Vegan MOFO Day 23 - Jackie's Stuffed "Andouille Stuffed Jalepenos

My friend Jackie is a self described chile fiend. She is also a fantastic cook, so I knew I needed to be on my game to veganize one of her favorites.

Most of the recipe looked pretty easy to veganize. I used Toffutti brand non-hydrogenated cream cheese for the regular cream cheese and daiya Italian blend for the Mozzarella in the original recipe.

The challenge for me was how to make an Andouille substitute that was not made from vital wheat gluten. I don't have anything against making seitan style sausages, mind you, as a matter of fact I love them. However, I let my day get away from me and didn't have time to make the sausages and give them proper sitting time. I decided to use marinated tempeh as the substitute. It went a little something like this:

Jackie's Stuffed "Andouille" Jalepenos

14 fresh jalepenos, halved and cleaned of seeds and pith
1/2 cup red bell pepper, finely diced
1/4 cup red onion, finely diced
3 cloves garlic, minced
1 Tablespoon canola oil
8 oz Toffutti brand non-hydrogenated vegan cream cheese
1 - 8 oz package tempeh, diced in 1/4 inch cubes
1/2 teaspoon liquid smoke
1 teaspoon salt
1/2 cup Daiya vegan mozzarella cheese

For the marinade:
1/4 cup dry red wine
1/4 cup vegetable broth
2 cloves garlic, minced
1 teaspoon chipotle pepper powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon gumbo file
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon smoked paprika (important that it is smoked)
1 chili tepin, crushed
1/4 teaspoon cayenne pepper
1/4 teaspoon thyme

Steam tempeh for 10 minutes. While tempeh is steaming mix all of the ingredients in a container just large enough for the tempeh to cover the bottom in one layer. Pour hot steamed tempeh in marinade. Marinade for at least 30 minutes, preferably overnight. The longer it is marinated the more flavorful it will be.

Preheat oven to 350.

Bake jalepeno halves for 10 minutes. Let cool.

In a large iron skillet or saute pan over medium heat, saute red peppers, red onion, and minced garlic until soft, about 5 minutes. Add tempeh and all of the marinade, if there is any left (marinade may be soaked up by tempeh) and saute until liquid is gone, tempeh is just browned and mixture is a bit sticky, maybe 10 minutes. Remove from heat and put in medium sized bowl. Cool down to room temperature. Stir in cream cheese, liquid smoke and salt (to taste).

Stuff jalepeno halves with about 2 teaspoons mixture each. Sprinkle top with mozzarella. Bake until cheese is melted and just starting to get golden.

Vegan MOFO - Day 19 - Gail's Buffalo Chickn Dip

My friend Gail always says she can't cook. She lies like a rug. She has hidden talents that pop out when she thinks you aren't paying attention. Sometimes I think she just tells me that so I'll cook for her (or just to make me feel better)!

Before I shunned the chickies Gail busted out this incredible dip at one of her and John's famous Halloween parties. It tasted like wings in a dip. I have to admit, wings were one of the things that almost made me break down more than once. I love the smell of the hot sauce steaming. I love the way the heat makes my nose run. Ahhhhhh! I no longer crave the fleshy version. This dip will take the edge of when I need a fix.

Tonight it was Monday Night Football. What better time to make something wing-esque? Another dish you want to eat in moderation as it is full of calorie rich ingredients.

Gail's Buffalo Chickn Dip

1/4 cup vegan blue cheese dressing (I made my own, still needs some tweeking, use your fav)
4 oz. toffutti non-hydrogenated cream cheese, softened
2 tablespoons Louisianna hot sauce
1 tablespoon Ta Patio hot sauce
2 oz shredded blue sheeze (vegan blue cheese)
1/2 cup chicken style seitan, chopped small (could sub Butler soy curls rehydrated in chix broth)
1 stalk celery, finely diced

Makes approx 1 1/2 cups

Preheat oven to 325.

In medium size bowl cream together the blue cheese dressing, cream cheese, and hot sauces until smooth. Stir in remaining ingredients until well mixed. Pour into 1 1/2 cup pyrex or other ovenproof dish. Bake for 25 minutes, until hot and just bubbly. Let sit for 10 minutes before serving. This would also work well in a mini crock pot. They usually have only one temperature. Heat in mini crock for 1-2 hours until bubbly and hot. This recipe will double nicely for a larger party.

Blue Cheeze Dressing

Makes approximately one cup

1 cup vegannaise
1/2 teaspoon lemon juice
1/2 teaspoon apple cider vinegar
1/2 teaspoon tahini
1 teaspoon mellow miso
1 tablespoon dried parsley
1 tablespoon blue sheeze (optional)
Black pepper to taste
If you like a thinner dressing, thin with a small amount of unsweetened soy milk

In small bowl mix thoroughly. Best if it can chill for at least an hour.

Vegan MOFO - Day 18 - Gourmet Pasta

This recipe was sent to me by my lovely friend Julie. This Casserole is a ridiculously rich and over the top dish not to be taken lightly. As a matter of fact, this could easily de-rail my biggest loser efforts, thank you very much. But holy mama is it freaking delicious. I am truly amazed at how many of the family favorites are laden with high-fat and normally big time dairy ingredients. C'est la vie. I left my camera at my friend's house (along with the leftovers LOL), so I will post the pics when I get them uploaded. Even the totally omni kids chowed down on this. When you have some calories to spare, make this one.

Gourmet Pasta

2 cups TVP
1 3/4 cups vegetable broth
2 teaspoons kitchen bouquet
2 cloves garlic, minced
1 Tablespoon olive oil
1 - 14.5 can diced fire roasted diced tomatoes
1 - 6 oz. can tomato paste
1 - 8 oz. can tomato sauce
1 1/2 teaspoons salt
1/4 teaspoon fresh cracked black pepper
5 oz ribbon noodles
1 cup toffutti sour cream
4 oz. toffutti cream cheese
6 green onions, chopped
1 cup Daiya cheddar cheese
1 cup Daiya Italian blend

Preheat oven to 350.

Stir kitchen bouquet into vegetable broth. Heat mixture and pour over TVP to rehydrate. In a large skillet heat olive oil. Brown TVP. Once browned add minced garlic and saute for 2 minutes more. Add diced tomatoes, tomato sauce, tomato paste, salt and pepper. Lower heat to simmer. Cook noodles according to package directions. Drain pasta. While pasta is still hot, stir in cream cheese, sour cream, and green onions. Mix well. Coat 4 quart casserole with canola oil (I prefer spray canola). Layer 1/2 of noodles, then 1/2 of tomato mixture, then 1 cup of Italian cheese mix, remaining 1/2 of noodles, remaining tomato mixture, then 1 cup of cheddar.

Bake uncovered for 35 minutes. Turn oven off without opening. Let sit in oven for 20-25 minutes. Serve immediately. Can also be refrigerated and re-heated at 350 for 25 minutes.

Vegan MOFO - Day 16 - "Turkey" Surprise

Thanksgiving for my sister's family was spent for years at her in laws in San Diego. Grandma G spent hours and probably even days prepping for the feast. Of course, there was always some leftover turkey. After a few days you knew you were going to get tired of turkey sandwiches.

As was the yearly tradition, the day after Thanksgiving, no one wanted her to spend a lot of time in the kitchen...especially her. I'm not sure when this fun packet of yum was conceived, but both of my sister's girls always raved about Grandma's turkey surprise when they were little. I had the opportunity to finally try one when I was invited for the feast. They are a sinful little treat.

The original version was made with a filling of cream cheese, broccoli, and of course, turkey. The filling was then encased in crescent rolls that come in the cardboard can. In this remake the turkey is replaced by chicken style seitan, the cream cheese by toffutti brand non-hydrogenated cream cheese, and the crescents with vegan puff pastry.*

"Turkey" Surprise

4 servings

2 - 8 x 8 sheets of vegan puff pastry thawed and quartered
1 - 8 oz tub of toffutti non-hydrogenated cream cheese
1/2 teaspoons onion powder
1/2 teaspoons garlic powder
1 head broccoli crowns, chopped small (Approx 2 cups)
6 oz chicken seitan, chopped to approx 1/4 inch pieces (or leftover thanksgiving vegan roast)

Preheat oven to 350.

With mixer, blend onion powder and garlic powder into cream cheese in medium sized mixing bowl. Saute broccoli and seitan in about 1 tablespoon of liquid (cooking liquid from seitan or vegetable broth is perfect) until broccoli just turns bright green. Remove from heat and let cool to room temperature (this is very important, see note below). Stir into cream cheese until completely blended. Divide filling evenly over 4 of the squares of puff pastry. Top with other four squares. Pinch to close. Place two of the pouches each on a cookie sheet. Bake for 28 minutes. Let sit for 10 minutes before serving.

**Note**

To avoid sticking issues with the puff pastry, do not let it get too warm.

Vegan MOFO Day 11 - Iron Chef - Pears and Nuts

I missed yesterday due to travel once again. I am hoping to make up for lost time this weekend. To this end I bring you my contribution to this week's iron chef challenge. This week's ingredients were pears and any type of nuts. Apparently as a hypothyroid sufferer, I am supposed to avoid pears. I don't eat them very often, so I figured why not throw caution to the wind. I found some lovely local organic red bartlett pears at Whole Paycheck. They were so sweet and juicy, it was hard not to eat the plain, but I had a mission.

My original idea was to do something in puff pastry, but I didn't want to wait for it to thaw. Then I thought about taking the super easy route and making a smoothie. Suddenly this adventurous spirit came over me and I decided to do something I had never done before; create my own cheezecake recipe. Honestly I was concerned about screwing up something with lots of expensive ingredients, but what the hell, isn't that what being iron is all about anyway?

I bring you my very first original cheezecake style recipe.

Pear Maple Cheezecake with Toasted Pecan Oat Crust

For Crust

1 C chopped pecan pieces, toasted
1 C quick cooking oats
1 Tablespoon granulated cane sugar
1 teaspoon vanilla
1/4 cup Earth balance, melted

In food processor put pecans, oats, and sugar. Process until it resembles a meal. Drizzle melted Earth balance and vanilla over the mixture and blend with a fork.

For Filling

12 oz. package extra-firm silken tofu (preferably organic)
1 8 oz. containter non-hydrogenated toffutti cream cheese
2 Tablespoons light coconut milk
1 Tablespoon cornstarch
2 Tablespoons brandy
2/3 cup maple syrup
1 Tablespoon dark molasses
1 teaspoon vanilla
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
pinch allspice

Preheat oven to 350. In food processor, crumble tofu. Add cream cheese and blend until smooth. Make a slurry with coconut milk and cornstarch. Add the slurry and the remaining ingredients and blend until smooth. Make sure to scrape sides a couple of times. Let mixture sit for 10 minutes. In the meantime, lighty oil a 9" springform pan. Press crust mixture on bottom. Pour filling on top of crust. Slice unpeeled pears in uniform thin slices. Arrange in a circle, slightly overlapping, starting from the center and working your way out to the edge of the pan. Bake at 350 for 30 minutes. After 30 minutes reduce heat to 325 and bake for 30 more minutes until cake only wiggles slightly. Cool to room temperature on a rack then refrigerate for 8 hours or overnight.

I haven't cut into it yet, so I am not sure how the recipe turned out. I wanted to type it up before I forgot how I made it. I will post a follow up here tomorrow when we cut into it. The filling pre-baking was really good. I have high hopes for this one!

The results are in. This is a wonderful fall treat. The crust is my favorite part. It is wheat free too! The maple, pecan, pear combination is really good. The texture came out very creamy and rich. I may add a bit more cornstarch to give it a slightly more firm texture, but it really is quite tasty as is. If you try the recipe, let me know how yours came out.