Mushroom Chickpea Buckwheat (Kasha) and Easy Saucy Carrots

Buckwheat or kasha is a popular grain used in Polish cooking. It was first cultivated in the Balkan region of Europe circa 4000 B.C. The most traditional way of making kasha is to serve it with mushroom gravy. I chose not to make a mushroom gravy this time because the Saucy Carrots - ha! ha! - I am making along with kasha are enough. There is no need for additional sauciness.

Carrots are a lovely vegetable that are a staple in Polish cooking. They are cheap and nutritious. Moreover and in my humble opinion, carrots should be a base to any meal, in addition to onion and garlic of course.

My mom is a carrot enthusiast and she adds tons of carrots in any meal she makes. This is her secret way to make my brother eat vegetables. It works and he has no clue in spite of his intelligence. Sorry brother. I had to go there.

Mom told me about her favorite way to make carrots which  is to cook them in a flavorful broth. I used a mushroom bouillon cube to flavor the carrots, but you can use any vegan bouillon cube or broth you fancy.

Cheers!

Mushroom Chickpea Buckwheat (Kasha) and Easy Saucy Carrots 

Mushroom Chickpea Buckwheat (Kasha)

Ingredients
1-2 tablespoons olive or canola oil
1 medium onion, finely diced
3 medium sized portabella mushrooms, roughly chopped (with gills)
1 (15-oz can) chickpeas, drained and rinsed (any 15-oz can of cooked beans may be substituted)
1 and 1/2 cups roasted buckwheat (also known as kasha)
Freshly ground black pepper (about 1/4 teaspoon)
1 teaspoon salt
1 tablespoon marjoram
1/2 tablespoon dried thyme
1 tablespoon dried dill
3 cups mushroom broth or 3 cups water and 1 mushroom bouillon cube

Directions 
Sauté the onion and mushrooms in a large pan, in oil, over a medium heat, for about 10 minutes. Add all the spices while sautéing these vegetables.

Now add the buckwheat and mushroom broth or 3 cups of water and 1 mushroom bouillon cube. Stir, cover and bring to a boil.

Once boiling, lower the heat to medium-low and continue cooking until all the broth is absorbed and the buckwheat is fluffy. This should take about 15-16 minutes. Be careful not to overcook the buckwheat. Turn off the heat, stir in the chickpeas, and taste for additional seasonings.  Serve with a side of Saucy Carrots.

Easy Saucy Carrots

Easy Saucy Carrots 

Ingredients
6 large carrots, diced
1/2 teaspoon salt
Mushroom broth or water and 1 mushroom bouillon cube (enough to cover the carrots)
1-2 teaspoons corn starch

Directions
Before we begin, a few words about boiling carrots. There are few tricks that help to keep the carrots' nutrients while boiling.

First, leaving the skin on helps the carrots retain nutrients. I buy organic carrots, and I am comfortable leaving the skin on. If you can't do that, be sure to peel your carrots carefully so that only a thin layer of skin is peeled. No double peeling per side.

Second, when chopping the carrots, be sure to cut them in a bigger size rather than smaller pieces. This helps with keeping the nutrients as well.

Lastly, cover the carrots with barely enough liquid. Use this liquid at the end of cooking time as the sauce base. That way, nothing gets wasted and the nutrients are preserved.

Let's make Saucy Carrots! Ha ha! Start making this dish at the same time you are preparing the Mushroom Chickpea Buckwheat (Kasha) and also during the time you are sautéing the onion and mushrooms.

In a medium pot, add the chopped carrots, and cover the carrots with mushroom broth (or water and 1 mushroom bouillon cube). Do not add too much liquid, you need enough to cover the carrots, but do not submerge them completely. Cover and bring to a boil.

Once boiling, lower the heat to medium-low and cook until the carrots are soft, but not mushy. The cooking time will depend on the amount of the carrots. This can range between 20 to 30 minutes.

Turn off the heat, season with salt and stir. Remove about 1/2 cup of cooking liquid from the carrots into a bowl and whisk in 1 teaspoon of corn starch. Add this cooking liquid with corn starch back into the carrots and stir. It will thicken and make a nice sauce. Add another teaspoon of cornstarch, following the same directions, if the sauce is too thin. The sauce takes about a minute or so to thicken.

That's it! Let's eat.

Perfect match! I added additional dried dill on both for garnish. 

Store both dishes in the refrigerator, in separate and tightly closed containers, for up to a week.

Tempeh and Red Cabbage Stew - Polish Bigos - and Happy 4th!

It is very uncanny that I am offering you a Polish recipe on the 4th of July, but what can you do? It just turned out that way.

Bigos is a traditional Polish stew made out of sauerkraut (fermented cabbage) as the base ingredient. Sometimes, bigos is also made from fresh cabbage and this version is less popular. However, it is just as flavorful.  

I don't know about you, but I hardly ever have sauerkraut frolicking in my kitchen. During times like these, fresh cabbage is my go-to ingredient.

I spoke to my mom recently and she told me about this stew. Mom's flavorful description enticed me to make bigos this week. I chose red/purple cabbage instead of white because purple foods have SUPER POWERS, but you can use cabbage of choice. I also personalized this recipe using tempeh. Skip the tempeh if you like. You can substitute it with your favorite cooked beans. Be sure to add them to the stew at the end of cooking time. 

Cheers! 

Tempeh and Red Cabbage Stew

Tempeh and Red Cabbage Stew
*This recipe requires at least 1.5 hours cooking time. 

Ingredients
1-2 tablespoons olive or canola oil
1 medium onion, sliced into half moons
1 (8-oz package) organic tempeh of choice, cubed
1 medium red or white cabbage, shredded and core removed
4-5 large carrots, peeled and shredded
4 garlic cloves, minced
Freshly ground black pepper (about 1/4 teaspoon)
2 large bay leaves
1 teaspoon salt
1 tablespoon fennel seeds
1/4 teaspoon freshly grated nutmeg
1 teaspoon whole allspice seeds (or 1/4 teaspoon ground)
1 tablespoon dried thyme
3 cups mushroom broth (or 3 cups water and 2 mushroom bouillon cubes)

Directions
In a large soup pot, sauté the onion and tempeh in oil, over a medium heat for 5 minutes. Stir often and be sure to add a splash of water or two (about 1-2 teaspoons) to prevent from sticking to the pot. Add all spices and continue cooking for another 2 minutes. Be sure to add a splash or two of water again to prevent from sticking to the pot.

Add the cabbage, carrots, mushroom broth, cover and bring it to a boil. Once boiling, lower the heat to medium-low and cook for about 1 hour. Uncover the pot, and continue cooking until all of the broth has been absorbed (about 1/2 hour). Be sure to stir once in a while.

Turn off the heat and taste for additional seasonings. At this point, you can remove the bay leaves. Be sure to look out for the whole allspice seeds, if using, when eating. I eat these seeds in the stew, and I do not mind it at all.

Serve over mashed potatoes or have it with slices of your favorite bread.

Store in the refrigerator, in a tightly closed container, for 3-4 days.

Smacznego or Bon Appetit! 

Polish Stewed Beans and the Story of Handsome Johnny

Long time ago, in a land far far away called Polandia, lived a little girl who liked to eat beans. The girl's mom made her stewed beans often, using large white beans called "Piekny Jas" - translation from Polish: handsome Johnny.

Although this little girl did not know the name of these beans back then, she continued her adoration for this legume. Her love affair ended when she came to live in another land called USlandia.

The little girl, now an adult, has never forgotten about these white beans, and one day, while shopping at a Polish grocery store, she found them. She picked up a package of large white beans called "Piekny Jas" and she said to herself: "What the cat is Piekny Jas?" And then she knew....

Once again, the beans and the girl were reunited.

The end and cheers! 

Polish Stewed Beans

Polish Stewed Beans
*Requires approximately 1.5 hours cooking time. 

Ingredients
1 pound large white beans of choice, soaked in water and in the refrigerator overnight (I used Handsome Johnny large white beans)
1 tablespoon olive oil
1 medium onion, finely diced
1 (10-oz package) white mushrooms, sliced
3 garlic cloves, minced
1/2 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried marjoram
1 teaspoon onion powder
Freshly ground black pepper (about 1/4 teaspoon)
1/2 to 1 teaspoon salt - optional (add last and use less or more depending on preference)
1 (12-oz can) tomato paste
3 to 4 cups strong vegetable broth

I like to store these suckers in a jar and in my refrigerator. 

Directions 
The night prior to cooking this dish, place one pound of beans in a container and add enough room temperature water to cover all the beans. Place in the refrigerator overnight.

Let's cook!

In a large soup pot, sauté the onion, mushrooms and garlic in oil, over a medium heat, for about 10 minutes. Add onion and mushrooms first and garlic last. Otherwise there is a strong possibility the garlic will burn. Burnt garlic is not our friend.

Now add all the spices except for the salt and also add tomato paste. Continue cooking for another two minutes. My reasoning behind adding salt last is that tomato paste in itself is salty. Upon cooking the tomato paste further for an extensive amount of time such as is required for this recipe, it may taste even saltier. Lastly, add the drained beans and 3 cups of vegetable broth.

Cover and bring to a boil. Once boiling, lower the heat to medium-low, and cook for approximately 1.5 hours until the beans are soft but not mushy. The cooking time depends on the type of beans you use. Using smaller white beans may shorten the cooking time. Be sure to stir once in a while and add more vegetable broth if necessary.

Taste for salt and add if you so fancy. Store in a refrigerator for up to one week.

Peace out!

Cool beans!

Quick Hungarian Mushroom Paprikash

What the cat is paprikash? According to my research and mostly Wikipedia - not an evidenced based source, but it will do for my current purposes - paprikash is a stew flavored by the spice paprika. Hence the name paprikash.

I have been meaning to make my version of this recipe for some time now. I enjoy pasta with homemade tomato sauce, but I also admit that it gets boring. This recipe is really easy and you can dress it up or down any which way. Add chickpeas or baked tofu for a more substantial meal (the more protein in your food, the more satiated you will be, but don't over do it). You can add an additional cup of favorite vegetables, perhaps a bell pepper?

Cheers!

Hungarian Mushroom Paprikash

Hungarian Mushroom Paprikash 

Ingredients
1-2 tablespoons vegetable oil
1 large onion, sliced into half moons
1 (10-oz package) baby bella "cremini" mushrooms, roughly sliced (white button mushrooms may be substituted)
2 large portabella mushrooms, roughly sliced with gills and all
4-5 garlic cloves, minced
3 large carrots, peeled and shredded
Freshly ground black pepper (about 1/4 teaspoon)
1 teaspoon salt (season according to your taste)
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons sweet smoked paprika or regular sweet paprika
1 (6-oz can) tomato paste
2 cups strong vegetable broth
1 tablespoon corn starch (optional)
1/2 cup unsweetened soy or almond milk (vegan sour cream may be substituted, use about 1/3 cup)

*Cooked noodles of choice (I used brown rice noodles)

Directions
In a large, deep pan, sauté the onion, baby bella mushrooms, large portabella mushrooms, and carrots in oil, over a medium heat, for about 10 to 15 minutes. Stir often.

*This is a good time to start boiling the water for your noodles. 

Add garlic, and all the spices and cook for another minute. Add tomato paste and continue cooking for another 2 minutes or so. It is important that the raw taste of tomato paste is "cooked off."

Stir in the vegetable broth, cover and bring it to a boil. Once boiling, lower the heat to low and cook for about 5 minutes.

*Optional: You will use corn starch to thicken the stew, however skip this step if you like the consistency as is. It will be rather thick without the corn starch. During the last 5 minute mark, remove about 1/2 cup stew and place it in a small bowl. Add corn starch and whisk it well to ensure no lumps are left. Add it back into the pan. 

Turn off the heat and add the plant milk. Mix well. If adding vegan sour cream, do so gradually and also off the heat. Otherwise, there is a chance it will separate. Nie dobrze! (Translation from Polish: not good!)

Be sure to taste the prepared dish for additional seasonings such as salt and pepper.

Serve over cooked noodles of choice or anything you fancy.

Peace out!

Eat!

4-Ingredient Mushroom Potato Pancakes - Rock on!

I was talking to my mom the other day, and she told me a very fascinating story (I mean it!) about her new potato pancake creation. It went something like this:

Mom: While I was about to make kopytka tonight, your brother flew into the kitchen, and mentioned that he was not feeling it. While I was appalled, and half-way through preparing the kopyka, I had an idea of frying the dough, and adding other ingredients to it instead of boiling them plain (the usual way to do it). I added ......[ingredient has been left out due to vegan censorship by VKP], but you can add whatever you want. Mushrooms would be great.

VKP: Mom, that sounds fantastic! I can't wait to try it out and share your brilliance with some peeps.

Mom: Are you going to put it on your blog?

VKP: I will mom.

The conversation continued on, and I also got another cool recipe involving some cool stuff, but I have to try it our first before sharing. To be continued...

Love,

VKP

4-Ingredient Mushroom Potato Pancakes. Cheers! 

4-Ingredient Mushroom Potato Pancakes 

Ingredients
3 pounds of gold potatoes, peeled, boiled and mashed
1 large onion, finely diced
1 (10-oz package) cremini or white mushrooms, chopped
Up to 1 and 1/4 cups unbleached all-purpose flour

*Don't be alarmed, but there are more ingredients. These live in your kitchen already, so don't worry. So I mislead you? What are your thoughts about that? 

Additional Ingredients

Salt and freshly ground black pepper to taste
Canola or vegetable oil for frying

Great topped with vegan parmesan or mushroom gravy.  I also like dipping these in soy sauce. 

Directions
Place peeled and quartered potatoes in a medium/large pot, cover completely with water, add about 1/2 teaspoon sea salt, cover and bring to a boil. Once boiling, lower the heat to medium-low, leave uncovered slightly for the steam to escape, and cook for about 15-20 minutes, until fork tender. Drain well. Place in a large bowl, and mash well with a potato masher. Do not use a food processor for this or you will have a rubbery mess.

While the potatoes are cooking, sauté the onion and mushrooms in about 1 tablespoon of oil (or use non-stick cooking spray to save some calories), in a large non-stick cooking pan, over a medium-low heat. Season with salt and pepper to taste, and cook for about 10-15 minutes until the onion slightly caramelizes and the mushrooms no longer look raw.

Now, you have two choices: 1) wait a bit until the potatoes and onion/mushroom mixture have completely cooled off  or 2) add the onion/mushroom mixture to the potatoes right away. I chose the latter although it is best if you go with choice number one. Why? Your hand will thank you, AND...and you will not need to add as much flour. What will it be?

Moving on. Prior to adding the flour to the potato, onion, and mushroom mixture, be sure to mix the dough well with a spatula, and taste for additional seasoning. You may need to add more salt and pepper. Now, gradually add the flour starting with about 3/4 cup at first. Mix well and add additional flour, if necessary. The dough will be sticky, which is what you want, but not overly sticky. The more flour is added, the tougher the dough will be. This is not what we want.

Preheat a large non-stick cooking pan with 1-2 tablespoon oil. Shape the pancakes with your hands by tearing a piece of dough (about 3 tablespoons), and shape into a flat, but not too thin or too thick pancake. When placing in oil, flatten each with your fingers to make the appropriate shape. Wet your fingers with cold water to prevent the dough sticking to your hands.

Fry 4-5 pancakes at a time, for 3-4 minutes on each side until golden and crispy. Continue doing so until all the dough is gone, and be sure to add more oil with each new batch. This is not diet food, and you deserve to have it, at least once in a while ;) Do not use non-stick cooking spray to fry these as the result will be disappointing. Been there, done that!

Serve with a GIANT salad first of all, and sprinkle with vegan parmesan  cheese. I like them with mushroom gravy, but I was too lazy to make it tonight, so I went for the next best thing: soy sauce and vegan parmesan.

ROCK ON!!!

Eat! 

Indian Red Lentil and Quinoa Loaf or Veggie Cakes?

I was organizing my pantry and spice cabinet yesterday. I was alarmed by putting "quinoa in the corner" - Dirty Dancing reference, sort of - and taking too long to get to it. I have also observed a pattern related to my spice cabinet usage, which goes something like this: buy spices, put spices away, any spices living behind the first row go sadly unnoticed. I have lots of Indian spices that I haven't cooked with in a while, and that is how this recipe came to be. 

I realize you may not have all the spices listed, but that's ok. If you skip a few, the flavor should be just fine. Additionally, if you are not feeling the Indian theme, use your own blend of spices. For example, Italian spices would be great in this recipe. Just add oregano, basil, thyme, crushed red peppers or even paprika while sautéing the vegetables. The possibilities are endless. 

Leftovers are great cubed and pan-fried and served over vegetables. Easy and nutritious lunch. 

Speaking of endless, if you are too hungry to wait for the Quinoa Loaf to bake, use the batter to make veggie cakes instead.  You can also make both: use some of the batter to make vegetable cakes and the remaining part to make the loaf. 

If you decide to use the batter for vegetable cakes, shape them up as you see fit, make the cakes as thin or thick as you like. Fry each cake in oil on each side for about 3-5 minutes, depending on thickness. Also, add more chickpea flour for a firmer consistency if that is what you fancy. I like mine more delicate. 

Have fun and cheers! 

Indian Red Lentil and Quinoa Loaf

Indian Red Lentil and Quinoa Loaf

Ingredients
1 cup quinoa, rinsed
1 cup red lentils
1 teaspoon turmeric
2 bay leaves
4 cups strong vegetable broth

Vegetable and Spice Base Ingredients
1-2 tablespoons coconut oil (vegetable oil may be substituted)
1 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
1 teaspoon coriander seeds
1 teaspoon coriander
1 teaspoon ground cumin
1 teaspoon crushed fenugreek
1/2 teaspoon sea salt
1 large onion, chopped
2 cups shredded carrots
4 garlic cloves, minced
1 large tomato, diced
3/4 to 1 cup chickpea/besan flour

*Note: Don't worry if you don't have all the spices listed above. You can omit a few, and still have great Indian flavor. 

Hello! 

Directions
Place quinoa, red lentils, vegetable broth, 2 bay leaves, and turmeric in a medium sized pot. Cover and bring to a boil. Once boiling, lower the heat to medium-low, and cook for about 15-20 minutes until the vegetable broth has been absorbed, and the lentils and quinoa are creamy. Remove bay leaves when ready.

Preheat oven to 375F. While the quinoa and red lentils are cooking, prepare the vegetables. Preheat a a large non-stick cooking pan over a medium heat. Add coconut oil, and all the spices listed. Fry for about 1-2 minutes stirring continuously. Be sure not to burn the spices or you will have to start over. Add the onion, garlic, carrots and tomato and continue cooking for about 10-15 minutes. Add a splash of water if necessary to prevent from sticking.

When ready, use an immersion blender or a food processor to blend the vegetables. Leave some chunks for texture. Skip this step if you are not feeling up to it, just be sure to chop the onion and tomato finely.

Combine cooked quinoa and red lentil mixture with sautéed vegetables, and add chickpea/besan flour. Add the flour gradually to make sure you have the desired batter consistency. Mix well.

Coat well a medium/small baking pan with non-stick cooking spray and fill it with the batter. Smooth over the top with your hands or a spoon. Coat with more non-stick cooking spray, and bake in the oven at 375F, uncovered, for 1 hour. Remove from the oven. Allow 10-15 minutes rest time before removing from the baking pan. When cooled, flip over the pan on a cutting board, and cut to desired slices. Serve with favorite gravy, chutney or plain. I know it sounds weird, but I like mine with hummus in a wrap.

Store in the refrigerator for up to one week in a closed container.

Eat! 

Vodka Sauce with Cashew Cream

I had both of my wisdom teeth removed today. Given I am less wiser now, I fear that I may not survive the remaining two months of what is left of the school semester. Hopefully I will not be affected that much ;-)

Well, I am still up for posting a recipe today, and this one is really good. There is a finicky eater in my household who is not vegan or vegetarian, and he liked this recipe immensely. Cheers! 

Vodka Sauce with Cashew Cream. 

Vodka Sauce with Cashew Cream 

Ingredients
1-2 tablespoons olive oil
1 medium onion, diced
4-5 garlic cloves, minced
1 cup shredded carrots (you don't have to be exact about this amount)
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon basil (if using fresh basil, add it at the end, once the sauce is ready)
1/4 teaspoon crushed red pepper (optional)
1/2 teaspoon sea salt
2-3 teaspoons raw cane sugar (I like my sauce tangy, and used 2 teaspoons of raw cane sugar)
1 (28-oz can) crushed tomatoes
1/2 to 3/4 cup vodka of choice (I used 1/2 cup)
Freshly ground black pepper to taste

Cashew Cream
1 cup raw cashew pieces, soaked in water overnight or longer (I soaked mine for 2 days)
1-2 tablespoons unsweetened plant milk of choice (I used soy milk)

* Don't forget the pasta. I used 1 (16-oz package) of whole wheat penne pasta and cooked it according to package directions. Use pasta of choice for this recipe. 

The longer the cashews are soaked, the creamier they get when blended. 

Directions
Preheat a large pot or sauce pan over a medium heat. Add olive oil and onion. Sauté for about 5 minutes. Add garlic and carrots and continue sautéing for another 3-5 minutes. Add a splash of water to prevent from sticking to the pan, if necessary. Now add crushed tomatoes, all of the spices including sugar. Mix well. Cover and bring to a boil. Once boiling, lower the heat to medium-low, add vodka, and cook for about 30-45 minutes.

Stir once in a while. You may have to lower the heat a bit more if the sauce bubbles too much. The longer you cook the sauce, the better the flavor, however, it taste good at the 30 minute mark as well.

While the sauce is cooking, make the cashew cream. Drain the cashews, add them to a high speed blender or food processor along with the plant milk. Blend until very smooth. The longer you blend it, the smoother and thicker it becomes. You don't want it gritty, thus blend for at least 2-3 minutes.

Prepare pasta of choice according to package directions about 10-15 minutes before the sauce is ready. 

Once the vodka sauce is ready, turn off the heat. Use an immersion blender to blend the sauce before adding the cashew cream. You can use food processor or regular blender for this task as well. Be careful about transferring the sauce to a blending tool as it will be very hot. If you don't have any blending gadgets, that's ok. There will be some chunks from the onion and carrots, but so what?

Add the cashew cream to the sauce and mix well. The sauce looks like this when blended and once the cashew cream has been added.

Beautiful! 

Taste for seasonings. You may want to add more sugar, salt, or pepper if needed. Serve over cooked pasta and enjoy. 

Eat! 

Happy Pancake Day! and Easy Crepes with Hazelnut Spread and Sliced Bananas Recipe

Easy Crepes with Hazelnut Spread and Sliced Bananas. 

Hey there,

So apparently today is Pancake Day, and it is very fitting that I post this recipe now. Although Pancake Day sounds awesome, my inspiration for making these came from....

I found these wonders at my local supermarket for .99 cents each, and I felt compelled to utilize this hazelnut spread/butter blend somehow. 

If you are familiar with non-vegan hazelnut spread, which by the way I used to eat with a spoon as a kid, you will love this brand!

Let's cook. Cheers!

Lucky me! 

Easy Crepes (Makes about 15-20 Crepes)

Ingredients 
2 cups unbleached all-purpose flour
1 and 1/2 cups water, cold
1 cup unsweetened plant milk of choice (I used soy milk)
1 teaspoon almond (any flavor will do) extract
1 teaspoon unsulphured molasses, maple syrup or agave syrup (I used molasses)

*Note: If you are planning on making savory crepes or don't have molasses or almond extract on hand, then skip both or one of these altogether.

Crepe Filling
4-5 sliced bananas
vegan hazelnut spread/butter

*Note: You know what? What? Peanut butter, fruit preserves and bananas would be great as a potential filling too. Now I have to try this combination. However, if you are feeling SAVORY, then use whatever leftovers you have in your ice-box as the filling. These may include: veggie burgers, tofu scramble, sautéed vegetables and so forth.

Directions
Put all the ingredients in a blender, and blend your heart out, but not for too long.

Don't have a blender? Use a whisk instead. Be sure to whisk the batter until all the lumps are gone. You can do it!

Preheat a skillet (large or small) on a medium heat, coat it well with non-stick cooking spray, and pour in the batter. Depending on the desired size of the crepe, you can use 1/4 or 1/3 cup measurement for each crepe. I used 1/3 cup measurement.

When pouring in the batter, quickly wiggle the pan back and forth until the batter spreads 'evenly.' The first crepe is never wicked-hot, but it tastes just as good :)

Fry each crepe for about 1-2 minutes on each side until golden brown or crispy. This time, I wanted mine crispy, so I fried each side longer than stated. Continue doing so until all the batter is gone. Use non-stick cooking spray as needed.

Spread the hazelnut spread on each, place about 5-6 slices of bananas, fold it in half and then another half. You can also fold each into a cigar or an envelope shape.

Sprinkle with organic powdered sugar, douse with maple syrup, vegan butter or whatever strikes your fancy. Yeah! you fancy pants you!

Eat!

Poppy Seed Buns with Sweet Crumble Recipe

Hello!

I have fond memories of eating poppy seed or fruit filled buns as a kid. I remember when I was in junior high in Poland, during breaks, most kids would go to a bakery near by, to get these buns. 

Today I was feeling nostalgic, but I was not too keen on making the dough from scratch. I have decided to use ready pizza dough, I had stashed in the refrigerator, for days like these. 

Post Scriptum - I wanted to mention saying the word "buns" over and over again thorughout this post  made me laugh. Did you have a similar experience? 

Cheers! 

Poppy Seed Buns with Sweet Crumble

Poppy Seed Buns with Sweet Crumble (Makes 8-10 Buns) 

Ingredients
1 (16-oz package) prepared pizza dough (Allow to rest on the counter for 10 minutes, prior to using. I don't recommend whole wheat pizza dough for this recipe.)
*Use your own pizza dough recipe, if you are feeling ambitious. I wasn't. Lazy pants! 

Poppy Seed Filling
1 cup poppy seeds, soaked in boiling water
2 tablespoons vegan butter
1 teaspoon almond extract (vanilla extract may be substituted)
3 tablespoons organic powdered sugar

Sweet Crumble
1/4 cup all-purpose flour
1.5 to 2 tablespoons raw cane sugar, depending on sweetness preference (I used 2 tablespoons)
2 tablespoons vegan butter

*Unflavored plant milk of choice, for coating buns (about 2 tablespoons) 

Great with vegan butter or fruit preserves.

Directions
Boil water in a tea kettle, enough to cover the poppy seeds (about 1.5 cups). Place the poppy seeds in a glass bowl. Submerge completely with boiling water. Cover with a plate, and allow to sit for about 20 minutes. This helps with getting the poppy seeds moist and to get rid of their bitterness.

Preheat oven to 425 F.

Now place the soaked poppy seeds in mesh sieve, to drain excess liquid.

Like this. 

Place soaked and drained poppy seeds back into the bowl. Add the remaining poppy seed filling ingredients. Mix well, and place everything in a high-speed blender or a food processor, to make a paste. I highly recommend that you follow this step, for better flavor and consistency.

Let's talk dough… Divide the prepared pizza dough into 2 pieces. Now divide each into 4 pieces. To make the buns smaller, to yield 10 instead of 8, divide the pizza dough into smaller pieces yet.  I will let you figure that out though. I am not a mathematician, so you know…

Coat a baking sheet with non-stick cooking cooking spray.  Stretch or roll out each piece of dough into a small flat circle. Like this.

Place about 2-3 tablespoons of filling onto a rolled out piece of dough, and pinch the top to secure it. Shape into a bun by rolling it into a ball using a nifty tool known as hands.

Place each bun, seam down, onto the baking pan. Coat each bun with plant milk, using kitchen brush.

We are almost at the finish line. Still with me? Sweet crumble time!

Combine the flour with sugar. Mix well. Add the vegan butter and incorporate it into the flour using your fingers. The consistency is that of "inedible" sand. Not that there is "edible" sand around. I could be wrong!

Top each bun with as much sweet crumble as you can. Bake for about 25-30 minutes, depending on the size, amount, and the temperature of your oven.

The buns will be ready when they turn golden color, and are not raw inside - obviously!  To prevent the raw dough phenomena, stretch out the dough evenly, when forming, and flatten each one with your fingers, but not that much.

Well, that's it boys and girls. As you were...

Eat! 

Baked Red Lentil and Chickpea Falafels and Creativity

I admire those who create; Feydor Dostoyevsky created classics that are still relevant in their subject matter; activists come up with strategies that make the message clear, yet not off-putting; awesome students recruit smart people to get to write one's school papers - kidding! This would NEVER happen!

I could go on, but I won't. 

What YA doing here Fyodor? 

While riding on the T (metro/subway) after my class today, I was craving a falafel to the point of desperation. I did not want to bother with getting the fried ones (which are great!), since I am already planning on eating other fatty foods this weekend.

Here we are: being creative and coming up with red lentil and chickpea falafels. The idea behind using cooked red lentils was to add moisture to this dish. It worked very well. 

Post Scriptum - I just realized I am turning into a true Bostonian. I used the letter T (Bostonian way) instead of the word subway (New Yorker way) to describe the metro. I have been using the word subway ever since I moved to Boston in 2012. I got a lot of stares, and now I can put it all behind me. 

Cheers New York! Hello Boston! 

Baked Red Lentil and Chickpea Falafels

Baked Red Lentil and Chickpea Falafels (Makes 12 Falafels)

Ingredients
1 cup cooked red lentils (I cooked them in vegetable broth)
1 (15-oz can) chickpeas, drained and rinsed
1 small onion, roughly chopped
3-4 garlic cloves
1/2 cup fresh parsley, finely chopped
1/2 teaspoon turmeric
1 tablespoon smoked paprika (regular paprika may be substituted)
1 tablespoon ground cumin
Freshly ground black pepper to taste - about 1/4 teaspoon (optional)
1 teaspoon sea salt or less, depending on preference
1/2 teaspoon baking powder
1-2 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
2-3 tablespoons chickpea flour (regular flour may be substituted, but it won't be gluten free)
1/2 cup sesame seeds

Topped with tahini and chopped tomatoes. Perfect snack! 

Directions
Preheat the oven to 425 F. Make the lentils first by cooking them in vegetable broth until creamy. I added about 1.5 cups of vegetable broth to 1 cup of dry red lentils, brought it to a boil, lowered the heat to low, and cooked them for about 15 minutes.

Now, let's process some chickpeas and such. In a food processor or a high speed blender, add the roughly chopped onion and garlic cloves, and pulse until relatively broken down, but not mushy. Add the chickpeas, and continue pulsing until smooth, and almost hummus like consistency, but not quite. If your pulsing is not going so well, add a splash of water (about 1/2 tablespoon or less), to move things along.

Done? Ok, moving along. In a large bowl, add the processed chickpea mixture, add the cooked red lentils along with parsley, turmeric, paprika, cumin, pepper, salt, baking powder, lemon juice and lemon zest. Mix well and taste for seasonings, if you are into that kind of thing. Add the chickpea flour, gradually, and continue mixing until the falafel consistency is that of a "meatball." Not too dry, and not too wet.

Before mixing...

Place the sesame seeds on a plate, and start shaping the dough into small falafels. Once shaped, roll in sesame seeds - no need to cover the entire surface unless you want to. Place on an oiled baking pan, flatten with your fingers, but not all the way, and bake on each side for about 20 minutes.

A few things:

• Whilst turning the falafel over, if it breaks on you, it may not be ready to face the other side. See what I did there? 
• Do take the time to bake these puppies, 15 minutes on each side is not enough time in my opinion. 
• Do not use a glass baking dish for these. Although glass baking dishes are great, they cause the food to steam rather than crisp up - this is my experience. 
• Do not crowd the baking dish, give the falafel some space. We all need space! The falafels will steam if crowded. 

Too many Don'ts? Nah, you can handle it. Do enjoy these suckers and let me know how they turned out.

I like hearing from you.

Peace out!

VKP

Serve with pita, tahini, and sliced pickles or anything you fancy. Eat! 

Mango Fritters and Short Tail/Long Tail

Before you scroll down to the recipe, let's chat for a bit. How is your Sunday going thus far?

This is what my Sunday looks like. 

Dude (short tail) and Paulina (long tail) are hanging out by the window. They are also basking in the sun while bird watching - one of their hobbies.

Prelude to creating Mango Fritters: 

These fritters are a spin on an old Polish recipe for Racuchy - also known as apple fritters. My mom used to make them for me as a kid. I really loved them back then, and I wanted to re-create these suckers for my personal benefit now.

After a few attempts in the past, and giving up, I tried it again today. It worked!

The lesson here boys and girls is….

Ok! Let's do this!

Mango Fritters

Mango Fritters (Makes 10 to 12 Small Fritters)

Ingredients
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup vegan butter, melted (I put it in microwave for 30 seconds, then mixed it about to melt the rest.)
1/4 cup organic powdered sugar, plus additional for dusting the fritters
1 cup frozen mangoes, defrosted, drained and chopped into small chunks (sliced apples may be substituted)
2/3 cup unsweetened soy milk (almond milk may be substituted)

*Vegetable oil for frying.

I like to eat them with a copious amount of powdered sugar. 

Directions
Preheat a large non-stick cooking pan over a medium heat with about 3-4 tablespoons of vegetable oil. Don't panic! Indulge once in a while.

Fritter time! In a large bowl, combine the flour, baking powder, salt, and powdered sugar. Use a whisk to make sure all the ingredients are well incorporated.

Add soy milk, vegan butter and mix well. Now add the mangoes and stir. The batter should look like this.

Thick and creamy! 

Once your pan is hot and ready, drop about 2 tablespoons of batter, per fritter, to the frying pan. I fried about 4 fritters at a time. Fry on each side for about 2-3 minutes, and do not walk away from the pan.

So…I walked away from the pan. 

You will know when they are ready. They puff up and become golden and crunchy. You may want to lower your pan to medium-low after the first batch to prevent from burning.

Do not overcrowd the pan because we want these puppies crunchy, and this is how you do it - give them space to grow. Keep adding extra oil with each batch as needed. After all, this is not diet food, and we love it that way!

Eat! 

Scallion Pancake and Happy CATurday! - See What I Did There?

Hey Peeps! 

Not much to report today except for…

Dude and Paulina! 

Wish you a Happy CATurday! 

Enough. Let's make something awesome!

Scallion Pancake with Dipping Sauce 

Scallion Pancake with Dipping Sauce (Makes 2 Servings)

Ingredients
2 cups unbleached all-purpose flour (because you don't want bleach in your food or near your mouth)
Up to 1 cup hot water (not boiling water)
1/4 teaspoon turmeric (gives the pancake a nice color)
1/2 teaspoon salt
Freshly ground black pepper to taste (about 1/4 teaspoon)
About 1/2 cup chopped scallions (add at the end)
1/2 teaspoon vegetable oil or non-stick cooking spray to coat the dough while it rests, plus additional oil for frying

Dipping Sauce 
1/4 cup soy sauce (I used low-sodium soy sauce)
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon sweet chili sauce
1/2 teaspoon mirin
1/2 teaspoon sesame oil
2 tablespoons raw cane sugar
1 tablespoon chopped scallions (add at the end)

Cheers! 

Directions
Boil water in a kettle first. Once ready, set aside for about 10 minutes.

In a large bowl, add flour, salt, turmeric and pepper. Combine well with a whisk. Now gradually add hot water. I usually add about 3/4 cups of hot water first while mixing the dough with a spatula. Then I add a bit more to get the desired dough consistency while kneading it - not too dry nor too wet.

Roll the dough into a ball, and rub it with about 1/2 teaspoon of vegetable oil or use non-stick cooking spray instead. Place the dough in a clean bowl. Cover with a moist towel, and set aside for 20 to 30 minutes. This is what my dough looks like.

Supermodel! 

While the dough is getting its THANG together, make the dipping sauce. In a small bowl, combine all the ingredients except for the scallions. Mix well until the SUGAH dissolves properly.

Once you are ready to consume this dish, place the dipping sauce in a microwave for about 30 seconds, and then add the scallions. Ready to go!

*If you are unable to get the ingredients listed for this dipping sauce, you can mix soy sauce, sugar, garlic and onion powder, and even some ketchup. Then add scallions!*

This is what the dipping sauce looks like.

Second attempt at making it proved to be fruitful. The first time I made it, the ratio of ingredients was way OFF. 

Ready to roll out the dough? Ok, let's do this. After resting time, roll out the dough to a semi-thin pancake. Like this.

Add the scallions on top. 

Fold it in half. Like so...

Still with me? 

Now roll it using your hands to a thick "snake like creature." You heard me right.

Friendly "snake like creature"

Almost done. Now roll the "snake like creature" into a snail. Say what? Like this!

All you do is take the end of the "snake" and keep rolling it until you get this shape.

Now roll out the dough with a rolling pin to a flat pancake again. You can do this!

Keep on rolling...

Repeat the this process at least 3-5 times. Why? That's how you get the layered texture in the pancake:

1. Fold in half. 
2. Make a snake. 
3. Turn the dough into a snail. 
4. Roll out into a flat pancake. 

Preheat a large non-stick frying pan over a medium heat with about 1-2 tablespoons of vegetable oil. Roll out the pancake to about the size of your pan. Place in a frying pan, when ready, and fry on each side for about 8-10 minutes. 

Be sure to lower the heat to medium-low while frying to prevent from burning. Flip over and repeat. 

Fry it up! 

To prevent from having raw dough inside the pancake, give it ample time for frying on medium-low heat. 

You can also divide the dough in half prior to going through the forming process and make two smaller pancakes instead one big pancake. This way, it will be easier to gauge the readiness of the pancake. 

Cut with kitchen scissors and enjoy!