Monday, November 29, 2010
This blueberry muffin recipe turned out perfect! I veganized the Better Homes and Gardens recipe for muffins and added blueberries.Yum!
1 cup white flour
¾ whole wheat pastry flour
1/3 cup sugar
2 t baking powder
½ t salt
1 T flaxmeal mixed with 3 T water
¾ cup almond milk
¼ cup oil
1 ½ cups frozen or fresh blueberries
Combine dry ingredients. Separately combine wet ingredients. Fold wet ingredients into dry. Fold in blueberries. Distribute evenly into 12 muffin cups. Bake at 400 for 15-18 min.
I made the cheezee sauce from Vegan on the Cheap to accompany these nachos. The nachos were good overall, though I likely wouldn't make the sauce again. It was pretty strong in flavor. It was fairly good mixed with the other ingredients but just wasn't our favorite. I had some leftover "chicken" seitan that I pulsed into "grounds" and seasoned with garlic salt, cumin, and chili powder. I layered tortilla chips with the cheezee sauce, guacamole, salsa and seitan. Quite a yummy Mexican meal.
Cheezee Sauce (Vegan on the Cheap)
2/3 cup nutritional yeast
3 T cornstarch
1 1/4 t salt
1/2 t garlic powder
2 cups unsweetened soy milk
1 T olive oil
2 t lemon juice
2 t apple cider vinegar
1 t mustard
In saucepan, combine yeast, cornstarch, salt, and garlic powder. In separate bowl, combine remaining ingredients. Slowly whisk wet ingredients into dry over medium heat. Continue stirring until mixture becomes thick and hot.
I found this recipe in the Candle Cafe cookbook and modified it a bit. The recipe made a huge amount of marinade so I cut it in half. It was still more than enough sauce. I also decided to slice the tempeh and layer it on rolls rather than cutting it into burger-like shapes. I didn't marinate it overnight either but it was still really yummy. It was best when dipped in a pool of the marinade/bbq sauce. A bit spicy but not too hot. Unfortunately, we had grumpy kiddoes so I was in such a hurry to get dinner on the table that I forgot to take a pic until after we had already finished dinner and I was putting leftovers away! So, the pics aren't all that great of this meal but at least you have an idea of what the tempeh adn sauce look like!
I have been so pleased with making baked tofu - crusting it with panko makes for such a nice crisp coating without all the fat of frying. I saw a recipe for a lemon caper sauce served over tofu and modified it a bit and then crumb-coated and baked my tofu instead of using the method in the original recipe. I thought it turned out surprisingly well and the lemon-caper sauce was very piccata-like, thus the name I chose for this semi-made-up recipe!
Barbequed Tempeh-Chipotle Sandwiches (adpated from The Candle Cafe Cookbook)
1 t chipotle chili powder
1 minced garlic clove
1 1/4 cups tomato sauce
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup coconut crystals or sugar
1/8 cup mustard
1/2 t dried basil
1/2 t sea salt
1 8 oz package tempeh
Combine all ingredients except tempeh and buns in a ziptop bag. Mix well. Simmer tempeh in pot of water for 20 min. Add to marinade. Marinate for as long as possible (preferably a few hours but not necessary). Remove tempeh from marinade and slice into strips. Heat oven to 425. Place slices of tempeh on grill rack coated with cooking spray. Cook 5-7 min on each side. Place strips on buns. Heat remaining marinade and serve to the side.
Wednesday, November 24, 2010
For the "fish":
1 package of extra firm tofu
1/2 cup of white whole wheat flour, whole wheat pastry flour, or regular wheat flour
2 Tbsp. creole seasoning (if using homemade, see recipe below)
1/2 cup of almond milk
1 cup Panko breadcrumbs
Combine all ingredients except tofu and milk. Slice tofu into strips - about 1/2 inch thick. Pour milk into separate bowl. Dredge tofu strips into milk and then crumb mixture, pressing to coat strips. Bake on cookie sheet coated with cooking spray for 20 min at 425.
For the slaw:
4 cups shredded cabbage
2/3 cup vegan sour cream
1 t each cumin, chili powder, minced onion
3/4 t garlic salt
2 t cider vinegar
1 t sugar
Combine all ingredients except cabbage. Add cabbage and toss to coat.
Layer a tortilla with "fish" strips, slaw and desired additional toppings.
Creole seasoning (source: http://www.ochef.com/r90.htm)
2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all the ingredients thoroughly in a bowl. Store in an airtight container away from light. Use within three months.
Tuesday, November 23, 2010
Sausage and Zucchini Marinara
2 T olive oil
1 onion, sliced
1 large zucchini cut in half and sliced into quarter moons
2 links Tofurky sausage, sliced
1 t sea salt
2 cups marinara sauce
1/2 lb thin spaghetti, cooked (I used half whole wheat, half regular)
crushed red pepper and vegan parmesan for topping
In a large skillet, heat oil. Add onions and cook until just beginning to brown. Add sausage and cook until browned and onions are starting to carmelize. Add zucchini and salt and cook 3 min. Add marinara and cook until zucchini is just tender and sauce is bubbly. Serve over cooked pasta. Sprinkle with crushed red pepper and vegan parmesan.
Sunday, November 21, 2010
Thursday, November 18, 2010
Monday, November 15, 2010
Friday, November 12, 2010
My husband and sons are snackers and I decided to be clever and give homemade granola bars a go - I have made them before but they were not vegan I suspect and it was years ago. These chewy, crunchy bars turned out yummy.
As-You-Like It Energy Bars (adapted from 500 Vegan Recipes)
4 t flax meal
1 1/2 T warm water
2 T brown rice syrup
1/2 t vanilla
2 T brown rice flour
1/8 t baking powder
1/8 t baking soda
1/8 t salt
1/2 cup craisins
1 1/4 cups walnuts
1/4 cup chopped semi-sweet chocolate
Coat loaf pan with cooking spray. Heat oven to 350. In a bowl, mix flax and water. Stir. Add brown rice syrup and vanila. In separate bowl, combine flour, baking powder and soda and salt. Add to wet ingredients. Fold in craisins, nuts, and chocolate. Press into loaf pan. Bake 20-30 min. Let cool. Cut into bars.
Today's lunch consisted of our favorite Brussels sprouts, veggie fritters and apricot glazed seitan (again using more of the Seitan O Greatness - that recipe makes enough for several meals!). Though this wasn't my favorite way to have seitan, it was still pretty good - seitan is really becoming a favorite for me. It took me a while but I really like it now. Not sure I would make this glazed recipe again but I might. It wasn't outstanding but it was good. The veg fritters were much like potato pancakes but different in that they had much more flour in them so were closer to corn fritters. They were pretty yummy topped with a squirt of ketchup!
Vegetable Fritters (adapted from 500 Vegan Recipes)
1 cup grated zucchini
1 cup grated potatoes
1/2 cup grated carrots
2 cups flour
3/4 cup plain non-dairy yogurt
1/4 cup canola oil, plus more for frying
1/4 cup soy milk
1 t salt
1 t pepper
Combine all ingredients and mix until well combined into a sticky, thick batter. Form into patties. Heat oil on a griddle or in a skillet to 1/4 in depth. Fry fritters until browned and then flip and brown on other side. Drain on paper towels before serving.
Apricot Glaze (adapted from 500 Vegan Recipes)
Note: since I had leftover Seitan O Greatness, I simply made this glaze and topped the seitan with it. I baked it for a few minutes to warm the seitan and heat the glaze.
10 oz apricot jam
1/2 cup brown rice syrup
1/2 cup olive oil
1 T spicy brown mustard
Combine all ingredients until smooth and incorporated.
Tuesday, November 9, 2010
1 package Gardein beef tips, each piece cut into 3rds
1 large onion, diced
2 T olive oil
6 T nondairy butter
6 T flour
1 1/2 - 2 cups unsweetened soy milk (depending upon desired thickness)
2 t faux beef boullion
2 t vegan Worcestershire
2 t ground black pepper
3/4 t garlic salt
1/2 cup vegan sour cream
Hot cooked noodles
In large skillet, heat oil. Add onions and cook 3-4 min or until starting to brown. Add Gardein. Cook until onions and Gardein are nicely browned. Sprinkle with pepper and garlic salt. Stir to combine. Meanwhile, in a saucepan, melt butter. Whisk in flour to form a roux. Slowly add milk until desired thickness is achieved. Add boullion and Worcestershire and stir to incorporate. Add sauce Gardein and onions. Add more milk if sauce is too thick. Stir until bubbly. Remove from heat. Stir in sour cream. Serve over hot noodles.
Sunday, November 7, 2010
Joni Newman (justthefood.blogspot.com) has such a fun blog and I discovered these amazing morsels on her blog this morning. I took advantage of my body thinking it was later and got up at 4 this morning - meant I had ample time to whip these up before church :-) They were time-consuming but well worth the effort - fabulous, yum...can't say enough great things! They are best while still warm. Please be warned, however, that they are far from healthy - they are deep fried and have a hefty dose of sugar in them. But, they are a much better choice than a donut shop treat - enjoy! Beware - if you leave these out on the kitchen counter, they will disappear rather quickly!!
For the dough:
1 cup (235 ml) water, heated to lukewarm
2 tablespoons plus 1/4 cup (75 g) evaporated cane juice or granulated sugar, divided
1 envelope (1/4 ounce, or 7 g) Quick-Rise yeast [[it can’t be quick-rise and active dry]]
2 tablespoons (30 ml) vegetable oil
1 cup (235 ml) soymilk
4 cups (500 g) all-purpose flour, plus more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
For the apples:
2 cups (220 g) cored, peeled, and finely chopped apples (about 2 medium apples)
1/2 cup (100 g) evaporated cane juice or granulated sugar
1/2 teaspoon cinnamon
For the glaze:
2 cups (240 g) confectioners’ sugar, sifted
1/4 cup (60 ml) nondairy milk
Vegetable oil, for frying
To make the dough: Combine the water and 2 tablespoons (25 g) of the sugar in a microwave-safe bowl. Heat until lukewarm, about 30 seconds. Stir in the yeast and let sit for a few minutes until bubbles appear, to ensure the yeast is active. Mix the oil and milk into the yeast mixture.
In a large bowl, combine the flour, remaining 1/4 cup (50 g) sugar, cinnamon, and salt. Stir the wet ingredients into the dry, mixing until combined.
Turn the dough out onto a floured surface, add more flour as needed, and knead for 8 minutes, until the dough is smooth and pliable. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, mixing until the dough forms a ball.
Place the dough ball back into the bowl, cover with plastic wrap or a kitchen towel, and let rest for 20 minutes, while you prep the apples.
To prepare the apples: Add the chopped apples, sugar, and cinnamon to a resealable bag or container with a tight-fitting lid. Close and toss to completely coat the apples. Set aside.
After the 20-minute rise, work the apple mixture into the dough (in the bowl), distributing the apples evenly. The dough will become wet and sticky. That’s okay. Once the apples are thoroughly folded in, cover the bowl tightly with plastic wrap and let sit for 1 hour to rise.
To make the glaze: Whisk together the confectioners’ sugar and milk in a shallow dish until smooth. Set aside.
Using your deep fryer or a deep pot, heat the oil to 350°F (180°C). Scoop about 1/2 cup (140 g) of dough out of the bowl (yes, it is slimy and slippery!) and form into an oblong disk shape with your bare hands. Carefully place in the hot oil. Fry until dark golden brown and crispy, about 5 minutes, flipping halfway through using tongs. Transfer to a wire rack to drain off the excess oil.
Once the fritter is cool enough to handle, but still warm, dip in the glaze and return to the rack. Once the glaze has hardened, flip over and dip the other side, then return
As you can tell from the many recipes of my blog, I love the cookbook 500 Vegan Recipes! It is by far my fav! This morning I discovered that Joni Newman and Celine Steen are coming out with several new cookbooks in coming months. I can hardly wait to get my hands on them! Joni Newman's blog is loads of fun to browse through as well (http://justthefood.blogspot.com/). My bookshelf is going to be full of these cookbooks very soon I hope :-)
Saturday, November 6, 2010
I decided to try the famed Seitan O' Greatness and was thrilled with the results. I sliced fairly thin pieces of the "log" and dipped them in soy milk to moisen them. I then pressed them into a mixture of panko, garlic salt, vegan parmesan, and Italian herbs. Then I pan fried them in a bit of olive oil in a cast iron skillet. As you can tell, the picture is not very appealing but the meal was actually fabulous. The Mustard Kale Potatoes were mediocre - lacked flavor (so I am not posting the recipe as I wouldn't make it again :-) ). But still paired nicely with the seitan. I also topped the seitan and potatoes with some leftove mushroom gravy to round out the meal. I of course had to make more Brussels sprouts - this recipe wasn't nearly as good but they were still delish! It is ridiculous how much we love those silly little cabbages -especially after disliking them for so many years. My hubby keeps asking (daily!) if we are having Brussels sprouts with our meal! An overall very tasty meal! I am looking forward to using this seitan in other recipes. It has a fabulous consistency and is much firmer and more dense than boiled seitan. It is very flavorful as well.
Seitan O' Greatness (adapted from http://www.leanbodiesfitness.com/showthread.php?t=9730)
The Recipe O' Greatness:
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
2 tsp garlic powder
3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce
Preheat oven to 325°.
In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.
Form into a log (7-8" longish), wrap tightly in foil, twisting ends. Bake for 90 minutes - turning 2-3 times during cook time. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.
Mushroom Gravy (Adapted from 500 Vegan Recipes - recipe actually called "Soppy" but that doesn't sound yummy to me so I changed the name!)
2 T vegan margarine
8 oz button mushrooms (my fam doesn't like mushrooms so I pulsed in a food processor to mince them)
1 cup diced onions
2 cups faux beef broth
2 T soy sauce
2 T steak sauce
1/4 cup nutritional yeast
1 t black pepper
1 t dried parsley
2-3 T flour mixed with 1/4 cup water to make slurry
Melt butter in frying pan. Add mushrooms and onions an saute until onions are translucent. Add broth, soy sauce, steak sauce - deglaze the pan. Bring to a boil and simmer for 15 min. Stir in yeast, pepper, and parsley. Simmer 5 more min. Slowly stir in slurry until desired thickness is reached. Remove from heat.
Deviled Brussels Sprouts (Adapted from Favorite Recipes)
2 lbs Brussels sprouts, stems trimmed and halved
1/3 cup melted nondairy butter
2 t prepared mustard
1 t vegan Worcestershire sauce
1 T ketchup
Combine all ingredients except sprouts. Stir. Add sprouts and toss to coat. Spread sprouts on a baking sheet coated with cooking spray. Bake at 400 for 15 min or until tender but not mushy.
Wednesday, November 3, 2010
A stalk of Brussels sprouts from Whole Foods - the most hilarious looking thing but deliciously fresh and soooo good!
Gardein "Chicken" Parmesan, Mustard Garlic Roasted Brussel Sprouts and Pasta with Smoky Pumpkin Marinara - a truly fabulous meal!
Smoky Pumpkin Marinara (adapted from 500 Vegan Recipes)
1 t olive oil
1/4 cup chopped onion
1 clove garlic minced
1 can (15oz) tomato sauce
1/2 cup pumpkin puree
1 t dried basil
1/4 t liquid smoke
1 t fine sea salt
1/4 t pepper
1 t chili powder
1 1/2 t sugar
Heat oil in saucepan. Add onion and garlic and cook until tender. Add remaining ingredients and cook 10 min on low simmer. Serve over pasta.
Garlic and Mustard Roasted Brussels Sprouts (adapted from 500 Vegan Recipes)
1/4 cup olive oil
1/4 cup liquid sorghum
2 T spicy brown mustard
2 T minced garlic
1 lb Brussels sprouts, stems trimmed, halved
Combine all ingredients except sprouts. Stir to combine. Add sprouts and toss to coat. Spread evenly on baking sheet coated with cooking spray. Bake at 400 degrees for 15 min.
Tuesday, November 2, 2010
"Chicken Avocado Pitas
1 package Gardein Crispy Tenders
2 avocadoes, peeled and diced
1/2 cup Veganaise
3 t curry powder
1 T minced dried onions
1/4 t salt
dash of pepper
1/4 cup raisins
Pita (4-6 depending on how full you fill your pitas!)
Bake Gardein per package instructions. Chop into bite-sized pieces. Combine Gardein with remaining ingredients except avocado. Stir. Fold in avocado. Serve in pita.
"Buttermilk" Blueberry Pancakes
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.
Veggie Seitan Lo Mein
Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.
Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)
1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins
For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.
To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.
Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.
Place 3-4 wontons in bowl and ladle broth over wontons. Serve.