Vegan Grilling

Grilled Seitan Satays with Ginger-Peanut Sauce from Vegan Fire and Spice by Robin Robertson

For the longest time, it was believed that the barbecue grill was to be used solely for cooking meat. We vegans know that's not true, and it's time for us to take back the grill! Just about every food in the plant kingdom can be grilled - and they taste great when cooked this way.  We at Vegan Heritage Press have all of your grilling recipe needs taken care of with our vegan cookbooks. Here are some grilled dishes to celebrate the 4th of July with this week:

• Grilled Seitan Satays with Ginger-Peanut Sauce from Vegan Fire and Spice by Robin Robertson
• Grilled Eggplant and Red Pepper Panini from World Vegan Feast by Bryanna Clark Grogan
• Grilled Romaine Hearts with Five-Spice Lime-Roasted Cashews from The Blooming Platter Cookbook by Betsy DiJulio 
• All-American Incrediburgers from American Vegan Kitchen by Tamasin Noyes
• Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from Nut Butter Universe by Robin Robertson

Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from Nut Butter Universe by Robin Robertson

Some great sides to serve at your cookout are:

• Red White and Blue Potato Salad from World Vegan Feast by Bryanna Clark Grogan
• Cajun Coleslaw or Arugula Potato Salad from Vegan Fire and Spice by Robin Robertson
• BLT Potato Salad or Homestyle Macaroni Salad from American Vegan Kitchen by Tamasin Noyes
• Crunchy Coleslaw with Creamy Cashew Dressing or Pecan Lovers Potato Salad from Nut Butter Universe by Robin Robertson

Whatever you choose to cook on the 4th, we hope you have a happy and delicious Independence Day!

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American Vegan Kitchen or World Vegan Feast Giveaway

February is cold and dreary in most parts of the US, and many of us just want to stay inside with bowls of steaming hot soup or warm and comforting soup. To help you stay warm and cozy, we're having a comfort food cookbook giveway! Chose from either American Vegan Kitchen by Tamasin Noyes or World Vegan Feast by Bryanna Clark Grogan.

American Vegan Kitchen is full of recipes to make vegan versions of favorite comfort food dishes found in diners, delis, and cafes across the US. Spaghetti Pie with Arrabbiata Sauce, Southern Fried Seitan and Beer-Simmered Seitan Stroganoff with Cracked Pepper are just a few of the many warm and hearty dishes in this book.

World Vegan Feast includes authentic dishes from around the world that you won’t find in other vegan cookbooks. Ugandan-Style Peanut Butter Stew, Seitan Wellington and Curried Vegan Meatloaf are some of the comforting recipes you'll find within the pages of this book.


To enter, leave a comment listing which of these two cookbooks you’d like to win.  To increase your chances of winning, in addition to leaving your initial comment, you can do any or all of the following, and leave a separate comment here for each that you do:

1. “Like” Vegan Heritage Press on Facebook: https://www.facebook.com/pages/Vegan-Heritage-Press/120897831319698
2. Follow us on Twitter: http://twitter.com/VeganPress
3. Subscribe to this blog
4. Link to this giveaway on Twitter
5. Link to this giveaway on Facebook
6. Link to this giveaway on your blog

Winners will be chosen at random for each book. Contest ends on Tuesday, February 12th, 2013 at 11:59pm, EST. US residents only please. One winner will be chosen at random for each book.



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Spicy Balsamic Maple Wingz

Super Bowl Sunday is just a few days away and people across the country are planning their viewing party menus. Hot wings rank high on the list of football snack foods, but they're something not usually found at a vegan table. You no longer need to forgo the game day favorite because Tamasin Noyes has created this delicious meatless Balsamic Maple Wingz recipe, originally found in her cookbook American Vegan Kitchen. Don't let the long list of ingredients intimidate you - this recipe comes together quickly and is sure to please party-goers this weekend.

Ingredients:
Sauce:

• 2 tablespoons balsamic vinegar

• 2 tablespoons maple syrup
• 
1/3 cup plus 1 tablespoon hot sauce

Simmering Broth:

• 6 to 8 cups chilled vegetable broth

• 1 tablespoon nutritional yeast

• 1/2 tablespoon chicken-flavored vegan bouillon paste

• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

Wingz:
Dry Ingredients:

• 1 1/4 cups vital wheat gluten

• 1 tablespoon all-purpose flour

• 1 tablespoon whole wheat flour

• 1 tablespoon instant tapioca

• 3 tablespoons nutritional yeast

• 1 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried rosemary
• 
1/2 teaspoon dried thyme
• 
1/2 teaspoon salt


Wet Ingredients:


• 2 cloves garlic, minced
• 
1 tablespoon olive oil
• 
1 cup chilled vegetable broth

• 1/2 teaspoon browning sauce

• 1/2 teaspoon chicken-flavored veganbouillon paste

Breading:

• 1/2 cup soy milk

• 1/3 cup all-purpose flour

• 1 cup panko crumbs

• 1 tablespoon smoked paprika
• 3/4 teaspoon dried thyme
• 3/4 teaspoon salt, divided

• 1/4 teaspoon black pepper
• Canola oil, for frying

Directions:

1. Sauce: In a small bowl, combine the vinegar, maple syrup, and hot sauce. Mix well and set aside. 
2. Broth: Combine the ingredients for the simmering broth in a large saucepan and set aside. 
3. Wingz: Combine the dry ingredients in a large bowl and mix well. Combine the wet ingredients in a medium bowl. Add the wet ingredients to the dry ingredients and mix with a fork. Transfer to a work surface and knead a few minutes until the dough forms a cohesive ball.
4. Shape the seitan into an 8 x 10-inch rectangle, then cut into 1-inch strips. Cut each strip into 3 pieces. Add the seitan pieces to the cold broth and bring to a simmer, but do not boil. Simmer gently in the broth for 1 hour 15 minutes, then let cool. At this point, the seitan may be packaged in airtight containers and refrigerated for up to 1 week or frozen for up to two months. 
5. Breading: Pour the soy milk and 1/4 of the teaspoon salt into a shallow bowl. Line a baking sheet with paper towels or a brown bag for draining. 
6. Combine the flour and 1/4 teaspoon of the salt in another bowl. In a separate shallow bowl, combine the panko, paprika, thyme, remaining 1/4 teaspoon salt, and the pepper.
7. Dip the seitan pieces in the soy milk, then dredge in the flour mixture. Dip in the soy milk again, then in the panko mixture, pressing some of the crumbs onto the seitan.
8. Heat 1/4-inch oil in a large skillet over medium heat. Add the wingz and cook for about 2 minutes per side, until golden brown. Drain on the prepared baking sheet. Toss with the sauce and serve hot.

From American Vegan Kitchen by Tamasin Noyes. ©2010 Tamasin Noyes. Used by permission from Vegan Heritage Press.


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Fried Avocado Wedges

Super Bowl Sunday is almost upon us! The NFL estimates that Americans will throw about 20 million Super Bowl parties on Sunday, and it's believed that approximately 80 million pounds of avocados will be consumed. That's a lot of guacamole!

This recipe for Fried Avocado Wedges from Tamasin Noyes's American Vegan Kitchen is perfect for Super Bowl parties and is sure to please your guests. Double the recipe if you're expecting a lot of people because these snacks will go quickly! Peel and slice the avocados just before frying to prevent discoloration, and store the ripe avocado in the refrigerator until ready to use for the clean cut slices.

Ingredients:

• 3/4 cup all-purpose flour

• 1 1/2 teaspoons salt

• 1/2 teaspoon all purpose spice blend

• Pinch black pepper
• 
3/4 cup vegan Mexican-style beer, such as Corona

• Juice of 1/2 lime

• Canola oil, for frying
• 
2 ripe Hass avocados, peeled, pitted and cut into 8 wedges

• 1/4 cup finely ground cornmeal
• Tomato salsa, for serving

Directions: 

1. In a medium bowl, whisk together the flour, salt, spice blend, and pepper. Whisk in the beer and lime juice. Add additional beer or flour if needed for a dipping consistency that coats the avocado but isn’t too heavy.
2. Heat the oil in a deep fryer or large skillet to 375°F. Line a baking sheet with paper towels or a brown bag for draining. Preheat the oven to 250°F.
3. Place the cornmeal on a plate. Coat the wedges in the corn- meal, then dip them in the batter. Working in batches, fry the avocados until golden, about 5 minutes. Drain on the baking sheet then transfer to an ovenproof platter and place in the oven to keep warm until the frying is complete. Serve imme- diately with a small bowl of salsa for dipping.

From American Vegan Kitchen by Tamasin Noyes. ©2010 Tamasin Noyes. Used by permission from Vegan Heritage Press.


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