VeganMoFo IV: Just One of Them Days

Today was crazy weird.  I switched back and forth between three different things to blog about.  I finally settled for another edition of Eating Around the World!  Today's entry is brought to you by the country of Georgia.  I made a dish known as khachapuri, which is this cheese bread appetizer thingy.  It was ZOMG amazing!  I mean, have we met?  I'm totally in love with all things vegan cheese related.  Never got into cheese as an omni.  So here we go...

Apparently, khachapuri comes in different shapes and there are many different techniques.  Some are rounds stuffed with cheese.  Others take the stuffed rounds and top that with more cheese.  Still, others add potatoes!  The cutest one of all is the boat-shaped khachapuri!  They aren't extremely hard to shape, but I definitely need practice.

I really should have zoomed in on the cheesy greatness

Traditionally, this version has a cracked egg on top and is served with butter.  I used a small pat of Earth Balance, but I don't think it was entirely necessary because this was balls-to-the-wall greatness on its own!  I served it with a salad because of my extreme sugar crash from yesterday's Pop-Tart extraVEGANza.  Yeah, I did just write that.  I used plums and walnuts because that seemed to be a common theme in many of the Georgian dishes I saw.

So...a recipe?  This isn't a recipe exactly.  It's more of a crazy marriage of two books.  So, here's the idea.

Vegan Khachapuri
8 servings (or 4 if you are super hungry)
Deep Dish Pizza Dough from 500 Vegan Recipes*
Cashew Ricotta from Veganomicon, omit the basil and add 1/4 cup fresh cilantro
mozzarella Daiya or your favorite melty vegan cheese
pat of vegan margarine (optional)

Make the pizza dough according to directions.  After the first rise, preheat the oven to 450 degrees, and divide the dough into four balls.  Place one of the balls on a floured surface, covering the rest until use.  Now roll out the dough into a long oval shape.  Place on a greased cookie sheet and repeat with a second piece of dough.  Cover the rolled out dough and let it rest.

While the dough rested, I made the cashew ricotta.  Easy peasy, just throw in some fresh cilantro.

When the oven is ready, spread about 1/4 cup onto each of the rolled out pieces of dough.  Make sure to leave about a 1/2 inch border.  Now roll the sides of the dough in toward the filling, creating a barrier.  For the top and bottom, crimp the edges like the front and back end of a boat.  Sprinkle with Daiya.

Place in oven and bake on bottom rack for 10 minutes, or until golden brown.  Roll out the remaining two pieces of dough and let them rest while the others are baking.  Repeat the same filling process with the final two as you did with the first ones.

To serve, top with butter...or not.  Enjoy!

Tomorrow, I have a very nerdy dinner and a movie MoFo theme planned.  I attempted to have it ready today, but I consider my first attempt a fail for a few reasons.  So, here's a hint of what to expect tomorrow.  Well, it's a picture of the failed version anyway. :)

* Make sure if you are making bread from 500 Vegan Recipes to use the sprinkle and scrape flour method instead of the scoop and scrape.

VeganMoFo IV: All Around the World Same Song

Well, folks.  Unfortunately, I am still editing video.  Henceforth, I am not going to say when it will be done because I'm totally giving myself ojo.  I suppose it's time to let you in on the "surprise" so it's not one of those things you wait and wait for...only to be disappointed.  I promise I'm not a flake.  The video in quesion isn't just a regular vlog.  It's the first episode of an online cooking show!  Eep!  It's out in the universe now.

I'll go more into detail when I actually post the video.  In short, I feel like MoFo is a time to step out of our respective comfort zones and try something new.  I've wanted to do this for years, but I have such a huge fear of failure that I couldn't allow myself to put my face, ideas, and recipes out there.  Because, Whedon forbid, somebody didn't like something I loved!  Haha.  What I've come to realize is that you can't fail if you're having fun.  While the first episode was less fun and more nerves, we have since filmed two others that are fun.  And the credits are fun.  Anyway, on to today...

Ever since River posted about Eating Around the World, I've wanted to do it.  I did way too much research looking for recipes that seemed easily veganizable, but never got around to making them.  Today, it's all about Belgium.  Ever since I heard of stoemp, I wanted to make it.  It's this potato and vegetable dish that just called to me.  It's usually served with meat of some kind, often sausage, so I made my own chipolata sausage adapted from this recipe.  As I understand it chipolata is actually French, but it was the easiest sausage recipe that came up when I searched for "Belgian sausages."

Stoemp

Adapted from this and this.

1 Tbsp oil

1 leek, thinly sliced (white and light green parts)

1/2 lb green cabbage, roughly chopped

1 large carrot, peeled and diced

salt and pepper to taste

1 garlic clove, minced

1/2 cup chikn flavored vegetable broth

1/2 Tbsp apple cider vinegar

1 1/2 cups water

1 1/2 lbs russet potatoes, peeled and diced

water

2 1/2 Tbsp vegan margarine

1/4 cup unsweetened non dairy milk, plus more to taste

pinch of nutmeg (optional)

1/3 cup imitation bacon

In a large skillet, heat the oil over medium high.  Add the leeks and cook until softened.  Add the cabbage and carrots and cook until softened and slightly browned.  Add salt and pepper to taste.  Now add the minced garlic and cook for a minute or so.  Use the broth and the vinegar to deglaze the pan.  Cook through until there is just a little bit of liquid left.  Add water, bring to a boil, then lower the heat to a simmer.  Remove from heat when most of the liquid has evaporated.  The vegetables should look moist and tender but not wet.  Set aside.

In a large pot, cover the potatoes in water and bring to a boil.  Once cooked, drain and set aside.  In the same pot melt the margarine.  Once melted, add the non dairy milk and heat through.  Remove from heat and add the potatoes.  Mash until they are semi smooth (more smashed than mashed).  Add pepper to taste and a pinch of nutmeg, if using.  If you want a creamier potato add some more non dairy milk.  Fold in the vegetables and the imitation bacon.  Salt to taste.

stoemp and chipolata

Chipolata Seitan Sausage

makes 12 mini sausages

1 1/2 cups vital wheat gluten

1/4 cup nutritional yeast

3 Tbsp chickpea flour

1/2 Tbsp rubbed sage

1/2 tsp granulated onion

1/2 tsp thyme

1/2 tsp allspice

1 tsp salt

1 tsp pepper

1 1/2 cups chilled chikn flavored vegetable broth (or regular broth)

2 Tbsp oil

2 garlic cloves, pressed

Get 12 squares of foil ready and get your steamer going before you begin.  Mix vital wheat gluten, nutritional yeast, chickpea flour, and spices in a medium bowl.  In a separate bowl combine broth, oil, and garlic.  Add the wet ingredients to the dry, stirring to incorporate.  Knead for a couple of minutes.  Divide the seitan into twelve pieces and place each in a square of foil, rolling them up and twisting the ends along the way.  Steam for 30 minutes.  Bring to room temperature before using.

I basically browned the sausages in the same pan I cooked the stoemp veggies in.  Then I deglazed he pan with some beer and reduced that sucka.  Seriously good stuff!