Vegan Mofo 2018 Post 23: Arroz Roce

São Tomé and Príncipe are an island nation in the Gulf of Guinea, near western coast of central Africa, with Gabon closest. The official language is Portuguese and Forro, Angolar, and Principense are also spoken. It is a hot and humid location with a few bird species and plants thriving in Africa’s second smallest country. The main agricultural crop is cocoa and then palm kernels, copra, and coffee. Their cuisine is mostly beans, corn, cooked bananas, pineapple, avocado, coffee as seasoning, hot spices, and sweet potato omelettes.
I wasn’t partial to making rice pudding. Once, I had a stepfather that demanded my siblings and I to eat sugared white rice. Back then, we were raised on butter and salted rice. I thought it was one of the grossest creations known to man– well next to my hatred of ham and spam. Still, the island’s popular arroz roce is divine and simple dessert. I didn’t have coconut milk on hand, but So Delicious French Vanilla Coconut Milk Creamer and regular almond milk thickened the rice well enough. The kitchen smelled so sweet and fragrant, I couldn’t wait to devour a bowl or two. This models the recipe from the 196Flavors blog.

Arroz Roce Ingredients and Preparation

1 1/4 cup rice
2 teaspoon lemon juice
1 cinnamon stick
pinch of salt
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup coconut creamer
1/2 cup almond milk

Bring rice, lemon juice, and cinnamon stick to a boil.
Add salt, sugar, cinnamon, coconut creamer, and dairy free milk.
Allow rice to thicken.

Vegan Mofo 2018 Post 24: Grilled Enqulal Tibs & Cheese Sandwiches

Today’s destination of Ethiopia hails a few people I personally know including local artist Sedakial Gebremedhim. This highly populated (100 million people), very beautiful country is located in the Horn of Africa bordered by Eritrea, Djibouti, Somalia, Sudan, South Sudan, and Kenya. There are 856 bird species and 16 of them are endangered. Mammals are also vulnerable and on a rapid decline due to deforestation. Organizations are in place to aide in reducing the issues.
Ethiopian cuisine is starred by delicious injera– a sour teff flour dough usually topped with a variety of spiced vegetables and legumes. It is custom to eat it with hands and feed it to loved ones and strangers.
Originally, I had planned to make injera, but fate had other ideas in store. In comes enqulal tibs– a popular scrambled eggs dish prepared with nit’r kibbeh and berbere spice. I crumbled extra firm tofu and fried with leftover coconut nit’r kibbeh and homemade berbere. It doesn’t stop there. The bread is grilled on both sides, lightly coated in the kibbeh, making for one of the most unique grilled “cheese” experiences ever. The flavors are outstanding.
By the way, while in the kitchen photographing my sandwiches, my passing housemate exclaimed,” wow that looks and smells good. Everything you make always smells good!”
That was my happy, humbling moment of today.

Grilled Enqulal Tibs & Cheese Sandwiches Ingredients and Preparation

berbere spice from Imma

3 tablespoon smoked paprika
3 tablespoon paprika
1 tablespoon basil
1 tablespoon garlic powder
1 tablespoon ground ginger
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg
1 teaspoon black pepper (preferably white)
1 teaspoon cumin
1 teaspoon fenugreek
1 teaspoon cardamom
1 tablespoon cayenne pepper

 

Tofu Scramble

1 1/2 tablespoon coconut nit’r kibbeh
1 1/2 cup crumbled extra firm tofu
1 1/2 teaspoon berbere spice
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
bread (used Dave’s Killer 21 Seeds Thin Sliced Bread)
Field Roast Tomato Cayenne Chao (or any dairy free alternative)

In a skillet, heat up coconut nit’r kibbeh.
Toss tofu scramble with berbere, turmeric, salt, and black pepper. Pour into hot skillet.
Stir tofu scramble around in the sizzling kibbeh, browning sides for five to seven minutes.
Scoop prepared tofu scramble into bread and top with vegan cheese.
Add more coconut nit’r kibbeh to the skillet and lay down the sandwiches, pressing on them with a spatula. Both sides should be toasty and brown.

Vegan Mofo 2018 Post 26: West African Lime Cake

It has been a splendid Vegan Mofo. Thank you everyone for visiting, leaving comments, and trying out shared recipes. I truly appreciate the time spent learning about Africa regions and diverse cuisines and bringing that to AfroVeganChick. Whether recipes succeeded triumphantly or failed profusely, I had wonderful, long moments spent in the kitchen, experimenting and growing as a vegan cook enthusiast.  This is certainly not the end to integrating ancestral food into my contemporary lifestyle.
A huge thank you to the Vegan Mofo team for the avid social media support including this shout out to the “Fish” Balls (thank you, Rosie!). You gals and guys rock!
Since my birthday is next Sunday, a light early celebratory dessert was in order. In West Africa, lime cake is the rage next to sweet fried puff puffs and mandazi. I made a veganized version that is coarse and grainy, less airier than a standard American cake. Similar to cornbread texture, this lime cake will please anyone who has a modest sweet tooth.

West African Lime Cake Ingredients and Preparation

1 1/2 cup semolina flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/4 cup coconut or olive oil
2 flax eggs (2 tablespoon flaxmeal with 4 tablespoon water)
juice and zest of one lime
2/3 cup dairy free milk

Preheat oven to 350 degrees.
Sift flour, sugar, and baking powder.
Mix in oil, flax egg, lime zest and juice, and dairy free milk.

Baked Pumpkin Walnut Rotini

Happy October– my favorite month of the year! I’m looking forward to pumpkin flavored meals, new themed treats to review, birthday cakes (gotta have more than one), and scary movie marathons.
I start off with a dish inspired by bonnie_rabbits Instagram. She had created a scrumptious pumpkin lasagna during Vegan Mofo 2018 commemorating the pumpkin emoji. Now I used rotini pasta as opposed to prepping lasagna– that’s a challenge for another day.
The simple orange sauce is rich and nutty, complementing the pasta and broccoli beautifully.

Baked Pumpkin Walnut Rotini Ingredients and Preparation

2 1/2 cup rotini
1 1/2 cup broccoli (or any green vegetable like spinach or kale)
1 1/2 cup walnuts (soaked for 6-8 hours or overnight)
1/4 cup pumpkin puree
1/4 cup nutritional yeast
2 tablespoon almond milk
1 teaspoon garlic
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon basil
1/4 teaspoon black pepper
pumpkin seeds (optional)

Cook pasta and broccoli according to package directions. Pour into a baking dish.
Preheat oven to 350 degrees.
In a blender or food processor, combine walnuts, pumpkin, nutritional yeast, almond milk, garlic, turmeric, salt, basil, and black pepper until thick and creamy.
Fold sauce into pasta and broccoli. Top with pumpkin seeds if desired.
Bake for thirty minutes.

Stuffed Bell Peppers

You know how you’ve had an idea stuck in your head for weeks, but you’re too busy to make time? That was me. I wanted to make stuffed bell peppers for a while now.
Unfortunately, I got around it a little too late, having to discard a yellow bell pepper thanks to my cooking procrastinating.
I salvaged the two left (red and green) with a yummy blend of black rice, tempeh, and walnut cream sauce. And not only did I accomplish my original thought, I filmed parts of my process (rather comically). Please watch the YouTube video here and laugh at my mistakes.

Stuffed Bell Peppers Ingredients and Preparation

1 1/2 cup black rice
olive oil
tempeh, chopped
red onion
1 teaspoon garlic
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon black pepper

Walnut Cream Sauce

1 cup walnuts
2 tablespoon nutritional yeast
1 teaspoon turmeric
1 teaspoon garlic
1 teaspoon salt
1/4 teaspoon black pepper
pinch of lemon juice or white vinegar (optional)

large bell peppers, remove tops and seeds

*Make walnut cream sauce ahead of time. Soaked walnuts are drained and blended with nutritional yeast, turmeric, garlic, salt, black pepper, and lemon juice or vinegar.

Prepare black rice to package directions.
In a skillet, combine tempeh with olive oil, red onion, garlic, cumin, turmeric, salt, coriander, and black pepper. Pan seared on all sides.
Mix tempeh with black rice. Add walnut cream sauce.
Pour filling inside opened bell peppers.

Gnocchi

Last night, I made gnocchi for the first time.
If you didn’t know, gnocchi is an Italian origin dumpling traditionally composed of potatoes and flour. They can be flavored with herbs, vegan cheeses, and other ingredients before being dropped into hot water for a quick cooking.
I found this easy peasy gnocchi recipe on Lauren Caris Cooks. The scrumptious cheese sauce, smothered thickly of my preparation was just a little Parmela Creamery nut cheese mixed with almond milk, garlic, nutritional yeast, and crushed red pepper– which suited perfectly fine.

Gnocchi Ingredients and Preparation

1 1/2- 2 cup potatoes ( used Yukon Gold Potatoes)
1 teaspoon salt
1 cup flour
1 teaspoon olive oil
2 cup water

Bring potatoes to a boil. Mash completely.
Add salt and flour. Knead with olive oil.
Cut off a piece of dough at a time and ball it into small rounded shapes.

Falafel Wraps With Cucumber Yogurt Sauce

I’ve been busy writing and drawing– mostly for a few grants and exhibition proposals as well as my own fond enjoyment. Plus, my sister blog, femfilmrogue is preparing for a 15 Best Television Couples segment before next month’s reviews on whatever happens at Blackstar Film Festival. I’ll be volunteering for the latter and always find a few gems to gush about. Also I have a roster of pieces to put together including requests from old friends. I didn’t believe that the little blog would amount to much, but people are starting to respond.
In the meantime, I may put AfroVeganChick on standby. It might be the right thing. Pivotal changes have abruptly entered my personal life and pulling myself into fictional escapism is a necessary medicine.
These falafels were the last achievement in a while. It is splendid that a can of 99 cent garbanzo beans makes a miraculous lunch salvation. I had liked the taste of mint and fennel seed added Trader Joe’s falafel– they have since stopped carrying it here in Philly. I didn’t have mint, letting instead the pinch of fennel seed perform valiant justice. I detest cucumbers. Yet I only have them in cucumber yogurt sauce with falafel. I can never thank my sister enough for introducing me to this delicious, easy-to-craft dish.

Falafel Wraps With Cucumber Yogurt Sauce

1 tablespoon olive oil
1 15 oz can chickpeas, drained and rinsed
3 tablespoon fresh parsley, chopped and stemmed
1 teaspoon garlic
1 teaspoon curry powder
1 teaspoon fennel seed
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup flour

olive oil for the skillet

Cucumber Yogurt Sauce

1 6 oz container Forager Lemon Cashewgurt
1 small cucumber, chopped and diced finely
1 teaspoon garlic
1 teaspoon salt
1 teaspoon dill
1/4 teaspoon black pepper

soft tortillas
hummus
red onions (optional)

In a blender or food processor, combine olive oil, chickpeas, parsley, garlic, curry powder, fennel seed, turmeric, cumin, salt, and black pepper together.
In a medium bowl, hand mix chickpea batter with flour and form them into small patties.

Rotini and Spinach With Kohlrabi Cream Sauce

Every once in a while, something new comes to my kitchen attention.

My housemate had kohlrabi in her CSA box and kindly let me feel free to use it. I prepared the radish family vegetable in two ways. The first is a delicious, dreamy cream sauce that went well with thick rotini pasta and yummy spinach.

Rotini and Spinach With Kohlrabi Cream Sauce Ingredients and Preparation

1 1/2 cup rotini
1 cup frozen spinach
1 tablespoon olive oil

1 cup water
1 kohlrabi bulb, peeled and chopped
2 tablespoon nutritional yeast
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon black pepper

Bring rotini and spinach to a boil together. Set aside.
In a separate pot, boil hot water and add kohlrabi. Cook until softened.
Using a blender or food processor, combine kohlrabi, a bit of the kohlrabi water, nutritional yeast, olive oil, garlic, turmeric, salt, crushed red pepper, and black pepper.

Kolhrabi & Brussels Sprouts

Kohlrabi– in the family of radishes tasting similar to a turnip– is probably bound to be a grocery list staple from now on. I find it an enjoyable, tender meal component.
As I have stated from the previous post, it was a great learning experience to work with an unfamiliar ingredient. From what I have discovered, one can even prepare a raw salad– a kohlrabi slaw of some sort. That will be the next step after having kohlrabi cream sauce and pan seared kohlrabi paired with Brussels sprouts.

Kohlrabi Brussels Sprouts Ingredients and Preparation

2 cup water
1 kohlrabi, peeled and chopped
1 1/2 cup frozen petite Brussels sprouts
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon cumin
1 teaspoon garlic powder
1/4 teaspoon black pepper

Bring kohlrabi and Brussels sprouts to boil, making sure both are tender before turning off heat and draining.
In a skillet, warm up olive oil. Stir in kohlrabi, Brussels sprouts, salt, cumin, garlic powder, and black pepper.

 

Miniature Garlic, Herb, and Nooch Soft Pretzels

I have missed baking pretzels– a favorite baking snack. I have seen them all over the place, at art openings, shopping complexes, and movie theaters. Those are often made with butter and a hint of whey.
Last night, the craving struck like lightning. I answered the call. After all, it doesn’t take much to make pretzels. Every ingredient is readily available in the pantry. Pretzel making is similar to pizza dough. There is art in kneading, in working hands in the flour and oil, pinching and pulling, enjoying the fragrant garlic and the look of the golden oil coating pliant brown dough.
Once the shapes are made and the baking sheet is in the oven, heaven is moments away. The smell fills the whole kitchen. Torturous minutes tick away as the mouth waters and eyes stare longingly at the lit oven door.
Alas, the chewy, crisp pretzels are warm and tasty. Easily the best batch that I’ve ever made so far.

Miniature Garlic, Herb, and Nooch Pretzels Ingredients and Preparation

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

3 cup water
2 teaspoon baking soda

2 teaspoon Italian seasoning
1 teaspoon nutritional yeast
1 teaspoon garlic powder

Mix water, sugar, and yeast together. Let sit for five minutes.
Add salt, garlic, and black pepper. Stir in one cup of flour at a time.
Massage and knead dough with olive oil.
Place dough in a bowl and cover.
Let sit for a hour or two.

Preheat oven to 400 degrees.
Bring water and baking soda to boil. Add one pretzel at a time.
Once pretzels float up, they’re ready to be taken out. Let drip before placing on baking sheet.