Tag Archives: Vegan Recipes

Roasted Potatoes

Ann Arbor Food Potato Harvest

Long after the garden has been put to bed, there are POTATOES.

Above is a picture of some of the potatoes a grew this year, this crazy garden year. It is almost Dec and I am still enjoying my garden.

Ann Arbor Food Pan Roasted Potatoes

Ann Arbor Food Pan Roasted Potatoes

Looking at my potatoes and preparing my standard recipe pan of simple roasted, I wondered about looking into other potato recipes.

Emily asked why.

Why indeed. I can eat roasted potatoes for the rest of my life and not want for any other potato.

Here is my recipe:

1) Wash and rinse as many potatoes as you feel like. (for my that is about 5 pounds)
2) cut them into about 1 inch size pieces.
3) Place in a pan one layer deep (get as many pans as you need. I usually make two pans for leftovers)
4) drizzle some oliver oil on them
5) shake on some salt and dried thyme or rosemary or both

And bake in a 400 degree oven until they are done (45-60 minutes-ish)

Taste and add more salt if desired.

I use yukon gold and red potatoes. I grew red Pontiac and yukon gold this year.



Gluten Free Buckwheat Pancakes

Ann Arbor Food Gluten Free Buckwheat pancakes

Gluten Free Buckwheat pancakes

Buckwheat pancakes are a great example of a traditional gluten free dish. These light and floffy flappers will have folks wanting more and not missing their wheat flour.

Gluten Free Buckwheat Pancake Recipe: Makes 6 large pancakes

1 cup of Buckwheat flour
2 tsp baking powder
1 cup buttermilk
2 eggs
1 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon (optional)
2 tsp maple syrup (optional)

In a bowl, mix the buttermilk, eggs, vanilla and maple syrup. Combine the buckwheat flour, baking powder, cinnamon and salt into the mixture. Stir until mixed.

The batter is on the thick side, but the pancakes come out fluffy

Scoop in about 1/3 of cup of batter onto a hot onstick skillet (if you have one).

Cook on one side until the side look dry and the top starts to bubble. Flip and cook for about another minute.

Butter and serve right away or keep warm in a 300 degree oven.

Serve with butter, maple syrup and fruit and berries.

Vegan Option:

1 cup of Buckwheat flour
2 tsp baking powder
1 cup soy buttermilk (squeeze half a small lemon into soy milk, let sit for 30 minutes until in cuddles)
2 Table spoons of apple sauce or pumkin puree (instead of egg)
1 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon (optional)
2 tsp maple syrup (optional)

Serve with veggie margerine, maple syrup and fresh fruit and berries

Follow the same in cooking instructions above


Fall Beet Slaw Recipe

Ann Arbor Food Fall Beet Slaw

Fall Beet Slaw

Fall Beet Slaw: Serves 4

3-4 medium size golden beets peeled
1/2 Diakon radish peeled
3 medium sized carrots peeled
1 inch piece of ginger fine minced (makes about 1 tablespoon)
1 Tablespoon of Tamari (gluten free) or soy sauce (contains wheat)
1 Tablespoon Rice vinegar
salt and pepper to taste.

Grate in a food processor and mix ingredients and let sit for 30 minutes or longer. Stir to combine. This recipe can be doubled and it taste even better the next day. It is light and gingery and works great with heavier items especially fried food like tempura.

Serve with rice, and grilled tofu, fish, tempura, nori rolls

Coconut Ice Cream Recipe: Food comics

I am talking a comic drawing class this summer, so I am practicing with some comic recipes and food related humor. Here is my first food comic.

This recipe can be just vanilla by omitting the chocolate and you can use mint or other extracts for other flavors like chocolate chip mint ice cream.


Slider Buns Recipe

OK. I have to admit that I am a huge slider fan. Sliders are smaller sized hamburgers on smaller buns and 2oz patties.

But sliders do not have to be burgers. I made salmon sliders last night.

poached salmon w/tarter sauce slider

When thinking sliders, think of your favorite “bun” sandwich, but in miniature.

Slider sandwich ideas:
-Fry chicken breast with ranch dressing or white gravy
-Steak with crumpled blue cheese
-Buffalo Chicken Slider (chicken breast with Franks Redhot w/ranch or blue cheese dressing
-Shrimp Paw boys
-The Slider Club: Turkey, bacon, lettuce, tomato (avocado optional)
-Corn beef Rueben
-Salmon Slider: poached salmon with cumber dill yogurt sauce
-Mini meatball sub slider: Turkey, beef or pork meatballs with tomato sauce, mozzarella cheese and fresh basil
-Pulled Pork with hot slaw
-Grilled Mushrooms w/goat cheese and balsamic reduction
-Crab Cake with spicy mayo
-Fried Fish w/ tarter

Vegan Sliders:
-Baked tofu w/vegan slaw
-Grill mushrooms with teriyaki  sauce and pickled veggies
-Pan fried vegan risotto cakes with spicy vegan mayo
-Vegan sloppy Joes: Saute crumpled silken tofu w/thinned BBQ sauce
-Tempura Slider: Mix veggies tempura (sweet potato, potato, carrot, onion, mushroom) with asian dipping sauce. (1/3 miron, 1/3 tamari soy, lime juice and water or dashi both, minced ginger)
-Peanut butter, banana and maple (dust with cinnamon)

I have been thinking about offering slider buns at my both at the Westside Farmers Market to create a cross promotion with McLaughlin Farm who sells beef at the market.

So last night I tested a recipe that turned out well. Look for them at the Westside Market on Thursday 3:00-7:00PM while they last.

Slider Bun Recipe: Makes 16 slider buns (or 8 full size) 

3 1/2 cups AP Flour (King Arthur or Bob’s Redmill or use Bread Flour)
3/4 to 1 cup water
2 tablespoons butter (melted)
(For vegan option use olive oil or melted vegan shorten)
1 large egg
2 TBS sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast

Plus 2 TBS melted butter to brush
(For vegan use olive oil or melted vegan shorten)
Sesame seeds (optional)


Mix the yeast, flour, salt, and sugar in a mixing bowl of a mixer with dough hook attachment. With the mixer running, add the egg, melted butter and slowly pour in the water. Mix in high for about eight minutes.

Place the dough in a bowl and coat little with olive oil. Cover with plastic or a damp towel and let set in a warm place for 2 hours or until the dough doubled in size.

Punch the dough down and place on a clean counter. Cut the dough into 16 equal pieces.

Mine dough came out to 28oz, which figured out to approximately 1.75oz (using a digital scale) per roll, which comes to 16 rolls.

Roll the dough into rounds balls and flatten them into disks. See below.

Place them on sheet pan lined with parchment and cover with a damp clothe and let them rise for about an hour. Don’t worry if the touch a little.

Brush with melted butter, sprinkle with sesame seeds and bake at 375 degrees for 15-18  minutes.

My Vegan Baking Class

Sorry that there are no pics for this post. The yummy baked goods when so fast I did not have time to take a picture. Here are the recipes I used for my Vegan baking class at Hollanders. I made a dessert with chocolate biscuits which topped, a fresh local cherry fruit cobbler, and topped with coconut ice cream.

Feel free to comment on your favor vegan baked goods/desserts. I am collecting recipes.

Note: When baking vegan: Look for the V symbol on sugar to ensure a vegan product. Some brands of sugar may use animal products in processing.

Vegan Buttermilk biscuits

Make 10-12 biscuits Large biscuits 20-24 mini biscuits

2 cups of All Purpose Flour
2 teaspoons of baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick of chilled vegan butter (8 tablespoons)
3/4 soy buttermilk (plus 3/4 tablespoons of vinegar) Combine and sit for 10 minutes

Preheat oven to 450

In a food processor, combine the flour, baking powder, baking soda, and salt in food processor. Pulse to mix. Cube the vegan butter and add to the food processor. Pulse the processor until the vegan butter is combine to create a sandy mixture.

Pour the content into a bowl. Make a well in the center and pour in the chilled buttermilk. Mix to form a sticky dough. Dump out the dough on a well floured surface. fold the dough a few time, but do not over work it. Roll out the dough with a rolling pin to a thickness of one inch. Using a biscuit cutter, in a straight up and down motion (do not twist the biscuit cutter) cut out biscuits, and place on a parchment paper lined baking sheet so that they are close but not touching.

When you have cut out all of the biscuit you can with the first pass of rolled out dough reform the scrap pieces and roll out again and cut more biscuits until you use all of the dough. I find that there always a small piece left over that is too small to form a full biscuit. I usually roll that into a tube and cook it along with the rest for a taster biscuit.

These work great with a vegan biscuit pot pie.

Bake for 10-12 minutes

Chocolate Biscuits:

Follow the recipe above: and add 4 tablespoons of sugar, 3 tablespoons of coco powder, and 1/4-1/2 cups of vegan chocolate chips.

Sweet Potato Variation: Peel and boil till soft half of a sweet potato. Mash with a fork to have  about 1/2 cup. Follow the recipe above, and add sweet potato mash to the wet ingredients, and mix. These biscuits are very moist, and will require about 20-24 minutes to cook.

Brian’s super easy coconut ice cream recipe

1 16 once can of coconut milk
1/4 cup of agave syrup
1 teaspoon of vanilla

Mix all of the ingredients and place in a metal bowl. Cover tight with foil, and freeze over night. Set out for a few minutes before scooping. If you have an ice cream maker, add the mixture and follow manufacturers instructions.

For chocolate: Add 2-3 tablespoons of coco powder, and vegan chocolate chips
add a teaspoon of mint extract for a mint chocolate chip variation

Vegan Cornbread

1 cup of cornmeal
1 cup of AP flour
2 teaspoons of baking powder
1/2 teaspoon baking soda
4 teaspoons sugar
1 teaspoon salt
1 1/3 cups rice and soy milk (plus 1 1/3 tablespoons vinegar mix in to milk to set for at least 10 minutes)
2 tablespoons olive oil to grease pan

9 inch baking pan, pre heat oven 425

Combine the the cornmeal, flour baking soda, baking powders, sugar and salt in a bowl. Add the soy “buttermilk” and mix. Pour batter into a grease 9 inch baking pan, and bake for 25 minutes.

Vegan Chocolate chip cookies:

4 1/2 teaspoons of Ener-G
6 Tablespoons of water
2 stick of vegan butter softened
3/4 cup white sugar
3/4 brown sugar
2 teaspoons vanilla
2 1/4 cups AP Flour
1 teaspoon baking soda
1 1/4 teaspoon salt
1 cups of vegan choc. chips
1/2 cup raw chopped nuts (like hazelnuts)

preheat oven to 375

Blend the Ener-G and water in a food processor or blender. Cream both sugars and vanilla with the softened butter. Combine the flour, baking soda, and salt, and mix. Add the flour mixture to the sugar and butter mixture. Add the chips, and nuts if using.

On a parchment lined baking sheet, scoop out cookies to desired size.

Bake for 15 minutes.

Cool, and enjoy.

Michigan Shrimp Recipe: Garlic shrimp w/pasta and peas

Ann Arbor Food

Shrimp with penne pasta and peas: Serves 4-6


1 1/2-2 LBs medium (18-22 count) Shrimp (Michigan Farm Raise at Arbor Farms)
1 lb penne pasta
1lb frozen peas (organic) or fresh in season
1/3-1/2 cup of olive oil
5 cloves of minced garlic
1 lemon juiced
1/4 cup dry white wine
1/4-1/2 cup of cream (optional)
2 pieced of bacon or pancetta crisped and crumbled as garnish (optional)
parm cheese garnish (optional)


In a large pot set to boil about 1-2 quarts of water with a little salt and a splash of olive oil. Rinse the frozen peas in some warm water to thaw. Then, shell, and de-vain shrimp. Peel, take out the sprout, and mince the garlic. Cook the pasta till aldente. It should have a little tooth to it when done. Place in a large serving bowl and add a little olive oil to prevent sticking, and add the full thawed peas. Add salt to tasted

Pat the shrimp dry with paper towel. Heat about half of the olive oil in a large saute pan. add half of the garlic and saute for a few seconds, then add the shrimp in one layer. Cook the for about a minute or so, and flip each one over with tongs. When done, pour into the pasta. Then add the second batch of shrimp and cook. Add those shrimp to the pasta, then deglaze the pan with the white wine. Scrape the bottom of the pan so all of the fond is removed (the brown tasty shrimp bits). Cook the wine for a few minutes to reduce a little, and add the cream is using. Then add the wine (and cream) to the pasta, peas, and shrimp. Add the lemon juice, and adjust the seasoning. Mix to combine the flavors. I like a lot of pepper and salt in this dish.

Garnish with bacon and/or a little parm if using.

Vegan Option: Omit the shrimp, and add a cup of little toasted pine nuts. Also saute 1-2 cans of artichoke hearts in the olive oil and garlic, white wine, and lemon.

Nettles Tea Recipe

I am a big fan of fresh nettles tea. I first heard about nettles while I was attending a natural food weekend in Tennessee. They made a vinegar from adding raw nettles to apple cider vinegar. I had some and felt great. My mind was clearer. My digestion worked better, and my skin looked great too.

Nettles and other wild greens and herbs were more common place in the American diet. I mentioned like dandelions in a post last week. These seasonal plants provide nutritional and medicinal benefits. They are good for us, and they prepare us for the new season. Namely they can provide cleansing, and much needed nutrition. Taking advantage of natures local cleansing herbs and nutrition is another benefit of eating more locally and seasonally.

Whatever was in nettles seemed to agree with me, so knew I try to get some and make a tea from the fresh leaves when ever it was available. Nettles season is usually in the early to late spring. They are called Stinging nettles for good reason. The leaves have stinging burs on them that sting and lodge themselves into the skin like impossibly small splinters.I have found that washing with vegetable oil helps to remove the burs splinters.  My bag of nettles came with a warning to use gloves when handling. I use tongs not gloves, but I am careful.

It is because of nettles defenses that I do not grow them myself. I am afraid that they will spread in my garden, which will result in stinging weeds. Not a happy thought. I purchased mine the Ann Arbor Food co-op.

They can be cooked and eaten. The sting disappears with cooking, but I use mine for tea. Nettles are also popular with chefs as a coloring agent for pasta. Nettles have one of the largest amount of chlorophyl than any plant, which provides its deep green color, which probably why they are so good for us. The leafs are juiced and mixed with pasta like a spinach pasta for color.

Here are some health benefits of nettles I found, which I am not sure what they all mean:

Nettle contains a great number of amino acids, glucidic substances, amines, sterols, cetones as methyl heptenone, acetophenone, volatile oil, fatty substances, sitosterols, formic and acetic acid, panthotenic acid, folic acid, chlorophyl 0.3 – 0.8, protoporphyrine and coproporphynine. It also contains vitamins C, B2 and K, beta-carotene, Ca, Mg, Fe and Si salts, phosphates etc. Because of these compounds, the plant has anti-anemic, anti-diabetic, haemostatic and diuretic properties.

(from http://www.liveandfeel.com/medicinalplants/nettle.html)

Recipe for Fresh Nettles Tea:

2-3 oz of nettles (about 2 big handfuls of leaves) or more for a stronger tea
16 oz of water
raw honey (optional)

Bring water to a boil, add leaves, stir in to cover and steep for 10 minutes. Drain, and drink immediately, or refrigerate. I drink some and refrigerate some.

Personal note: I go easy on nettles tea and drink only a glass a day. I found that when I drank a lot of tea, I would get dehydrated, which seems weird because I was drinking so much liquid.

Baked Tofu Steak Recipe

Ann Arbor Food

I have started using Tofu for an easy go to vegan protein course. Tofu does not have a lot of flavor on its own, but acts like a sponge for marinades. This recipe use smoked salt which gives it a “beefy” flavor. I prefer Rosewood Tofu, which is a local Ann Arbor company. It can be found at more local grocers. I suggest making more then you need because this makes for some great leftovers from sandwiches, stir fries, casseroles like vegan pot pie (recipe coming soon), and for a quick heat and eat snack.

Baked Tofu Steak Recipe: Serve 4-6

2 Blocks of extra firm tofu, pressed
2 1/2 tablespoon of soy sauce
1 tablespoon of sesame oil
1 tablespoon of liquid sugar (honey, maple, agave)
2 teaspoon of rice vinegar (or the juice of a lemon or a lime)
4 tablespoons of vegetable stock, or water
pinch of red pepper flakes
pinch smoked sea salt (or regular salt)
1/4-1/2 teaspoon sesame chili oil
fresh black pepper

Miso Option: Exchange the soy sauce for 1 tablespoon of miso and mixed with 3 tablespoons of water.


Take out the tofu from package and drain out the liquid. Press each block between two plates and add some weight like a can or two of beans and weigh down for 20 minutes. Drain the water from the plates that is released from pressing. Slice the tofu blocks into three roughly equal size pieces lengthwise, then score the top lightly (do not cut through) in a cross pattern. This will help the marinade to absorb better. Place the tofu in a casserole baking pan. Combine all of the marinade ingredients, and pour over the tofu. Let sit for a 20 minutes and flip a few times.

Preheat oven to 350 degrees. Add the tofu and the marinade to the oven. Bake for 20 minutes then gently flip the tofu to allow the marinade to absorb both sides. Bake for another 15-20 minutes until the liquid is absorbed and the tofu is firm. The trick I found was timing it perfect, so the tofu is firm, yet moist and does not stick to the pan. This may take some practice. I luck out with the batch shown in the picture.

Serve with your favorite veggies, and use leftovers for sandwiches the next day.


Ann Arbor Food

Tofu Steak with roasted sweet potato, and Broccoli

Split Pea Soup Recipe

Split Pea Soup:

Ingredients: Serves 4-6

1 Pound of dry split peas (green or yellow)
2 onions diced
1 pound of potato pealed and diced
2-4 pieces of bacon
(Vegan Option: Substitute pan roasted sea vegetable dulse for bacon, crumble and add to soup, and add some olive oil to saute the onion)
3 cups of chicken or vegetable stock
2-4 cups of water
1 can of roasted red peppers, chopped
2 cloves of garlic, minced
1/2 teaspoon of smoked paprika
a teaspoon of dried thyme
2 bay leaves
juice of one lemon
Minced Parsley or scallion for garnish
salt and pepper to taste


In a large thick bottom pot, add the bacon and cook. Remove the bacon, and set aside. Add the onions to the rendered bacon fat and cook for 5-7 minutes (for vegan option use olive oil). Add the garlic and cook for about a minute, then add the potato, the roasted red pepper, the water, stock, thyme, paprika, bay leaf, and dried split peas (and dulse if using). Stir everything in, and bring to a boil, then simmer till done, 1-1 1/2 hours. Check the soup from time to time to make sure it is not sticking to the bottom. Add more water if it is getting too thick. The soup is done when the split peas dissolve into a puree/dhal consistency.

Fish out the bay leaves. Squeeze in some lemon. Add salt and pepper to taste. Mince the bacon and garnish each bowl. Top with the parsley or scallion.

Serve with crusty bread.

Note: About reheating leftovers: Stay and Stir. This soup will turn into a solid starchy mass, but fear not. Add some extra water and heat, but do not leave it. This soup is really starchy, which means that if it stick to the bottom it will burn, so make sure when reheating stay with your soup and stir.