Thursday, January 31, 2013

Spicy Balsamic Maple Wingz

Super Bowl Sunday is just a few days away and people across the country are planning their viewing party menus. Hot wings rank high on the list of football snack foods, but they're something not usually found at a vegan table. You no longer need to forgo the game day favorite because Tamasin Noyes has created this delicious meatless Balsamic Maple Wingz recipe, originally found in her cookbook American Vegan Kitchen. Don't let the long list of ingredients intimidate you - this recipe comes together quickly and is sure to please party-goers this weekend.

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons maple syrup
1/3 cup plus 1 tablespoon hot sauce
Simmering Broth:
  • 6 to 8 cups chilled vegetable broth

  • 1 tablespoon nutritional yeast

  • 1/2 tablespoon chicken-flavored vegan bouillon paste

  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
Dry Ingredients:
  • 1 1/4 cups vital wheat gluten

  • 1 tablespoon all-purpose flour

  • 1 tablespoon whole wheat flour

  • 1 tablespoon instant tapioca

  • 3 tablespoons nutritional yeast

  • 1 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon salt

Wet Ingredients:

  • 2 cloves garlic, minced
1 tablespoon olive oil
1 cup chilled vegetable broth

  • 1/2 teaspoon browning sauce

  • 1/2 teaspoon chicken-flavored veganbouillon paste
  • 1/2 cup soy milk

  • 1/3 cup all-purpose flour

  • 1 cup panko crumbs

  • 1 tablespoon smoked paprika
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon salt, divided

  • 1/4 teaspoon black pepper
  • Canola oil, for frying

  1. Sauce: In a small bowl, combine the vinegar, maple syrup, and hot sauce. Mix well and set aside. 
  2. Broth: Combine the ingredients for the simmering broth in a large saucepan and set aside. 
  3. Wingz: Combine the dry ingredients in a large bowl and mix well. Combine the wet ingredients in a medium bowl. Add the wet ingredients to the dry ingredients and mix with a fork. Transfer to a work surface and knead a few minutes until the dough forms a cohesive ball.
  4. Shape the seitan into an 8 x 10-inch rectangle, then cut into 1-inch strips. Cut each strip into 3 pieces. Add the seitan pieces to the cold broth and bring to a simmer, but do not boil. Simmer gently in the broth for 1 hour 15 minutes, then let cool. At this point, the seitan may be packaged in airtight containers and refrigerated for up to 1 week or frozen for up to two months. 
  5. Breading: Pour the soy milk and 1/4 of the teaspoon salt into a shallow bowl. Line a baking sheet with paper towels or a brown bag for draining. 
  6. Combine the flour and 1/4 teaspoon of the salt in another bowl. In a separate shallow bowl, combine the panko, paprika, thyme, remaining 1/4 teaspoon salt, and the pepper.
  7. Dip the seitan pieces in the soy milk, then dredge in the flour mixture. Dip in the soy milk again, then in the panko mixture, pressing some of the crumbs onto the seitan.
  8. Heat 1/4-inch oil in a large skillet over medium heat. Add the wingz and cook for about 2 minutes per side, until golden brown. Drain on the prepared baking sheet. Toss with the sauce and serve hot.
From American Vegan Kitchen by Tamasin Noyes. ©2010 Tamasin Noyes. Used by permission from Vegan Heritage Press.

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Tuesday, January 29, 2013

Fried Avocado Wedges

Super Bowl Sunday is almost upon us! The NFL estimates that Americans will throw about 20 million Super Bowl parties on Sunday, and it's believed that approximately 80 million pounds of avocados will be consumed. That's a lot of guacamole!

This recipe for Fried Avocado Wedges from Tamasin Noyes's American Vegan Kitchen is perfect for Super Bowl parties and is sure to please your guests. Double the recipe if you're expecting a lot of people because these snacks will go quickly! Peel and slice the avocados just before frying to prevent discoloration, and store the ripe avocado in the refrigerator until ready to use for the clean cut slices.

  • 3/4 cup all-purpose flour

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon all purpose spice blend

  • Pinch black pepper
3/4 cup vegan Mexican-style beer, such as Corona

  • Juice of 1/2 lime

  • Canola oil, for frying
2 ripe Hass avocados, peeled, pitted and cut into 8 wedges

  • 1/4 cup finely ground cornmeal
  • Tomato salsa, for serving

  1. In a medium bowl, whisk together the flour, salt, spice blend, and pepper. Whisk in the beer and lime juice. Add additional beer or flour if needed for a dipping consistency that coats the avocado but isn’t too heavy.
  2. Heat the oil in a deep fryer or large skillet to 375°F. Line a baking sheet with paper towels or a brown bag for draining. Preheat the oven to 250°F.
  3. Place the cornmeal on a plate. Coat the wedges in the corn- meal, then dip them in the batter. Working in batches, fry the avocados until golden, about 5 minutes. Drain on the baking sheet then transfer to an ovenproof platter and place in the oven to keep warm until the frying is complete. Serve imme- diately with a small bowl of salsa for dipping.

From American Vegan Kitchen by Tamasin Noyes. ©2010 Tamasin Noyes. Used by permission from Vegan Heritage Press.

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Thursday, January 24, 2013

Cheesy Broccoli Soup

The official release date of Robin Robertson's Nut Butter Universe is just a few weeks away, and all of us here at Vegan Heritage Press are super excited for it to come out! Robin shared the recipe for her delicious Cheesy Broccoli Soup on her blog recently, and since most of the country is in the middle of a brutal cold weather snap we thought this was the perfect dish to warm up with today. 

See the recipe on Robin's blog at:

Nut Butter Universe is available for preorder now on Amazon.

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Tuesday, January 22, 2013

Smoky Spicy Hominy Soup

Most of the country is in the middle of a brutal cold snap, with temperatures in some areas well below the freezing point. Weathermen are saying this is the coldest weather of this winter so far. We say stay in and keep warm with this hearty winter soup! This Smoky Spicy Hominy Soup from Bryanna Clark Grogan's World Vegan Feast is a vegan twist on the traditional Mexican posole, and it's "meaty" enough to please even the pickiest of omnivores at your dinner table.

  • 1 tablespoon olive oil

  • 12 medium green onions, sliced 1/8-inch thick

  • 3 cloves garlic, minced

  • 2 teaspoons ground cumin

  • 1 1/2 teaspoons smoked sweet paprika (pimentón)

  • 5 cups chicken-style vegan broth
1 (29-ounce) can (3 1/2 cups) golden or white hominy, rinsed and drained
4 cups reconstituted soy curls (4 ounces or 3 cups dry); or 16 ounces seitan, cut into strips

  • 1 cup canned diced tomatoes and juice or sauce
  • 1 small chipotle chile in adobo sauce, minced

  • 1/2 cup chopped fresh cilantro or flat-leaf parsley
  • garnishes (all or a few): tortilla chips; avocado
    cubes tossed in lemon or lime juice; chopped sweet onion; vegan sour cream; shredded savoy cabbage; sliced radishes; chopped cucumbers; toasted pumpkin seeds (pepitas); shredded vegan cheese; chopped red bell pepper; sliced hot chiles; lime wedges
Heat the oil in a soup pot over medium-high heat. Add the green onions, garlic, cumin, and smoked paprika. Sauté until the onion are wilted. Add the broth, hominy, Soy Curls or seitan, tomatoes, and chipotle. Bring to a boil, then reduce the heat to medium. Cover and simmer 15 minutes. Stir in the cilantro. Ladle the soup into large bowls and serve hot with the garnishes.

From World Vegan Feast by Bryanna Clark Grogan. ©2011 Bryanna Clark Grogan. Used by permission from Vegan Heritage Press.

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Friday, January 18, 2013

We Have a Winner!

Thank you to everyone who participated in the Vegan Heritage Press Big Book Giveaway! A winner has been chosen at random and it is Cindy Manning. Congratulations, Cindy! Please email Dianne with your address so we can get your books out to you.

There will be more exciting contests in future months, so stay tuned!

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Thursday, January 17, 2013

Kale-Tahini Salad

Loaded with nutrients such as calcium, beta carotene, Vitamin K, Vitamin C and lutein, kale is probably one of the most healthiest foods on planet. Kale can grow in cold weather months so this salad from Practically Raw by Amber Shea Crawley is perfect for year-round healthful eating. It’s so hearty and filling that it’s a meal in itself. Spice-phobes can feel free to omit the chipotle; the creamy tahini dressing is just as divine without it.

  • 1/2 cup tahini
  • 1/4 cup olive oil
  • 1/4 cup filtered water
  • 2 tablespoons lemon juice
  • 1 chipotle chile in adobo, drained, seeds removed
  • 1 teaspoon agave nectar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sea salt
  • 1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups)
  • 1 large ripe tomato, cored, seeded, and diced
  • 4 teaspoons hempseeds

Combine the tahini, oil, water, lemon juice, chipotle, agave, cumin, coriander, and salt in a high-speed blender and blend until smooth. Place the kale in a large bowl and add the tahini dressing. Use your hands to thoroughly massage the dressing into the kale until it is softened and completely coated.
Divide between four serving plates or bowls and top each portion with the diced tomato and 1 teaspoon hempseeds.
Serves 4

From Practically Raw by Amber Shea Crawley. ©2012 Amber Shea Crawley. Used by permission from Vegan Heritage Press.

Tuesday, January 15, 2013

North African Pumpkin Stew

Cold winter weather calls for warm, hearty meals like this North African Pumpkin Stew from Vegan Fire and Spice by Robin Robertson. This dish comes together quickly so dinner will be ready before you know it! Be sure to use the small pie pumpkin for this recipe, not the large jack-o’-lantern kind. You can also use a winter squash such as butternut or buttercup.

  • 1 tablespoon cold-pressed canola oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, finely minced
  • 2 small, fresh hot chiles, seeded and chopped
  • 1 teaspoon grated fresh ginger 
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 2 pounds pumpkin or winter squash, seeded, peeled, and cut into 1/2-inch dice
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 1/2 cups water
  • 1 teaspoon dark brown sugar, or a natural sweetener
  • Salt and freshly ground black pepper
  • 1 1/2 cups cooked or 1 (15.5-ounce) can dark red kidney beans, drained and rinsed

Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic, chiles, ginger, cumin, cinnamon, and cloves, and cook, stirring, for 1 to 2 minutes. Add the pumpkin and toss until evenly coated with the spices. Stir in the tomatoes, water, sugar, and salt and pepper to taste. Bring to a boil, then reduce the heat to low. Add the beans, cover, and simmer until the vegetables are tender, about 45 minutes. 
Serves 4

From Vegan Fire and Spice by Robin Robertson. ©2008 Robin Robertson. Used by permission from  Vegan Heritage Press.

Wednesday, January 9, 2013

The Vegan Heritage Press Big Book Giveaway

 Vegan Heritage Press is celebrating a new year and a new look with a big giveaway!
With a new logo, a new look to our blog, and two new great titles coming soon, we're excited about 2013, and we want to share our excitement with you. One lucky winner will receive all six of our current titles!

175 Homestyle Recipes from 38 Countries
Leading vegan cooking expert Bryanna Clark Grogan shares recipes from her 22 years of experience in international cuisines. The book includes authentic dishes from around the world that you won’t find in other vegan cookbooks. It features an international bread sampler, gluten-free and soy-free options, as well as helpful sidebars, tips, and menus.
A Harvest of Seasonal Vegan Recipes
This book is a celebration of fresh, seasonal produce, and features a wide range of recipes from easy homestyle dishes to creative upscale fare including American favorites and global cuisines. These 175 recipes showcase the taste, beauty, and nutrition of seasonal ingredients. Also includes recipe variations, menu suggestions, season­al icons, and tips.
A Pantry Cuisine Cookbook and Survival Guide
Your go-to source for gourmet pantry cooking, these easy recipes can all be made in fifteen minutes or less, often in the same pan. With an emergency guide for family and pets, this book is a must-have during power outages. Also ideal for camping, boating, or anytime you just don’t feel like cooking.
Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites
This cookbook provides recipes to make vegan versions of favorite comfort food dishes found in diners, delis, and cafes across America. The 200+ recipes will satisfy vegans and non-vegans alike with deli sandwiches, burgers and fries, pastas, pizzas, omelets, pancakes, casseroles, desserts, and more.
Flexible Raw Recipes Anyone Can Make
This innovative raw food recipe book offers cooked options for many of the recipes. Plus, all of the recipes can be made with or without specialized equipment. With creative, satisfying  recipes and full-color photos, the book will appeal to seasoned raw foodists, newbies, and anyone who wants delicious, flexible, high-nutrition food.
200 Sultry and Savory Global Recipes
Organized by global region, these mouthwa­tering recipes from the spicy cuisines of the world range from mildly spiced to nearly incendiary. This book features 200 international recipes that use readily available ingredients. Enjoy spicy recipes from the Americas, Europe, Africa, the Middle East, India, and Asia.

Enter the contest below.  (US residents only please.) The contest ends at midnight EST on January 16th.

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Monday, January 7, 2013

Pantry Cooking and Kitchen-Sink Capellini Recipe

Did you happen to catch The New York Times article A Vegan Resolution over the weekend? The piece discusses eating vegan as part of a resolution to healthy meals in 2013. (Isn't it great to see veganism in mainstream media?) The article also issues a challenge: take an inventory of your pantry, refrigerator and freezer and cook for a week without buying anything except foods that your family eats on a daily basis, such as bananas.

That's quite a challenge, but it's the perfect way to clean out your kitchen for starting afresh in the new year. Did you know that Vegan Unplugged by Jon Robertson with recipes from Robin Robertson is not only a power-outage survival guide, it's also a pantry cuisine cookbook? It's full of delicious, easy to make dishes such as Almost Instant Black Bean Chili, Pantry Pasta Salad and Fire-Roasted Blueberry Cobbler that are made from everyday ingredients you probably already have in your kitchen. It's a must have book for anyone who wants to discover the ease of cooking great-tasting pantry cuisine. Once you start cooking with it, you'll have your kitchen cabinets cleaned out and ready to start anew in no time!

Here's a fast and easy recipe from Vegan Unplugged that uses ingredients you more than likely have on hand right now:

Kitchen-Sink Capellini
With so many goodies in this flavorful dish, you can omit an ingredient or two and it will still taste great. If you have Kalamata or other imported olives on hand, use them instead of the regular sliced black olives.

  • 1/2 cup sun-dried tomatoes

  • 1 pound capellini or angel hair pasta

  • 3 teaspoons olive oil

  • 3 garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes, drained

  • 1 (15.5-ounce) can chickpeas, drained
1 (6-ounce) jar marinated artichoke hearts, drained and chopped

  • 1 (4-ounce) can sliced black olives, drained

  • 1 tablespoon capers, drained (optional)

  • 1 teaspoon dried basil (or 1 tablespoon fresh basil, if available)
    Salt and black pepper

  • 1/4 cup toasted pine nuts (optional)

  1. Place the sun-dried tomatoes in a small heat-proof bowl. Add boiling water and let sit for 10 minutes to soften. Drain and cut into 1/4-inch strips. Set aside.
  2. Cook the pasta in a pot of boiling salted water until tender, about 4 minutes. Drain the pasta in a colander. Drizzle with 1 teaspoon of the olive oil, toss to coat with the oil, and set aside.
  3. In the same pot, heat 2 teaspoons of the oil over medium heat. Add the garlic and cook until fragrant, 30 seconds. Stir in both kinds of tomatoes, chickpeas, artichoke hearts, olives, capers (if using), basil, and salt and pepper to taste. Cook until hot, about 5 minutes. Add the reserved pasta and toss gently to combine and heat through. Serve hot sprinkled with the pine nuts, if using.
Makes 4 Servings

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