VGF is Great Fun - Vegan Event in Bangalore

Hubby and I have been super busy over the last week making preparations for a vegan fair that we're organising in Bangalore. It's the first of its kind and all very exciting. :) There will be a bunch of vendors selling all kinds of delicious vegan foods. We'll also have a few vegan non-food goodies for sale. And some free demos.



Details:

Date: Sunday, 24th Feb, 2013
Time: 12 noon to 7 p.m.
Venue: #28, 3rd Floor, 'Citi Centre' (same building as G.K.Vale), Church Street, Bangalore - 560001
Google Map for Directions: http://goo.gl/maps/m0BXN
Facebook Event Page: https://www.facebook.com/events/369646956475934/

List of the vendors and a few of the delicious dishes they will be offering for sale:

Millie's Gourmet Cashew Cheeses - Plain, Garlic, Herbed

Arun (full proceeds from this table will be donated to Samabhava) - Peanut Curd Rice, Chocolate Kaju Katlis

Sudha (my mommie) - Khara Paddus and Kothmiri Thokku (Cilantro Pickle)

Krishna and Chef Anantha of Carrots Vegan Restaurant - Carrot & Raisin Salad with choice of dressing (Date Syrup Dressing or Vinegar Dressing), Vegetable Paella, Mixed Nuts Burfi, Chocolate Truffles

Sharmila - Plain Chocolate, Crackle Chocolate, Sugar Caramel Chocolate, Dry Fruit Chocolate

Chaitali at Taantraa's Innovative, Healthy, Multi-Grain Cupcakes - Aromatic Orange Almond (gluten free), Earthy Moong Dal, Best Friends Banana Walnut, Rabbity Carrot, Exotic Coffee Chocolate

Sowmya of Paradigm Shift Vegan Café - Red Velvet Cupcakes, Ferrero Rocher Cake, Butterscotch Cake, Banana Chocolate Chip Muffins, Tofu Scramble Sandwiches, Stir Fried Tofu

Vinay - Cashew Mylk Beverage

Milesh (hubbs) - Lime Juice

Kavya - Coconess Virgin Coconut Butter

Susmitha (that's me :p) - Cinnamon Buns and a few more things I need to decide on, one of which could possibly be ice cream.

Additional things - Packaged Quinoa sourced from Peru, Vegan Jewellery, Soaps, Kitchen Art.

Pepita Oatmeal Raisin Raisin Cookie Bars - guest post by Somer of Vedgedout

This month's guest post is from my friend Somer of Vedgedout. She has shared the recipe for a delicious Valentine's themed treat. It looks super yummy and easy to make so I'll be giving this recipe a try very soon.



We had a vegan food swap recently and a few days ago, I received a package filled with all kinds of delicious vegan goodies from Somer. So the timing for this post is perfect because I wanted to share a photo of my stash with all of you.



There's Chia Peanut Butter (I'm saving this so haven't opened the jar yet), Hazelnut Chocolate Butter (orgasmic!), Probiotic 'Cheesy' Almonds (yummers!), Textured Soy Protein Curls (nom!), Wild Orange Essential Oil (*deep, content sigh*), a bar of Handmade Soap (smells amazing!), the Winter 2012-13 issue of Vegan Health and Fitness Magazine...

...and the best one of all, Cocoa Grounds which can be *brewed* like coffee!!! :O

Thanks to Somer, hubby and I have been starting our mornings with this awesomeness!



Thank you so so so much Somer for spoiling me with all these goodies. *Super Hugs* You are awesome and I'm going to rig all future vegan swaps to have you as my partner. :oP

Before we move on to Somer's post today, you should read her remarkable Vegan Journey. I also urge you to check out the fantastic Green Smoothie Challenge which she has designed after putting in a lot of time and effort. Even if you don't follow the challenge completely, all the delicious recipes in it will surely inspire you to eat at least a few super healthy meals.

And now, without further ado, on to Somer's post. :)

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Sweets for the Sweet

Hey, I'm Somer from Vedged Out. I'm totally excited to be guest posting here at Veganosaurus. Especially so close to Valentines Day! Thanks Susmitha for inviting me! :)

My husband isn't really into desserts, cookies or cakes. So I don't bake as often as I'd like because I'm usually the one who ends up polishing off the goods or trying to pawn them on some poor unsuspecting neighbor. Like any of us though, he does have a few weaknesses in his very slight sweet tooth AND since it's a special holiday, I thought I'd make a treat that he does actually love. I'm sure you'll love it too.

Pepita Oatmeal Raisin Raisin Cookie Bars

• 2 C. whole wheat pastry flour
• 1 C. rolled oats
• 1 C. organic sugar
• 1 C. raisins
• 1 C. pepita seeds (pumpkin seeds)
• 1 t. salt
• 1 t. baking powder
• 2 t. ground cinnamon
• 1 T. flax seed powder
• 1/2 C. plant milk of choice
• 1/3 C. melted coconut oil
• 2 t. Mexican vanilla
• 3 T. water

Method: Preheat oven to 350°, In a large mixing bowl combine the first 9 ingredients (all the dry stuff). Then stir in the last 4 ingredients (the wet stuff). Press dough into a 9x13 inch baking dish. Cook for 30-35 minutes on a lower rack in the oven so that the top doesn't get overly browned. Let cool for a few minutes before slicing into bars and serving.

If your Valentine prefers dark chocolate chips and chopped pecans to raisins and pepita seeds, go ahead and swap em out. I won't tell. ;)
xoxo & Happy Valentines,
Love, Somer

Potatoes Stuffed with Shiitake Foxtail Millet

I met an old friend from school a few weeks ago. Apart from reminiscing about the good old days and discussing our shared passion for creating art, we also got around to talking about food. I spoke about vegan baking and she shared some of her veggie recipes. She told me about a delicious coconut based curry with Shiitake mushrooms in it and asked if I had any recipes of my own using them. Not having cooked with them before, I was intrigued, so my next Towness order arrived with a pack of dried Shiitake mushrooms, along with the usual veggies and fruits. :)

When I looked up dried Shiitakes online, I found that a good way to use them was to rehydrate in warm water for a few minutes and proceed as one would with other kinds of mushrooms. One person in a forum had empathetically mentioned that the soaking water should be saved and used as a broth because it is full of flavour. I am so glad I took that advice!

These stuffed potatoes were the first dish I used the Shiitake and their soaking water in and ever since then, I've been using them in my cooking a LOT. :)

I use a microwave to cook the pierced, whole potatoes in 5 minutes. But you could use a regular oven or boil or steam the potatoes. No matter what, don't remove the peel because it really adds to the taste.

Potatoes Stuffed with Shiitake Foxtail Millet



1/2 C Foxtail Millet/Navane
4 Potatoes
5 Dry Shiitake Mushrooms
1/2 Red Bell Pepper
1 Leek
8-10 Garlic cloves
2 tsp Jaggery or Sugar
2 T Olive Oil
Pinch of Caraway/Omum Seeds
Pinch of Turmeric Powder
Black Salt
Freshly Crushed Black Pepper
Tabasco
Almonds

Warm 1 C of water and soak the dry shiitake mushrooms in it for 5-10 minutes, until they are soft.
Pick out the mushrooms and gently squeeze them over the soaking cup.
Keep aside on a cutting board.

Wash the foxtail millet and keep aside.
In a pan, heat all the shiitake soaking liquid with 1/4 C of water and a pinch of salt and bring to a boil.
Add the millet to the boiling water, reduce the heat to the lowest setting on your stove, cover partially with a plate and allow to cook.
The millet will take about 10-15 minutes to be cooked, keep a close eye on it to ensure that it doesn't overflow from the pan.
When all the water has evaporated, the millet is ready.
Fluff with a fork and keep aside.

Meanwhile, scrub and wash the potatoes well.
Pierce them all over with a fork.
Place in a microwave and nuke for 4-5 minutes, on high.
Remove to a plate and let them cool for a few minutes.
Cut each potato in half and scoop out 1/2 to 3/4 of the potato with a spoon, place in a bowl and mash.
Keep the scooped out potato 'cups' aside.

Finely chop the garlic and slice the leek into thin roundels.
Roughly chop the mushrooms and bell peppers.
Heat the olive oil in a large pan or wok.
Add the caraway seeds, they will crackle.
Add the garlic and leeks and stir fry for a few minutes.
Add the mushrooms and red bell peppers and stir fry for a few more minutes.
Add jaggery and stir to allow it to mix and caramelize the vegetables a bit.
Add the mashed potato and stir well.
Add the black salt, turmeric powder and crushed black pepper, mix well and turn off the heat.

Mix the cooked millet to the stir fried veggies.
Add chopped almonds and a big splash of tabasco and mix.
Form this mixture into into 8 balls.
Press a ball into the middle of each scooped out potato cup.

Preheat oven to 250 C.
Place the stuffed potatoes on a baking tray and place the tray in the centre rack of the oven.
Grill for 10 minutes.

Serve hot.
Enjoy! :)

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! :)