Vegan Replica Hack: Lipton’s Chicken Noodle Soup

I can’t believe it’s been almost a year since anything was posted here!  We’re never going to get a book deal or TV show on the Food Network at this rate!

My kid is sick today, and I just made him one of his favourite lunches – 'tofu noodle soup’ - perfect for a sick kid, but great for any time you want a warm, quick, easy lunch.  L claims he doesn’t like soup, but he makes an exception for this one.  In fact, when I told him today that’s what I was making, he said “awesome, I love that soup!”  L is not one to exclaim about his food, so that is high, high praise.

I started making this soup about a year ago one day when I had a craving for Lipton’s Chicken Noodle soup – you know, the one that comes in the little pouch that you empty into some boiling water and simmer for 5 minutes?  I think it’s pretty much the first thing I ever ‘cooked’ on my own (if you can call that cooking).  This version is just as easy, and as long as you always have some tofu in the fridge, it’s simple to have all the ingredients on hand to whip this up any time.

Not-Lipton’s Not-Chicken Noodle Soup in a Flash

Ingredients:

• 5c water
• 2 veggie ‘chicken’-flavoured bouillon cubes (or plain veggie, if you can’t find a vegan chicken cube)
• 1/2c xtra firm tofu, cut into 1/2cm cubes
• 1/2c extra thin noodles (or more, if you like your soup extra noodly, which I do)

Directions:

• Bring the water to a boil over high heat.
• Add the remaining ingredients, return to the boil, then turn the heat down to low and simmer for about 5m, until the noodles are soft.

That’s it!  Serve to your sick kid (with a couple of ice cubes in it to cool it down quickly).  Yum.

Almost Vegan Hack: Spinach Dip in a Bread Bowl

I can still remember with some clarity the first time I had spinach dip in a pumpernickel bread bowl.  Remember that?  It was some time in the late eighties or early nineties I think, and there was a recipe on the back of a packet of Knorr soup mix.  Suddenly all the ladies everywhere were making it for parties, potlucks, appetizers.  And I devoured it at every opportunity.  I’m sure I embarrassed my parents by standing over the dip tray and shovelling it into my mouth.  In fact, truth be told, I still do. 

The original recipe calls for sour cream and mayonnaise, but I found that substituting pureed silken tofu and soy mayo is entirely satisfactory.  The thing that keeps this from being 100% vegan is the fact that the Knorr soup mix lists “modified milk ingredients” as its next-to-last ingredient.  If you’re a Level 5 Vegan that might not cut it, but for me that’s close enough.  

ALMOST VEGAN SPINACH DIP

Ingredients:

• 1 pkg frozen chopped spinach
• 1 pkg medium or soft tofu
• 1c vegan mayonnaise
• 1 pkg Knorr vegetable soup mix
• 1 can water chestnuts, drained & chopped
• 3 green onions, chopped
• 1 loaf pumpernickel bread

Directions:

• Thaw frozen spinach, and squeeze to remove as much of the excess liquid as possible.
• Puree the tofu in a food processor or blender until very smooth. Add the spinach, mayo, soup mix, water chestnuts, and green onions, and combine well. Cover and refrigerate for an hour to allow the dried components of the soup mix to reconstitute.
• Cut the centre out of the loaf of bread to form a bowl, leaving the sides about 1" thick. Reserve the pieces you removed for dipping.
• To serve, empty the dip into the bread bowl and surround it with the bread chunks.

“Larabar” Universal Formula Hack

I like Larabars. They are awesome, tasty, simple and completely vegan. You can get more information here [Larabar] and they look like this:

The key information on the Larabar website is the nutritional information. For this particular hack, we’re going to make our own Larabars by reverse engineering the ingredient lists.

Background Information & Basic Rules

Food scientists do this all the time and what we’re doing here is basically what every competitor does when imitating a food product. Thankfully, Larabars are SUPER simple and they use natural ingredients that we can actually buy (no chemistry set required). The objective is to get as close to the original food as possible but also leaving room to adjust to personal tastes.

What we’re going to do is apply the following four basic rules:

• Ingredients are always listed in the order by mass from the most to the least
• Dates have double the mass of the next nearest ingredient because dates are the “glue” that holds the bar together.
• Spices are generally added sparingly and added to recipes last based on taste preferences
• The “Ratio” of ingredients to each other will always be constant.

So… let’s do an example…

Re-inventing the Larabar

Look at the ingredient data for the Coconut Chocolate Larabar. The ingredient list (from most to least) is:

• Dates
• Almonds
• Walnuts
• Unsweetened Cocoa Powder
• Unsweetened Coconut

So, like almost all Larabars, they are mostly dates and bits of other things. In this case, let’s quickly infer that the ingredients are distributed in the following manner (guessing things in a way that honours “the Rules”):

Dates	Almonds	Walnuts	Cocoa	Coconut
4	2	1.5	1	.5

What we’ve done here is get a starting point for a Larabar formula. If you wanted to make about 9 cups, then the ratios above would be “cups”. In most cases, you won’t want to make more than about 4 cups so your ratios will stay the same and the actual volumes will decrease. Note that while ingredients are listed by mass, we can assume that volume correlates to mass as all the ingredients are roughly the same density (unless they come up with a Lead flavoured Larabar :-) )

Making your first Larabar

Actually, assembly of the larabar from your ingredients is pretty simple, you basically need a good food processor, a rolling pin, some waxed paper, and a VERY good knife. For the “dates” you’ll need pre-pitted dates (available in bulk pretty much at any bulk store). The other ingredients will get “processed” so save yourself some time and get things pre-chopped if possible. Your food processor (and ears) will thank you for getting the pre-chopped walnuts and almonds. Here’s how you make a Larabar:

• Take the “non-date” ingredients (excluding spices, see below) first and combine in a food processor. Process until the bits are very small but remain distinct bits (for example peanuts should be small bits and not “peanut butter”). Remove from the food processor.
• Add the dates slowly (a few at a time) to the now-empty food processor and process until they are a clumpy mess. You’ll likely have to pause many times during this process as the clumpy mess tends to form a ball and not get mixed very well. If you have “balling” problems, just divide the ball into thirds, distribute evenly in the food processor and resume adding new dates. Once you’re done adding all the dates, evenly distribute the date paste around the food processor bowl before adding back the other ingredients.
• Add back the ingredients from the first step and mix until all the ingredients have combined evenly with the date paste.
• IMPORTANT – YOU WILL PROBABLE SCREW UP THE MIX OF INGREDIENTS AND THIS IS WHERE YOU ADJUST. If the “flavour” ingredients are weak, add more while honouring the rules. If the dates are insufficient to hold everything together, add more here. Add any spice ingredients at this stage to taste.
• Once combined, remove the ball of dates and ingredients from the food processor. Place the ball on a chopping board lined with waxed paper and put a piece of wax paper on top of the ball. Then press flat using another chopping board. Once relatively flat, roll to the desired thickness with a rolling pin while maintaining the top piece of waxed paper. [HINT: If you want a particular thickness,use a dowel or other wood to keep the rolling pin off the chopping board. Cake makers know this trick for working with fondant.]
• Form the flattened paste into a DENSE rectangular shape and then chop through the waxed paper with a knife to create long “bars” about an inch wide.
  
• You should now have a lovely dense "larabar" that you can cut down to your desired length and then wrap in plastic wrap. They keep in the fridge for a very long time (long enough that I've never actually seen one go bad... but I do eat them quickly too).

Enjoy!

Vegan Replica Hack: Pad Thai

One of the major deficiencies of the city where I live is a relative dearth of Thai and Vietnamese cuisine. We do have a couple of places, but one of them is somewhat overpriced and I find the food mediocre, and the other one doesn’t have much veggie stuff on the menu at all. For the most part, I prefer to make my own Thai and Vietnamese food at home and go out for those cuisines when I’m visiting other cities.

Pad thai is the quintessential Thai dish that most people are familiar with in North America. Typically it has at least 2 ingredients in it that are not vegetarian, and an additional 1 unsuitable for vegans: meat (often shrimp or chicken), fish sauce, and eggs.

I’ve come across tons of recipes for vegetarian or vegan pad thai, but they’ve usually had a list of ingredients as long as my arm, a number of which are tough to find in this city. And even in those few instances where I was motivated to try to make them, I found the results disappointing.

A couple of years ago, a friend of mine who is a long-time vegan brought his version of pad thai for dinner one night, and not only was it incredibly tasty (I stuffed myself at dinner, and ate leftovers for breakfast, lunch and dinner the next day), the ingredients are simple and it goes together quickly. Said friend and said recipe later went on to inspire the famous maxim “you can break her heart, but you can’t take back your pad thai recipe” – you may have heard all the hip kids in the neighbourhood saying that lately. No? Well I’m sure you will hear it in regular parlance soon enough, it’s catching on around the globe.

Heartbreakingly Simple and Delicious Vegan Pad Thai

Ingredients

• 6oz package rice noodles (flat, linguini style)
• 1/3c ketchup
• 1/2c soy sauce
• 1/4c lime juice
• 3T fresh ginger, minced
• 3 cloves garlic, minced
• 3T canola oil
• 1/2 - 1t red pepper flakes (to taste)
• 375g extra-firm tofu, crumbled
• 2c carrots, grated
• 28oz can bean sprouts, drained and rinsed
• 6 green onions, sliced
• 2/3c chopped peanuts
• Sriracha sauce or other hot sauce

Instructions

• Cook the noodles according to package instructions. Drain and reserve.
• Make the sauce by whisking together the ketchup, soy sauce, and lime juice.
• In a large pot or saute pan, heat the oil over medium heat. Add the ginger, garlic, and red pepper flakes and saute for 2-3 minutes. Then add the crumbled tofu and fry for an additional 3 minutes. Add the carrots and about half of the sauce mixture, and stir to combine well. Cover and let cook for about 5 minutes, until the carrots are softened.
• If the reserved noodles are stuck together a bit, rinse them well with hot water. Add the noodles to the pot along with the bean sprouts, green onions, peanuts, and remaining sauce. Toss to mix thoroughly.
• Serve with Sriracha sauce on the side so that each person can adjust the spiciness to their own taste.

This reheats beautifully in the microwave, and makes a terrific contribution to a potluck, provided none of the other guests are allergic to peanuts! You can have the recipe and I promise to do my best to *not* break your heart. That’s just the kind of gal I am.

Vegan Replica Hack: Bread & Roses Macaroons

Friends of mine live in Bloor West Village in Toronto, and I love to go and visit them, not only for their excellent company, but also because there are a lot of shops and restaurants in their neighbourhood that I love to go to. These include a nifty paper shop, a place to get a great variety of vegetarian burgers (try the “Big Apple Deli”, which has apples, treacle, and coleslaw; sounds completely bizarre, but it’s very good), my favourite place to get a smoothie (my choice: pomegranate passion), and Bread & Roses, a bakery-cafe-coffee shop.

Bread & Roses has a small patio on Bloor Street, which can make for some great people-watching in the summer, and a cozy interior that’s a nice place to bring a book and curl up with a book, a coffee, and a snack for a little while. Among the many nice things on offer, the coconut macaroons are a standout: chewy, caramelized exterior, tender moist interior, and dipped in bittersweet chocolate.

During my most recent visit I ate more than a few of them, and decided to see if I could make a satisfactory vegan version at home. After some research on the internets, I decided to go with an approach involving sweetened condensed milk (SCM), which obviously presents a bit of a problem if I wanted to make them vegan; thus I did some experimenting and came up with the recipe for a non-dairy SCM that I posted the other day.

I’ve been using that vegan SCM to play around at macaroons, and I’m quite pleased with how they’ve come out. The recipe is ridiculously fast and easy – you can get a batch of these in the oven in under 10 minutes.

Vegan Coconut Macaroons

Ingredients

• 1c sweetened condensed un-milk
• 1/4c flour
• 2&1/2c sweetened coconut (works best with the finely shredded “macaroon” style, but even the long shreds will work fine)
• 3T soy milk
• 1/2c vegan chocolate chips

Instructions

• Combine the sweetened condensed un-milk, flour, and coconut in a bowl and mix well. The resulting dough should be fairly sticky, but hold its shape pretty well when formed into a ball. Add more coconut to get a stiffer dough if necessary, or more milk if it’s not sticky enough.
• Form into rough balls the size of a golf ball, and place on a parchment-lined baking sheet.
• Bake in a 350F oven for about 15 or 20 minutes, until the bottoms are crisp and dark golden-brown, and the tops are golden-brown.
• Cool on the pan for about 5 minutes, and then transfer to a wire rack to cool completely.
• Heat the soy milk in a bowl in the microwave for about 30s, until it begins to boil. Stir in the chocolate chips and whisk until they are melted and very smooth. Adjust the thickness by adding more soy milk or more chocolate chips to get a consistency that is just thin enough to pour nicely off a spoon.
• Dip the tops of the macaroons into the chocolate, and return to the wire rack to allow the chocolate to harden.

I seriously need to get a new camera. These photos taken with my phone are entirely unsatisfactory.

“Panic” Pasta Sauce from Scratch

Ok. We’ve all promised a family member a particular meal for dinner and then opened the cupboard only to find that a key element of the meal was absent (likely consumed during the last time that a family member was promised the same meal).  Then you are presented with the inevitable choice: (a) break the news that the promised meal is not going to happen [and deal with the meltdown that ensues]; or (b) make something up on the spot.  It is a situation unlike this which has given rise to a new family favourite… “Panic” Pasta sauce (from scratch no less!).  This is the recipe for a remarkably decent and light sauce that was made using only the items I happened to have on hand.  If necessity is the mother of invention then this recipe is the screaming, moody, angry child of necessity.

Ingredients

• 3T olive oil
• 4-7 cloves of garlic, minced or VERY finely sliced (more to taste… I like 4… you might like 7… either way, don’t use less than 4 or it’s just not the same)
• 2-3 medium tomatoes cored and diced without seeds(should make about 3 cups)
• 1-2T dried basil flakes

Instructions

• Warm the olive oil on medium heat and when hot, combine with the garlic.  Cook garlic until it smells nice (2-3 minutes).  Don’t overcook the garlic.
• Dump in the tomatoes and the basil flakes.
• Stir on medium for 5-7 minutes until the tomatoes render a very light “rose” coloured sauce.
• The more you cook the tomatoes, the smaller the bits will become.  I like the tomatoes to still have a distinct shape so this process takes 5-7 minutes.  If you like it to be much more “smooth” and less chunky, cook the tomatoes for longer.
• If you started your pasta (penne works well with this sauce) first then you likely have the sauce and the pasta ready at about the same time.
• Combine pasta, parmesan/romano cheese and the “panic” sauce and enjoy a nice hybrid between traditional (thick) tomato sauce and a completely oil-based sauce.

Vegan Replica Hack: Gyros

One of the few meaty things I occasionally miss as a vegetarian is gyros (the correct Greek pronunciation sounds like “yee-rohs”, not “gee-rohs” or “jai-rohs”). The other big one is corned beef sandwiches, but that has been mitigated to a large extent since I discovered Montreal Smoked Wheat.

Satisfactory vegetarian gyros have been somewhat more elusive, however. For awhile, Yves Veggie Cuisine made a souvlaki-style skewered fake meat, and it made for passable gyros, but it was difficult to find consistently in the stores, and I don’t think they make it at all anymore. And a couple of years ago Harvey’s had a pita sandwich on their menu that they made with chicken or with vegetarian burger patties in them, and the ranch dressing they used as a sauce in those strongly evoked ‘gyros’ for me. But the Veggie Ranch Pita has gone the way of the dodo as well, sadly.

Then in the most recent Food & Drink magazine from the LCBO, there was a recipe for gyros ‘burgers’ that got me thinking: if I took the seasonings from the burger recipe, and added them to the recipe for seitan that I’ve been using, I might be able to make gyros for myself at home!

I’ve tried a number of seitan recipes over the years, but everything I tried was either insanely labour-intensive (involving literally hours of kneading dough under water) or resulted in an unappetizing tough texture. Then I tried the seitan recipe from Isa Chandra Moskowitz in Vegan With A Vengeance, and it was an unqualified success; I haven’t looked back since.

So I adapted Isa’s seitan recipe with the spices from the LCBO recipe, and voila: vegan gyros “meat” was born. My final product was actually vegetarian rather than vegan because I was feeling lazy and cheap, and opted to buy a container of the ready-made President’s Choice Tzatziki for $2.99 rather than spend $6 on vegan sour cream or yogurt and make my own.

Seitan Gyros

Ingredients

Seitan:

• 2c gluten flour*
• ¼c nutritional yeast flakes*
• 2T flour
• 1c cold water
• ½c soy sauce
• 1T tomato paste
• 1T olive oil
• 2t ground cumin
• 1T dried parsley
• 2t dried oregano
• 2T lemon juice
• 2t ground pepper
• 3 veggie bouillon cubes

Sandwich ingredients:

• 4 greek-style (pocketless) pitas
• 1 tomato, diced or sliced
• ½ small onion, diced or sliced
• tzatziki sauce (store-bought or homemade)

Directions

• Mix the gluten, yeast, and flour together in a large bowl. In a measuring cup, whisk together the water, soy sauce, tomato paste, oil, spices, and lemon juice. Add to the dry ingredients, and stir with a wooden spoon until everything is incorporated into a stiff dough.
• Knead the dough for about 5 minutes until it is spongy and elastic. Then allow it to rest for about 10 minutes while you prepare the broth.
• Fill a large soup pot about ½ full of cold water and add the bouillon cubes.
• Roll the dough out into a log, and cut it into about 6 equal pieces. Place the pieces into the cold water, and bring to the boil. As soon as a boil is reached, turn the heat to low and keep the liquid at a low simmer - if you allow it to boil too much it will get a funny texture on the outside. Simmer, partly covered, for an hour, turning the pieces occasionally.
• Remove from the heat and allow to cool. Once the seitan is cool enough to handle, remove 3 of the pieces from the broth, place in a sealable container, and add enough of the cooking liquid to cover; freeze this portion for future gyros. Cut the other 3 pieces into strips, and place on a parchment-lined baking sheet. Sprinkle with a little extra pepper if desired.
• Bake at 350F for about 15 minutes, turning once, to lightly brown the strips.
• While the strips are baking, lightly steam the pitas by sprinkling them with a very small amount of water and microwaving them, covered, for about 2 minutes.
• When the strips are out of the oven, place them in a microwave-safe dish, add a sprinkle of water, cover, and microwave for about 2 minutes to steam. This extra step really improves the texture of the seitan to make it juicy like gyros.
• To serve, spread a generous layer of tzatziki on a pita, add the seitan strips, some onion, and tomato. Nom nom nom.

I didn’t think to take a picture of them at the time, sadly, but next time I make them (with the 3 pieces of seitan in my freezer!) I’ll photograph them and add it here!

* Both of these ingredients can be found at health food stores or bulk food stores.

Vegan Cooking Hack: Sweetened Condensed Milk

I've been ovo-lacto vegetarian for about 13 years now. I'm still ovo-lacto, but in the past couple of years I've started trying to cook exclusively vegan food when I'm responsible for meals (which I succeed at about 95% of the time), but when other people are cooking or I'm at a restaurant or whatever, I just go ovo-lacto.

Until recently, I've just forgone any recipes I used to make that included sweetened condensed milk. However, a few weeks ago I had some fantastic macaroons at Bread & Roses in Toronto (in Bloor West Village), and wanted to try and make a vegan version of them. As it happens, I need sweetened condensed milk for that, but haven't been able to locate a commercially-available version (and certainly not in the city where I live!). I figured "hey, sweetened condensed milk is just basically milk and sugar and thick, and I can do that vegan." After some research on the internets I found a few recipes, but most of them included soy milk powder, which I think is teh gross. This is what I devised instead.

SWEETENED CONDENSED UN-MILK

Ingredients

• 3T corn starch
• 1&1/4c soy milk
• 3/4c coconut milk
• 1&3/4c sugar (white or brown or a combination thereof, depending on what you're making; brown will give it a more caramelly taste, but will also make it, um, brown)

Instructions

• Mix the corn starch with 1/4c of the soy milk in a small bowl, and stir to mix.
• Combine the remaining 1c soy milk, coconut milk, and sugar in a small saucepan. Cook over medium-high heat until it starts to boil.
• Stir the corn starch mixture again, and add to the saucepan, whisking constantly.
• Reduce the heat to low, and continue to cook until thickened (about 1-2 minutes).
• Cool and use as you would sweetened condensed milk!
  

This yields a little more than 2 cups, which is approximately equal to 2 small cans of sweetened condensed milk.

My first attempt at macaroons are cooling as we speak! If they turn out, I'll post the recipe soon!