Midnight Creation

Last night at midnight, i got the urge to create a new recipe...Seitan Cutlets (made from scratch) in a Sherry Wine Reduction Sauce, Garlic Polenta served over a bed of Sauteed Kale Greens...and I ate it all!  It was waaaaaay to late to eat, but way to tasty to pass up!

*Sorry no pics available...i ate it all before i thought to take one! 

Gourmet Vegan and Raw Food Menu...Let Chef Stacey Dougan cater for you today!

Specialty Gourmet Vegan Meals

Please note:  Most of the dishes can be made RAW, just ask Chef Stacey!

·         Old Bay Tofu Cakes with Pan-roasted Vegetables, Horseradish Cream, Apples and Beets

·         Mock “Chicken” Scaloppini with Shiitake Sake Sauce, Braised Pea Shoots and Crispy Udon Noodle Cake

·         Pine Nut and Basil Seared Mock “Chicken” with Shitake Mushroom Beurre Blanc, Braised Kale and Roasted Fingerling Potatoes

·         Agave-Lime Grilled Tofu with Asian Slaw and Mashed Sweet Potatoes

·         Panko Crusted Tofu with Smoked Tomato Sauce, Green Chile Relish, Black Bean Puree and Braised Kale

·         Seitan Scaloppini Cutlets in a White Wine, Lemon and Caper Sauce,
served with Mashed Potatoes and Sautéed Kale.

·         Port Wine Seitan Cutlets Pan-seared in a Sauce of Port Wine and Mushrooms, accompanied by Creamy Mashed Potatoes, Tempura Onion, and Sautéed Garlic Spinach.

Vegan Appetizers

(Choose from the appetizers below)

*Stuffed Small Red Potato and Vegan Shrimp

*Vegan Crab Cake Balls with Lemon Aioli
*Mini Mock Chikin Salad Sandwiches
*Vegan Italian Sausage Khebabs
*Vegan Jalapeno Cheeze Sliders
*Cucumber Cups Stuffed With Vegan Crab/Shrimp/Chikin Salad
*Spiral Sandwiches with Mock Smoked Turkey and Veggies
*Hearty Vegan Meatballs with Spicy BBQ Sauce
*Vegan Seven Layer Bean Dip
*Homemade Roasted Red Pepper Hummus with Pita Bread 
*Tomato and Basil Bruschetta
*Vegan Spinach and Onion Dip with Pita Bread
*Mini Mock Tuna Salad Sandwiches
*Avocado Salad 
*Thai Basil Spring Rolls with Spicy Peanut Sauce

Vegan Entrées

(choose from the entrees below to create your perfect meal)

* Southern-Style B-B-Q Tofu "Chikin"

*Herbed Tofu "Turkey" Cutlets

* Vegetable Stir-Fry with Mock "Chicken" or "Beef"

*Vegan "Neatloaf" with Gravy & Onions

* Homemade Cornbread Dressing & Bean Curd Gravy

*Baked Spinach Lasagna

*Baked Eggplant Parmesean

*Black Eyed Pea Patties

*Fettuccini Alfredo with Mock Grilled Chikin and Sundried Tomatoes

*Authentic Mexican Enchiladas, Tacos or Burritos

*Twice Stuffed Baked Potatoes

 Vegan Side Dishes

(choose from the side dishes below to create your perfect meal)

*Black Eyed Peas

* Vegan Macaroni & Cheese

* Stir Fried Vegetable Rice

*Steamed Brown, Jasmine or Basmati Rice

*Spanish Rice

*Seasoned Quinoa

* Tender Collard, Kale and/or Mustard Greens

(your choice of one or all three)

* Seasoned Sauteed Cabbage

* Glazed Carrots

*Seasoned Steamed Broccoli

*Seasoned Steamed Vegetable Medley

* Sauteed Red Pepper Green Beans

* Candied Sweet Potatoes

* Golden Corn

* Mashed Potatoes & Gravy

* Squash Medley

* Okra & Tomatoes

* Herb Roasted Red Potatoes

*Garden Salad with Creamy Vegan Ranch Dressing or Maple Vinagrette

*Succulent Cornbread

*Herbed Garlic Bread

*Fresh Cranberry Salsa

Delectable Desserts

 (please note all desserts can be made vegan or raw)

       Sweet Potato Pie         

Baked Apple Crisp

Baked Spiced Pears with Granola Crumble

Carob Banana Crème Pie

Vegan Cheezecake with Strawberry Glaze

Fresh Fruit and Ginger Granola Parfait

Chef Stacey Dougan at WFM - Towns Square Tues. Feb. 22nd!

Chef Stacey Dougan (Tahmah)

of THE WYNN Las Vegas

http://www.facebook.com/pages/Chef-Stacey-Dougan/116279188434005

WHOLE FOODS MARKET - Towns Square

 Tuesday February 22nd 2011

 6pm - 7pm

Address:

6689 S. Las Vegas Blvd

Las Vegas, NV  89119

Menu

*Mock Salmon and Cucumber Creme Cheeze Canapes

 and

*Raw Chocolate Mousse Parfaits

The classes are free and includes free recipes and food tasting!

 Please be sure to RSVP so that we can get a proper head count

For more info and to RSVP call:

(702) 609-3488

Greetings Friends!

I would like to personally thank everyone who attended my last vegan raw foods class at WFM and purchased my vegan cookbooklets.  We raised over $150 and as promised, the proceeds were donated to the family of 

Debbie Flores-Narvarez

 http://site.bringdebbiehome.com

Her family is constantly in our prayers and we are thankful for your support.

Join Chef Stacey at WFM - Towns Square Las Vegas on Tues. Jan. 11th!

The New Year is here and Chef Stacey is preparing AMAZING RAW MEALS!  Chef Stacey Dougan (Tahmah) of THE WYNN Las Vegas   WHOLE FOODS MARKET - Towns Square Tuesday January 11th 2011 6pm - 7pm Address: 6689 S. Las Vegas Blvd Las Vegas, NV  89119 Menu *Raw Nachos with... *Mexican Nacho Cheeze Sauce *Homemade Pico Di Gallo and *Mango Avocado Sesame Salad The classes are free and includes free recipes and food tasting!  Please be sure to RSVP so that we can get a proper head count For more info and to RSVP call: (702) 609-3488

Wynn 2011 New Year's Eve!

I was asked to create a vegan meal for Mr. Steve Wynn and his entourage of 20 people for Mr. Wynn's 2011 New Years Party! Polenta Cakes with Grilled Portabella Mushrooms and Roasted Veggies served with a Vegan Tomato Aioli Sauce...the plates came back empty and the executive chef wants me to prepare a new vegan dish every week! Can you say "geeked"?!?! Stay tuned folks...this is only the beginning!

I prepared the BEST Vegan Tortilla Soup eva last night! And here is the recipe for ya!  Enjoy!

Vegan Tortilla Soup

This Mexican Tortilla Soup is irresistibly good and ridiculously quick to make. A great use for those leftover tortilla chips at the bottom of the bag!

Ingredients:

4 garlic cloves - minced

1 cup onion - chopped

½ jalapeno pepper - diced (seeds and membrane removed)

6 cups vegetable broth

2 cups fresh tomatoes - diced

2 cups fresh corn

1 teaspoon ground cumin

1 tablespoon nutritional yeast

1 tablespoon Braggs Liquid Aminos

1 teaspoon salt – or salt to taste

Corn tortillas (about 6) cut into thin strips

Vegetable oil

Daiya Soy Cheeze - shredded (1 oz. per serving) or soya cheese dip

2 ripe avocados - peeled, pitted and sliced

¼ bunch fresh cilantro – chopped fine

Vegan Sour Cream (1 oz. per serving) - optional

Homemade salsa (1 oz. per serving) - optional

Corn Tortilla Chips (you can use the ones from the bottom of the bag)

Instructions:

Heat 2 tablespoons vegetable oil and add corn tortilla strips.  Sautee until slightly browned.  Add garlic, onion, jalapeno pepper, Liquid Aminos, nutritional yeast, cumin, 1 cup of the corn, salt and fresh tomatoes.  Sautee for 2 minutes.  Add vegetable broth and bring to a boil.  Then turn heat down and allow to simmer for 10 minutes.  Remove from heat and blend in blender until smooth.  Do this in small batches.  Return to pot and add the remainder of the corn.  Simmer for 5 minutes.  Garnish with shredded Daiya soy cheeze, tortilla chips, cilantro, avocado, sour cream, salsa, or whatever else you prefer. 

Serves 6-8.