Vegan A Go-Go show

Vegan A Go-Go

Summary: A simple vegan cooking show.

Podcasts:

 EP 54: Braised Tofu | File Type: video/mp4 | Duration: 04:30

Click here to view the embedded video. Braised Tofu with Mushrooms Serves: 3-4 Difficulty: Easy Prep Time: 5 Minutes Cook Time: 25 Minutes A tasty way to serve up tofu! 3/4 pound tofu 1 clove minced garlic 1/2 tsp minced gingerroot or ground ginger 1 tbsp rice vinegar 1 tbsp soy sauce 1 cup mushrooms of choice 1 1/2 vegetable broth 1 tsp toasted sesame oil (optional) 2 scallions, coarsely chopped (optional) Press the tofu between paper towels to remove most of the liquid. Cut it into cubes and place in a flat dish with sides. In a small bowl, combine garlic, ginger, vinegar and soy sauce. Pour marinade over tofu and toss to coat. Marinate for an about an hour. Spoon tofu and marinade into a large skillet and add veggie broth and mushrooms. Bring to a boil, and then reduce heat to medium-low. Simmer, uncovered, until tofu is cooked through and broth is reduced by half, about 10-15 minutes. Add sesame oil and sprinkle with scallions if desired. Notes Serve over rice and use the broth to season the rice. This is good with or without the sesame oil and scallions. Use any type of mushrooms that you like: shitake, button, baby bella, etc… and cut up to any size you like.

 EP 53: Roasted Potato Salad | File Type: video/mp4 | Duration: 07:55

Click here to view the embedded video. Roasted Potato, Garlic and Pepper Salad Serves: 6 Difficulty: Easy/medium Prep Time: 10-15 Minutes Cook Time: 30 Minutes A refreshing alternative to traditional potato salad! 8 red potatoes – unpeeled, scrubbed and cubed 2 red bell peppers or one jar of roasted red bell peppers 2 medium heads garlic 2 tbsp olive oil (more or less to taste) salt and pepper to taste 1/3 cup balsamic vinegar 2 tbsp cup olive oil (more or less to taste) 1 teaspoon dried oregano Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet. If using fresh red peppers, pass coat them with oil from the bowl. Place on a separate baking sheet. Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes. Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is brown and soft (no more than 40 minutes total). Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.) Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix. To remove the garlic, use a fork to pull the cloves out of the head of garlic. Alternatively, turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

 EP 52: Pea Soup | File Type: video/mp4 | Duration: 4:45

Click here to view the embedded video. Green Pea Soup Serves: 4 Difficulty:  Easy Prep Time: 5 Minutes Cook Time: 10 Minutes This soup made me fall in love with peas all over again. So quick and easy, it’ll soon be a staple in your home! 2 tbsp vegan margarine 2 medium shallots, finely chopped 2 cups veggie broth 3 cups frozen green peas, thawed 3 tbsp soymilk (optional) salt and pepper to taste Melt the margarine in a saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the broth and peas. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender and heated through. Puree the peas either by using a stick blender or by blender/food processor. Stir in the soymilk, if using, and reheat. Season to taste with salt and pepper before serving. Notes You can use 1/4 to 1/2 a mild onion if you don’t have shallots. Substitute water for broth if none is on hand. If using a stick blender, be careful not to splash hot soup out of the pot. You can strain the soup for a smoother texture. Add a clove of chopped or mashed garlic for some extra flavor.

 EP 51: Sweet Mash | File Type: video/mp4 | Duration: 5:00

Click here to view the embedded video. Sweet Mash Serves: 6 Difficulty: Easy Prep Time: 10 Minutes Cook Time: 30 Minutes This is a fun twist on mashed sweet potatoes. Leave it chunky-style for texture! 1 (16 ounce) package baby carrots 1 sweet potato, peeled and cubed 1/4 cup vegan margarine (optional) 1/2 cup applesauce, or as needed 2 tbsp brown sugar 1/2 tsp cinnamon or apple pie spice 1/2 cup raisins (optional, but good!) Place carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover. Add potatoes after 5-10 minutes of cooking. Simmer until tender, about 10-20 minutes. Drain and allow to steam dry for a minute or two. When the potatoes are ready, mash until smooth. Meanwhile, melt the margarine (optional) in a small saucepan over medium heat. Stir in the applesauce, spice and brown sugar and simmer until sugar dissolves. Then fold in the applesauce mixture and raisins. Notes The carrots will take longer to cook than the potato. You can try to speed up the cook time by microwaving the carrots and sweet potatoes. A food processor or blender might make for a smoother mash; save some of the cooking water to help facilitate blending and to adjust the consistency of the mash. Omitting the margarine is optional and will reduce the fat content of the dish (note that Vitamin A needs fats to be absorbed by the body). You could also add it to each serving to accommodate individual tastes if you left it out of the recipe.

 EP 50: Indian Dahl | File Type: video/mp4 | Duration: 06:23

Click here to view the embedded video. Indian Dahl with Spinach Serves: 6 Difficulty: Easy Prep Time: 15 Minutes Cook Time: 20 Minutes This dish is hearty enough to be a complete meal! Serve with naan and basmati rice to complete the theme. 1 1/2 cups split red lentils 3 1/2 cups water or vegetable stock 1 medium onion, chopped 1 tbs curry powder 1/2 tsp garam masala 1/4 tsp ground ginger 1 can (14oz) diced and drained (or 2 peeled and chopped) fresh tomatoes 1/2 pound fresh or frozen spinach salt and pepper to taste Sort and rinse the split red lentils and let soak for 20 minutes. Strain the soaked lentils and add to a pot with the water or stock. Bring to a boil. In a saucepan over medium-high heat, sauté onion until translucent. Add curry powder, garam masala and ginger and cook 1 minute. Add tomatoes and cook until soft and/or heated through, about 5 minutes. Combine the spices and onions with the lentils. Cook until lentils are soft and desired consistency has been reached. Notes Use cumin and/or coriander as a substitute for the garam masala. As it cools, the dahl will thicken nicely. Tastes great as leftovers! This dish freezes very well. Mix this up any way you see fit. Many different spices can be employed depending on your individual style. Add some cayenne or hot sauce to increase the heat. Add more or less spinach if you would like. Drain the spinach if you like a thicker dahl.

 EP 49: Zucchini Cobbler | File Type: video/mp4 | Duration: 09:42

Click here to view the embedded video. Zucchini Cobbler Serves: 18 Difficulty:  Easy/medium Prep Time: 20 Minutes Cook Time: 1 Hour This should be called “I can’t believe it’s not apple cobbler.” 8 cups peeled, chopped zucchini 2/3 cup lemon juice 1 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 4 cups all-purpose flour 2 cups white sugar 1 1/2 cups butter, chilled 1 teaspoon ground cinnamon In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside. Preheat oven to 375 degrees F (190 degrees C). Grease a 10×15 inch-baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture and cinnamon over zucchini. Bake 35 to 40 minutes, or until top is golden. Serve warm or cold. Notes The completed cobbler is very sweet. The sugar can be reduced by a ½ cup for the filling and topping. Slicing the zucchini using a mandolin or V-slicer will be faster and produce a more “apple-like” texture. The topping/crust ingredient amounts can be reduced by half if you’d like to cut back on some of the sugar and/or calories. There should still be plenty to work with. Mix the cinnamon into the topping to avoid burning or over-browning. Try replacing half of the flour with old fashioned or quick cooking oats for a streusel-like consistency. Baking the crust for 10 minutes prior to adding the filling will reduce sogginess and give it some extra crunch.

 EP 48: Roasted Vegetable Soup | File Type: video/mp4 | Duration: 05:07

Click here to view the embedded video. Roasted Vegetable Soup Serves: 3-4 Difficulty:  Easy Prep Time: 10 Minutes Cook Time: 20 Minutes Roasting vegetables brings out so many flavors. This soup is simple yet extremely tasty! 1 medium onion 4 plum or roma tomatoes 1 medium red bell pepper 1 zucchini 1 medium carrot 2 tablespoons olive oil 1 tablespoon minced garlic 3 1/2 cups or two 14.5 oz cans veggie broth 1/4 tsp dried thyme salt and pepper Preheat the oven to 425 degrees F. Chop the onion, tomatoes, bell pepper, zucchini and carrot into medium/large pieces. Arrange in a single layer on a sheet pan and brush with olive oil. Roast uncovered for 10 minutes or until lightly browned. Remove vegetables and let cool briefly. Dice into smaller pieces if desired. Add the leftover olive oil to a 4 qt. saucepan over medium heat. Add the garlic and cook briefly (1 minute or less). Increase heat to medium-high and add broth, roasted veggies and thyme. Bring the soup to a boil, reduce heat and simmer 5 minutes. Add salt and pepper to taste. Notes This should keep in the fridge for a week or so. Serve with pasta, couscous, quinoa, rice, or crusty bread. Chopping the veggies into smaller pieces before roasting will reduce or eliminate the chopping later on, but keep an eye on them as they may roast a little faster in the oven. We really enjoy thyme in this soup, but you can use whatever spice(s) you like.

 EP 47: Mulled Cider | File Type: video/mp4 | Duration: 02:37

Click here to view the embedded video. Easy Mulled Cider Serves: 10-12 Difficulty: Easy Prep Time: 5 Minutes Cook Time: 40 Minutes You won’t believe what an orange peel and three little cloves will do to two quarts of cider! 1 large orange 3 whole cloves 2¾ cups orange juice 8 cups apple cider/juice ¼ cup raisins 1 cinnamon stick Peel the skin from the orange, leaving as much of the white pith behind as possible. Stick the cloves through the skin. Squeeze the juice from the orange and add it to the 2¾ cups orange juice. Place all the ingredients in a large, non-reactive pot and bring to a boil over high heat. Remove the pot from heat, cover and allow the flavors to blend for 30 minutes. Serve warm or cold. Notes Strain the mulled cider before serving to avoid any rogue raisins. This should keep in the fridge for a week or so. The cider can be kept warm in a saucepan over very low heat or in a slow cooker. Music by: Gramercy Arms iTunes

 Field Trip | File Type: video/mp4 | Duration: 02:22

Click here to view the embedded video. We take a little field trip with our friend Allie to get the key ingredient for a little something on those cold nights. Music by: Conservative Man iTunes

 EP 46: Coconut Rice | File Type: video/mp4 | Duration: 04:45

Click here to view the embedded video. Coconut Rice Serves: 4 Difficulty:  Easy Prep Time: 5 Minutes Cook Time: ~30 Minutes This rice has a very light flavor and pairs well with other curry-flavored veggies or tofu. 1 cup rice, rinsed 1/4 cup diced onion 1 can (14oz) coconut milk 1/4 cup water 2 slices fresh ginger root 2 teaspoons curry powder 1/2 teaspoon salt In a medium saucepan, combine rice, onion, coconut milk, water, ginger, curry powder, and salt. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done. Notes Basmati or jasmine rice gives this rice a subtle undertone. Use light coconut milk to make this a little healthier. Add some extra ginger, curry powder or cayenne pepper for an extra kick. A few teaspoons of ginger spice can substitute for fresh. Like most rice dishes, this freezes well.

 EP 45: Peanut-Butter Noodles | File Type: video/mp4 | Duration: 04:43

Click here to view the embedded video. Peanut-Butter Noodles Serves: 4 Difficulty:  Easy Prep Time: 10-15 Minutes Cook Time: 10 Minutes This great-tasting dish is so easy and quick to make! It’s the total package! 1/2 cup vegetable broth 1 1/2 tablespoons minced fresh ginger 3 tablespoons soy sauce 3 tablespoons peanut butter 1 1/2 tablespoons sweetener (agave nectar, sugar, etc…) 2 teaspoons hot chile paste (optional) 3 cloves garlic, minced 8 ounces noodles Optional for presentation: 1/4 cup chopped green onions 1/4 cup chopped peanuts Cook noodles according to directions. While the noodles are cooking, combine broth, ginger, soy sauce, peanut butter, sweetener, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and stir until coated. Garnish with green onions and peanuts. Notes Use any type of noodles you’d like: pasta, soba, bean thread, etc. You can try a teaspoon or two (or to taste) of powdered ginger instead of fresh. Add assorted sliced veggies for some extra nutrition. The smaller the dice, the faster they’ll cook. Edamame or tofu would add a great source of protein!

 EP 44: Easy Greens | File Type: video/mp4 | Duration: 05:50

Click here to view the embedded video. Easy Greens Serves: 6 Difficulty: Easy Prep Time: 10-15 Minutes Cook Time: 30 Minutes This recipe is a great way to get more greens in your diet. Yay Greens! 1 tablespoon veggie oil 1 tablespoon vegan margarine 4-8 cloves garlic, thinly sliced ~1.5 lb fresh greens 1 cup veggie broth salt and pepper Melt the butter with the oil in a fairly large skillet over medium heat until it stops bubbling. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the greens and cook for about 5 minutes while stirring, until the leaves are a little wilted and start to cook down. Add the veggie broth, stir and cover. Cook for 15-20 minutes, stirring occasionally. Add salt and pepper to taste. Enjoy! Notes Any kind of green will work great in this recipe. Tongs work very well for stirring the greens.

 EP 43: Bean Soup | File Type: video/mp4 | Duration: 05:25

Click here to view the embedded video. (Black) Bean Soup Serves: 6 Difficulty:  Easy Prep Time: 10-15 Minutes Cook Time: 30 Minutes This is the best black bean soup recipe I’ve come across that wasn’t served to me in a restaurant! 1 tablespoon olive oil 1 large onion, chopped 1-2 stalks celery, chopped 2 carrots, chopped 4 cloves garlic, chopped 2 tablespoons chili powder 1 tablespoon ground cumin 1 pinch black pepper 4 cups vegetable broth (or water) 4 (15 ounce) cans black beans 1 (15 ounce) can whole kernel corn 1 (14.5 ounce) can crushed tomatoes Heat oil in a large pot over medium-high heat. Sauté onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. While it comes to a boil, puree the remaining 2 cans of beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes. Notes The soup will thicken as it cools, but if you want it thicker, reduce the amount of broth by a cup. This is pretty spicy on it’s own, but if you want to turn up the heat, add some cayenne pepper. Try different kinds of beans to mix things up. Use water if you don’t have any veggie broth on hand. Frozen corn should work as a substitute for canned. I like to add some crushed tortilla chips on top for some added crunch! You can add extra veggies to make it even heartier, but it’s great as is.

 EP 42: Spicy Potato Wedges | File Type: video/mp4 | Duration: 03:30

Click here to view the embedded video. Spicy Potato Wedges Serves: 3-4 Difficulty: Easy Prep Time: 10 Minutes Cook Time: 20-25 Minutes These potatoes have some kick! Make sure there’s enough to share because you won’t be able to stop eating them! 2 tbs vegetable oil 1 tsp paprika 1 tsp chili powder 1 tsp seasoned salt 4 medium-sized potatoes, cut into wedges Preheat the oven to 400 degrees. Mix the oil and spices together. Toss in the potatoes and mix thoroughly. Spread the wedges in a single layer on a baking sheet. Bake for 20-25 minutes or until the potatoes are soft on the inside and a little crispy on the outside. Notes Add some cayenne pepper if you like more heat. You can change the flavors to suit your tastes, such as an Italian seasoning blend.

 EP 41: Chocolate Pudding Cake | File Type: video/mp4 | Duration: 06:28

Click here to view the embedded video. Chocolate Pudding Cake Serves: 9-12 Difficulty:  Easy Prep Time: 10 Minutes Cook Time: 35 Minutes Pudding and cake. ‘Nuff said. 3/4 cup all-purpose flour 2/3 cup white sugar 1/2 cup unsweetened cocoa powder, divided 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk alternative 3 tablespoons vegetable oil 2/3 cup packed brown sugar 1 teaspoon vanilla extract 1 1/4 cups hot water 1/4 cup miniature semisweet chocolate chips (optional) Preheat oven to 350 degrees F (175 degrees C). In an 8×8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil and mix well. Sprinkle brown sugar, chocolate chips (optional) and remaining cocoa over the mixture. Add the vanilla to the hot water and then pour the water over the top. Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature. Notes To make it more cakey, double the flour, sugar, cocoa (in the cake), baking powder, salt, milk alternative and oil. Adding chocolate chips to the pudding mixture will make creamier pudding.

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