Happy Diwali! Eat some Sweets!

For those unfamiliar, Diwali is a five day Hindu celebration that occurs in late October or early November. This year, it fell on November 3rd, but I was incredibly busy and did not have time to write a post. I did, however, make a traditional Indian candy, usually eaten for Diwali. It is called Kaju Katli and it is one of the most delicious desserts have ever put in my mouth. I cannot compare it to any American sweets. It. Is. AMAZING! And only 5 ingredients. Here is what you do:

Crush 1 cup raw cashews into a fine powder. I used the flat blade of my Magic Bullet and it worked well. Add 1 tsp. corn starch after the cashews have been powderized and mix again.

Cashews are a delicious choice for this dessert
because they are soft and have a unique sweetness

The cashew powder should be pretty fine but some chunks
are acceptable and will add a nice crunch

The flat blade ensures the cashews will be thoroughly ground

Heat this dry mixture in a skillet on medium-low until it is warm.

Stir occasionally to heat evenly

Bring ¼ cup water to a boil and add ½ cup brown sugar and 1 tsp. ground cinnamon powder. Reduce the heat to low and let simmer for 5 minutes. This should create a thick syrup. It is the most difficult step of this very simple recipe because if cooked for too long, it will be too thick and dry; if cooked for too little, it will not thicken and the end candy will be runny and wet. 

Keep stirring during this step or the sugar will meld to the pan

Add the cashew powder and stir, stir, stir! It will almost instantly create a dough-like substance. Make sure all ingredients are fully incorporated. Scoop the mixture onto aluminum foil and allow to cool. I have found this is best served chilled in the refrigerator for an hour or so. Cut the candies into diamond shapes and serve! 

I had to rush this picture because the cashew powder
immediately stats soaking up the syrup and it must
be stirred quickly

This candy is almost like a sweet nut butter with a hint of cinnamon

This recipe only makes one batch and only a few pieces, so double
or triple the quantities for a party sized batch

Kaju Katli is traditionally served in triangles and has roots
back in Indian culture

Did you know?

Diwali is known as the "festival of lights" and is a time of joy, giving, fellowship, and food. Marking the end of the harvest season, farmers celebrate the good fortune of their crops by making meals and feasting. Bringing in the new year, the goddess Lakshmi is worshiped for her symbolization of wealth, prosperity, and the fortune of another good year ahead. It is believed that on this day, the Lakshmi-panchayatan, or group of five deities, enters the universe. Each member is responsible for a different attribute. 

• Lakshmi: Divine Energy (Shakti) which provides energy to all the above activities
• Vishnu: Happiness (happiness and satisfaction)
• Kubera: Wealth (generosity; one who shares wealth)
• Indra: Opulence (satisfaction due to wealth)
• Gajendra: Carries the wealth
• Saraswati: Knowledge

Another main focus of Diwali is spiritual enlightenment. Hindus strive for the "awareness of the inner light" and celebrate the victory of good over evil during this time of year. With higher knowledge, one may dispel ignorance, as ignorance masks the mind, body, and soul. Only with the realization of the infinite one may be enlightened. 

Happy Diwali, Happy Thanksgiving, and Happy Holidays! 

Quick Baked Tempura

Fried food is just SOooOooO good! Right? Right. While fried food may taste divine, the oil and fat will not feel good after a few clogged arteries. This quick recipe will let you enjoy the amazingly crunch goodness of tempura without frying! Here is what you do:

• Preheat the oven to 450°F
• Slice some vegetables into bite sized pieces
• Mix 1 tsp. corn starch, ¼ cup whole wheat flour, 1 cup unflavored, unsweetened almond milk
• Mix 1 tsp. salt, 1 tsp. olive oil, ½ cup breadcrumbs in a separate bowl
• Dip the veggies into the first bowl, then the second bowl and place on a baking sheet
• Bake for 8 minutes, then flip them over and bake for an additional 8 minutes

These proportions are for a single serving, so try multiplying the measurements if you are serving food for 2 or more impoverished vegans. I love this recipe because the veggies still taste fried and crunchy and delicious without that heavy oil feeling burdening your stomach. 

Try adding some garlic powder to the wet mixture
Any vegetable can use a little extra garlic kick!

Add 4 tbsp. beer to the wet mixture and 1 extra tsp. corn starch
if you are making mushrooms for Beer Battered 'Shrooms!

Different sizes of rings will coat differently in the batter
Try to make sure the batter is fully covering the veggies

Pre-baked deliciousness

Post-baked DELECTABLENESS 

Cut the oil and fat and bake your tempura! (I still deep fry occasionally...I just cannot resist it)

Green Bean Casserole

Fall means chilly mornings with steaming hot coffee. Fall means blankets and pajamas and cuddling up watching scary movies. Fall also means warm, home cooked meals that warm the body and the soul. It is most definitely casserole season. I love casseroles; in fact, I could probably manage and run a blog solely dedicated to casserole recipes. For now, here is just a plain-old green bean casserole that is anything but plain-old tasting. Let's go.

Ingredients:

• 2 cans of green beans             ($0.98)
• 3 cloves of garlic, minced       ($0.05)
• 5 large mushrooms                 ($0.16)
• 2 tbsp. (vegan) butter              ($0.12)
• 4 tbsp. soy sauce                    ($0.02)
• 2 cup unsweet almond milk    ($0.20)
• 6 tbsp. whole wheat flour       ($0.02)
• ¼ cup french fried onions       ($0.10)
• 2 tbsp. garlic powder              ($0.08)

Seriously, this casserole costs $1.73 for two generous servings. During these cold nights, I dare you to resist making this casserole and curling up by the fire.

Preparation:

Preheat the oven to 350°F. Mince the garlic and slice the mushrooms. Melt the butter in a saucepan with the soy sauce on medium. Sauté the mushrooms for a few minutes. Add the almond milk, garlic powder, and whole wheat flour. Stir until it thickens. This is basically vegan gravy. It is deliciously salty without the animal products! Open the green beans and add to the gravy mix, along with the minced garlic. Cook for 5 minutes. Add this mixture to an oven safe baking dish and add the fried onions on top. I am very generous with this step. The crispy fried onions will only meld with the casserole filling to create a savory crunch sensation when baked. Bake for 20 minutes or until crispy. Let cool 5 minutes before serving. 

I used button mushrooms but for a more chewy texture
use shiitake mushrooms

Earth Balance Buttery Spread in action again!
It is exactly like dairy butter, only VEGAN!

The soy sauce stands in for the chicken broth and
by adding the whole wheat flour, this mixture
thickens for a nice gravy

I have learned many things since starting this blog but my favorite
tip is probably: invest in stainless steel! It will endure the rough
and tough of everyday cooking while still looking fabulous! 

Incorporating all of the ingredients, the sauce should thicken nicely
and the mixture should be warmed through

This recipe serves two impoverished vegans or
four portion-controlled adults

These are the secret ingredient in ANY casserole
Once baked, these french fried onions crete a tasty layer of
crunchy goodness that compliments the thick and creamy
casserole filling

Next time I am going to pour these crispy french fried onions into
the sautéing skillet right before I add it to the oven-safe
baking dish. This will double the amount of crispy goodness!

I added one can of peas to the mix for an earthy flavor

This basic recipe is very versatile. I have some asparagus I am dying to try in a casserole. Feel free to submit your own suggestions for casseroles or how you liked or hated this one! 

BLT Mac & Cheeze

While blog surfing for vegan mac and cheese recipes to satisfy my constant cheese cravings, I discovered the Post Punk Kitchen! Run by Isa Chandra, author or some of the most popular vegan cookbooks, PPK has amazing recipes, notes, and tips for a rookie chef like me. I decided to try some of her recipes out and MAN OH MAN! So... I do not really miss bacon; I never really enjoyed it as an omnivore. BUT EGGPLANT BACON! This is a must-try, not only because it is crazy delicious, but it is crazy inexpensive too!

Ingredients:

• 1 eggplant                                 ($1.20)
• ¼ cup soy sauce                      ($0.07)
• 1 teaspoon liquid smoke         ($0.03)
• a drizzle of olive oil

Preparation:

Preheat the oven to 425°F. Slice the eggplant into ⅛ inch slices. Drizzle a baking sheet with olive oil so the eggplant does not stick. I have found this also makes the "bacon" a little crispier. Bake for 8 minutes, rotating the pan halfway through. Remove the pan and flip the slices. Remove the slices if they are starting to become dark brown. Cook for about 3 more minutes. Remove and let cool. Dip the eggplant in a mixture of the soy sauce and liquid smoke. Make sure they are evenly coated. Lower the oven down to 350°F. Bake the bacon again for about 4 more minutes, just to reheat and let the smokiness of the sauce absorb into the eggplant. Time to MUNCH!

Wrap your baking tray with aluminum foil for a quick clean up!

I bought a big eggplant so I chopped the head off and cut it
in half before I sliced it
Smaller eggplants just need to be sliced

Try to slice it super thin so it will become crispy when baked

I used varying sizes for variety

Arrange neatly with no overlap so they bake evenly

The secret ingredient is liquid smoke! What an
amazing flavor!
HINT: for gluten-free, use tamari sauce

Make sure the pieces are crispy before dipping into the sauce
or they will fall apart

VEGAN BACON DELICIOUSNESS

So that is the B part of the BLT. Isa suggests using arugula for the L because lettuce is just SO BORING! I agree. T for tomatoes and now it is time to make the cheeze sauce! I altered her recipe slightly, using less lemon juice because it was a little too citrusy for my liking. 

Ingredients:

• 1 cup cashews (soaked)       ($1.66)
• 1 cup vegetable broth           ($0.70)
• 3 tbsp. nutritional yeast        ($0.85)
• 2 tbsp. fresh lemon juice      ($0.15)
• 2 tsp. dijon mustard              ($0.08)
• 1 medium clove of garlic      ($0.26)
• salt and pepper to taste

Preparation:

Soak the cashews for at least 2 hours; I usually soak them overnight. Be sure to plan for the cashews expanding slightly; use plenty of water and completely submerge them. Drain the cashews and place all of the ingredients in a blender. Blend until smooth. Cook some pasta al dente and drain it. Add the cheeze mixture and pasta back into the same pot the pasta cooked in. Cook for an additional 3 minutes on medium heat until warmed through. Top with the eggplant bacon, arugula, and tomatoes for the tastiest mac and cheese recipe since Kraft EasyMac!

Cashews work well because they are a naturally soft nut
They give the cheeze a slight sweetness

I use a Magic Bullet Blender, so it took a little bit longer to blend
the ingredients until smooth

Make sure to use raw cashew pieces
Roasted cashews will not soak correctly

Due to the locking feature, I was able to take the lid off
while blending and take this picture
No mess was made but I do not endorse this behavior

While the water was boiling for the pasta
I sliced the tomatoes in half

Grape tomatoes work well for this recipe
They are already bite-sized and slightly sweeter
They also make the final product look pretty

I used brown rice penne pasta to avoid gluten

OH MY GAWD
This seriously has turned into one of my most favorite meals
Huge shoutout to Isa Chandra at the Post Punk Kitchen

So there you have it. If you are ever missing cheese and think you may not be able to make it another day without the delightful dairy product, make this recipe and all shall be well with the world.

Buffalo Tempeh Burger

Sooo....tempeh? What even is tempeh? I had absolutely no idea what tempeh was 6 months ago. In the vegan community, tempeh is like a gift sent from above! Basically, it is a soy product that is very similar to a "burger" patty. True. 

It's organic too! 

Marinated in buffalo sauce, this tempeh burger imitates buffalo chicken so closely it is may actually contain traces of animal protein. Except, not. Tempeh is 100% vegan. Here's what you do:

Ingredients for 1 burger:

• ½ package tempeh            ($0.99)
• 1 slice havarti "cheese"     ($0.99)
• 1 slice of a tomato             ($0.12)
• ¼ of an avocado                ($0.25)
• ¼ cup buffalo sauce          ($0.23)
• 1 small burger bun             ($0.37)
• 1 slice dill pickle                 ($0.16)

Preparation:

Slice the tempeh in half lengthwise. Slice these halves in half again perpendicularly so you have 4 slices, about 3" X 3" square. Marinate the slices of tempeh in buffalo sauce for about 2 hours. Preheat the oven to 350°F. Bake in the oven for 40 minutes; turn the tempeh over halfway through cooking and add the slice of cheeses so it will melt. Toast the bun until lightly brown. Spread the extra sauce from the marinade over both sides of the bun. Layer the tomato, avocado, and tempeh slices and the burger is complete! Dill pickles go extremely well with the flavor of buffalo sauce; add a spear to your plate for a tangy treat.

The pineapple took away from the sharp bite of the buffalo.
Discretion is advised.

Daiya is the best brand! This jalapeño garlic variety is
perfect for the spiciness of the buffalo sauce!

Delicious colors! The tomatoes calm the spices and the avocados
add a creaminess to balance the spices.

Look at that melty cheese! It is almost sinful how amazing
vegan cheese can taste. 

The burger was a little tall; try flattening the burger
a tiny bit so it fits in your mouth better.

This burger seriously competes with any and all buffalo chicken
burger I have ever had. The texture of the tempeh is so meaty.

I had originally made this recipe with sliced pineapple, but it turned out to hinder the already complicated flavors of tempeh, buffalo, tomato, and avocado. I left it out of the recipe, but for a twangy twist on this recipe, add cubed pineapple to the marinade and garnish the burger with a cube on top. 

Did you know?

Another one of those weird asian products you always see but never know what they are, tempeh is originally from Indonesia. Naturally fermented with controlled cultures, this soybean "cake" is firm and grainy. The whole bean is fermented, providing additional nutrition; it has a higher protein, dietary fiber, and vitamin content. Soaked first, the beans and grains are partially cooked while a mild acid is added, usually vinegar. This lowers the pH and created a perfect environment for fermentation. Spores are added and the process is almost complete. After sitting for 24 to 36 hours, the tempeh is considered "ripe". 

This tempeh is wrapped in banana leaves, ready to sell
in a market in Jakarta

Preparation of tempeh ranges from deep frying to baking. Tempe bosok is even rotten tempeh, used in small amounts as a flavoring! 

Tempeh used as the bread bun for a burger! Looks like I may be
concocting a new recipe soon!

And now you know. You don't have to be scared of that whitish-gray, lumpy, bean curd any longer! Feel free to comment with suggestions and any cooking tips you might have! 

sources: * http://en.wikipedia.org/wiki/Tempeh