Next on my list of things to try from the Angelica Kitchen cookbook was the Three Bean Chili w/Seitan, pg. 98. Black beans, kidney beans, green lentils and seitan give the chili its variety of flavors and protein punch. Dried ancho pepper, chipotle peppers (I put in 3 instead of just two, and left the seeds in for extra heat) and sun-dried tomatoes make up the base of the sauce without any chili powder at all. At the restaurant, they serve it with a huge piece of the Southern-Style Cornbread, pg. 158, so I made sure to cook a batch in a skillet while it simmered away. I ended up using all of the cooking water from the beans for the chili and it was still pretty thick, so I simmered it covered for almost all of the time. I thought it could use a little sweetness, and added about a teaspoon of tomato paste, but I could have used more. Once served, the sweetness of the cornbread provided a nice contrast.
3 kinds of legumes, ready to boil & soak
sun-dried tomatoes & chiles getting hydrated
I used about 1/4 - 1/3 of this double batch of seitan i made a couple of days ahead
ground to the perfect consistency
cornbread makes everything better!
all. together. now!
Here’s another cookbook that I’ve had for a long time, and hadn’t really tried yet, Vegan Fire & Spice by Robin Robertson. I made the falafel last week and it was pretty tasty (though I ended up baking them instead of pan frying, they held better that way). So I picked out two more recipes to test, and this was the first of those. So far I really like the book. The recipes have a lot of flavor without being really fussy. This may sound like it was complicated, with rolling out scratch dough and everything but really, it wasn’t. You put all the dough ingredients in the food processor, knead slightly and roll out. The filling is just everything else combined in a bowl. You don’t need even need to chop or cut anything! Though I did cut the sausages into thirds before throwing them in the food processor to “crumble” them the easy way.
My adjustments: I used 1 package of Tofurky for the pound of vegan sausage, and 2 packages of firm tofu (lightly squeezed with my hands) for the 2 pounds of tofu. I was a little worried since the recipe called for a 10″ pie plate (though my standard one said 9.5″) but had no problem getting everything to fit. I used white whole wheat flour for the crust, and ended up using almost 2/3 c. of cold water to get it to a dough consistency. (The recipe calls for unbleached all-purpose, and has you start with a 1/4 c. of water.) Also, I could have sworn that I had fennel seeds, but it turned out to be anise seeds, so I used them instead. oh! I also added a little more salt and 1/4 c. of nutritional yeast after mixing and tasting. A little gloss of almond milk/agave over the top would have been a nice touch, but I just thought of it! ; ) To round it out, I served it with a side of lightly steamed kale.
Results: Yum! Thomas ate 3 servings (pieces). 3!! Hah! ; ) Definitely a keeper.
One thing I really miss about living in New York is all of the wonderful vegan dining. I really got hooked on a few places, and Angelica Kitchen was definitely one of my favorites. When I realized they had a cookbook a while back, I was thrilled, and ordered it. This cookbook has all the goods, the cornbreads, the how to for making dragon bowls and their signature dishes, all of it! My favorite sandwich is hands down, the Sam or I sandwich. It’s made up of several recipes in the book, including the marinated tofu recipe used here to make this hybrid of the Tofu Sandwich with Roasted Vegetables & the Sam or I, pg. 165.
I used sprouted grain bread and:
1 recipe for Baked Tofu with Lemon-Rosemary Marinade pg. 105
I subbed fresh lime juice for lemon and used extra-firm pre-pressed sprouted tofu instead of firm. You couldn’t tell, it was just awesome tasting tofu.
1 recipe for Oven-Roasted Onions and carrots pg. 168
I used 3 medium onions and a bunch of small carrots. I didn’t make as much as the recipe called for, but it was still way more than enough for the sandwiches!
1 recipe for Soba Sensation Sauce pg. 209
This recipe yielded 3 cups, so I halved it and made it in the small bowl of my food processor. SO GOOD! We only used half of this for the sandwiches, but it’s so good, we’ll definitely use it up. (Especially on steamed greens!) It lasts a week in the fridge and pretty much made the sandwich. I subbed Bragg’s for tamari and extra virgin olive for sesame oil.
I thought the sandwich needed some greens, so I steamed a couple of large kale leaves, torn into pieces and added it in the mix. It was the perfect addition!