Vegan Mofo 2019 Day #1: Jamaican Jerk Cauliflower

Kick things off with a delicious bowl of crisp cauliflower.

Hello Vegan Mofo and the regular visitors of AfroVeganChick. Welcome to a whole month of Caribbean themed cuisine that ventures all the over the region, exploring ways to create vegan dishes and re innovate those that aren't (like Saltfish and Ackee for example).

Officially participating in my seventh Vegan Mofo.

I used Well Vegan's Cauliflower "Wings" recipe to start off a hot, sweltering August. Although cutting out the baking process by using frozen cauliflower and no added flours for textural crunch, my creation is still a wonderful tribute to the spicy flare of Jamaican food. I've never used habañero peppers before and they're spicy-- so cut them as small as possible and mix well. As a light, delicious sauce to balance out the cauliflower, try vegan sour cream and chives or Well Vegan's vegan yogurt and lime juice.

Jamaican Jerk Cauliflower Ingredients and Preparation

1 bag frozen cauliflower (or a whole head of cauliflower chopped)
1 tablespoon coconut oil

Jamaican Jerk Sauce

1 scotch bonnet or habañero pepper, seeds removed and diced
3 green onions, diced (or scallion)
1 1/2 teaspoon garlic
1 1/2 teaspoon allspice (also known as pimento)
1 teaspoon ginger
pinch of cinnamon
1/2 teaspoon cumin
2 tablespoon soy sauce or liquid aminos
1 tablespoon maple syrup or can sugar (for soy sauce)
1/2 teaspoon salt (for liquid aminos)

Bring frozen cauliflower to a boil and drain. 
Combine Jamaican Jerk Sauce ingredients and mix with cauliflower.
In a medium skillet, heat up coconut oil and add cauliflower. Cook for 7-10 minutes.

Vegan Mofo 2018 Post 16: "Fish" Balls

"Fish" balls are lightly crunchy bite.

The smallest country on Africa's mainland, The Gambia's population of two million is almost the same amount of Philadelphia inhabitants. The Gambia--a tropical climate region-- is named after the river its nearly surrounded by, a river that in fact empties into the Atlantic Ocean. English is the official language although there are other spoken native tongues. In culinary regard, foods such as rice, black eyed peas, cassava, plantains, peanuts, cabbage are among the fare thoroughly enjoyed.
Gambians love their fish balls, having them at any time of the day usually with a light stew or over white rice. I never had fish balls (let alone a whole fish staring lifelessly at me from its POV on a plate) and recreated a Genius Kitchen recipe.
I was utterly surprised that these no animals harmed delicacies came out well. After all, it hasn't been a winning week as far as experiments go. The crisp exterior holds up for the creamy, savory interior-- very interesting flavors and texture profiles.
As for now, I am super stuffed. I ate five "fish" balls with a basic topping of Just Mayo Garlic, lemon juice, and parsley. For dessert, I had a glass of almond milk alongside the mistake makroudhs (kept in the refrigerator). They turned into chilled dense butter cookies with the cherry date filling enhancing their sweetness. Funny how failures become something entirely unexpected.

"Fish" Balls Ingredients and Preparation

1/4 cup walnuts, crushed
1 cup cornmeal mush
1 cup mashed potatoes
1/4 cup chopped onion
2 tablespoon ketchup
1 tablespoon lemon juice
1 tablespoon parsley
1 1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper

2 flax eggs (2 tablespoon flax meal + 6 tablespoon water)
1 cup breadcrumbs (used Watusee Foods Chickpea Crumbs)

coconut or olive oil for frying

Combine walnuts, cornmeal mush. mashed potatoes, onion, ketchup, lemon juice, parsley, paprika, salt, and black pepper-- mix well.

Tablespoon out the batter. Set up a station for the flax egg and the breadcrumbs. Dip the balls in flax and coat them in breadcrumbs.

Covered and ready to go.

In a skillet, pan sear the "fish" balls on all sides.

Serve hot.

Soft Baked Garlic Pita Flatbread & Fried Falafel Dip

Yummy kind of hors d'oeuvres.

On Sunday, I scoured Kroger (they've been rewarding me massive summer savings coupons!) hoping to find Earth Balance's new line of vegan boxed mac n cheeses. Nope. Didn't find any. Earthfare or Health Foods Unlimited might be best bet around these parts. They are, however, selling Silk's Black Cherry Yogurt again- which had been defunct for a while now. For 10/$10 I had to get a couple having missed beloved flavor. So shopping trip wasn't a big loss. Also stocked up on chickpeas, having decided to make some kind of falafel.
Well, I thought it would be company day ( younger brother was supposed to pop by) and planning ahead, found a lovely recipe for pita bread from veganrecipesofindia. Whilst preparing garlicky fluffed goodness, turning that pita into delicious flatbread, falafel made sense for perfect accompaniment. Falafel dip in actuality. This unique dip has all the yummy flavorful components of an amazing Mediterranean style mini patty and spreads on nice and thick atop warm pita flatbread. Friends and family would love seeing someone carry this out and squeal with surprise that the centerpiece isn't filled with what looks like guacamole, but tastes completely different-- plus served hot.
And since no one came by to try unique specialty, there was plenty to snack on and a lot of leftovers.....

Soft Baked Pita Flatbread & Fried Falafel Dip Ingredients and Preparation

1 1/4 cup warm water
1/2 teaspoon active yeast
pinch of sugar
3 cup flour
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoon olive oil

Mix 1/2 cup warm water with sugar and sprinkle yeast atop. Let foam for 10-15 minutes.
Add yeast mixture to additional water, flour, garlic, salt, and black pepper.
Massage olive oil onto dough.
Place into an oiled bowl and top with a paper towel for an hour.
Preheat oven to 200 degrees.
Once dough is doubled, take out of the bowl and deflate on a new flour'ed working surface.
Make about six rounded balls, flour, and flatten into circles.
Lay them on a greased (or parchment papered) baking sheet.
Bake for 15-20 minutes or until they're nicely browned. 

15 oz. chickpeas, rinsed
2 tablespoon olive oil
2 tablespoon flour
1 teaspoon garlic
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon coriander
1/2 teaspoon curry powder
1/4 black pepper
1/4 teaspoon paprika
1/2 cup parsley, chopped

Heat olive oil in a skillet.

Add spices and parsley to pureed chickpeas.

Stirring action.

Completion. With blender help.

In skillet, toss mixture and scramble, cooking for 8-10 minutes.

Place fried falafel dip into a bowl and plate with soft pita bread for a killer party platter.

A little crushed red pepper to keep it interesting.

Centered in goodness.

Spread with a spoon or dunk. Choices are limited.

Vegan Harvest Grain & Black Bean Stuffed Bell Pepper Boats

Sweet, colorful bell peppers filled with hearty yumminess!

These miniature bell pepper boats were inspired by Brainard Jones whose original Quinoa Stuffed Peppers recipe was shared by Stephen Poff to the Vegan Community on Google+. This very active online group provides insight on cruelty free animal lifestyle that is more than showcasing recipe links and mouthwatering food photography. If in depth conversation, humor, warmth, and respectful attitudes between members sounds like a beguiling cup of black chai tea, please join! They don't bite! Other communities to consider include Vegan Life (co-created by good peoples at Vegan Bloggers Unite), Vegan Recipes, and Vegan Breakfast. Period- created by Brian Patton, author of The Sexy Vegan.
As for the bite sized bell pepper boats, I used Trader Joe's Harvest Grains Blend Mix! It contains whopper ingredients like couscous, garbanzo beans, orzo, red quinoa, which delivers protein and fiber packed nutrients alongside added black beans. I didn't add Jones' corn, mushrooms, and spinach, but it still is epically delicious. Amazing as a snack (for dinner use larger bell peppers and roast them!), the simple creamy filling is embraced with nutritional yeast, lemon juice, garlic, and more for a savory sensational taste too good to pass up!
FYI: For a fresher taste- add sprigs of cilantro to each boat.

Mixed Harvest Grain & Black Bean Stuffed Bell Pepper Boats Ingredients and Preparation

1 cup Trader Joe's Harvest Grains Blend
1 1/2 cup black beans, drained and rinsed
3 tablespoon nutritional yeast
2 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

At $2.69 a bag, this is ten meals in one! Use according to package directions- boil water, add 1 cup of Harvest Grains Blend Mix, simmer and cover for 15 minutes.

Within last few minutes of cooking time, stir in black beans, nutritional yeast, lemon juice, garlic and onion powders, turmeric, salt, black pepper, and paprika. Simmer and cover for about two minutes more.

Ready desired amount of bell peppers.

Fill and enjoy!

Vegan Walnut Cheese Stuffed Miniature Bell Peppers

Crunchy snack stuffed with delicious walnut goodness.

Ah the bell pepper- one of life's most yummy "bowls" meant to be packed with a centered flavor.
Walnuts sounded perfect, especially turned into an intriguing "cheese." If raw cashews could be an amazing substitute, walnuts would be terrific.
After soaking and pureeing, walnuts creamed beautifully and added ingredients complemented flavors just the way I imagined- a little salty, savory "cheese" with tiny walnut pieces that crisp, fresh bell peppers were proud to be filled with. Very, very scrumptious and addicting appetizer or snack to munch on- picnic lunches will love these colorful babies!
Easy to make, but lots to clean up. Haha! :)

Vegan Walnut Cheese Stuffed Miniature Bell Peppers Ingredients and Preparation

1 cup raw walnuts (soaked for 3 hours)
1/3 cup tahini
3 tablespoon nutritional yeast
2 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon white pepper
8-9 miniature bell peppers, seeded and hollowed

Puree walnuts with some of the water (about 2 tablespoons worth) into a blender.
Add tahini, nutritional yeast, olive oil, lemon juice, turmeric, salt, and pepper.
Mix until smooth and creamy.

Fill each bell pepper with walnut "cheese," being sure that it gets to the bottom.

Ready to eat!

Vegan Baked Chickpea And Green Pea Balls

Yummy curried chickpea balls a hot dance on the tongue!

Ah falafel.
One of my favorite meals to eat vegan.
My vegan younger sister introduced it to me a couple of years ago and I've been addicted ever since.
Vegan Yack Attack's Baked Spinach Falafel
That site always has the most compelling recipes with the falafel catching my eye.
However, since not having all the necessary components for the popular Mediterranean fare, and having chickpeas ruling my brain, I decided to bake to my heart's content sans the parsley, paprika, and oats. (okay, I had oats, but still...)
Instead of spinach, I used yummy yummy green peas, my favorite!

Ingredients

1 15 ounce can rinsed and drained chickpeas
1/2 cup cooked green peas
2 tablespoons olive oil
1/2 teaspoon minced garlic
1/4 cup diced red onion
2 teaspoons lemon juice
2 tablespoons curry powder
2 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper

Note: Cumin and Coriander are ingredients in curry powder.
Preheat oven to 375 degrees and grease a cookie sheet.

Shower your chickpeas with a waterfall in the sink.

Mix well with green peas.

Add olive oil, garlic, onions, lemon juice, & curry powder.

Add four remaining dry ingredients.

I placed mixture in blender & stirred for a while, mashing a majority of the chickpeas, but keeping some whole.

On a greased cookie sheet, scooped out a tablespoon balls, spreading them evenly apart. Bake for 15 minutes each on both sides.

On a bed of brown rice & delicious salsa, topped the dish with these delicious chickpea balls & nutritional yeast.

Yum! Yum! Yum!

Also a very, very great sandwich in the wee hours of morning....

Yum!
I must have said that how many times this post?
Well, it's delicious, especially those little surprising chickpeas that weren't mashed by the evil blender blade. It has a touch of sweetness, a slight crunch, & chewy center. Actually tastes a bit meaty and would be perfect atop of spaghetti.
Going the nontraditional route by not making a tzatkiki sauce, the salsa added a perfect amount of heat, complimenting the flavors of sensually spiced chickpeas perfectly.
In fact on the sandwich, salsa was the topping too.
Just a fiery blend of tomatoes, cilantro, white onions, and peppers to marry with great tasting chickpea balls- a match made in tongue/belly heaven!
Mmmhmmmmm.

Miss Mozzarella? Have A Fried Tofu-Ella Stick!

Tofu-ella Sticks? What???

Monday night, craved a snack.
And mind you, it wasn't the healthiest kind.

The Veg Web

2 tablespoons olive oil
1/2 cup panko (Japanese style) bread crumbs
1 tablespoon Italian seasoning
1/2 teaspoon salt and pepper
1 tablespoon yellow mustard
3-4 tablespoons nutritional yeast
1/2 block extra firm tofu, cut to strips

Heat pan with olive oil.

Dice tofu into six thick strips.

Prepare the panko bread crumbs, Italian seasonings, 2 tablesponns nutritional yeast, salt and pepper into bowl while mixing mustard, garlic, and a tablespoon of nutritional yeast in a separate dish.

Place tofu into wet and then coat it in dry batter.

Toss them into hot skillet, jump back in grease fear, and cover with lid.

Every 3-5 minutes, flip tofu over.

Though some crumbs are still in the pan, what was left on the tofu tasted awesome!

Next time, will add additional mustard so panko batter stays relatively attached, but the pan was so hot, I had to quickly throw my sticks in, leaving little time to make more of the wet mixture.
Once they were done sprinkled a dash more Italian seasoning and nutritional yeast on top and devoured sans marinara sauce- though I will make that next time!
I admit, had a fear of soggy catastrophe, but it tasted great.
Slightly crispy on the interior, not too greasy, and featuring a delicately soft "mozzarella" center, it was a good first effort.
Putting those comments on the Veg Web to good use, I think using seasoning was a very good idea and that nutritional yeast really does bring that cheesy flavorful component to the sticks.
I should have gotten this ages ago! :D