, wheat flour, nutritional yeast, parsley, paprika, garlic powder, and pepper.
In a separate bowl, mix together broth, oil, soy sauce, tomato paste, mustard, and liquid smoke.
Add wet to dry and knead together until well incorporated and until moist dough forms.
Let rest 20 minutes.
Thaw puff pastry according to package instructions.
Form into a loaf (similar to a meat loaf shape) and place in the center of the baking sheet.
Bake, uncovered, for 35 minutes. Remove from oven and let cool slightly.
Increase the oven temperature to 375°F (190°C, or gas mark 5).
Cover the loaf entirely with one of the pastry sheets, tucking the edges underneath the loaf.
Slice the other sheet into 10 even strips for weaving. Weave the strips, on the diagonal across the top of the loaf. Tuck loose ends under the loaf.
Sprinkle a little paprika and parsley on top for color.
Return to the oven and bake an additional 20 to 25 minutes, or until pastry is fluffy and golden brown.
Allow to rest about 15 minutes before serving.

Yield: About 8 servings

Pumpkin Cheezecake Pie
1 (9-inch) pie crust (you can make your own, but I went with a premade graham crust for this one)
2 (8 ounce) containers of vegan cream cheese
1 (15 ounce) can of pure pumpkin puree
1/2 cup brown sugar
1/2 cup sugar
3 tablespoons arrowroot powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preheat oven to 350°F (180°C, or gas mark 4).

Beat all ingredients together using an electric mixer until smooth. 

Pour into pie crust. 

Place a pan of water (about 1-inch deep) on the bottom shelf of the oven. 

Line a cookie sheet with foil. 

Place the pie on the foil lined sheet and place in the oven on the top rack.* 

Bake for 45 minutes. Remove and let cool, place in refrigerator until ready to serve, and to set even more.

Yield: One 9-inch pie

*This step helps keep the moisture in the oven and prevents the pie from cracking on the top!

  

Worknight Wednesday: Indian Spiced Pumpkin and Jackfruit Chili

Yep, I am still reveling in the marvel that is Jackfruit.  I really do feel silly not having jumped on this bandwagon sooner.  It is so quick and easy to make, and the results are so impressive.  Kudos, jackfruit.  Kudos.

Indian Spiced Pumpkin and Jackfruit Chili

2 tablespoons olive oil
1 cup finely diced onion
2 tablespoons minced garlic
1 fresh jalapeño, finely diced
1 teaspoon chili powder
1 teaspoon garam masala
1/2 teaspoon dried coriander
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon crushed red chilies (more to taste!)
1 (20 ounce) can jackfruit, packed in water or brine, rinsed and drained
1 cup (235 ml) all natural root beer (not diet!)
1 (15 ounce) can crushed tomatoes
1/2 cup pumpkin puree
salt and pepper to taste

Heat olive oil over medium high heat in a pot.
Add onion and sauté 2 to 3 minutes, until fragrant.
Add garlic and sauté an additional 2 to 3 minutes.
Add in jalapeño, chili powder, garam masala, coriander, turmeric, and crushed red chilies.  Stir to combine.
Add in jackfruit and toss to combine.  Using the edge of your spoon or spatula to break up the jackfruit as it cooks.  Continue to cook for an additional 2 minutes.
Add in root beer, tomatoes, and pumpkin.  Stir to combine.
Reduce heat to low, and continue to cook, constantly stirring, until jackfruit is stringy and tender.  About 10 minutes.
Serve garnished with non dairy sour cream and chopped cilantro if desired.

Yield: 4 servings

Two for Tuesday: Soyrizo!

I do love me some Soyrizo.  And I know it's processed, and I know it's full of fat and salt and all of that stuff that is bad for me, but if I can get my newly vegetarian husband to crave something and actually ask me to buy it, then I know this is some tasty stuff.

I have been squeezing the brown lumpy goodness out of it's fake intestine tube casing for years, even before I was vegan, because let's face it, real chorizo sausage has some pretty gross and scary stuff in it.  And this stuff is really easy to use too.  One of my favorite ways to make it is in a breakfast burrito.   The other is a funky little appetizer I like to make that I call a Meximosa.

Soyrizo and Tofu Scramble Breakfast Burritos
Make up a bunch of these to bring to your next morning tailgate party, like I did with these ones (See original post here).

1 block (1 pound) extra or super firm tofu, drianed and pressed
1 teaspoon turmeric
1/2 teaspoon black salt, optional
1/4 teaspoon paprika
2 tablespoons vegetable oil
1/2 cup diced white or yellow onion
1 teaspoon minced garlic
1/2 tube (about 6 ounces) of store bought Soyrizo
1/4 cup vegan sour cream
1/2 cup vegan shredded cheese (I used Daiya Pepperjack)
5 to 6 burrito size tortillas

parchment paper, optional
aluminum foil, optional

Into a bowl, crumble tofu. Mix in turmeric, black salt (if using) and paprika. Set aside.
In a frying pan, heat oil over medium high heat. Add onions and garlic and sauté until translucent and fragrant.
Add in Soyrizo and stir. Heat all the way through, stirring constantly.
Add in tofu mixture, and heat all the way through.
Stir in sour cream and cheese. Mix together until melted and well combined.
Remove from heat.
Heat tortillas until soft and pliable. Divide filling amongst the tortillas and roll up.
If eating now, serve while hot. If saving for later, wrap each burrito in a square of parchment and then in a square of aluminum foil, then refrigerate until ready to heat up.



Meximosas
A spin on baked samosas!  These are super easy to make, and awesome to bring to parties or pot lucks.

For the crust:
Simply, a flour salt and water dough (+/- 2 cups ap flour, +/-1 cup water and a pinch of salt), rolled out thin and cut into squares.

For the filling:
1 package of Soyrizo 
1 tub of Tofutti Better than Cream Cheese
olive oil for brushing

Preheat oven to 350.
Line a baking sheet with foil or parchment.
Mash together soyrizo and cream cheese in a bowl.
Put a pretty big dollop of filling in each one and pinched them together at the top. 
Bake, for about 20 minutes.
Half way through baking, brush them with olive oil. 

Giveaway Winners! (I can't wait to get cookin'!)

It was so hard to choose what to make, so I picked two!  Brunch and dinner!  Now I just have to find the right gas connector to get cooking.  (Which sounds a lot easier than it actually is.)  Stay tuned for a post featuring these two great meals cooked up on my new grill.  My tummy is rumbling just thinking about it!

And to the two winners...PLEASE send me an email at joni AT justthefood DOT com with your mailing address and which book you would like, so I can send it out right away!  

Thanks to everyone for playing, there are lots of good ideas in there!

UPDATE: I finally found the right part to connect the gas, so now I just need to get her all seasoned up and I will be ready to cook!  I did get one good pancake tonight, but more seasoning is definitely necessary to get her all nice and naturally non stick just like a cast iron skillet!

Freedom Fridays: Phoney Baloneys and a Cry for Help

Today I finally got myself over to Phoney Baloney's!  It's hidden away in the backside of a strip mall, but definitely worth the hunt.  The fine folks who took and made my order were super friendly and the food was ready really quickly.  Because of the location (inside of a gym) I ordered mine to go and could hardly wait to get to my car and open up my lunch.

I ordered up a Grown Up Grilled Cheese. A unique blend of apples, onions & pepperjack melted between fig butter lined whole wheat sourdough - $5.95

The Grown Up Grilled Cheese from Phoney Baloney's in Irvine

It was amazing. The bread was toasty and grilled to perfection and all of the gooey insides were a perfect contrast to the crisp thinly sliced apples. And the fig butter was so good in there! This was a great sandwich. It really was. Now that I know where it is and how it happens to be on the way home from work, I know I will be stopping by there way more often.

And now for the cry for help...

I have started compiling recipes for my next cookbook.  And I need testers!  This will be a pretty quick round, as my manuscript will be due February 1, 2013.  I know that sounds like ages away, but it is only a few months from now.  Here's what I am looking for:  Anyone who is willing to test recipes that are whole foods based.  Everything from scratch.  NO store The majority of these recipes will be made from ingredients that can be found at any well stocked grocery or farmer's market. There will be a few specialty ingredients, most of which can be found at any Asian or international grocer.  Anyone interested will need to have a Google account so I can give you access to the super secret testing blog.  And you must like cilantro.  Cilantro haters need not apply.*

The theme?  California Vegan Fusion: California cuisine is a style highly influenced not only by fresh, local ingredients, but also by an amazing amount of cultural diversity. From our pizzas to our mashed potatoes, you’d be hard pressed to find a dish that hasn’t been touched by some sort of ethnic twist. Just check out the burgeoning Mexican Asian fusion food scene in Los Angeles which has taken diners by storm. From ChaCha Chili, to Don Chow Tacos, to Kogi’s Korean BBQ Burritos. But why stop there? Out West, we like to take risks with our foods: Fresh takes on traditional favorites and lighter versions of traditionally heavy classics.

If interested, please send me an email at joni AT justthefood DOT com.  I will get back to you all by the end of next week with further instructions!  As of now I have received enough testers.  I will post again should I need more!  Thanks everyone, you guys rock!

*My husband is a cilantro hater.  I just don't get you people!  But seriously, you can still apply.  Just secretly do so, and then subtly do not test the cilantro heavy recipes.

Worknight Wednesday: Leftovers, a New Grill, and a Giveaway!

I am not cooking tonight.  I shall feast on leftovers, because this girl is pooped out.  I started working this morning at 5 am and after I got off work at 2, I drove an hour to return a flat top grill I bought myself (an early birthday present?) last week.  This is not the first time I have returned it.  I returned it once already, because the flat top warped and flipped out within minutes of me turning it on.  This time I returned it for the same reason.  That thing was just junk.  Expensive junk, but junk nonetheless.  All is well, because check out what I got instead!

Vegan Taco Party anyone?  

I cannot begin to convey the excitement I am feeling about this thing of beauty.  My head is swirling with new recipe ideas.  What should I make first?  Leave a comment telling me what you think I should make on this bad boy, and I will pick one of your ideas to make on Saturday afternoon!  And the person who comes up with the idea that inspires me most, will receive a copy of any of my books!

(Please leave a comment below.  I will choose one winner on Saturday at 1pm Pacific Standard Time.  YES!  I will ship internationally.)

Contest now over...Congrats to COCONUTANDBERRIES and Dawn from VEGAN FAZOOL!  Please send me your mailing address and which book you'd like to receive!

Two for Tuesday: Macaroni

I love macaroni.  I love it hot and I love it cold.  Here are two of my favorite macaroni recipes, and neither one of them is mac and cheese!  (Though I really love that, too.)

Buffalo Mac Salad: cold AND hot

Buffalo Mac Salad (From The Complete Guide to Vegan Food Substitutions, page 100)
Maybe I've been working in a deli for too long, but it seems I can always be counted on to be the one who whips up a kick ass macaroni salad to bring to any get together.

Mash-Up Monday: Vegan Mofo and Blog Action Day

Today is a different kind of Mash-Up Monday.  Instead of mashing up two different foods, I am mashing up two different blog events.  Vegan Mofo and Blog Action Day.  This year's theme for Blog Action Day is the "Power of WE" and it couldn't have been a better topic for me this year.  This year I am all about the power of WE.  And just who is WE?  Technically, it's all of us, and what amazing things WE can accomplish when WE work together.

And to mix it up with Vegan Mofo, the Vegan Month of Food, I am going to tell you about how the power of WE pulled off a pretty vegan amazing event on Saturday night.  And for the purposes of this post WE are the FNA Foundation (Joni, Kristen, Carrie, Jennifer, Elizabeth), Danna, Wade (and the rest of the amazing folks at The Prospector in Long Beach), Exene Cervenka (Squee!) and the uber cool Petunia and the Vipers, Mike Hack and the generous team at Whole Foods Market, Tustin, and of course all of our friends, family, and new faces that came out to support this, our first ever, pop-up vegan food shack.

L-R: Elizabeth, Joni, Carrie, Kristen

So, what was the power of WE?  The girls and I who formed the FNA Foundation (which stands for Food-N-Art) wanted to give back to the communities that have given us so much.  None of us have enough scratch to just be giving it away, so WE decided that WE would donate our time and talents to putting together events that would raise awareness of healthful eating through fundraisers in which 100% of the proceeds would be donated to various charities throughout the community.  Each of us has our own talents to share, from marketing and graphic design, to art and fashion design, to cooking, blogging, painting, spinning fire, musicians, the list goes on and on!

Last Saturday WE all got together and chopped, cooked, boiled, steamed, baked, dipped, mixed and served up some pretty awesome vegan food to a crowd of folks out for a great night of drinks and music.  That's right kids...WE set up a vegan venue right outside of a steakhouse!  And, man was it well received by carnivores and herbivores alike!   So, WE got to do so much good!  WE got to expose lots of people to yummy vegan food.  WE got to spread the word about our foundation.  WE got to raise a bunch of money for the Whole Kids Foundation.  But most of all, WE got to have a great time with our friends, doing good deeds, and spreading the good vibes!

L-R: Me, Exene Cervenka and Carrie

What else can WE do to spread the vegan love?