Thursday, December 29, 2011

Bamboo Rice

Bamboo Rice is a short grain white rice which has been 
soaked in bamboo juice.
It has a mild bamboo flavor. I use it because it is visually appealing.

Bamboo Rice  

The first time I used bamboo rice I rinsed it
which washed a lot of the bamboo juice away...

 Bamboo rice makes great sushi rice

Cut the tofu into small slabs, fry, soak in a
sugar and rice vinegar mixture overnight, then cut in half

Add some of the rice vinegar marinade drained
from the tofu to the bamboo rice.
Cut out a pocket in the tofu.
Stuff the pocket with seasoned bamboo rice


This visual appeal of this dish will sell itself.

Seasoned Tofu Pockets with Bamboo Rice and dipping sauce
Dipping Sauce
(has a kick from red pepper flakes)

Saturday, December 17, 2011

Vegan Cooking at MIT, Emmanuel, and Lesley College

What a week I had!
One of the perks of cooking and working for a great company (Bon Appetit) is on occasion you get to travel.
I just spent a week at MIT, Emmanuel College, and Lesley College teaching cooking classes, doing cooking demonstrations, preparing meals to be served to the students, and book signings.

Massachusetts Institute of Technology
Simmons Hall MIT
I made Jerk Tofu, Vegan Cornbread, Dirty Rice, and Roasted Zucchini for the students.
I also did a cooking demo: (Thai Pineapple Salad and Baba Ganoush)

My new friends at Lesley College
They prepared Pasta Alexander while I did a book signing.

Yolanda making vegan chocolate brownies
at Maseeh Hall, MIT
It's great to walk into any kitchen and
always find soy milk.
It's also great to walk into a kitchen and find a
whole gallon of grade B Organic pure maple syrup!
Breakfast for Dinner at McCormick, MIT
During lunch I handed out over 100 samples of roasted garlic hummus
with pita and Snickerdoodle Cookies
Mini Blueberry Muffins along with WW Sourdough Pancakes, Tofu Scrambler,
and Roasted Red Potatoes were on the menu
Scotty with Thai Tofu at Emmanuel College Boston
Cooking Class at East Campus
http://web.mit.edu/newsoffice/2011/3q-vegan-chef-healthy-food.html
Zing with vegan lasagna at MIT Maseeh Hall
Zing quote:
"Cooking is not my passion, it is my compassion"
Thanks for the great trip.
I enjoyed meeting everyone!

Saturday, December 3, 2011

Vegan Thanksgiving Dinner (vegan turkey)

Last year I made 2 vegan turkeys and sold out right at the end of lunch.
This year I made 4 and sold out right at the end of lunch.

(vegan turkey)
Vegan Thanksgiving Dinner:
Carved Vegan Turkey with Whipped Yukon Gold Potatoes, 
Roasted Green Beans, Kamut Pilaf with Cranberry and Walnuts, and Fresh Rosemary and Sage Gravy

(vegan turkey)
Vegan Turkey ready for wrapping
(vegan turkey)
Vegan Turkey wrapped in cheesecloth. Next step: 
boil in water for 1 hour and 45 minutes.
(vegan turkey)
Vegan Turkey (after boiling) wrapped in puff pastry
(vegan turkey)
Vegan Turkey with Ketchup and Spice Rub
(vegan turkey)
Vegan Turkey out of the Oven
(vegan turkey)
Carved Vegan Turkey
Cranberry Walnut Kamut Pilaf
Green Beans ready for roasting
(vegan gravy)
Fresh Rosemary and Sage Gravy

Potatoes ready for the Steamer
Vegan Whipped Potatoes
(potatoes, canola oil, soy milk, salt, pepper, onion powder)


Vegan Pumpkin Pie
(did you really think I would forget the pie!)
I used vegan cream cheese as the base for the pie, and Riches vegan whipped topping for the whipped cream.
Vegan Turkey Video
Vegan Turkey Recipe

Sunday, November 20, 2011

Vegan Cookies

I have worked at 10 cafeterias within Compass over the last 20 years. One constant has been the choice of cookies: 
Chocolate Chip, Oatmeal, Peanut Butter, Sugar, and Snickerdoodles

If I were to write a professional vegan cookbook,  I would need to include these cookies, and they would have to be:

1) Delicious
2) Look exactly like regular cookies
3) Remain soft for a couple of days
4) Made with common ingredients found in all kitchens: This would require using vegetable oil instead of vegan margarine and no egg replacer powder.
And,
The recipes would have to make at least 6 dozen large cookies.


Soft Chocolate Chip Cookies 
(Should I have used more chocolate chips? 
Is there such a thing as too many chocolate chips?)


My Recipe Book
(no looking)

Oatmeal cookies
One secret I found: Let the batter sit for 30 minutes before scooping to allow the oatmeal to soften and the batter to thicken.

Everyone wants me to substitute the raisins with chocolate chips.

Most kitchens use convection ovens so be careful with 
the time and temperature.
Rotate the cookie sheets for even cooking.

Yummy!

It must be some kind of unwritten kitchen law to flatten peanut butter cookies with a fork...
(see recipe on recipe page/tab)

Ready for their close-up.

When making a recipe, I always round down on the yield.
This guarantees you have enough 
no matter how much cookie dough you eat.

I like the way they puff slightly and then get 
little cracks in the dough.

Snickerdoodles cooling on a speed rack. 

Snickerdoodles are versatile. With a little frosting they can be made
into a completely different cookie.




by Brian P. McCarthy







The Vegan 
Family Cookbook
by Brian P. McCarthy



Wednesday, November 9, 2011

Vegan Lasagna

Vegan Lasagna Recipe available on Recipe Tab/Page

(vegan lasagna)
Add the Tomato and Secret Seasoning
(vegan lasagna)
Sauce is Done
(vegan lasagna)
Get the Soy Cheese and Soy Ground Ready
(vegan lasagna)
Get the Noodles Ready
(vegan lasagna)
Check the Label

(vegan lasagna)
Add the Sauce
(vegan lasagna)
Add the Uncooked Noodles
(vegan lasagna)
Add the Soy Ground
(vegan lasagna)
Add the Soy Cheese
and do this 2 more times
(vegan lasagna)
Ready for the Oven
(vegan lasagna)
Out of the Oven
(vegan lasagna)
Ready to Eat


(vegan lasagna video)