Shrimp Scampi & Balsamic Sage Butter Tortellini

I subscribe to the Food Network Magazine monthly and despite it is 95% not vegan, I still enjoy it because I learn new techniques for various things (such as pasta's or mixology). Usually, there are ways to veganize many of their dishes and their side dishes are generally vegan. This month's issue was pasta. After reading it, I was inspired to make a vegan tortellini (which I've never had before). Vegan shrimp scampi has been running through my head for a while now as an idea, so I made it with the tortellini.

 

Shrimp Scampi

* Prep Time: 5 minutes

* Cook Time: 10 minutes

* Ingredients:  

• 1 large clove garlic, minced
• 1/4th small white onion, sliced fine
• 2 stalks green onion, sliced fine
• 3 tbsp soy butter*
• 1/2 jar (7.5 oz.) artichoke hearts, medium slice
• 1 tsp lemon juice
• 1/4 cup white wine*
• 3/4 package (5 oz.) vegan shrimp*
• 1/8 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• salt, to taste
• pepper, to taste
• vegan Parmesan, to taste, top (optional)*

* Recipe:  

1. Heat a medium sized pan with 2 tbsp of the soy butter. Add in the onion and when it starts to become translucent, add the garlic and green onion.
2. Next, add the lemon juice, white wine, artichoke hearts, and vegan shrimp. Cook for a few minutes until the shrimp become tender.
3. Add the lemon zest, fresh parsley, the remaining 1 tbsp of soy butter, salt, and pepper. Cook for a few more minutes until the butter melts and the shrimp are completely cooked.
4. Top the dish with vegan Parmesan, if desired.

* Note: For soy butter, I used Bestlife brand. I found it at my local Jewel Osco (Albertson's, Lucky's, Cub Foods, County Market, Shop 'n Save, Save-a-Lot to some - same company). Make sure your wine is vegan on Barnivore. I found the vegan shrimp at a local Thai/Chinese grocery store. The brand I used was Verisoy which coincidentally is owned by Vegetarian Plus. So use either brand! Vegan Parmesan brand I use is Galaxy topping.

Balsamic Sage Butter Tortellini

The sauce in this recipe was modified from the "Sage-Walnut Butter" tortellini sauce in the Food Network Magazine March 2011 edition. I veganized it and halved the recipe. The tortellini and dough are my recipes, though.


* Prep Time: 30 minutes
* Cook Time: 20 minutes
* Ingredients (for tortellini filling):

• 1/2 package (4 oz.) vegan cream cheese*
• 1/4 tsp oregano
• 1/4 tsp basil
• 1/4 tsp garlic powder
• 1/4 tsp dried parsley
• 2-3 tsp olive oil
• 1 tbsp vegan Parmesan*
• 1/2 cup Teese vegan mozzarella cheese*
• salt, to taste
• pepper, to taste 

* Ingredients (for dough):

• 1/2 cup all-purpose flour
• 1/2 cup semolina flour
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/3 cup water (plus extra water to fold tortellini)
• pinch of salt, for boiling water
• 1 tsp olive oil, for boiling water

* Ingredients (for balsamic sage butter sauce): 

• 1/8 cup balsamic vinegar
• 1 tsp agave nectar*
• 1 bay leaf
• 3 tbsp soy butter*
• 1/4 cup sage leaves*
• 1/2 cup walnuts, chopped
• 1/2 cup pasta-cooking water
• salt, to taste
• vegan Parmesan, to top  

* Recipe (for tortellini filling):

1. Combine the cream cheese with the oregano, basil, garlic powder, parsley, salt, pepper, and olive oil. Mix well.
2. Mashed the Parmesan and the mozzarella cheese.
3. Combine the cream cheese mixture with the cheese mixture. Mix well. 

* Recipe (for tortellini dough):

1. Mix the all-purpose flour, the semolina flour, and salt well in a medium bowl.
2. On a clean counter space, create a mound with the flour mixture. In the center, create a well.
3. In this well, put in the olive oil and water. 
4. Slowly start to mix and then knead dough until smooth.
5. Using a floured rolling pin, roll out the dough until slightly thin.
6. With either a small round cookie cutter or the opening of a glass, create circles in your dough.
7. Place 1 tsp of the tortellini mixture in the center of each of the circles.
8. Fold over and seal with water. Take the stuffed side of the tortellini and place it against the back of your finger. Push down to create a ring around your finger to get that distinct tortellini shape.
9. In a medium pot of boiling water, add the salt and olive oil, then cook the tortellini until the float (only a few minutes). Let cook for one minute after they start to float. Do not overcrowd the pot with tortellini or else they will stick together.

* Recipe (for balsamic sage butter sauce):

1. In a medium pan, combine the balsamic vinegar, agave nectar, and the bay leaf. Cook until syrupy.
2. Melt the soy butter in a medium pan and add the sage leaves and walnuts. Cook for 3 minutes.
3. Add 1/2 cup pasta cooking water and let cook until reduced by half.
4. Toss in the tortellini and add the salt. Mix well.

* Recipe (for building tortellini dish):

1. Place the tortellini and the reduced water mixture in a bowl followed by the balsamic glaze.
2. Top with vegan Parmesan.

* Note:  For vegan cream cheese, I used Tofutti brand. Again, with this recipe I used Galaxy topping for vegan Parmesan. The mozzarella cheese I used is a local Chicago vegan cheese company, Chicago Soydairy. Feel free to use another vegan mozarella brand (such as Soy Kaas or Follow Your Heart). I used this brand because it is easy to mash. Agave nectar is a natural sweetener often used to replace honey (which it did for this recipe). You can find it in the health/green food section of your grocer near the honey. For soy butter, again I used Bestlife. Lastly, I did not have fresh sage leaves, so I used dried rugged sage instead.




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Super Bowl: Pulled Pork Sandwiches & Loaded Nachos

I do not follow football, but I do cook! These are a few things I whipped up just in case other people actually watch football and would like to eat vegan grub. Also, check out Mercy For Animals blog post on what one can conjure up for the big day: Score Big by Hosting a Vegan Super Bowl Party.


Pulled Pork Sandwiches with Bourbon BBQ Sauce

* Prep Time: 10 minutes
* Cook Time: 30 minutes (without cooking seitan - make ahead of time)
* Ingredients (for pulled pork):

• seitan pieces, cooked according to these directions, pulled a part
• 2 tbsp brown sugar*
• 1 tbsp paprika
• 1 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp ancho chili powder
• 1/4 tsp celery salt
• 1/4 tsp dry mustard
• 1/4 tsp garlic salt
• 1/4 tsp cayenne pepper

• hamburger buns, for sandwiches

* Ingredients (for bourbon BBQ sauce):

• 1/2 small onion, chopped fine
• 2 cloves garlic, minced
• 2 cups ketchup
• 1 cup water
• 5 tbsp bourbon*
• 1/2 cup apple cider vinegar
• 1 tsp vegan Worcestershire sauce
• 2 tbsp soy sauce
• 1/2 tsp tobasco
• 1/2 tsp liquid smoke
• 1/2 tsp prepared yellow mustard
• 1 tsp butter, softened*
• 5 tbsp brown sugar*
• 1 tsp chili powder
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1/4 tsp cayenne

* Recipe (for pulled pork): 

1. Make the seitan according to the directions given in a previous post. Squeeze the juice that the seitan cooked in out of the seitan pieces.
2. In a bowl, pull a part the seitan so it resembles "pulled pork". 
3. In another bowl, mix the remaining ingredients (aside from the buns!). Throw it in the bowl with the seitan and mix well. 
4. Place the seitan mixture in a pot on low-medium heat. Let the seitan brown a bit (not a lot) so that the spices set in on it sort of like a rub, if you will.
5. Keep warm while you make the BBQ sauce.

* Recipe (for BBQ sauce):

1. Chop up the onions and mince the garlic. In a small non-stick pan, cook the onions and garlic until the onions are translucent.
2. Combine the remaining ingredients and put on a medium sized pot on the stove. Add the onions and garlic. Stir on low-medium heat until reduced, about thirty minutes.

* Recipe (for sandwich):

1. Mix the BBQ sauce with the seitan.
2. Put pulled pork on hamburger buns, serve. 

* Note: For the bourbon, make sure it is vegan on Barnivore. I used Earth Balance for the butter. For the sugar, make sure it is vegan!

Loaded Nachos


* Prep Time: 5 minutes
* Cook Time: 30 minutes (with cheeze sauce)
* Ingredients (for nachos):

• 1 (14 oz.) can vegetarian refried beans, warmed
• cheeze sauce, cooked according to these directions
• 1/2 package (4 oz.) Upton's Naturals ground beef style seitan, crumbled*
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1/2 tsp cumin
• several dollops vegan sour cream*
• 1/2 jar salsa*
• 1/2 small onion, diced
• 2 stalks green onion, sliced thin
• tortilla chips, to serve

* Ingredients (for guacamole):

• 2 avocados, pits remove
• 3-4 limes, squeezed
• 2 cloves garlic, minced
• 1/2 small red onion, diced
• 1/2 one poblano pepper, chopped fine
• 1/4 cup, fresh cilantro, chopped
• salt, to taste

* Recipe (for seitan):

1. Crumble your seitan and mix together the paprika, garlic powder, onion powder, cumin, and chili powder with it.
2. Brown in a non-stick pan on medium heat.

* Recipe (for guacamole):

1. In a bowl, mash the avocados and add the lime juice. Mix.
2. Add the remaining ingredients and mix well.

* Recipe (for building nachos):

1. Lay chips on plate.
2. Layer order: seitan, beans, cheeze sauce, guacamole, salsa, sour cream, garnishments.

* Note: Upton's Naturals is a local Chicago seitan company. They sell their faux meats here in Chicagoland. You could use other seitan-style meat crumbles such as Boca Ground Crumbles,Gimme Lean Sausage by Lightlife, or Yves Meatless Ground Round Original. I used Tofutti vegan sour cream. For salsa, my favorite brand is Green Mountain Gringo with medium spice.


For good measure, you could also make my cheeze stick recipe, my chili cheeze fries, stuffed crust pizza, deep dish pizza, stuffed cheese and bacon burgers, or horseshoe sandwich dishes! Phew, so much vegan fast food!

Dim Sum: Char Siu Bao & Mango Custard

Dim Sum: Char Siu Bao & Mango Custard

* Prep Time: several days
* Cook Time: 45 minutes

* Ingredients (for gluten):

• 2 cups gluten flour
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1-1/4 cups vegetable stock
• 3 tbsp soy sauce
• 2 tsp sesame oil
• 4 cups water
• 1/4 cup soy sauce
• 3 pieces kombu
• 3-4 slices ginger 

* Ingredients (for char siu sauce):

• 3 tbsp maltose*
• 3 tbsp agave nectar
• 3 tbsp hoisin sauce
• 3 tbsp soy sauce
• 2 tbsp rose wine
• several dashes white pepper powder
• 6 drops red coloring
• 1 tsp five-spice powder
• 1 tsp sesame oil

 * Ingredients (for char siu stir-fry):

• 2 tbsp toasted sesame oil
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 1 cup green onion, thinly sliced
• 2/3 cup white onion, chopped
• 1/2 cup peas
• Vegetable cooking spray

 * Ingredients (for bun dough): 

• 1 cup warm water
• 3 tbsp sugar
• 1 package dry yeast
• 3 1/4 cups  all-purpose flour
• 3 tbsp canola oil
• 1/4 tsp salt
• 1 1/2 tsp baking powder

 * Ingredients (for mango custard):

• 2 mangoes, peeled, pit taken out
• 1/2 cup ice
• 12 ounces coconut milk
• 2 tsp raw sugar
• 2 tsp agar agar powder
 

* Recipe (for gluten):

1. Combine the water, kombu, soy sauce, and ginger in a large pot. Bring it to a boil while you do the next steps.
2. Combine the rest of the ingredients inside a large bowl. Mix until well combined. Kneed for a bit.
3. Let the dough rest for 5 minutes. Kneed again, then let rest for another 15 minutes.
4. Spread dough on a cutting board, form into a log, and cut into 5-6 pieces.
5. Take out kombu from the pot.
6. Place pieces in pot and let simmer for 1 hour. Rotate them occasionally so they do not stick to the bottom of the pot.
7. When done cooking, rip apart the gluten into tiny pieces. Combine well with the char siu sauce.
8. Let marinate for 24-72 hours.

 * Recipe (for char siu sauce):

1. Combine all ingredients.

* Recipe (for char siu stir-fry):

1. Combine all ingredients in a large wok.
2. Place marinated seitan in the wok. Cook for 15-20 minutes until the onions are translucent.

 * Recipe (for bun dough):
 

1. Combine all ingredients.
2. Let rise for 30-45 minutes in an oiled bowl.
3. Cover bowl with foil while rising.
4. On a flour powdered cutting board, cut strip pieces of the dough.

* Instructions to build char siu bao:
 

1. Get your steamer ready while you are doing the next steps. Use banana leaves or wax paper to line the bamboo steamer before you place bao's inside.
2. On floured cutting board, take one strip of dough, form into a ball, and then flatten. I just kept pressing until it was flat, but you could use a floured rolling pin too (this might be better and make the bun part less dense, as an after thought of making this recipe).
3. Take several teaspoons of the char siu stir-fry and put in the middle of your dough circle.
4. Form into a bao by taking the sides, bring them up to the top middle of the dough circle (making sure your mixture does not fall out), and pinch with your fingers at the top to secure.
5. Place baos into the steamer. Give them plenty of room from each other because they will expand and will stick together if you don't have enough room.
6. After 15-20 minutes in steamer (do not open the steamer while they cook), the bao's will be done. Enjoy!

* Recipe (for mango custard):
 

1. In a sauce pot, combine the agave and coconut milk. Bring to boil and then a simmer.
2. In a blender, combine the mango and ice.
3. Add the agar agar to the simmering coconut milk mixture. Whisk until dissolved.
4. Combine the mango mixture and coconut milk mixture in the blender. Blend.
5. Pour mixture into bowls and let it refrigerate for at least 1 hours before serving.

* Notes: Maltose is malt sugar. It is somewhat hard to find. I suggest looking in an Asian grocery store or a specialty store like Whole Foods. I ended up finding it at a home beer brewing store (it's what they use to make beer!) because Whole Foods didn't have it. It definitely makes this recipe so I highly suggest trying to get it, otherwise you could use agave nectar if worse comes to worse.

Vegan Horseshoe Sandwich

The horseshoe sandwich is native to Springfield, IL. Read the Wikipedia page on it here: Horseshoe sandwich.

Vegan Horseshoe Sandwich



* Prep Time: 45 minutes
* Cook Time: 2 hour

* Ingredients (for vegan burgers):

• 3/4 cup textured soy protein granules
• 3/4 cup water
• 2 tsp of egg replacer (arrowroot or EnerG)
• 1/4 cup oats
• 1/3 cup walnuts, finely chopped
• 1/3 cup white onion, minced
• 3 cloves garlic, minced
• 1/3 cup carrot, shaved
• 1/3 cup green onion, minced
• 1/3 cup red pepper, minced
• 1/3 cup mushroom, minced
• 1/4 cup fresh thyme, minced
• 1/4 cup fresh basil, minced
• 1/3 cup flour
• 2 tbsp nutritional yeast
• 1 tbsp soy sauce
• 1 tbsp ketchup
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp sage

* Ingredients (for cheese sauce):

• 1 large red pepper roasted, peeled, and seeded
• 3/4 cup raw cashews
• 1 1/2 cup water
• 1/2 cup nutritional yeast
• 1 tbsp Dijon mustard
• 2 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp tumeric
• 1 tsp dry mustard
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp vegan Worcester sauce
• 3 tbsp flour
• 1/4 cup margarine
• 1/2 cup beer (lager)

• 1-2 tbsp cornstarch with 5 tsp water (combined)
• soy milk (to desired consistency)

* Ingredients (other):

• olive oil
• 1 bag of frozen crinkle fries, cooked as package describes, add kosher salt while cooking
• white bread, sliced
• 4 vegan burger patties (see above)
• 1 cup vegan butter, melted
• kosher salt, to taste
• black pepper, to taste
• 5 cloves garlic, pureed
• dash of paprika, top the dish!

* Recipe (for vegan burgers):

1. Simmer water and textured soy protein in a small pot until it becomes soft and water evaporates.
2. While the textured soy protein simmers, combine all remaining ingredients. Heat skillet on medium heat with olive oil.
   
3. Add the soy protein to the ingredient mixture until well combined.
4. Form into patties and place in skillet.
5. Fry each side until cooked (will take several minutes per side). Add more olive oil as you go.

* Recipe (for cheese sauce):

1. Roasted red pepper on broil until it is soft.
2. Meanwhile, combine the rest of the ingredients in a blender. Blend until smooth.
   
3. Add seeded, peeled, roasted red pepper to cheese sauce mixture. Blend until smooth.
4. Pour mixture into pot on medium heat.
5. Add cornstarch and water mixture, bring to boil. Add the milk in slowly ; depending on how thick or runny you want the sauce, add more or less.
6. Once boiling, lower heat and let simmer. Keep stirring the mixture.
7. Continue stirring until you pour over sandwich.

* Recipe (for building sandwich):

1. Place crinkle fries on a baking sheet. Bake in oven as directed by instructions on fries.
2. Meanwhile, combined melted butter, garlic, salt, and pepper into bowl. Take piece of white bread and spread this mixture onto each side.
3. Place the bread with mixture on skillet with medium heat. Toast each side until brown.
4. Plate 2 pieces of bread, two patties, pile of fries, top with cheese sauce and dash of paprika.
5. Enjoy!

Vegan Gyro Sandwich with Tzatziki Sauce

The man on the far right in the picture (next to the leprechaun!) is my father during World War II. This picture was taken with a sailor, a airman, a WAC, and a Army man (my dad). It was for a Christmas photo sent to all the troops. The are holding their hands under a mistletoe toe.

I changed up how I made the seitan this time. Instead, I boiled it with vegetable broth and soy sauce for 2 hours and let it cool. After, I sliced it and fried it with olive oil and sea salt.




 



Vegan Gyro with Tzatziki Sauce

* Prep Time: 30 minutes
* Cook Time: several hours


* Ingredients (for seitan):

• 1/2 cup of chickpeas
• 1 tbsp olive oil
• 1 cup vegetable broth
• 1 tsp kosher salt
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp dried mustard
• .5 tsp minced garlic
• 1 tsp sage
• 1 tsp ground black pepper
• 1/4 tsp turmeric
• 1/2 tsp ground fenugreek seed
• 1 tbsp red wine
• 1/4 tsp all spice
• 2 tbsp soy sauce
• 1 tbsp tomato paste
• 1/4 cup nutritional yeast flakes
• 1 1/4 cup vital wheat gluten flour

• 10 cups vegetable broth
• 1/2 cup soy sauce

* Ingredients (for Tzatziki sauce):

• 1/2 package vegan sour cream
• 1/2 lemon, squeezed
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• ground pepper, to taste
• 1 1/2 tbsp fresh dill, minced
• 1/4 tsp paprika
• 4 tbsp cucumber, minced
• 2 tbsp fresh parsley, minced

* Ingredients (for gyro filling):

• Pita bread
• white onion, chopped
• lettuce, shredded
• tomato, sliced

* Recipe (for seitan):

1. Combine wheat gluten and nutritional yeast flakes in a bowl. Set aside.
2. Combine all the rest of the ingredients in a blender.
3. Add wet ingredients to the dry ingredients in the bowl. Mix well. Let the wheat gluten mixture rise for a few minutes.
4. While you wait, add the vegetable broth and soy sauce into a big pot. Mix. Do not turn on stove yet.
   
5. Form the wheat gluten mixture into a log. Cut this log into three equal pieces.
6. Put the seitan into the pot and now turn on the stove to medium heat. Place pot cover on, but allow some room for the steam.
7. Cook for 2 hours, rotating the seitan here and there.
8. To store, keep the seitan in the broth mixture and refrigerate.
   
9. NOTE: For this recipe, slice up the seitan and fry it on a skillet over medium heat. Sprinkle the salt on the skillet, allow to heat, add olive oil, then seitan. Fry both sides.

* Recipe (for Tzatziki sauce):

1. Combine all ingredients. Mix well.
2. Set aside.
   

* Recipe (for building sandwich):

1. Split the pita bread in half and open it.
2. Add lettuce, tomato, onion, fried seitan, and sauce.