November 10, 2011

Bean Sprout and Tofu Stir-Fry

In a hot pan with some oil, I stir-fried bean sprouts, sliced garlic, and fried tofu cubes (you can buy packages of them at Asian markets). About halfway through I added sesame oil and soy sauce. At the end I added chopped cilantro.

Do you prefer your bean sprouts cooked or raw? What dishes do you like them in?

Vegan on a Shoestring

November 7, 2011

Creamy Chive Mashed Cauliflower

A few years ago I made the non-vegan version of this dish and someone who hates cauliflower really liked it. It tastes like a sour cream and chive baked potato. The vegan version is omni-approved too.

Steam a head of cauliflower until tender, and mash with cream cheese (I used Tofutti "Better Than Cream Cheese") to desired richness (I used about 6 ounces for my taste), then add chives (I used 3 tablespoons of dried chives), garlic powder (I used about a teaspoon of it, just to add a little sumthin sumthin), salt and pepper to taste. I know it sounds weird that you only add cream cheese, but trust me, you've got to fight the urge to add Earth Balance or almond milk because they will not get absorbed and will just make your cauliflower watery and gross. Cream cheese only. I promise it works.

How do you like to make cauliflower?

Vegan on a Shoestring

November 4, 2011

Grilled Cheese Sandwich

On multigrain bread I put spicy mustard, a dash of garlic powder, the tiniest sprinkle of nutmeg, and a handful of cheese (part Daiya pepper jack and part Daiya mozzarella). I toasted the sandwich in a hot pan with olive oil, adding more oil to the pan when I flipped the sandwich to toast the other side (if you don't add more oil, the second side won't brown as well).

The texture of melted Daiya is awesome. You can see one small string in the back, but this picture doesn't do justice to the ooey-gooey stretchy melty goodness.

How do you like your grilled cheese sandwiches? What is your favorite cheese to use?

Vegan on a Shoestring

November 2, 2011

Indian Spiced Rice Pudding (Kheer)

Kheer is an Indian dessert. It's a creamy, soupy rice pudding and is supposed to be soupy, not thick like an American rice pudding. This recipe comes out soupy when served immediately, but when refrigerated it sets up like an American rice pudding. To keep it soupy even when chilled, you should omit the cornstarch and use only 1/2 cup of rice. This recipe makes more than 6 cups of cooked pudding and serves 6-8.

  • 8 cups almond milk (I used Almond Breeze vanilla almond milk. Yes, it's the entire half-gallon carton. No, it's not too much milk for the amount of rice. I promise.)
  • 1 cup long grain white rice (basmati rice would be more authentic)
  • 6 green cardamom pods, ground
  • 2 Tablespoons cornstarch
  • Sweetener to taste: about 3/4 cup sugar, 1/4-1/2 cup agave nectar, or artificial sweetener. I wouldn't use maple syrup or honey, as they have strong flavors and it would affect the flavor of the dessert.
  • 3 Tablespoons raisins
  • 6 Tablespoons almonds and/or pistachios, sliced or chopped (I only had almonds on hand)
  • In a large pot stir together the almond milk, rice and cardamom and bring to a boil. Reduce heat and simmer gently until the rice is cooked and the liquid has thickened and reduced almost to half (about 40 minutes to an hour). Stir frequently to avoid burning on the bottom of the pan and reduce "skin" formation of the milk (but don't worry, a little skin won't foil the recipe).
  • Spoon a ladle full of the reduced milk into a separate bowl and add the cornstarch. Stir well until smooth and thoroughly combined (no lumps!). Return this mixture to the pot and simmer a few more minutes.
  • Add the sweetener to taste, raisins, and nuts and cook a few more minutes.
You can serve the kheer warm or chilled. Here's what it looked like when warm and soupy:

What warm desserts do you like?

Vegan on a Shoestring