Wednesday, September 2, 2015

VeganMoFo 2015 #2: 'Tuna' Glug



2: Recreate a meal from your childhood.

MoFo is officially off and running, I am enjoying reading about and seeing everyone's breakfasts. From the routine everyday stuff to the fancy fun stuff, it is all wonderful!

When I think about childhood meals, there is one that always stands out. Tuna Glug. This was a microwave casserole that my mum used to make fairly frequently, and that we used to love. It has been a long time since Tuna Glug has been made by anyone in our family, even the omnivores, but it comes up every now and then in conversation, normally with a fond chuckle because it seems pretty funny now.

Tuna Glug originated from a recipe that was a layered tuna casserole, which of course did not have glug in the title. However it always turned out very gluggy, but in a satisfying kind of way. My mum made lots of other things when we were growing up that I can remember, but when MoFo asked us to recreate a childhood meal, there was no other contender.

So, how to glug? In it's original form the casserole involved cooking rice in the microwave, and then adding layers of tinned tuna, condensed cream of mushroom soup (from a can), creamed corn or corn kernels, peas, tomato slices and cheese. So you can see that most of this is already vegan, just a couple of layers that need tweaking. Sometimes after cooking the rice my mum just mixed everything except the tomato and the cheese together and put it on top as a single layer.

I fancied it up a little by baking it in the oven rather than cooking it all in the microwave. Here is what I did! I assembled this in an 8x8 inch casserole dish.

Layer 1: Brown rice. I had 2 cups of frozen long-grain brown rice in the freezer, so I reheated it and used it for the bottom layer.

Layer 2: Semi-mashed chickpeas. Instead of tuna I used a 400g tin of chickpeas, coarsely mashed. I debated a few different options, and also considered maybe adding some dulse flakes to the chickpeas, but in the end I just went with a simple option. We don't have vegan tinned tuna here, however after tasting some Toona in my recent US trip, I have no problems with never trying it again.

Layer 3: Cream of Mushroom Soup from Vegan Casseroles by Julie Hasson. I have never seen vegan condensed mushroom soup here, so I made a double batch from the recipe in Vegan Casseroles, and I used about 3/4 of it for my layer (so 1.5 batches)

Layer 4: Creamed corn. I used a mid-sized tin of creamed corn here. The thing I most remember loving about this recipe was the way the creamed corn smooshed into everything!

Layer 5: Peas. I defrosted frozen peas, about one cups worth, and sprinkled them on top.

Layer 6: Sliced roma tomato.

Layer 7: Cheese. I used about half a small packet of Daiya cheddar cheese shreds that I have had idling in my freezer for the last year. Mum normally put the cheese on in a much thicker layer, however given that vegan cheese is far more expensive than the grated cheese of my youth, I was a bit more modest.

Layer 8: Panko crumbs. I deviated from the original version by adding these, but because I was going to be baking it I wanted to add a bit of crunch. Just a light dusting.

Then I baked it in the oven at 190 degrees Celcius for about half an hour, and gave it a few minutes under the grill (broiler for my US friends) to really make the top golden and melty and crunchy.

Tuna Glug


The result was pretty tasty! There were a few differences. Using pre-cooked brown rice instead of microwaving white rice meant it didn't quite live up to optimum 'glug' factor, but that was OK. The chickpeas got a little lost in it, I might use 2 cans if I was doing it again for a thicker layer, and maybe not mash them quite as much. The homemade mushroom soup had a much stronger and better flavour (and was also darker) than the wishy washy stuff from a tin. The creamed corn/pea/tomato/cheese section was EXACTLY how I remembered it. I actually think this was always the best part, so could almost just make that as a casserole on its own. ;) If I made this again I would definitely use a large tin of the creamed corn, rather than a medium one.

Overall, I enjoyed it and my parents enjoyed it. I have always thought about making a veganised version of it for fun, so I am glad MoFo finally gave me the push to finally do it!

'Tuna' Glug


It's not pretty, but it is tasty! Served here with some steamed broccoli.

Cute Kitty Photo of the Post: Month of Gizmo

Gizmo's 12th Birthday


For day two of my month of Gizmo, here she is helping supervise my work on the computer. It actually looks like I was in Blogger at the time. Maybe she is still watching over me as I type this.

Tuesday, September 1, 2015

VeganMoFo 2015 #1: Rise and Shine!



Day 1: Rise and Shine! It's MoFo time! Tell us about your breakfast.

WELCOME TO MOFO! I am so excited about this year's MoFo. Every day they have a different challenge, which I will of course be playing along with. I will be blogging daily, but also posting mini-posts on my Instagram account (you can find me @dimsimkitty).

So, day one and it is all about breakfast! I must admit that I am a bit repetative when it comes to breakfasts, and I tend to have three standard breakfasts that get repeated depending on what I am doing that day.

During the week my work days tend to be at least 11 hours long, so I need something to fuel me up for a morning of consults and get me through until lunch or a pre-surgery snack. My standard is two slices of HealthyBake Farmhouse Rye with Vegemite, avocado and tomato on them. And a glass of oatmilk. I know that drinking an actual glass of plant milk is considered uncool by some vegans, but whatever, I love a glass of oatmilk!

Work breakfast


On some of my weekdays off, I go to a 9.30 yoga class. I tend to have breakfast at about 8am on those days, and I need something that will give me fuel to get through a 90 minute bikram class (I love the hot room!) but won't leave me feeling too full (a full belly does not love the hot room). So I normally have a piece of toast (often Abbott's Country Wholegrain) with some natural crunchy peanut butter, a mashed banana and some cinnamon. In summer I will also throw some blueberries on there.

Pre-morning yoga snack


On other days, either after a 6.30am yoga session or a 6.30am PT session, I like to have a green smoothie for my breakfast. For a long time my standard green smoothie has been one frozen banana, a big handful of frozen mango, two big handfuls of baby spinach and some oatmilk. In the past I have also added in protein powder, peanut butter, LSA or other bits and pieces as well to bulk it up a bit.

Regular green smoothie


Of course lately my green smoothies have been all kinds of exciting as I have been working my way through the recipes in The Abundance Diet, but that is for another post!

I know, I know, I should be posting about all sorts of exciting breakfast things, but this is what I generally eat. I often make savoury breakfast dishes for dinner, and I really prefer cereal as an afternoon snack. Though I love pancakes and will make them for breakfast sometimes. And I LOVE eating out for breakfast!

So, welcome to MoFo! I have a lot of fun posts planned out and I promise I will be making some exciting things as well as just boring everyday foods. I can't wait to see what you guys have for breakfast!

Cute Kitty Photo of the Post: Month of Gizmo

Gizmo's 12th Birthday With Present


I thought for MoFo that it would be nice to have a month of Gizmo. For those who don't know, Gizmo passed away three and a half years ago at age 15 from kidney complications. I miss her everyday. This is Gizmo on her 12th birthday. This was one of her favourite gifts she ever received, she just loved these super catnip hearts!

Sunday, August 30, 2015

Recipe Round-Up: Big Vegan

Can you believe that VeganMoFo starts in 2 days? I will be blogging along with the daily challenges every day throughout September. I hope! I have a busy September, but I have been doing lots of fun preparations to get ready. For today though, it is blog business as usual.

Big Vegan is a book I bought awhile ago after seeing it appear on a few blogs. It looked good, though I haven't made much from it. There are a lot of things that look quite good, but a lot of the recipes seem a bit overly fussy and complicated for what they actually are. I need to explore it more when I have more time on my hands.

Saag Paneer with Cilantro-Mint Chutney: I poorly planned this recipe, not realising it had more steps than I was expecting! The tofu is marinated and baked, and makes a tasty snack on its own. The spinach sauce has several steps, leading to a fairly smooth sauce and a very saucy dish. The Cilantro-Mint Chutney (made with coconut milk) was a lovely accompaniment. Served over brown rice.
Rating: Saag :), Chutney :)

Saag 'Paneer'; Cilantro-Mint Chutney with Coconut Milk


Veggie Fried Rice with Black Soy and Szechuan Green Beans: This is a very tasty fried rice recipe, and includes peanut butter and black bean sauce in it's ingredients. I'd had a tin of black soy beans kicking around for ages, so this was the perfect place to use them up. The green beans were also really nice, not to spicy, and a great side for the rice.
Rating: Fried Rice :), Green Beans :)

Veggie Fried Rice with Black Soy; Szechuan Green Beans


Broccoli, Carrot, and Chickpea Salad with Lemon Vinaigrette: This salad comes together quickly, tastes good and is great for lunches.
Rating: :)

Broccoli, Carrot, and Chickpea Salad with Lemon Vinaigrette


Tempeh and Tomato Pasta Salad: This recipe has a bit of fiddling, but tastes really good. The tempeh is marinated and baked, and the freshness of the tomato and carrots is great. This recipe called for raw red onion, but I declined.
Rating: :)

Tempeh and Tomato Pasta Salad


Broccoli with Cheese Sauce: This was good, but the sauce, which was roux based, was a bit odd in that it almost reminded me of a slightly cheesy creamed corn flavour rather than a classic cheesy sauce. Still good, but would not be my go to cheese sauce.
Rating: :)

Broccoli with 'Cheese' Sauce


Kidney Bean, Avocado, and Green Salsa Wraps: This recipe claims to make four wraps and serve four people, but I made two wraps with it and ate it all! You make a simple refried bean recipe with the kidney beans.
Rating: :)

Kidney Bean, Avocado, and Green Salsa Wraps


Tofu Pad Thai: I enjoy Pad Thai a lot (not as much as Pad See Ew), but this one was fairly plain. It needed more vegetables and just a bit more flavour. Also very small serves! Rating :)

Tofu Pad Thai


Mediterranean-Style Kale, Carrot, and Edamame Saute: This sounds like it should be great but was actually pretty meh. Not really much flavour at all in it.
Rating: :|

Mediterranean-Style Kale, Carrot, and Edamame Saute


Mediterranean Tempeh and Broccoli Roast: This was much better than the above, with the tempeh taking on a lovely flavour and the roasted vegetables really complementing it. Served over brown rice.
Rating: :)

Mediterranean Tempeh and Broccoli Roast


Kerala Coconut Rice with Tofu, Carrots, and Cashews: This was yummy. I often have bad luck with baked rice recipes, so I soaked the brown rice first for about an hour and it cooked fine in the allotted time. I decreased the coconut milk from 1 1/3 cups to 3/4 cup and made the rest up with water, and I also added peas.
Rating: :)

Kerala Coconut Rice with Tofu, Carrots, and Cashews


Cute Kitty Photo of the Post

Sahara on her 14th birthday


Sahara's birthday was on Friday. She turned 14!

Wednesday, August 26, 2015

Recipe Round-Up: Bake and Destroy

Bake and Destroy, by Natalie Slater, has been around for a while, I am just very slow in getting my round-ups blogged. I was pretty intrigued by this book, subtitled 'good food for bad vegans', when I first heard about it. It is a lot of fun. The first chapter is the desserts chapter! But there are also breakfasts, mains and a whole lot of inventive snacks. Plus lots of fun pro-wrestling references (I love WWE).

Mac & Cheez Balls with No-Honey Mustard: This was my first attempt at deep frying and it did not go well, but all through my own fault I have discovered. My pot was too small, so the first ball I put in just turned black immediately on the outside but was frozen in the middle. Apparently bigger pots of oil, while scarier, will cook evenly. Anyway, I persevered, but was a bit underwhelmed with the results. Too oily, again probably my fault. I did find the coating batter was too thick, I needed to thin it a little, and the frozen mac and cheeze balls defrost very quickly, but if you are better at deep frying than I am you should be fine. The no-honey mustard sauce was sweet, but nice to cut through the deep fried. Also served with steamed broccoli.
Rating: Balls :|, Sauce :)

Mac 'n' Cheez Ballz; No-Honey Mustard


Whole Wheat Choco-Coconut Donuts: These are from the breakfast chapter, and they are fantastic. Not too sweet but full of flavour. The tops of these are pretty rough when they bake in the pan, but then you flip them over, glaze them with melted chocolate and they look fancy. I made these for a bake sale.

Rating: :D

Whole Wheat Choco-Coconut Donuts


Breakfast Bites: These tasty little morsals have banana, apple sauce, oats, coconut, nuts and fruits in them, making them a handy little snack. Bonus is that they are not too sweet. This says it makes 30 using a heaping tablespoon. I used an Australian tablespoon and got 20 cookies, baked for 25 minutes.
Rating: :)

Breakfast Bites


The Non-Cop-Out Tofu Scramble: I love tofu scramble, I don't really consider it a cop out, however it does require a little bit of care. Too many restaurants don't seem to understand! This is full of Italian herbs, tomatoes, olives and spinach, and is a very yummy breakfast or brinner.
Rating: :)

The Non-Cop-Out Tofu Scramble


Mighty Migas: Migas is a dish I have only discovered in the last several years through my vegan cookbooks, funny considering traditionally it is an egg dish!. This is full of tofu, beans, veggies (no capsicum) and tortillas. I used the option she gave for pathetic people who don't have corn tortillas to hand and used some crushed up tortilla chips instead. I topped this bowl off with some green salsa and some nooch.
Rating: :)

Mighty Migas


Chai Berry Muffins: I love berry muffins, and I love chai, so this seemed like a good mix. I found the batter incredibly dry, and had to add splashes of oat milk to be able to incorporate things. Even then it was a pretty stiff and lumpy batter that went into the muffin cups. However it worked out just fine!
Rating: :)

Chai Berry Muffins


Cannibal Corpse Crock-Pot: Not the most enticing of names, but this is a recipe for BBQ slow cooker jackfruit. it was my first time using jackfruit! I found the sauce gave it quite a strong salty/vinegar flavour on its own. But I was impressed with how beautifully it cooked down.
Rating: :)

Cannibal Corpse Crock-Pot


Grilled Mac 'n' Cheese Sandwich: I think you can pretty much imagine that this is going to be good, and it was! You spread out and chill the mac and cheese, then slice the cold mac and cheese into bread-sized slices before grilling. I used my panini press for this.
Rating :)

Grilled Mac 'n' Cheez Sandwich


BBQ Salad: This salad makes use of the Cannibal Corpse Crock-Pot, which tops a mix of brown rice, kale and red beans, and is topped with ranch dressing. There is a ranch dressing recipe in the book, but I just mixed some jarred mayo and some dried herbs together.
Rating: :)

BBQ Salad


Totchos: This is in the snack section, but we had it for dinner one night. Frozen potato gems and shaken up with a taco seasoning, baked until crispy and then topped with refried beans and other nacho toppings, including a yummy Nacho Chee-Zee Sauce. Such a fun dinner!
Rating: :), Nacho Sauce :)

Totchos


Mac 'n' Yeast: I made a half batch of this, which is plenty, and topped it with panko instead of regular breadcrumbs and smoked paprika instead of regular. It is a pretty nice mac and cheese. I then put it into tacos with BBQ strips, which was extra awesome!
Rating: :)

Mac 'n' Yeast


Cute Kitty Photo of the Post

Dim Sim


One lap-warming little Dim Sim, keeping my company while I watch TV.

Wednesday, August 19, 2015

Recipe Round-Up: Appetite for Reduction

I do love some delicious low-fat eats, and Isa knows how to do it!

Pineapple Kale, Broiled Blackened Tofu and Butternut Coconut Rice: My tofu never really got blackened,and I didn't want to burn it, but it still got a nice crust (though was a tad dry) and had good spices. I really liked the butternut rice, it was lovely big servings that were really creamy and sweet, and was super quick to make. The greens were meant to be collards, but we don't have them so I used kale instead. The pineapple gave lovely sweet bursts as you were eating.
Rating: Kale :), Tofu :), Rice :)

Pineapple 'Collard' (Kale); Broiled Blackened Tofu; Butternut Coconut Rice


Goddess Nicoise: I love how pretty salade nicoise looks, and it is fun to create your own beautiful plate. Then take a photo and pour the dressing over it and muss it all up.The topping is chickpeas mashed with some capers and a bit of the Green Goddess Garlic Dressing, which you also serve on the side. I didn't use the red onion here, because I am not a fan of raw onions in general.
Rating: Salad :), Dressing :)

Goddess Nicoise


Horseradish-Dill Hummus: There are several hummus variations in the book, but this is one of my favourites. Because I love horseradish (this uses prepared horseradish thankfully, because fresh is really hard for me to find) and dill is my favourite herb.
Rating: :)

Horseradish-Dill Hummus


Fusilli Roasted Veggie Primavera: This is a lovely fresh pasta dish, full of veggies. I left out the capsicum of course. I also added some roasted chickpeas to the mix to bulk it up a little, which was a perfect addition
Rating: :)

Fusilli Roasted Veggie Primavera


Tempeh Helper: I never had hamburger helper, so I am not sure what to compare this too, but it was nice whatever it is. Seasoned tempeh and pasta shells covered in a cheese sauce. The Easy Breezy Cheesy Sauce is made from spices and flour mixed into water rather than being cashew based, and needs to be watched carefully to make sure that it does not catch on the bottom of the pan.
Rating: Tempeh Helper :), Cheesy Sauce :)

Tempeh Helper


Spinach Linguine with Edamame Pesto: Technically this is fettuccine, but close enough. They was a little meh, it just needed more depth of flavour to it. The mushroom and onions helped, and the pest on its own was very nice, but all together it just fell a little flat.
Rating: :|, pesto :)

Spinach Linguine with Edamame Pesto


Lasagna with Roasted Cauliflower Ricotta and Spinach: This cleverly uses roasted cauliflower and tofu to make a knock out ricotta that is seriously delicious. The flavour of it gets a little lost when cooked the the lasagna, but it was still a very happy dinner.
Rating: :), Ricotta itself :D

Lasagna with Roasted Cauliflower Ricotta and Spinach


Lasagna with Roasted Cauliflower Ricotta and Spinach


Pasta a Fagioli with Spinach: Simple pasta and beans is always one of my favourite classic combinations. This has a tasty sauce and uses white beans (the recipe calls for navy beans but I used cannellini), plu slots of spinach so you get your greens. This was yummy, though I didn't find it very filling even with the beans.
Rating: :)

Pasta e Fagioli with Spinach


Curry Laska: I used about 200g of quartered fried tofu puffs instead of the extra firm tofu because I love tofu puffs in laksa. This is a nice laksa, based on red curry paste, with bok choy joining the noodles in the broth.
Rating: :)

Curry Laksa


Cute Kitty Photo of the Post

Blurry Zeno nose


It's a blurry Zeno nose!

Monday, August 17, 2015

Recipe Round-Up: 1000 Vegan Recipes

Back to some recipe round-ups before MoFo begins. I don't think I will ever run out of recipe round-up posts!

Can you believe that I have only made one new recipe from this book in the last year? I know! However as I still have a huge backlog of photos to share, I still have enough for many more posts before I run out. Still, I'd better get cracking on it again, percentage goals and all of that! I save photos according to their page number, so everything I have uploaded today comes from the salad chapter!

Retro Potato Salad Redux: This is a delicious, creamy potato salad, that is indeed very retro. Celery, pickle relish and a tangy mayo dressing combine with creamy cooked potatoes for something that will win over anyone missing the potato salad of their past.
Rating: :D

Retro Potato Salad Redux


Three-Alarm Potato Salad: As you may be aware, I don't have a strong chili tolerance these days, so I dialed the alarms way back on this. I used one small mild green chili instead of a hot one, and some mild salsa instead of hot salsa, and of course I left out the capsicum all together but replaced it with some grated carrot.
Rating: :)

Three-Alarm Potato Salad


Potato and White Bean Salad with 'Roasted Red Peppers': Of course there are no roasted red peppers in this photo. I used some rehydrated and rinsed sundried tomatoes here instead. The recipe calls for cooking the potatoes for half an hour, but mine were done after 20 minutes.
Rating: :)

Potato and White Bean Salad with 'Roasted Red Peppers'


Potato Salad with Seitan Strips and Tarragon-Mustard Vinaigrette: This salad is pretty awesome, with nice and chewy seitan strips in a tangy dressing. I served this over salad greens, and I got three yummy lunches out of it.
Rating: :)

Potato Salad with Seitan Strips and Tarragon-Mustard Vinaigrette


White Bean Salad with Fennel and Avocado: This is a very refreshing salad, with creamy beans, crunchy fennel and soothing avocado in a pretty zesty dressing. I got 2-3 servings out of this.
Rating> :)

White Bean Salad with Fennel and Avocado


Warm Lentil Salad with Walnuts: This salad is as tasty as it is pretty. I used grated carrot instead of capsicum and a lightly sauteed the red onions because I don't really like raw onion. Serve over brown rice and salad leaves.
Rating: :)

Warm Lentil Salad with Walnuts


Southwestern Three Bean Salad: The tomato dressing on this salad is very fresh and makes for a great summery salad. I used greated carrot instead of capsicum, of course. It has a mix of three beans - pinto, kidney and black beans. The avocado is optional, but we all know that avocado is actually mandatory.
Rating: :)

Southwestern Three-Bean Salad


Black Bean and Corn Salad with Cilantro Dressing: I am a big fan of the black bean and corn combination. The recipe calls for a tin of mild green chiles, but we don't really have those easily available here (and I would have only used part of it anyway).
Rating: :)

Black Bean and Corn Salad with Cilantro Dressing


Curried Walnut 'Chicken' Salad: Seitan and walnuts give this salad a meaty but slightly crunchy texture. The dressing is a curried mix of soy yoghurt and mayo. Carrots, cekery, green onions and golden raisins are also part of this. Served over lots of soft lettuce.
Rating: :)

Curried Walnut "Chicken" Salad


Rice Salad with Cashews and Dried Papaya: This is a sweet salad that is great served over greens. Brown rice, cashews and dried papaya is coated in a sweet lime dressing.
Rating: :)

Rice Salad with Cashews and Dried Papaya


(% 1000 Vegan Recipes blogged: 26.1%)

Cute Kitty Photo of the Post

Zeno


Of course I took more than two photos of Zeno when I was in Seattle, so I thought I would share them with you over my next few posts. Here he is looking handsome. He does that all the time.