Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick

Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick

by Celine Steen

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Overview

Excite Your Taste Buds with Big Flavors

Celine Steen, founder of the popular food blog Have Cake Will Travel, embraces dynamic seasoning with umami-rich, meat-free ingredients like dried shiitake mushrooms, tamari, miso and matcha. Celine adds new levels of flavor to your favorite dishes with unique combinations of aromatic spices, from Szechuan peppercorn to dried árbol chiles. Her dishes are nothing short of bold and memorable.

Whether you’re craving something savory like Caramelized Jackfruit Tacos, spicy like Moroccan-Flavored Stuffed Squash or sweet like Miso Caramel Galette, Celine has you covered. With gluten-free, soy-free and oil-free options and meals that can be prepared in 30 minutes or less, Bold Flavored Vegan Cooking will ensure you keep coming back for more.

Product Details

ISBN-13: 9781624143908
Publisher: Page Street Publishing
Publication date: 07/25/2017
Pages: 208
Product dimensions: 8.00(w) x 9.04(h) x 0.57(d)

About the Author

Celine Steen is the creator of the blog Have Cake Will Travel and the co-author of several vegan cookbooks, including The Complete Guide to Vegan Food Substitutions, The Complete Guide to Even More Vegan Food Substitutions and Vegan Sandwiches Save the Day! She lives in Bakersfield, California.

Read an Excerpt

CHAPTER 1

SAVORY

This is a whole chapter dedicated to the wonders created by umami-rich ingredients. Think of dried shiitake mushrooms, sun-dried tomatoes, double-concentrated tomato paste, matcha green tea, miso, nutritional yeast, tamari and the list goes on. The umami taste is a surefire way to bring a meaty-like quality to the vegan foods we eat, without having to compromise our ethics.

Umami, also known as the fifth taste, works its delicious magic in the following recipes to create dishes with well-rounded flavors. It helps demonstrate once again that there's nothing to be missed when following — and enjoying! — a vegan lifestyle.

For more information about the most umami-rich, cruelty-free ingredients, please refer to here. And be sure to incorporate them in your everyday cooking experiments. Time to get this savory show on the road!

PULLED JACKFRUIT ROLLS

I love how sneaky developing some recipes can be; you never know for certain how they will turn out. Then they go and far exceed your expectations when you have that first bite. The jackfruit is even better when prepared ahead of time, so feel free to make it the day before for quick sandwiches the next day. And don't skip the Asian Pear Pickles. This is a sum-of-all-its-parts kind of sandwich, and the pickles definitely seal the deal.

YIELD: 8 sandwiches

1 tbsp (15 ml) grapeseed oil or olive oil
Garnishes: Shredded red cabbage, sliced English cucumber, sliced scallions, Asian Pear Pickles, lime wedges Place the oil, bell pepper, garlic and onion in a large pot. Heat on medium-high and cook for 4 minutes, just to start releasing the flavors and to soften slightly. Add the jackfruit, stirring to combine, and cook for another 2 minutes.

In the meantime, whisk the gochujang paste, ketchup, agave, lime juice, tamari, dashi and tea in a medium bowl. Pour onto the vegetables along with the ginger. Bring to a low boil, stirring to combine. Reduce the heat to a simmer, cover and cook for 1 hour, stirring occasionally and adjusting the heat as needed. Use a potato masher or 2 forks to shred the jackfruit; be careful so as not to scrape and damage the bottom of your pot.

If preparing the day before, let the jackfruit mixture cool completely before storing in an airtight container in the refrigerator. Slowly reheat in a pan on medium heat the next day for 8 to 10 minutes, stirring occasionally.

Spread the desired amount of mayo on both sides of the toasted bread. Cover with the desired amount of shredded cabbage. Divide the jackfruit preparation among all the sandwiches. Top with cucumber slices, scallions and pickles to taste. Serve immediately. I like to drizzle a little lime juice on top. This is a slightly messy sandwich, so have napkins handy!

'FU-MAMI BROTH AND VEGGIES

In A Hurry

Umami and some heat? This one's got it all! Big flavors, fantastic textures and a fancylooking outcome to boot. I'm hard-pressed to pick a favorite recipe, but this one is a strong contender.

YIELD: 4 servings

FOR THE TOFU

1 tbsp (15 ml) melted coconut oil or peanut oil
FOR THE BROTH

1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth
To make the tofu, heat the oil in a large skillet on medium-high heat. Add the tofu and cook until golden brown, stirring occasionally and adjusting the heat as needed. This will take 8 to 10 minutes. While the tofu cooks, in a small bowl, whisk to combine the gochujang paste, kimchi brine and tamari. Add this mixture to the skillet during the last 2 minutes of cooking to glaze the tofu. Be careful of the splatter. Stir to combine and cook until absorbed. This can be prepared the day prior to making the rest of the recipe and stored in an airtight container in the refrigerator. Reheat in a pan before use, then cut into thin slices. Set aside.

To make the broth, in a large pot, whisk to combine the beer, water, tea, gochujang paste to taste, kimchi brine, tamari, broth mix, shiitake powder, sesame oil, ginger and garlic. Then add the kimchi and carrot pickles. Bring to a low boil, lower the heat and simmer for 2 minutes.

Divide the tofu among 4 bowls, reserving a few slices for garnish. Divide the peas, spinach and broth among the bowls. The spinach will wilt as the warm broth is poured on top. Top with the reserved tofu, scallions and avocado. Serve immediately.

MATCHA TEMPEH AND PICKLED VEGGIES SANDWICHES

If you're looking for the recipe that received the most praise during testing, you've found it. Described as "heavenly" and "the perfect definition of what umami is all about" — there's really nothing left to say!

YIELD: 4 sandwiches

FOR THE TEMPEH

3 tbsp (45 ml) lemon juice
FOR THE QUICK PICKLES

3 tbsp (45 ml) brown rice vinegar
FOR THE MAYO AND SANDWICHES

½ cup (114 g) regular flavor Faba-lous Mayo or store-bought
To make the tempeh, in a shallow dish, whisk to combine the lemon juice, vinegar, oil, agave, garlic, matcha and salt. Coat each tempeh rectangle with the marinade, and marinate for at least 1 hour in the refrigerator. Preheat the oven to 375°F (190°C, or gas mark 5). Place the tempeh on a baking sheet lined with parchment paper. Bake for 8 minutes on each side. Set aside to cool slightly or completely.

To make the quick pickles, in a medium bowl, whisk to combine the vinegars, water, salt and sugar. Stir the bok choy, carrot, radishes, scallions and garlic into the mixture. Cover and let stand for 30 minutes in the refrigerator before use.

To make the mayo, whisk the mayo, wasabi, tamari and garlic in a small bowl until well combined. Adjust the quantity of wasabi to taste, as its strength varies with each brand.

To assemble the sandwiches, spread 1 tablespoon (14 g) of mayo on each slice of bread. Top 1 slice with 2 tempeh rectangles, the desired amount of drained pickled veggies and the cilantro (if using). Top with the second slice. Repeat with the remaining 3 sandwiches. Serve immediately.

ASIAN-INSPIRED FONDUE

Oil-Free

Here's a typical Swiss meal — with an Asian twist! If you don't want to dip bread cubes, simply toast slices of bread and spread the fondue on there. No one's judging your way of eating this fondue as long as you enjoy it.

Japanese Aomori black garlic is a delicacy that is fermented in pure sea water, making it sweet and mild. If you cannot find it locally, use roasted regular garlic instead to get the inimitable garlic flavor without the sharpness.

YIELD: 4 to 6 servings

1 cup (120 g) raw cashew pieces, soaked in 2 cups (470 ml) of filtered water for 6 hours,
Japanese Carrot Pickles and Shichimi Togarashi for serving (optional)

Place the cashews, broth, beer, coconut cream, kimchi, nutritional yeast, shiitake powder, miso, garlic and cornstarch in a blender. Blend until completely smooth and combined.

Transfer to a medium saucepan. Start on medium heat, then lower the heat to low and cook, whisking constantly, until thickened. This will take about 6 minutes. You want to be able to dip bread in the fondue without it being too thin or too thick. Turn off the heat and leave the fondue on the stove for another 6 minutes, whisking occasionally. If you have a fondue pot, you can skip that last step and just leave the pot over the candle while you're eating.

Spear a bread cube onto your fondue fork or regular fork, and swirl it in the mixture. Don't lose your bread or the drinks are on you! (Them's the rules.) Serve with carrot pickles and sprinkle with shichimi togarashi, if desired.

CARAMELIZED JACKFRUIT TACOS

Gluten-Free

Cooking your jackfruit in the oven, coated with a sweet and savory sauce, allows it to caramelize beautifully, boosts the flavors and causes a slight crispness at the edges. I highly recommend using the Peppers in a Pickle as a topping here. They really do make these tacos even better!

YIELD: 8 tacos

2 (20-oz [567-g]) cans young green jackfruit in brine, drained, rinsed and shredded
Garnishes: Fresh cilantro leaves, sliced scallions, Peppers in a Pickle

Preheat the oven to 400°F (200°C, or gas mark 6). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. In a large bowl, fold to combine the jackfruit with the oil, lemongrass, garlic, onion, agave, tamari, Fish-Free Sauce and peppercorn to taste. Place the jackfruit evenly on the prepared sheet.

Bake for 15 minutes. Use two rubber spatulas to stir and spread evenly. Bake another 15 minutes, then stir. Add the finishing sauce on top and stir to combine. Spread evenly and bake for another 15 minutes. Stir and bake for another 10 minutes, until caramelized but not overly dry. Be careful not to burn. Turn off the oven and leave the pan in the oven until ready to serve. While the jackfruit is baking, prepare the broccoli recipe.

Heat the corn tortillas so that they are pliable, then add a few florets of broccoli on top, along with about 1/3 cup (50 g) of jackfruit or whatever fits without falling out too easily. Top with cilantro, scallions and peppers to taste. Drizzle a little pickled pepper brine on top. Serve immediately.

There might be leftovers of jackfruit and broccoli. They can be stored in airtight containers in the refrigerator for up to 3 days, then gently reheated and served in the form of bowls with your grain of choice.

TERIYAKI TEMPEH TACOS

Gluten-Free • In A Hurry

Layered with Asian flavors and some mighty textural power, these will be perfect to help ring in the next Taco Tuesday! Frozen baby corn is so much tastier than canned, but it can be hard to find. If you cannot locate any, replace the baby corn with the same quantity of frozen corn kernels.

YIELD: 8 tacos

FOR THE RICE

1 cup (188 g) dry brown jasmine rice or other rice, cooked per package instructions with
FOR THE TEMPEH

1½ tsp (8 ml) toasted sesame oil
FOR THE VEGETABLES

1½ tsp (8 ml) toasted sesame oil
FOR THE TACOS

8 (6-inch [15-cm]) corn tacos, heated to soften
To make the rice, fluff the cooked rice and place in a bowl, gently folding with the vinegars. Set aside.

To make the tempeh, place the sesame oil, tamari and tempeh in a nonstick skillet. Sauté on medium-high heat for 2 minutes, stirring occasionally, and add ¼ cup (60 ml) of teriyaki sauce. Sauté on medium heat until glazed and golden, stirring occasionally, about 8 minutes. Set aside.

To make the vegetables, place the oil, garlic, snow peas, bell pepper and baby corn in a nonstick skillet. Sauté for 2 minutes. Add 3 tablespoons (45 ml) of teriyaki sauce and the water chestnuts, stir well and cook until tender but still crisp, about 4 minutes. Set aside.

To assemble the tacos, in the center of each tortilla, add 1 tablespoon (12 g) of rice, 2 tablespoons (20 g) of veggies, 1 tablespoon (12 g) of kimchi (if using) and 6 cubes of tempeh. Drizzle 1 tablespoon (15 ml) of teriyaki sauce over the filling. Top with sesame seeds, Sriracha to taste and scallions. Drizzle with sesame oil, fold and serve immediately. There will be leftover tempeh, rice and vegetables.

(Continues…)



Excerpted from "Bold Flavored Vegan Cooking"
by .
Copyright © 2017 Celine Steen.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Title Page,
Copyright Notice,
Dedication,
Introduction,
Chapter 1 SAVORY,
Pulled Jackfruit Rolls,
'Fu-Mami Broth and Veggies,
Matcha Tempeh and Pickled Veggies Sandwiches,
Asian-Inspired Fondue,
Caramelized Jackfruit Tacos,
Teriyaki Tempeh Tacos,
Smoky Kale and Chickpeas with Miso Peanut Drizzle,
Homemade Kimchi,
Kinoko Gohan,
Chazuke (Matcha-Soaked Rice),
Tamarind Miso Soup,
Quick and Easy Pad Thai,
Gochujang Kimchi Sausages,
Gochujang Kimchi Bowl,
Korean-Style Soft Tacos,
Kimchi Fried Rice,
Five-Spice Teriyaki Bowl,
Orange Marmite Noodle Bowl,
Crispy Thin Savory Pancakes,
Crispy Thin Savory Pancakes with Mushroom Filling,
Soy Pomegranate-Glazed Baby Eggplants with Dukkah,
Roasted Fingerling Potatoes with White Barbecue Sauce,
Sweet Potato Fries with Sriracha Ketchup,
Squash Blossom Pizza,
Savory Asian-Flavored Granola,
Lapsang Souchong Pink Peppercorn Savory Shortbread,
Chapter 2 SPICY,
Summer Pinto Burritos,
Piri Piri Pit-Za,
Crunchy Corn Waffles,
Red Chana Dal Mujaddara,
Red Curry Veggies,
Very Tahini Teffballs and Dressing,
Hash and Spice,
Harissa Sprouts and Chickpeas,
Chickpea-Nut Croquettes,
Asian-Style Peanut Salad,
Roasted Cabbage Slices with Chermoula and Chickpeas,
Moroccan-Flavored Stuffed Squash,
Red Curry Scramble with Lime-Y Broccoli,
Fresh Corn Tacos with Salsita Verde,
Harira (Moroccan Soup),
Indonesian-Inspired Rice Pancakes,
Summer Plate with Pickled Pepper Cream,
Tahini Harissa Toast with Gomashio,
Savory Curry Farina (UPMA),
Harissa Citrus Veggies,
Citrusy Pepper Chili,
Summer Salad Bowl with Citrus Dressing,
Tikka Masala Popcorn,
Well-Dressed Cashew Wheels,
Chapter 3 SWEET,
Peachy Tamari Creamy Farina,
Mango Papaya Smoothie Bowl,
Miso Sweet Cookies,
Pomegranate Sumac Berries,
Triple C Truffles,
Grilled Pineapple with Tahini Lime Nuts,
Balsamic Berry Panna Cotta,
Miso Caramel,
Miso Caramel Galette,
Orange Creamsicle Tartlets with Ginger Pears,
Pomegranate Strawberry Granita,
Tunisian Baharat Roasted Pluots,
Marmite Peanut Halva,
Chapter 4 STAPLES,
Easy as 2, 2, 2 Broth Mix,
Hash Spice,
Ras EL Hanout,
Shichimi Togarashi,
Chinese Five-Spice Powder,
Tunisian Baharat,
Harissa Paste,
Harissa Dry Mix,
Faba-Lous Mayo,
Simplest Nut-Free Cream,
Serundeng (Indonesian Seasoned Coconut Mix),
Cashew Spread,
Fish-Free Sauce,
Teriyaki Sauce,
Pickled Ginger,
Peppers in a Pickle,
Spicy Citrus Sauce,
Cheater Gochujang Paste,
Mushroom Dashi,
Kombu Dashi,
Red Curry Paste,
Pomegranate Molasses,
Japanese Carrot Pickles,
Savory Sweet Finishing Sauce,
Asian Pear Pickles,
Pineapple (or Mango!) Pepper Jelly,
Meet and Greet Your New BFFs (Bold-Flavored Friends),
Acknowledgments,
Index,
About the Author,
Copyright,

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