Blog - Tuxedo Cat

September 20, 2013

Vegan Loco Moco

Tuxedo Cat 2013, Breakfast, Convenience foods, Dinner, Vegan MoFo brown rice, Downbeat Diner, Gardein, gravy, Hawaii, Honolulu, loco moco, sausage, scramble, the Vegg, tofu, VeganMoFo 2013, veggietorials

We traveled to Hawaii this summer because I was presenting at a conference for work. I have heard great things about the vegan options there and was happy to explore the islands to find vegan food. I was extremely pleased with a vegan loco moco that I had at the Downbeat Diner in Honolulu. Loco moco is a traditional Hawaiian meal, usually made up of white rice, a meat patty, brown gravy, and eggs. There are many variations of this, but it was a real treat to have a vegan version. Here’s an amazing video for vegan loco moco from veggietorials using The Vegg. I didn’t have the time, nor the ingredients for the spherification process, so I kept it simple.

Vegan Loco Moco
Serves 2

2 cups cooked brown rice
1 recipe of preferred tofu scramble
2 vegan sausage patties (I prefer Gardein breakfast patties)
1 cup of vegan brown gravy
Frank’s Hot Sauce or Sriracha (optional)

Cook the brown rice as per instructions on the stove top, or in a pressure or rice cooker. Set aside. Prepare your preferred tofu scramble recipe. I love Isa Chandra Moskowitz’s tofu scramble from Vegan Brunch. In this variation, I added diced red pepper and onions. Prepare your vegan gravy (using a prepared version or make your own from scratch). I used an organic vegan brown gravy packet that I mixed with water on the stove top for simplicity. Heat your vegan sausage patties in a skillet as your tofu scramble is finishing up. Scoop a cup of rice on a large plate and pat down. Place your sausage patty on top of the rice. Cover with a few tablespoons of brown gravy. Top with tofu scramble. Add a few dashes of hot sauce or sriracha if you desire. Serve immediately.

September 17, 2013

Late Summer Chili

Tuxedo Cat 2013, Dinner, Gluten-free, Lunch, Vegan MoFo chili, CSA, kidney beans, navy beans, squash, summer, tomatoes, Vegan MoFO 2013

With the cooler temperatures creeping up on us lately, it has put me in the mood for chili season. Trying to warm us up and incorporate some veggies we got in our CSA, I created this spicy and protein-packed chili! Including white beans (i.e. navy beans here) gives the chili another dimension that chili-lovers should try. I call this chili “late summer” chili, as I used several veggies we already had on hand for the season, but feel free to include any veggies that would be suitable in your refrigerator or garden.

Late Summer Chili
2 cups kidney beans (canned or cooked dried beans)
2 cups navy beans (canned or cooked dried beans)
2 summer squash, medium dice
1 green pepper, chopped
1 onion, medium dice
2 garlic cloves, minced
1 can of crushed tomatoes (24 oz.)
1 jar or can of whole peeled tomatoes (18 oz.), chopped
chili powder, to taste
salt and pepper, to taste
a pinch or two of cayenne pepper (or to taste), optional
1-2 TB olive oil

In a large stockpot, heat up the olive oil and sauté the green pepper, onion, and garlic until they have softened. To add flavor early, also toss in some chili powder with the veggies. Add the summer squash and sauté until slightly softened. Add the beans, whole peeled tomatoes, and crushed tomatoes, making sure to add more chili powder after each ingredient, mixing well. Let the chili simmer and cover for approximately 30 minutes. Add salt and pepper towards to end and cayenne pepper, if using. Cook 5-10 minutes more. Serve and top with your favorite vegan cheddar cheese, if desired.

This was an amazing chili and quite spicy. It was also a wonderful way to use up my summer squash and provide another texture to the chili.

I served it with a mixed green salad and crusty sourdough bread. Divine!

September 16, 2013

Baked Crispy Chickpea Seitan Patties

Tuxedo Cat 2013, Dinner, Vegan MoFo chickpeas, corn, green beans, Kathy Hester, seitan, The Great Vegan Bean Cookbook, Vegan MoFO 2013

For the love of chickpeas, I had to make this recipe. My new favorite cookbook, The Great Vegan Bean Book by Kathy Hester featured a relatively easy recipe for these Baked Crispy Chickpea Seitan Patties. A few poultry-style spices, pureed chickpeas, and some vital wheat gluten, and you got yourself some mighty fine un-chicken patties! They were breaded in Japanese panko breadcrumbs and were baked, not fried, to make them healthier.

Another fun fact is that wheat gluten (as well as chickpeas) are a great source of peaceful protein. *Make sure to tell folks that when they ask the notoriously annoying question, “Where do you get your protein?”

Rolling the chickpea & vital wheat gluten mixture

Nuggets 2 — Small balls before they become patties

Nuggets 3 — Panko crust before going into the oven

The recipe indicated the chickpea seitan would go well with a lemon sauce, so used this simple recipe from Food.com and substituted vegan chicken broth for the carcass chicken version. To change it up a bit, I also dipped the patties in Dinosaur BBQ Sauce. Amazing!

Chickpea Seitan Patties with Lemon Sauce

I served the patties with a side of grilled corn and steamed green beans with lemon pepper seasoning.

Grilled corn, lemon pepper green beans, and chickpea seitan patties with lemon sauce

Overall, we’d rate the chickpea seitan patties a solid 3 1/2 out of 5 carrots on the veganlicious scale!

September 15, 2013

Lemon Coconut Chickpea Muffins

Tuxedo Cat 2013, Book Reviews, Desserts, Vegan MoFo chickpeas, coconut, Kathy Hester, lemon, The Great Vegan Bean Cookbook, Vegan MoFO 2013

As a collector of vegan cookbooks and a lover of beans, I was thrilled to get a copy of The Great Vegan Bean Cookbook by Kathy Hester. It is one of my newest favorites, easily. I was pleasantly surprised to see the many ways she incorporated beans into desserts and sweet dishes. As a lover of sweets and beans, what could be better?

There were many awesome recipes to choose from, but I decided to start with the Lemon Coconut Chickpea muffins, as I recently cooked a bunch of dried chickpeas and needed to make them in multiple dishes. The main ingredients that are included are mentioned in the title: lemon (juice, extract, and zest), coconut shreds, and chickpeas. What a wonderful way to get a little more protein and fiber into your muffin!

The recipe made 36 mini muffins. I sent Mr. Tuxedo Cat to work with two dozen and they were all eaten within an hour of him putting into his office’s kitchen by his ravenous co-workers. I also shared some muffins with a couple of my co-workers who were also delighted by them. The muffins were moist and not overly sweet (great for those who do not have a huge sweet tooth)! Success!

I highly recommend picking up a copy of Kathy Hester’s book because there are many tasty, healthy, and nutritious recipes. She also labels those that are gluten-free, soy-free, and/or oil-free (or can made be). There is something here for everyone.

Overall, we’d rate this recipe as 4 out of 5 carrots on the veganlicious scale!

September 12, 2013

Chocolate Vegan Shake

Tuxedo Cat 2013, Convenience foods, Desserts, Vegan MoFo Almond Breeze, Almond Dream, chocolate, Justin Timberlake, Kelis, milkshake, National Chocolate Milkshake Day, Vegan MoFO 2013

After recently finding out today was National Chocolate Milkshake Day, I quickly scrambled to make a milkshake out of whatever I could find in my kitchen. Luckily since I’m chocoholic and an ice cream lover, I had some of both on hand. This turned out better than I expected!

Whenever I think of milkshakes however, I cannot get Kelis’ Milkshake song out of my head. Just take a listen, you won’t either.

Chocolate Vegan Shake
Makes 1 large shake

1 cup vegan vanilla ice cream (I used Almond Dream)
1 cup vegan chocolate ice cream (I used Almond Dream)
3/4 cup chocolate almond milk (I used Almond Breeze)
1/2 teaspoon vanilla extract

Put all of the ingredients in a blender and puree until creamy. Serve immediately in a tall glass with a straw.

In the words of Justin Timberlake, “Drink a vegan shake!”