This Saturday, May 2, 2015 I will be hosting the Long Beach edition of the Worldwide Vegan Bake Sale at Ahimsa Vegan Cafe in the East Village Arts District.
Special thanks to Ahimsa for allowing me to post up in front of their ALL VEGAN CAFE from 11 am to 3 pm. It's very appreciated. Make sure that if you decide to stop by, that you step inside for lunch, a sandwich or bowl to go, or a fresh pressed juice. YUM!
This year is my first back in Long Beach. The last few years I have held my bake sale out in the rural community of Trabuco Canyon where I raised money for local charities like Hanaeleh Horse Rescue and Barks of Love.
So I searched for a local charity near Long Beach that needed my funds and I came across the Downtown Dog Rescue by word of mouth from a coworker of my husband who does some volunteer work for them.
What an amazing organization. From their website:
"Downtown Dog Rescue is an all volunteer run 501C3 non-profit organization that believes in second chances for both dogs and people. We rescue dogs and provide services for low income pet owners in under served communities in Los Angeles County."
Have a look at the amazing work they do:
Thursday, April 30, 2015
Tuesday, March 10, 2015
|Crowd shot at Vegan Street Fair courtesy of Blake Gardner via the Vegan Street Fair Facebook event page.|
And my sincere thanks to those I was able to serve and meet. It's so fun to see your posts of my food and hear that y'all really liked it, and thought my prices were fair. I made a promise to share the recipes, especially since I sold out with so many people in line. So here you go!
My menu included:
Spicy Korean BBQ Jackfruit Tacos with Sesame Carrot Slaw and Creamy Sesame Sriracha Sauce (top right)
(The recipes for all of the components in those tacos can be found in THIS POST written after the success at the New York Vegetarian Food Festival last March. All of the recipes for these tacos are featured in my book Fusion Food in the Vegan Kitchen.)
Flaky Fish-y Tacos with Radish Relish, Dill-y Tartar and Pepita Pignola Sprinkles (bottom left)
(The recipes for all of the components to make these tacos below, and are featured in the upcoming book by Celine Steen and Me, titled The Complete Guide to 'EVEN MORE' Vegan Food Substitutions, now available for preorder through Amazon.)
Okay, okay, enough talky talky, let's get to the recipes!
Flaky Fish-y Tacos with Radish Relish, Dill-y Tartar and Pepita Pignola Sprinkles
Don't freak out by what appears to be a huge list of ingredients and a lot of components. This recipe is really easy and all the components can be made while the rice is cooking, and you can get your meal to the table in close to 30 minutes.
Street tacos are all the rage in Southern California and the trick to great tacos is having a great combination of ingredients that goes way beyond the standard ground beef, lettuce, cheese and salsa. These tacos are no exception. The fish component here is seaweed infused rice that is flaky and flavorful. But it's the relish, the sauce, and the sprinkles that really make these tacos special.
For the Flaky Fish-y Rice:
1 cup (180 g) uncooked long grain rice (such as basmati or jasmine)
2 cups (470 ml) water
1 tablespoon (3 g) hijiki seaweed*
1/2 teaspoon salt, or to taste
1/4 teaspoon cumin
1/8 teaspoon red chile flakes, or to taste
*Hijiki seaweed works best because it keeps its form when boiling and has a strong sea flavor. If you want to use another type of seaweed, double the amount, make sure to tie it up in a cheesecloth and place it in the water when boiling. Remove before serving. Do not use nori. It will dissolve into a slimy mess.
For the Radish Relish:
1 cup (116 g) finely diced red radish
1 cup (160 g) finely diced red onion
1 green chile (jalapeno, anaheim, pasilla...depending on your heat preference) finely diced
1/4 cup (4 g) chopped cilantro
1 tablespoon (9 g) minced garlic
1 tablespoon (15 ml) lime juice
salt and pepper to taste
For the Dill-y Tartar Sauce:
3/4 cup (168 g) vegan mayo, store-bought or homemade (see below)
1 tablespoon sweet pickle relish
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon onion powder
1/4 teaspoon dried dill, or 3/4 teaspoon fresh
For the Pepita Pignola Sprinkles:
2 tablespoons (16 g) pepitas (pumkin seeds)
2 tablespoons (15 g) pignolas (pine nuts)
1 tablespoon (15 g) nutritional yeast
1/4 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon chipotle powder or cayenne pepper
1/4 teaspoon smoked salt
For the tacos:
2 cups (140 g) shredded red or green cabbage (or a mix of both!)
6 to 12 corn tortillas (depending on the size you use)
diced red onion, for garnish, optional
chopped green onion, for garnish, optional
chopped cilantro, for garnish, optional
To make the flaky fish, stir together all ingedients in the bowl of your rice cooker and cook according to machine instructions. If you do not have a rice cooker, add water and seaweed to a pot with a tight fitting lid. Bring to a boil, stir in rice and spices to the boiling water, reduce to a simmer, cover and simmer for 15 to 20 minutes until fluffy and tender. Make the relish, tartar sauce, and pepita pignola sprinkles while rice is cooking.
To make the Radish Relish, mix together all of the ingredients and keep refrigerated until ready to use.
To make the Dill-y Tartar Sauce, mix together all ingredients and keep refrigerated until ready to use.
To make the Pepita Pignola Sprinkles, add all ingredients to a spice grinder (or coffee grinder) and grind until a coarse mixture is formed. Preheat a dry pan over medium heat. Add spice mix and toast for 1 to 2 minutes, until toasty and fragrant. Remove from heat and set aside until ready to use.
To make the tacos, heat the tortillas in a dry frying pan until browned on both sides. (Don't skip this step! Nothing is sadder than would-be-great tacos ruined by using uncooked tortillas.) Transfer to a tortilla warmer to keep warm. To each tortilla add a scoop of fish-y rice, top with a pinch of cabbage, then a layer of relish, drizzled with tartar sauce, and finally, top with the pepita pignola sprinkles. Serve immediately.
Yield: 6 to 12 tacos
Wednesday, February 25, 2015
And in honor of the clams, I am giving away a copy of Going Vegan to one reader anywhere in the world. Simply follow the prompts in the widget at the end of this post.
|New England Can Kiss My Clam Chowder from Going Vegan, photo by Celine Steen|
Get ready for weird folks. I was so excited when putting this recipe together. I came up with the idea when I was making the Tu-not Salad (also from Going Vegan page 112) and while the jackfruit was boiling in the broth and seaweed, I kept thinking it smells like clam chowder! So here is my very strange, and very tasty clam chowder, complete with seitan clams! (It is a lengthy recipe, about 2 hours) but a lot of that is down time, and it only uses one pot, and one small bowl, so not too many dishes.)
*No added oil
*No added salt
*No added Sugar
1 ounce (28 g) dried seaweed (hijiki, wakame, kombu, dulse, kelp, anything but Nori), volume will vary depending on the type of seaweed you use
8 cups (1.88 L) vegetable broth
2 cups (470 ml) water
1 cup (235 ml) canned coconut milk
2 pounds (908 g) potatoes, cut into bite sized cubes (I used russets and leave the skin on, but feel free to peel yours if desired)
1 cup (160 g) diced white or yellow onion
1 cup (144 g) vital wheat gluten
1 teaspoon ground black pepper
Add broth to a soup pot with a tight fitting lid.
Loosly tie seaweed in a satchel made from cheesecloth and place in the pot with the broth.
Bring to a boil, reduce to a simmer, cover and simmer for one hour.
After 30 minutes, remove 1/2 cup (120 ml) of the broth and set aside to cool and make the seitan clams.
After the broth has simmered for one hour, add in the water, cubed potatoes, coconut milk, and diced onion.
Cover and continue to simmer, set timer for one hour.
While simmering, make your clams.
Add vital wheat gluten and pepper to a small bowl.
Add in reserved 1/2 cup (120 ml) of broth.
Work with your fingers until a nice dough ball is formed. Let the doughball rest for five minutes.
Using a non-serrated knife, cut it into a gagillion little pieces.
Add the pieces to the broth, stir to make sure they are not all clumped together.
Cover and allow to simmer for the remainder of the hour (at this point there should be about 30 minutes left on the timer.) Return after 15 minutes to give it a good stir and prevent the clams from getting stuck to the bottom.
Once the timer goes off, remove from heat, and remove the lid.
Using a wooden spoon or a hand masher, break up the potatoes to thicken the soup. (Don't worry about smashing the clams, they are pretty unsmashable.)
Yield: About 8 cups
-If you use a very low sodium broth you may need to add a little salt to taste. And if you are like me, a nice squirt of tabasco or sriracha always hits the spot in clam chowder!
-You can also make this soup gluten free by subbing king oyster mushrooms for the seitan clams.
-When choosing dried seaweed, you can use hijiki (my favorite for it's strong sea flavor), wakame, kombu, dulse, or kelp. Pretty much any seaweed except nori, because nori will dissolve into a gelatinous mess.
|Clam dough ball.|
|Clam pieces. You can cut them smaller if desired.|
|New England Can Kiss My Clam Chowder from Going Vegan (page 92.)|
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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni