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It usually starts with bread

Butter rolls and coconut jam

I recently joined a bread bakers’ group on Facebook, and have learned a tremendous amount from the global community that participates. There are people from almost every continent and every region in the world. And the camaraderie, encouragement, and connection in the group is pure magic.

My friend Grace recently posted a beautiful picture of butter rolls: shiny, golden – and you can tell – soft. The thread that followed described southeast Asian cafe culture – the coffee shops are called kopi tiams – and the typical foods eaten at them. Curries with soft buttery rolls. Coconut jam. Lots of eggy things. It all sounded so delicious. And so veganizable.

I created this curry based on a chicken and potato curry stuffing for buns I found, but changed it to be vegan, obviously, and to be eaten in a bowl, rather than stuffed into bread.  You could just eat it over rice or with any kind of bread.  It has a lot of depth and great texture, if I do say so myself.

Indonesian cafe curry

  • 2 tbsp peanut oil, plus more as needed
  • 8 oz pkg tempeh, cubed
  • 8 curry leaves, optional
  • 1 onion, chopped
  • 3-4 garlic cloves, minced
  • 2 tbsp curry powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp cayenne or to taste
  • 1/2 tsp turmeric
  • Salt to taste
  • 12 oz red skinned potatoes, diced
  • 3-4 carrots, chopped
  • 1 cup veg stock
  • 1 cup frozen peas

Place a large cast iron pan over slightly hotter than medium heat. Add the peanut oil, then add the tempeh, and saute until browned. Add the curry leaves, if using, and onions, stirring and sauteing until translucent. Add the garlic, and saute for another minute. Place the spices in a small bowl and add about a tablespoon of water to make a paste, stirring well. Push the contents of the pan aside to make a little room for the curry paste, and add the curry paste to the pan to get some direct pan contact for it, sort of toasting/frying it. Then mix the paste up with the rest of the pan’s contents. Add the potatoes, carrots, and veg stock, stirring well. Turn the heat up to medium-high, and bring to a boil. Once it’s boiling, turn the heat to medium-low, and cover. Let simmer for about 10 or 15 minutes, when potatoes and carrots are tender. Add the peas to the pan, increase the heat to medium, and cook, stirring, until heated through. Serve with soft rolls and coconut jam (recipes below).

Vegan butter rolls (adapted from Grace Chang’s recipe and method)

  • 250 grams bread flour
  • 250 grams white whole wheat flour
  • 15 grams dry soy milk powder
  • 10 grams instant yeast
  • 75 grams sugar
  • 8 grams salt
  • 150 grams plain coconut milk yogurt
  • 250 grams cold water
Place all of the dry ingredients in the bowl of a stand mixer. With the dough hook, mix for one minute on low speed. Add the yogurt and water and mix on low for about five minutes. Turn the speed to medium, and mix for another 7 or 8 minutes. Place the dough in an oiled bowl, and spread a little oil over the top. Let it rise for about an hour or two until doubled in bulk. Divide the dough into 40-gram pieces, and shape into balls. Let the dough rest on a floured board for about 15 minutes, then place in 9×13″ pan, cover, and let rise for another hour, until doubled in size. Preheat the oven to about 390 degrees. Bake for about 15 minutes until golden brown, and then let cool on a wire rack.

Coconut jam – Philipino style

  • 1 13-oz can coconut cream
  • 1 13-oz can coconut milk
  • 8 oz brown sugar
  • Good pinch of kosher salt

Place ingredients in a medium saucepan over medium-high heat, and bring to a simmer. Turn heat to medium-low, and let simmer, stirring regularly, until the color is a dark chocolate brown, 2 to 3 hours. Spread on “butter” rolls.

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Chili con frijoles

I haven’t always been vegan. I’m certainly a better vegan cook than I ever was when I cooked with meat. Nonetheless, there were a few meat meals I made very well, most of which I’ve successfully and satisfactorily veganized; however, one dish remains: chili.

I’ve tried all the usual suspects. The tempeh, the highly processed veggie crumbles, mushrooms…. It’s not about texture for me, so seitan and tofu wouldn’t do. Chili made with ground beef has a dark, rich depth of flavor that I have not been able to master without the beef. But this chili is very good. Absolutely good enough to share with you. And I have more tricks up my sleeve that I’m going to try next.

One disclaimer: I am a native Californian. Chili in California most often has vegetables in it, and definitely has beans in it, even when it’s made with meat. When I was a kid, I remember seeing a can of chili con carne “without beans” on the shelf of a grocery store, and asking, “No beans? What’s in the can??”

Chili con frijoles

  • 3 tbsp oil
  • 1 onion, chopped
  • 1 bell pepper, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • *2 frozen veggie burger patties, diced (optional)
  • 2 generous tbsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 28-oz can whole San Marzano tomatoes
  • 1/4 – 1/3 cup barbecue sauce
  • 2 tbsp apple cider vinegar
  • 1 tsp liquid smoke
  • 1 1/2 – 2 cups cooked navy beans
  • 1 cup frozen corn kernels, roasted (from Trader Joe’s, if you’ve got it)
  • Salt to taste

Preheat a cast iron Dutch oven or large saucepan over medium heat. Add the oil. Once the oil is shiny, add the onion, and let saute for about five minutes. Add the rest of the ingredients in order, chopping the whole tomatoes with your spoon,

Chili and fixings

Chili and fixings

stir well, bring to a boil, and then turn to low. Cover and let simmer for 30 minutes.

Serve with fried onions, Tabasco, and corn bread.

*I used Don Lee veggie burgers from Costco, which are made of quinoa and veggies, and are good quality without many weird ingredients.

Nachas and tomato soup

Why is it that summer is over, and NOW I can’t get enough tomatoey things? I love a fresh tomato, sliced, sprinkled with a little salt, and popped into my mouth. Or drizzled with a little olive oil. Done. Delicious. But as the weather cools down, what I’m craving is the tomatoey warmth of cooked tomatoes. Enter stage left: San Marzano tomatoes.

Yes, they’re more expensive than regular canned tomatoes, but when you’re making something in which the tomatoes have been cast in the starring role, spending a little extra is worth it. Costco sells them in a four-pack, which brings the price down a little, and they are so rich and tomatoey. Do it.

Today, my daughter was named student of the day for the second time. She had a substitute teacher. I asked my daughter what she did to deserve the honor, and she didn’t know, so I asked the sub. She said she enjoyed having her in class: she was quiet, attentive, and happy. I was SO proud. I asked my girl what she’d like for dinner in light of her honor, and she requested tomato soup.  Here ’tis.

Dreamy creamy tomato soup

  • 1/2 cup raw cashews
  • 1 1/2 cups veg stock
  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 tsp oregano
  • 1 tsp thyme
  • Kosher salt to taste
  • 15-oz can fire-roasted diced tomatoes
  • 28-oz can whole, peeled San Marzano tomatoes
  • Pinch of sugar, if necessary

Place the cashews in a small saucepan with the veg stock, bring to a boil over medium-high heat, and reduce heat to medium-low. Simmer for 15 minutes, then remove from heat.

Meanwhile, place a Dutch oven over medium heat and add the olive oil. When hot, add the tomato paste, and saute, stirring frequently, until the tomato paste has melted into the olive oil. Add the onion and carrots, and saute until softened, about five minutes. Add the herbs and salt and stir until fragrant, about 30 seconds. Add the canned tomatoes, squishing the whole toms with the side of a wooden spoon to release their juices. Let simmer for 10 to 15 minutes. Taste for flavor, and add a pinch of sugar if you find it necessary. I generally do not.

Place the cashews and veg stock in a blender and puree until smooth. Add half of the tomato soup and puree. Pour the contents of the blender into a bowl, and then ladle the rest of the soup into the blender, pureeing until smooth. Pour all of the soup back into your Dutch oven, stir well, and reheat, if necessary. Enjoy!