Posts Tagged ‘vegan’

New Episode: Vegan White Sauce

September 18, 2009

In this episode of Building Blocks Show, I show you how to make two versions of Vegan White Sauce, one plain and one with onion and garlic.  This was a really fun episode for me to put together because I’ve learned so much about dairy free cooking over the past few years and was excited to put that knowledge into some creative dishes.

In the video you can see we paired these sauces with fresh ingredients to make Creemy Shroomy Veggies on Crusty Bread* and Phyllo Wrapped Cod.  I also created two other recipes with Vegan White Sauce included on the recipe page for this show:  Vegan Creemed Spinach and Dairy Free Biscuits and Gravy, which uses the dairy free biscuit recipe found in the Making Lard episode.

Vegan White Sauce Part I:
http://www.youtube.com/v/PwlsJxJ5tNI&hl=en&fs=1&

Vegan White Sauce Part II:
http://www.youtube.com/v/X5Rrpyu0N8I&hl=en&fs=1&

Below are the white sauce recipes and you can find the recipes for the rest of the dishes listed above on the Vegan White Sauce Episode Page.

Vegan White Sauce (Makes 1 cup)

You will need:

  • 2 tbsp. vegan margarine
  • 3 tbsp. flour
  • 1 cup rice milk
  • Salt, fresh ground white pepper
  • Spices (depending on final recipe)

Put it together:

  • Melt butter in small pot over medium heat
  • Whisk in flour
  • Cook for a few minutes, stirring constantly until light brown (roux should come together)
  • Add rice milk a few tablespoons at a time, mixing in between additions until it starts to look creamy, then add in ¼ cup at a time. You can add more or less milk depending on how thick you need the sauce for your recipe.
  • Salt and pepper to taste
  • Add spices

Wrapped in crispy phyllo, the cod in this dish comes out flaky and moist every time:

Vegan White Sauce with Onion (Makes 1 cup)

You will need:

  • 1/2 tbsp. olive oil
  • 1/4 cup diced onion
  • 2 cloves garlic, diced
  • 2 tbsp. vegan margarine
  • 3 tbsp. flour
  • 1 cup rice milk
  • Salt, fresh ground white pepper
  • Spices (depending on final recipe)

Put it together:

  • Heat olive oil in small saucepan over medium heat
  • Sauté onion until soft
  • Add garlic to onion and sauté a couple of minutes
  • Melt margarine into onion
  • Add flour and stir to combiner
  • Cook for a few minutes, stirring constantly until light brown (roux should come together)
  • Add rice milk a few tablespoons at a time, mixing in between additions until it starts to look creamy, then add in ¼ cup at a time. You can add more or less milk depending on how thick you need the sauce for your recipe.
  • Salt and pepper to taste
  • Add spices

Versatile and summery Creemy Shroomy Veggies on Crusty Bread:

* No, this is not a misspelling, I’m told “creem” is the way vegans spell fake “cream.”

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What the heck is vegan sugar???

September 11, 2009

Like the title says, what the heck is vegan sugar??? Please enlighten me. I was vegetarian and one-day-per-week vegan for three years and am clueless.

Update: 9/13/09 11:26 am: Elisa says cane sugar is often refined through charcoal made from animal bones and sends this link to read more:  http://www.vegsource.com/jo/qa/qasugar.htm

Cool Salad for Hot Days: Black Bean and Mango Salad

July 30, 2009

Mango Salad

We are having record heat here in Seattle and I can’t bring myself to turn on the oven or even a burner, so here is a refreshing salad I created yesterday and have been living off of for two days now.  The base is my home-made mango salsa, then I added hearty beans for protein and tomatoes for juiciness.  It is great by itself or wrapped in whole wheat tortillas to make a balanced meal – perfect for vegans and the dairy free crowd too.  For a neat trick to peeling mangoes, check out this video from Steamy Kitchen’s Jaden Hair.

Black Bean and Mango Salad

You will need:

  • Flesh of 2 large mangoes, diced
  • 1/2 small red onion, diced
  • 1 medium red bell pepper, diced
  • Juice of 1 lime
  • 1 can black beans, rinsed and drained
  • 1 pint of yellow cherry or grape tomatoes, quartered
  • A pinch of sea salt
  • Black pepper to taste

Put it together:

  • Combine all ingredients
  • Chill for 30 minutes
  • Enjoy as a cool salad or warm or cold in tortillas