The Kelvis Sandwich - Guest Post by Ann of An Unrefined Vegan

Today's guest post is by Annie of An Unrefined Vegan. I first discovered Ann's blog while browsing through the Virtual Vegan Potluck last May. Every participating blog had mentioned Ann as the brainchild behind the brilliant VVP idea. :)

When I visited her blog, I found these super yummy Sage & Rosemary Dinner Rolls with Roasted Garlic Coconut Butter and I decided that I would definitely be participating in the next VVP.

For the second VVP, the one for which I made the Hot Spiced Chai with Sesame-Cashew Mylk, Ann had this fantastic dessert on her blog - Maple Creme & Mocha Spice Cake Trifle with Fresh Blueberries. Just the name sounds sooooooo good, doesn't it? You should check out the pictures on her post!

Ann is also an active member of our Vegan Temptivists group and we've been visiting each other on the blogosphere often.

Today, Ann shares a delicious, hearty sandwich recipe with drool worthy pictures here on my blog. Thank you so much for guest blogging on Veganosaurus, Ann. :)

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Kel + Elvis = The Kelvis

Born from Kel's frugal nature, this sandwich also takes some inspiration from the overindulgent appetite of The King himself, Elvis Presley, and his love of fried PB & banana sandwiches. You see, I was attempting to make a kind of bean-based bacon which consisted of white beans and various spices that I processed until smooth. After spreading the paste onto a baking sheet and baking for about 20 minutes I ended up with...a very hot bean paste. It didn't slice the way it was supposed to, but it did taste good. I let it sit abandoned in the pan for a few hours - fully intending to toss the whole mess into the garbage can. Instead, Kel squirreled it away in the refrigerator and the next morning I caught him crumbling the bean "bacon" onto his morning toast along with almond butter. He declared it a winner and when I reluctantly tasted it, I agreed. Thusly, the Kelvis was born.

Instead of the paste-like bean bacon, I went with my sure-fire tempeh bacon recipe and for bread - I wanted something special - so I whipped up a batch of maple whole wheat waffles. (Feel free to use a good, hearty bread instead.) A cherry compote sounded more interesting to me than The King's preferred fruit. This is one decadent, filling sandwich and would be perfect for Sunday brunch.

Thank you, Susmitha, for giving me the opportunity to share a recipe on Veganosaurus!

Maple Waffle, Almond Butter, Tempeh Bacon & Cherry Compote Sandwiches
Makes enough to satisfy The King

Maple Whole Wheat Waffles
Makes 7

1 3/4 cups whole wheat pastry flour
1 cup hazelnut flour (or your favorite nut meal)
2 tsp. baking powder
1 tsp. baking soda
2 1/4 cups almond milk (or other nut milk), warmed
1/4 cup coconut oil, melted
1/2 tsp. maple extract, optional
1 tbsp. maple syrup, optional

Tempeh Bacon
Makes ~14 strips

1 8 oz. package tempeh, cut into 1/4" strips
1/4 cup tamari or soy sauce
1/4 cup water or vegetable broth
1 tbsp. maple syrup
1 tsp. Liquid Smoke
lots of ground black pepper

Cherry-Cranberry-Fig Compote
Makes ~3 cups

1 1/2 cups pomegranate-cherry juice (or just cherry juice)
1 1/2 cups fresh cranberries
1 cup dried, tart cherries
1/2 cup dried figs, chopped
1 tbsp. crystallized ginger, chopped
1 cinnamon stick
1/4 tsp. ground allspice
1 10 oz. jar fruit juice-sweetened or sugar-free cherry jam
1 tbsp. flaxseed meal, optional

Almond butter (quantity is up to you)

Make the waffles:
Get the waffle iron heating.

In a large bowl, combine the flours, baking powder and baking soda. In a smaller bowl, whisk together the wet ingredients. Combine with the flour mixture and stir to break down any lumps. Allow to sit for about 15 minutes.

Lightly spray waffle iron with oil and ladle on some of the waffle batter. Cook 4-5 minutes (or per your waffle iron's quirks) and gently remove the waffle. Proceed with remaining batter.

If assembling the Kelvises right away, keep the waffles warm in a 200F oven while you bake the rest of the batter. Otherwise, place the waffles on a cooling rack.

Make the tempeh bacon:
Preheat oven to 425F. Combine the tamari through black pepper in a 9"x9" baking dish (I use glass for ease of cleaning). Lay in the tempeh strips and turn once to coat.

Bake for about 20-25 minutes, turning once halfway through. You're aiming for a dark brown, slightly shiny exterior on the strips, with nearly all of the marinade baked off. Remove from the oven and set aside.

Make the cherry compote:
In a large saucepan, combine all of the ingredients through the allspice. Bring to a boil, then lower the heat to a simmer and cook for about 10 minutes. Stir in the cherry jam and cook for an additional minute or two to allow the jam to melt into the compote. Remove from the heat and stir in the flaxseed meal, if using. Set aside. Keep the compote in the refrigerator until ready to use - warm gently before serving with the Kelvis.

Assemble the Kelvis:
Slather almond butter on one half of a waffle; lay on some tempeh bacon strips and top with cherry compote. Top with the remaining waffle half, if desired.

Kel Suggests:
Sprinkle The Kelvis with toasted, chopped pecans for extra crunch.

A few slices of banana couldn't hurt. It's what The King would do.

If reheating the waffles, toast them so they retain their crunch, but serve as an open-faced sandwich so that the roof of your mouth isn't shredded by the crispy waffle.

Farfalle with Crunchy Okra and Red Bell Peppers

Once in a while, a few of us Bangalore vegan girls meet up to have a pigging out session. Everyone brings one main dish and one dessert and we all eat until we're unable to move. Even though there are monthly Vegan Bengaluru potlucks, we still like to have these separate sessions occasionally because they're quality time spent with a few good friends, it's a small group so we tend to put effort into making extra special things which aren't easy to make in large quantities and most importantly, no boys are allowed! :D

It was to one of these mini potlucks that my friend Bynz brought a delicious pasta dish, Farfalle with Aubergines. It was absolutely amazing so I asked her to send me the recipe, thinking I'd try it sometime when hubby wasn't home because he doesn't like Egg Plants. She sent me a snap of the recipe to my phone and I filed the recipe away in an album and totally forgot about it.

Then last week, on one of the afternoons, I wandered into my kitchen wondering what I could quickly make for lunch, when I spied the Okra that I'd left to dry on a towel. Something clicked at the back of my brain and I suddenly wanted to make Bynz's pasta dish with the Okra in place of the Egg Plants/Brinjal. I just knew they would make for an excellent replacement!

I also decided to add in some Red Capsicum that I had in the crisper and boy was that an awesome move! The dish turned out super delicious and it even tasted good after sitting in the fridge overnight and the Okra had turned soft. This is definitely something I'll be making more often.

Farfalle with Crunchy Okra and Red Bell Peppers

2 C Dry Farfalle Pasta

2 T Coconut Oil
250 gms Okra/Ladies Finger

2 T Olive Oil
2 T Garlic - roughly chopped
1/2 Red Onion - finely chopped
1 T Celery Leaves - finely chopped
1/2 Red Capsicum/Bell Pepper - chopped
2 t Sugar
1/2 t Red Chilli Powder
Black Salt
Black Pepper - freshly crushed
4 small Tomatoes (preferably the juicy, naati/local variety) - chopped

Wash the okra and wipe properly well with a kitchen towel.
Spread on a fresh towel and allow to dry completely.
Cut off the tops and ends and keep aside.

In a large pot, bring water to a rolling boil and add 1/2 tsp black salt.
Add the pasta and stir.
Cook on medium for 10-12 minutes.
Drain and rinse with cool, running water.
Keep aside.

Meanwhile, heat a heavy bottomed wok and pour in the coconut oil.
When the oil is hot, add the dry okra and stir.
Fry until slightly browned.
Add a dash of black salt and stir well until crispy.
Remove with a slotted spoon onto a tissue paper.
Discard any remaining oil from the bottom of the wok.
Let the wok cool for a few minutes and wipe well with a tissue paper to remove oil residue.

Heat the wok again and add the olive oil.
Add the chopped garlic and stir fry for half a minute.
Add the chopped onion and celery and stir fry for a few minutes.
Add the red bell pepper and stir fry for a few minutes.
Add the spices, sugar and a dash of black salt and mix well.
Allow the sugar to caramelize for a minute.
Add the tomatoes and stir.
Reduce the heat, cover and cook for a few minutes.
Taste and adjust the salt and spices.
Turn off the heat.

Add the cooked pasta to the sauce and mix thoroughly.
Add the crispy fried okra and give it a quick toss.
Serve immediately with crushed pepper on top.
Enjoy! :)

Trains, Tea Factories, Prizes, New Years Eve Recipes

Happy New Year, everyone! I'm back with a long post for the new year with all of December's news squeezed in. :)

December was a nice month. DH and I had planned to spend our year end holidays in the way we always want to - relax at home, be couch potatoes, indulge in junk food, watch movies, play video games... We did do a fair amount of all that but we also ended up making a short impromptu trip to Ooty along with hubby's brother's family. My main motivation to go on the trip was getting to spend time with my adorable nephew and niece.

Ooty aka Udagamandalam, is a town situated on top of a mountain. It's touristy and nippy but it's also full of gorgeous, green tea plantations, calm water bodies and beautiful, old eucalyptus trees.

Pic Credit: Hubby

We spent half our time at quiet, off-the-grid places but we did do a few touristy things too. My favourite activity was the train ride up the hill from Conoor to Ooty and the subsequent time spent hanging out at the fairly empty railway station. On the ride, my nephew and I blew soap bubbles out the train window and a bunch of kids at the back of our compartment leaned out their windows to catch the bubbles. It was loads of fun playing with strange kids and laughing so much! The Ooty railway station connects to Conoor and nowhere else. There's just one train making the rounds. So between each visit of the train, the tracks are empty for hours together. The platform is low and there are no gates to stop people from hopping onto the tracks. It's the one railway station I've been to where it's absolutely safe to walk on them. So hubby and I did. :D

Pic Credit: Top Left=Hubby, Bottom=Brother-in-Law

The other very interesting part of our trip was going to a tea factory. I've been to tea factories before but I still enjoyed my visit there because I'm a big fan of tea. All those freshly harvested tea leaves being dried and rolled and roasted...the place smelled niiiice! *deep sniffff*

When we came back home after our trip, hubby and I were welcomed by this delightful 24 Letter Mantra gift basket filled with all kinds of organic goodies!

It was sent to me by the people of The Alternative. In November, I had submitted my Hazelnut Mocha Cheezecake recipe into their Green Foodie Recipe Challenge and early in December, it was announced that my recipe won the Editor's Pick title. The 24 Letter Mantra organic goodie basket is my prize. :) I am especially proud that my vegan dessert was chosen in a contest that wasn't all vegan.

The Alternative also sent me this handmade paper, elephant photo frame. Isn't he cute? :)

On December 1st, I also participated in The Alternative's Nature on My Plate event at BioFach India 2012. Hubby and I were a part of their Food Tasting section. We made Seasoned Vegan Curd Rice with Peanut Yogurt and gave samples to lots and lots of people. Everyone found the idea of making mylk and curds out of peanuts highly intriguing.

Pic Credit: Makepeace Sitlhou

We spoke to each person about being vegan and distributed all the vegan information material in our possession. We had informative leaflets/booklets from Kranti and Samabhava/FIAPO and we also wrote out our own Veganosaurus url along with that of SHARAN-India, mentioning that they could be used as references for vegan recipes. It was great to have hubby there by my side. He did a lot of the talking and explaining. There was a large crowd and in about an hour's time, every last grain of our Peanut Mylk Curd Rice had been devoured.

We also got to taste some delicious vegan goodies by other participants: Chaitali - Taantraa's cupcakes, Mahalakshmi Lakshminarayan's peanut flax seed laddoos and Aparna Ramachandran's podi idli bites. Sadly, we missed Chinmayie's chocolate brownies because by the time she arrived we had started to wander around the various organic counters at BioFach. I did get to listen to her very interesting talk about switching to organic on the previous evening though, so that made up for it. :)

I posted regular updates about my participation at Nature on My Plate on my Facebook Page during the event but I'd been waiting to receive my prize before posting about it here on my blog. This post wouldn't have been complete without a photo of my gift basket.

Talking about prizes, I received another one in my mail in the early part of December. An awesome Virtual Vegan Potluck T-Shirt. If you remember, I participated in VVP on November 1st. There was a vote held over the next couple of weeks and one recipe was chosen as a winner in each course of the potluck. My Hot Spiced Cashew-Sesame Mylk Chai won under the Beverages category. :)

With a super fun trip and some awesome prizes, I couldn't help but end 2012 with a huge smile on my face and a feeling of hope and excitement about all the wonderful gifts 2013 will bring.

On New Year's Eve, when it was time to make dinner, I had to make something special (though I hadn't planned to). I'll leave you with the two recipes I concocted that night. I had to click quickie Instagram pics with my phone before we polished off the meal. :oP

Zucchini/Carrot 'Noodles' with Tofu in a Tomato Based Spicy-Sweet-Sour Sauce

Note: Zucchini makes for excellent gluten free noodles. Fantastic texture!

1/2 Zucchini
2 Carrots
250 gms Tofu
2 Tomatoes
1/4 Onion
5-6 cloves of Garlic
1 Chilli (I used this bomb of a spicy red chilli called Cherry Pepper)
Soy Sauce
White Wine Vinegar
Palm Sugar

Thinly slice the zucchini and carrots with a vegetable peeler to form flat noodles out of them.
Added cubed tofu.
Blend the remaining ingredients into a smooth sauce using upto 1/4 C of water.
Taste and adjust the flavours.
Toss the veggie noodles and tofu in the sauce and transfer to a glass baking dish. Bake for 15 minutes at 230 C and another 15 minutes at 200 C.
Serve hot.
Enjoy! :)


Foxtail Millet Tabbouleh

No quantities for this one. Just cooked Foxtail Millet/Navane and cool it to room temperature. Add finely chopped Tomato, Onion, Mint, Cilantro, Crushed Green Chilli, Black Salt and LOTS of Lime Juice. Mix. Enjoy! :)


Wish you all a wonderfully vegan 2013! *hugs*

Homemade Vegan Xmas Goodies - guest post for The Alternative

Want to know how to make the three delectable goodies in the picture below? The Alternative, an online social change publication, asked me to do a kitchen experiment piece for them with recipes, pictures and a comparison between homemade vs. store-bought. Visit my article on their website to read about why I think it's a great idea to make vegan treats at home instead of buying them off the shelves this festive season. And learn to make Vegan Gingerbread Cookies, Vegan Chocolate Brandy Balls and Vegan Spiced Fig and Persimmon Chutney.

Click on the picture below.

Vegan Boursin Style Cheeze

Boursin is a soft herbed cheese that originates from France. It is extremely easy to make a vegan version at home that's equally rich and creamy but absolutely guilt-free. Vegan cheezes just don't have the kind of bad fats that animal secretion cheeses do. Add to that the zero cholesterol factor and you have something that you can keep on eating and feel really good about. :)

There are vegan Boursins which take a few days of time and patience so the cultures can develop. There are also those which require the cashews to be soaked overnight. My friend Isabel of India Outside My Window had made Boursin like that a few months ago and it was sooooooo delicious! But today I'm sharing a super-quick recipe with you. It doesn't contain the beneficial lactobacilli that fermented nut cheezes have but it sure hits the spot. Takes just ten minutes to put together. That's including the several tasting breaks while blending where you can't help but keep licking your fingers. And of course you have to wash them thoroughly before getting back to blending again and then you lick once more and wash and lick and wash and lick and wash... So that bit basically takes five minutes of the ten. :oP

Boursin cheeze is filled with herbs which make it amazingly flavourful. I used the herbs I had at home and you too can use what you have on hand. The consistency of Boursin is usually like a spread but I've made mine slightly more runny. It wasn't intentional, I added a bit more water than I should've but that didn't make it any less delicious. Also, I clicked the pics immediately after blending so the cheeze hasn't set yet. After a couple of hours in the fridge, now when I spread it on bread, it actually stays in place instead of dribbling down the side so temptingly. haha

The quantity of the tofu and cashew can be adjusted to your liking. Some people make Boursin completely with cashews (or other nuts) with no tofu in it. I need to replenish my stock of sesame seeds but if I had any at home, I'd definitely have put a handful into the mix for an added calcium boost. Also, I haven't mentioned quantities for any of the herbs and flavours because again, those can be added according to your taste.

Vegan Boursin Cheeze

1 C Cashews
250 gms Tofu (1 block from Towness)
Nutritional Yeast
Lime Juice
Whit Wine Vinegar (Apple Cider or Synthetic Vinegar are fine too)
Onion (small piece)
Garlic
Black Salt (regular salt is fine too)
Pinch of Black Pepper Powder
Herbs - Celery (just leaves, no stalk), Thyme, Mint, Cilantro

Grind the cashews into a fine powder in a dry blender jar.
Add everything, except the herbs, into the jar and blend into a smooth, creamy paste using a little water if required.
Taste and adjust the quantity of the salt and lime juice.
Roughly chop the herbs and add them into the blender jar.
Pulse 2 or 3 times.
The herbs should get incorporated but not blended completely.
Place in a glass bowl, cover and keep in the fridge for at least one to two hours.
Slather onto slices of good artisan bread and serve.
Enjoy! :)

This keeps in the fridge for a week to ten days.

This is what I had for lunch today - Whole Wheat Sourdough Bread (I made that yesterday) with Vegan Boursin and Arugula Salad on the side. It was a great, filling and satisfying meal which my tummy with a soothed feeling. :)