Veggie Conquest

Veggie Conquest 5 was a blast! The chefs were amazing. We had our closest competition scores ever. The volunteers were all fantastic and worked so hard.

MATCH vegan meats had a special giveaway for the tasters who had a ticket under their seat… Oprah style! They got to take home a 1 lb package of MATCH’s Italian Sausage. Right now you can purchase MATCH at all D’Agstino’s around the city. If you want your local restaurant or store to carry MATCH, just ask them to!

We were excited to have Kathy Stevens, founder and director of Catskill Animal Sanctuary, along with a whole table of CAS folks, join us. We got to hear from Kathy and learn about her new book that is coming out in September!

Foodswings prepared eats for our second course, and they served up what they do best: vegan fast food! They made “little big stacks” — their take on Big Macs — and the best freakin’ vegan mac and cheese you have ever tasted.

This was the first time in VC history that all three of our judges made something for the second course, and boy was it good.

(plate of second course food, photo by Lauren Krohn)

We were delighted to have Raw IceCream Company’s line of vegan raw ice cream to sample! It is now sold at Whole Foods Tribeca, and many other places around town.

Jessica’s parents were also kind enough to buy VC a birthday cake. Where did they get it from? Champs, of course, the new vegan bakery in Williamsburg!

We also had the lovely Sarah Gross selling Rescue Chocolate.

Big thanks to all of the tasters, judges (below), volunteers and especially the chefs!

VC5 judges!

From Left: Kevin Archer of Catskill Animal Sanctuary, Barbara Sitomer of Gone Pie, Wendy Roberts of Integral Yoga

And the winners were:

(photos by Lauren Krohn)

First Place and Taster’s Choice
Kathy Cho
Basil Mezze: Stuffed Basil Leaves and Basil-Infused Falafel, Tabouleh and Tahini

Click here for the recipe

Second Place
Jenn Lynskey
Basil Eggplant Balls

Click here for the recipe

Third Place
Mike Pisano
Basil Ricotta Rollatini with Spicy Coconut Cream Sauce

Honorable Mentions

May Yu
Basil Tofu & Vegetable-Stuffed Sweet Rice Wrapped in Bamboo Leaves

Marty Krutolow
Pepper Basil Seitan in a Basil Bechamel Sauce over a Basil Colored Pasta

Jason Wightman
Basil and Flax Crusted Taro on Beer Stewed Lentils with a Basil and Parsley Salad Mix

A very big thanks to all of our sponsors who make these events possible!

• Alexandra Jamieson
• Catskill Animal Sanctuary
• Cosmo’s Vegan Shoppe
• Foodswings
• Friends of Animals
• Integral Yoga Natural Foods
• DJ Lil Ray
• Lula’s Sweet Apothecary
• NYC Vegan EatUp
• MATCH
• Organicville Foods
• Raw IceCream Company

Basil Eggplant Balls

(Photo by Lauren Krohn)

1 large or 2 small eggplant sliced lengthwise and roasted on a grill or in the oven at 400 degrees

2TBS olive oil
1 handful of washed basil leaves (no stems)
2 tsp salt
1 tsp dried basil
1 tsp Italian seasoning
1/2 cup water or broth

1 cup vital wheat gluten
1 cup bread crumbs (I like whole wheat panko)

Oil for frying

Blend roasted eggplant with olive oil, basil, salt, dried basil, Italian seasoning, and water. You can leave it chunky and it will be “eggplantier” or really smooth and it is “meatballier”. Those are real words.

Transfer the blended mixture into a medium mixing bowl and taste for seasonings. Add wheat gluten flour and bread crumbs. Mix it with your hands until it comes together then knead for a minute or so in the bowl. It may be really squishy at first, but you’ll start to feel the gluten strands coming together as you knead.

In a cast iron skillet heat up a 1/2 inch of canola oil. Scoop out about a teaspoon for mini balls or tablespoon for bigger balls. Roll into a ball and pan fry on all sides until golden brown. Transfer to the oven to keep them warm.

Roasted Red Pepper Basil sauce

4 red peppers
1 big handful fresh basil leaves
1 tsp salt
2 cloves garlic smashed

Roast red peppers carefully over the flame of a gas burner, in the oven, or on a grill. When the skin is charred, wrap in a paper towel and place in a plastic bag for about 15 minutes. The skin will peel right off. Cut off the top and pull out the seeds.

Blend roasted peppers with basil, salt, and garlic. Taste for seasonings.

Creamy walnut pesto

1 big handful fresh basil leaves
1/2 cup walnuts
1 cup silken tofu
2 TBS lemon juice
1 tsp salt

Blend everything together until smooth. Serve meatballs in the red pepper sauce and top with pesto sauce.

First Place and Taster’s Choice recipe by Kathy Cho

BASIL MEZZ: Stuffed Basil Leaves and Basil-Infused Falafel, Tabouleh and Tahini

(Photo by Lauren Krohn)

BASIL MEZZE RECIPE
This dish is a “basil” take on a Mediterranean mezze.

Serves 10.
(5 falafel, 3 stuffed leaves, and 4-5 oz tabbouleh per person).

Ingredients/directions:

Basil Falafel (makes about 50)
Ingredients:
48 oz cooked chickpeas, drained
3-4 cloves of garlic, minced
1 onion, minced and drained
1-2 bunches of fresh basil, minced
1/4 cup toasted sesame seeds
1 teaspoon red pepper flakes
3 tbsp lemon juice
2+ tbsp Flour
Salt
Pepper
Vegetable oil, for frying

Directions:
Preheat oven to 400 degrees. Mash ingredients together, except for the oil. Season with additional basil, lemon juice, salt and/or pepper to taste. Add flour as needed, until you have a thick paste. Roll mixture into individual balls, smaller than a ping pong ball. Pour 1” to 2” of oil into a large sauce pan and heat it to 350 degrees. Fry until slightly golden. Then bake until brown, about 20 minutes. Cool on a dry, room temperature surface.

Basil Stuffed Leaves (makes 30)
Ingredients:
30 fresh big basil leaves (large enough to create 3/4” wide rolls)
1 large zucchini, julienned
1 clove of garlic, chopped
Salt
Pepper
1 tbsp olive oil
Toothpicks

Directions:
Saute garlic in the olive oil until fragrant. Add zucchini and cook until tender, about 3-4 minutes. Remove from heat. Once the mixture is cool, drain liquid. Roll zucchini mixture into each basil leaf to make a 3/4” roll. Secure with a toothpick.

Basil Tabbouleh
Ingredients:
1 boxed package of couscous (discard the seasoning packet)
3 large tomatoes, chopped, deseeded and strained
2 bunches fresh basil, minced
1/2 bunch fresh parsley, minced
4 tbsp lemon juice
2 tbsp olive oil
Salt
Pepper

Directions:
Cook couscous with 1 tbsp of olive oil. Fluff the couscous with a fork once it’s cool and then combine with remaining ingredients. Season with salt and pepper to taste.

For tahini
Ingredients:
3-4 oz tahini
1 tbsp lemon juice
5-6 basil leaves
Water
1 tsp Vegetable oil

Directions:
Puree the tahini with about a 1/4 cup of water, to your desired consistency. Add oil sparingly. For the finishing touch, puree the tahini with basil and lemon juice until the ingredients are combined. Serve either on the side or directly on the falafel.

Second Place and Taster’s Choice

Plum Sauce
3 plums
3 tbsp applesauce
3 tbsp Sugar in the Raw
2 tbsp Bragg’s Aminos
1 tbsp chili flakes
Dry white wine

Mushrooms
3 large portobello mushroom caps
Vegetable oil
½ Cup toasted sesame oil
½ Cup Bragg’s Aminos
2 tbsp brown rice syrup
1 tbsp minced garlic

Sweet Potato Puree
6 sweet potatoes
1 cup milk substitute
3 tbsp butter substitute
Salt
Pepper
Cumin
Garlic salt
Nutmeg
Cinnamon

1 package Phyllo dough
2 tbsp butter substitute
Pastry brush
Icing bag with standard piping nozzle
Greased cookie sheets

Phyllo dough should be thawed in the refrigerator overnight.  Prepare according to package directions.

In a large saucepan, generously coat the bottom of the pan with vegetable oil. Add ½ cup of toasted sesame oil, ½ cup Bragg’s, 2 tbsp brown rice syrup and 2 tbsp minced garlic; mix and bring to heat. Remove stems from portobello caps if necessary and place gills down into the mixture. Cover and let simmer until underside is soft, then flip and allow tops to simmer in the mixture. I typically allow my caps to simmer until caramelization of the sauce starts.

While caps are simmering, peel and dice sweet potatoes. Place in a large pot and cover with water. Bring to a boil over medium heat and then reduce heat to maintain the boil. Cook until potatoes fall apart when poked with a fork.

Remove the potatoes from the heat and drain. Add to a large bowl and mash briefly with a fork.  Add the butter substitute and ½ the cup of milk substitute and puree until smooth; if needed, add remainder of the milk substitute slowly until the desired consistency is reached.

Mix in 1 tsp each salt, pepper and garlic salt to the puree. Sprinkle in 2 tsp of cumin, mix; 2 tsp cinnamon, mix; dash of nutmeg, mix. Set puree aside.

Remove caps from pan and place on a paper towel until all excess oil has been absorbed. Cut caps into thin strips.  Melt remaining 2 tbsp of butter and put near the phyllo. Spoon potato puree into the icing bag.

Preheat oven to 350.

Take 1 sheet of phyllo and fold it in half lengthwise, use pastry brush to apply a thin layer of butter substitute.  Leaving about an inch on each side, place strips of mushroom in a line down the center of the sheet and then pipe a generous layer of sweet potato on top.  Fold over the bottom of the sheet, tuck in the sides and then roll up into a cigar shape.

Cut roll into desired length pieces, place on cookie sheet and brush tops lightly with butter substitute. Continue filling, rolling and cutting until all filling is used.  Bake for 15-20 minutes, or until tops are lightly browned and phyllo is crispy.

Peel and cut plums into cubes.  Add to blender with applesauce, sugar, aminos, and a splash of white wine. Blend to smooth consistency then transfer to a saucepan and stir in the chili flakes and heat at medium low temp until sauce bubbles and thickens. Remove from heat and allow to cool. Sauce can be served warm or made the night before and chilled.

Veggie Conquest 4 was amazing! The chefs did fantastic! The volunteers were on it and the judges were wonderful!

In our biggest give-away yet, all our attendees got a packet of MATCH meat alternative to take home and cook with!

We got to try Crazy Camel Dessert Hummus (it is really tasty) and Raw IceCream Company’s line of vegan raw ice cream!

Big thanks to all of the tasters, judges and volunteers, and especially the chefs.

Here are the winners:

First place
Michelle Barton
Tiny Tater Nori Roll

Click here for the recipe!

Second Place and Tasters choice
Jessica Gunter
Sweet Potato Cigars with Plum Sauce

Click here for the recipe!

Third Place
Kathy Cho
Chipotle Sweet Potato Soup

Honorable Mention

Jenn Lynskey
Loaded Baked Potato Perogi

Sherri Cohen
Papas Rellenas Al Horno

Jessie Mee
Curried Mash Canapés with Tamarind and Cilantro Chutneys

Jasmin from ourhenhouse.com made a really great video about VC4! Check it out…

Our Hen House on Veggie Conquest from jasmin singer on Vimeo.

Roll Ingredients

While your potatoes are boiling chop all other ingredients and place in a bowl, then add the potatoes.
Mix the sauce together.
Combine the sauce with the roll ingredients!
Roll everything in a nori wrapper and top with soy nuts and more sauce!

At VC3 we had the pleasure of tasting Mike Lieberman’s CranBanApple Parfait. He took home Second Prize! He was kind enough to share the recipe and also give an instructional video on his blog . This completely raw dessert is quite easy to make. I hope you will give it a try! It’s yummy!

Approximate serving size

• 2-3 servings

Machine use
• Vita-Mix or food processor

Ingredients


• 2-3 sweet apples (fuji or honey crisp)
• 1 1/2 cups of cranberries
• 1/2 cup of soaked raisins
• Dash of cinnamon
• 2 really ripe bananas
• 1 pear
• 1 1/2 heaping teaspoons of lucuma powder
• Teaspoon of vanilla
• 2 tablespoons of coconut oil
• 4-6 soaked dates and soak water
• Sprinkle of cacao nibs

Directions
• If you make this in advance, let each layer sit in its own bowl to settle for an hour or so. This will enhance the flavors and consistency of the dish. If you assemble right away, it will be a bit more runny.
• Cut up apples and add to Vita-Mix or food processor with handful of raisins, 1 cup of cranberries and cinnamon.
• Pulse down into a puree.
• If it’s too liquid, strain off some of the juice and enjoy it on the side.
• Add this layer to your serving dish and press down to pack it in.
• Rinse out Vita-Mix or Food Processor before moving onto the next step.
• Put bananas, pears, vanilla and lucuma powder in Vita-Mix or food processor and blend down until smooth. Add warm water as needed.
• Pour this layer on top and swirl dish to settle the banana mixture.
• Rinse out Vita-Mix or food processor before moving onto the next step.
• Add coconut oil, rest of cranberries, dates and 1/4 cup of the date soak water to the Vita-Mix or Food Processor. Blend down until smooth.
• Place this layer on top and swirl the dish to settle the layer
• Sprinkle cacao nibs on top.

If you were lucky enough to attend VC3, then you know how amazing  Yuko Tonohira’s Rice Crêpes with Ginger-Cranberry Sauce were. She took home First Place and Taster’s Choice!

If you weren’t there, you can check out the recipe below and make them yourself!

Thanks Yuko for sharing this wonderful recipe!!

Ingredients:

Sauce:
1 cup fresh cranberries
1/4 cup grade B dark maple syrup
2 inch fresh ginger, peeled and sliced 1/4” thick

Crêpe batter:
1 cup rice flour (I used ‘Joshinko’ rice flour, can be found at Japanese groceries)
1 tsp potato starch
1/4 tsp salt
1/2 tsp canola oil
1 cup water

Filling:
1 cup walnuts, chopped
1 cup pistachio nuts, chopped
1 tbsp sesame seeds
1/4 cup coconut flakes
1/2 tsp cardamom, ground
1/4 tsp dried whole red chili pepper, crushed (do not use seeds!)
1/4 salt
pinch black pepper
1/4 cup agave (dark)

Optional agave syrup for gluing crêpes
Crushed pistachio for garnish (very green Iranian pistachios recommended)

Directions:

Sauce:
1. Put cranberries, sliced ginger and maple syrup in small saucepan and cook over low heat for 10 minutes, stirring occasionally. If you prefer to mash the berries, that’s fine too.
2. Let cool in room temperature.
3. Take out ginger prior to serving. (these ginger pieces themselves are yummy treats!)

Crêpe batter:
1. Mix rice flour, potato starch, salt, oil and water in a bowl.
2. Heat a non-stick skillet over low heat. Lightly oil the skillet and wipe with paper towel. Pour a small amount of the mixture, rotate the skillet to form a thin, nicely round crêpe (about 5 inches in diameter) and cook for about 2 minutes.
3. Carefully flip and cook the other side for about 30 seconds to 1 minute.
4. Place the crêpe onto a plate, then place a piece of damp (not too wet) paper towel to avoid sticking and drying.
5. Repeat 2,3,4… NOTE: the rice flour tends to sink to the bottom of the bowl so you should stir the batter frequently.

Nuts:
1. Heat oven to 350F. Oil a baking sheet.
2. Chop walnuts and pistachio with a knife into smaller than 1/4” and mix with sesame seeds. Place nuts on the baking sheet.
3. Mix cardamom, chili, salt and black pepper and sprinkle onto the nut mixture. Stir well.
4. Put the tray into the oven, bake for 5 minutes, take it out, add coconut flakes and mix. Bake for another 5 minutes.
5. Take the tray out of the oven and immediately sprinkle with agave syrup. Mix well so that syrup sticks to the nuts. You will get a nice sticky & heavy texture.

Filling and Finish:
1. Place a small amount of nut mixture onto a crêpe and roll it up like you roll sushi. Use agave syrup as a glue to keep the rice rolled (and to add little more sweetness!) Careful not to break the crêpes – they’re very thin and fragile.
2. Top with a small amount of cranberry sauce and dash of crushed pistachio. Enjoy the color!

This recipe was created and cooked by Steven Carpenter for Challenge #2! He won first place and tasters’ choice! Thanks so much, Steven, for sharing this amazing recipe!!

Sara and Sarma Photography

Smoked chili buttercup squash-stuffed zucchini blossoms with pumpkin seed crema

(makes about 20 blossoms)

INGREDIENTS

20 large, very fresh zucchini blossoms, gently rinsed and dried.
10 extra blossoms can be used for garnish if you want to get fancy.

For the squash filling:
1 buttercup squash
1 tablespoon olive oil
2 plum tomatoes
1/2 of one red bell pepper
1 jalapeño
1 clove of garlic minced
1 tablespoon cilantro
1/2 teaspoon ground coriander
1 teaspoon sugar
1/8 teaspoon cinnamon
1 teaspoon ground cumin
1 dried ancho chili
1 dried New Mexico chili

For the wet batter:
1/4 cup raw pumpkin seeds (soaked at least 6 hours in 1 cup water)
3/4 cup water
1/2 teaspoon agave nectar
vanilla

For the dry batter:
2 cups white all purpose flour
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 teaspoon dried chili flakes
1/4 teaspoon salt
1/4 teaspoon black pepper

Canola or safflower oil for frying

For the crema:
1/2 cup raw pumpkin seeds (soaked at least 6 hours in 1 cup water)
1/2 cup water
1 tablespoon apple cider vinegar
1 teaspoon ground chipotle chili
1 teaspoon paprika
1 teaspoon agave nectar
1 teaspoon fine sea salt
a pinch of mustard powder
a pinch of black pepper
a dash of Mexican hot sauce (I use Valentina brand)

DIRECTIONS

1. Preheat oven to broil.
2. Broil the whole tomatoes, 1/2 bell pepper (laid flat with skin side up), and jalapeño.  Turn tomatoes and jalapeño frequently, and remove when skin blisters and begins to blacken. Remove red bell pepper when skin has completely blackened.  Set aside to cool.
3. Lower oven to 400º.
4. Cut the buttercup squash in half, brush cut ends with olive oil, and place cut end down on a baking sheet.
5. Roast squash in oven for 40 minutes.
6. While squash is roasting heat a skillet over a high flame.  When hot, toast the ancho and New Mexico chili by pressing the chilies onto the skillet for about 15 seconds per side, they should make a popping sound.  Place in a bowl of cold water and let stand for 30-60 minutes.
7. To prepare the wet batter and crema, drain and rinse the soaking pumpkin seeds.
8. To make the wet batter, combine 1/4 cup of pumpkin seeds, 3/4 cup water, 1/2 teaspoon agave nectar, and a couple drops of vanilla.  Blend into a smooth liquid. Set aside.
9. To make the crema, combine 1/2 cup of the soaked pumpkin seeds, 1/2 cup water, 1 tablespoon apple cider vinegar, 1 teaspoon ground chipotle chili, 1 teaspoon paprika, 1 teaspoon agave nectar, 1 teaspoon fine sea salt, a pinch of mustard powder, a pinch of black pepper, and a dash of Mexican hot sauce in a blender or food processor and blend until very smooth and creamy.  Place in a zip lock bag and set aside in refrigerator.
10. Remove squash from oven and let cool.
11. While squash is cooling, remove the skin from the tomatoes, red pepper, and the skin and seeds from the jalapeño.  Chop the tomatoes, red bell pepper, and 1/2 of the jalapeño (or more to taste).  Place chopped vegetables in a blender or food processor and add the clove of minced garlic, 1 tablespoon cilantro, 1/2 teaspoon coriander, 1 teaspoon sugar, 1/8 teaspoon cinnamon, and 1 teaspoon cumin.  Blend until smooth.  Set aside.
12. Remove the flesh of the squash.
13. Add 1/2 of the squash and 1/2 of the spiced roasted vegetables to a food processor.  Blend until very smooth and place in a large mixing bowl.  Repeat with the other 1/2 of the squash and vegetables.
14. Remove the seeds from the the ancho and New Mexico chili.  Place the chilies in a blender  or food processor and blend into a smooth paste.
15. Add 1 small teaspoon of the chili paste at a time to the squash mixture, tasting after each teaspoon, until desired heat is reached (you will have extra chili paste).  Then add the squash mixture to a large zip lock bag (you can use a pastry bag if you have one).
16. To make the dry batter, combine the 2 cups white all purpose flour, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1/2 teaspoon dried chili flakes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to a large mixing bowl.  Mix until spices are evenly distributed.
17. Cut a small hole in one corner of the squash mixture bag and squeeze 1-3 tablespoons of the squash mixture into each zucchini blossom (depending on the size of the blossom), pinching/twisting the ends closed.
18. In a large wok or pan, heat about 1-1/2 inches of canola or safflower oil to 350-375º.  (You can also pan fry the blossoms in 1/4-1/2 inch of oil in a skillet.
19. Lay out the squash blossoms, wet batter, and dry batter on the counter.  Heat the oven to 200º and place a cooling rack in the oven.
20. Roll the blossoms in the dry batter, shake off excess flour, dip in the wet batter, shake off any excess, then roll again in the dry batter.
21. Gently place as many blossoms as will fit in your wok or pan (leaving at least 1/2 inch between each blossom), and fry for 4-5 minutes, turning after about 3 minutes, until golden brown and crispy.
22. Use tongs to gently transfer the fried blossoms to the cooling rack in the oven.
23. Once all the blossoms have been fried, remove from oven, top each with a few zig-zags of the crema, and serve immediately. (For a nice presentation place one of two of the fries blossoms on top of a fresh blossom.)

Some of you might have seen this guy around town …

Photo by Kathryn Somerville

Who is this and what in the world does the big inflatable green couch have to do with us? Well, let me introduce you to Scott Alexander, a.k.a. “free vegan cookie guy.” Scott is musician looking to make more friends. What better way to make new friends than give out free vegan cookies to the masses while sitting on a big inflatable green couch? By the way, he encourages you to sit on the couch too. Scott is an 8-year vegan and has shared his vegan cookies at his musical performances for years, but just started this new adventure of taking his green inflatable couch around NYC and giving out cookies. Wondering how you can find Scott and his cookies? Well, follow him on Twitter or Facebook and wait for him to announce when he is going to be somewhere in the city. Then show up and eat some cookies! That simple.

I ran into Scott and his couch at Union Square a few weeks ago and got to try one of these cookies myself. Let me just tell you they are great! Scott is kind enough to share is recipe with us, too. You can find it on his music website here!

Thanks, Scott, for spreading the vegan love!