another seitanic success

November 25, 2008

It’s been another rough few days in our household. We’ve been sick again. I have no idea what it is, but it keeps coming back like some awful recurring nightmare. The girls are also sick again. Hopefully we can clean the crepe out of this house, air it out, load up on vitamins and finally get rid of this.

My husband has given himself a new nickname, he thinks he’s clever. He calls himself a PTV, part time vegan. Can you see me shaking my head over here? He has been asking more questions about animal rights which is a new development. He’s eaten quite a few vegan meals this week as well. He’s found the seitan love and has had me make a few of the dishes that I made during veganmofo. He’s one of those people that finds what he likes and sticks to it. If he had his way, we’d eat the same things every week. I made another potpie and the country fried seitan this week and we have no leftovers to speak of. I think I’m starting to get to get to him.

Yesterday I decided to try out a new seitan recipe and it’s a keeper. It tastes similar to Bryanna’s turkey soy seitan that I made for my thanksgiving tester meal, but it’s not as much work. I did change a few things with much success, I was a bit worried though. I only used half of the chicken broth powder, 3 tbsp seemed like alot to me. I used applesauce in place of tomato paste, this was the part I was concerned with. I love the seitan o’greatness recipe, but the tomato flavor is a bit much for me at times. I also used fresh ground black pepper instead of white pepper and fresh garlic instead of garlic powder. It was just okay fresh out of the oven, unlike the turkey soy seitan, which was amazing. After chilling in the fridge over night, it is soooo good though! It made a perfect sandwich for lunch today and I’m looking forward to using it in other things. I will be making this again!


2 2/3 cups unbleached all purpose flour
1/3 cup brown sugar, not packed + extra for sprinkling
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
4 tbsp vegan shortening cold
4 tbsp earth’s balance cold
3/4 cup soy/nut/rice milk
2 tbsp molasses

Preheat oven to 375 – *side note here* my oven runs hot, typically 25-50 degrees hot depending on it’s mood haha, so you may need to make adjustments on temp or time for this recipe. Lightly grease a cookie sheet. Mix dry ingredients in a bowl with a fork or a wisk. Cut in EB and shortening until mixture is crumbly. Add milk and molasses and stir with a spoon until batter is blended and a dough forms. It will be sticky. Pour all of the dough into the center of the cookie sheet round and flatten it until its about an inch or so thick, a little more or a little less is okay. Sprinkle with brown sugar and bake for approximately 15 minutes. Yours may need more time, check by inserting a toothpick into the center. Cut into wedges and serve. These are soo good when they are warm and just as good when they have cooled. Enjoy them with someone you love for the holidays!

Happy Birthday Baby!

November 19, 2008

Today is my baby’s first birthday. I can’t believe that she is already a year old. Where does the time go? We had her party this weekend. The cakes came out beautiful and tasted better than they looked. I made the yellow cake recipe that I tested earlier in the week with a vanilla version of the frosting and I also made a raspberry blackout cake from Vegan With A Vengeance. Along with the cakes, which are of course the best part of the birthday party next to the presents, I made the holiday spinach dip from vegweb. I 86’d the water chestnuts and added artichoke hearts and I also made hummus (my own recipe and I’ll post it if someone requests). I was thinking of making seitan sausages for the grill, but I didn’t have the time so I went with the tofurkey sausages and Boca burgers. No one could believe the spinach dip was vegan and everyone loved it so much that the sides of the bread bowl were scraped clean. Kadence loved the frosting so much she was licking it off her arms hahaha. It was pretty cute. The theme for her birthday was Tinker Bell and I had fun decorating the cake.

be afraid, be very afraid…

November 13, 2008

I risked it all and I tried the Follow Your Heart cheddar cheeze. I was scared, I admit it. It smells funky, it’s kinda rubbery and it’s really orange. It says that it melts right on the package and it did, it melted pretty well. Let’s just say that it didn’t taste as good as it looked. It kind of reminded me of the over processed cheese that you used to get in the school cafeteria. It wasn’t horrible, but I can honestly say, I will not be making any more vegan cheeze ventures. I’ve been happy without it and I think I like it that way. At least I can say I tried it. I also tried the Follow You Heart sour cream and I can say that I did not like it nearly as much as I like the Tofutti brand. Here is the casserole before I cut into it and before I scraped off the cheeze.

Too bad the cheeze didn’t taste as good as it looked. The casserole was amazing and definitley a keeper. I found the recipe on vegweb. The Omni even liked it. I did add chipotle pepper to the mixture because we like it spicy over here and it turned out really yummy! Next time, I’ll forgo the cheeze and stick to the Tofutti sour cream. Eh, you live and you learn.

sounded good at the time…

November 12, 2008

The other night, I still wasn’t feeling well and I had this brilliant idea that I’d try a new raw dish, since I wasn’t really hungry and something light seemed like a good idea. I was wrong, so very wrong. Note to self: never try new raw dishes when ill. I was sooo sick. The thing is, the dish was really good, going down… You don’t want the rest of the gory details. I used a summer squash that I shredded to look like spaghetti and made a raw cashew, tomato “cheese” sauce that was really good. Needless to say, I think that dish is ruined for me, forever.

On a lighter note, Kadence’s first birthday party is this weekend. I can’t believe that she’s going to be one already. I’m still trying to figure out what we are going to serve for food. I will be making a vanilla cake and a raspberry blackout cake, so the important part is figured out already haha! Nate wants burgers and hotdogs, blech. I’m going to have Boca Burgers and Tofurkey Sausages for the vegans of the group. Nate offered to cook our stuff first so that we don’t have cross-contamination, how nice of him. Can you hear the sarcasm over here? Everything else will be vegan and he doesn’t have a say in it. She who cooks, makes the decisions and I’m not making anything with animal flesh or dairy. He is manning the grill, so I can’t really use that rule and not apply it to him as well. I’m definitely going to make hummus and I’m thinking of trying out a spinach dip I found on vegweb. I think with the cake and stuff from the grill we should be good. If not, tough shiitake.

Yesterday was one of those days where I did not want to do anything. I’m still nursing this nasty cold. It’s funny because I always end up baking when I’m sick. For some reason I crave chocolate. KK’s first birthday party is this weekend and I also needed to test one more cake recipe so I figured, hey, why not? The Omni, bless his meat lovin’ heart, took the kids outside to play for the afternoon and gave me the house to myself for a few hours. I’ve been hunting for a really good yellow cake recipe and I’ve found a few with mixed reviews. I just decided to pick one and go with it. I’ve already discovered the perfect chocolate cake recipe in the raspberry blackout cake from Vegan with a Vengeance and I wanted a yellow or vanilla cake to accompany it. I went with the Shmooed Food’s Fluffy White Cupcake recipe, doubled it and poured it in two cake pans. I baked them for 35-40 minutes and they came out perfect. Also, I didn’t have coconut extract so I subbed almond extract. I could taste the almond in the cake so I think next time I’ll just omit that. I have to say, this cake came out perfect. It was light, fluffy and exactly the right consistency. I really didn’t want a very dense cake. I wanted it like a regular birthday cake and I was not disappointed. For KK’s cake, I’ll do buttercream icing, but I was craving chocolate yesterday so I whipped up my own frosting.
Frosting
3 cups powdered sugar
1/2 cup cocoa powder
1 tsp corn starch
3/4 cup earth’s balance room temp
1 tsp vanilla
4 oz toffutti cream cheese room temp

Using an electric mixer, whip margarine, cream cheese and vanilla until smooth. In a seperate bowl add dry ingredients and wisk together well. Add dry ingredients to wet in small batches using the electric mixer and scraping down the sides peridoically. Whip until smooth and fluffy. Chill for a few hours before frosting cake.

So, while I was waiting for my cake to cool and my frosting to set, I took a small bowl of frosting, Mona Lisa Craving by Sunny and sat on my couch for an hour or so. It felt so good to have an hour to myself and what could be better than erotica and chocolate frosting?

simply vegan

November 8, 2008

I have been feeling under the weather for a few days. I think we are all passing the same illness back and forth. The girls are just getting over it and now I think I’m coming down with it. I have been doing simple meals, no 3 hour cooking sessions for me right now. Last night I made this balsamic teriyaki seared tofu and sauteed asparagus and mushrooms. It was simple, delicious and took me all of 15 minutes to put together. Tonight we are revisiting my broccoli lentil casserole. It’s a good portion of food to keep in the fridge not to mention that it’s really easy to throw together with a minimal amount of effort.

For April:

In a large bowl wisk together the following – sorry I didn’t measure.
Kame Sweet Teriyaki Marinade
Balsamic vinegar
minced garlic
agave nectar
Place sliced, pressed, extra firm tofu into the marinade and coat well. Cut up any veggies your having while tofu sits for a minute or two. Preheat a sautee pan on medium heat. Place the tofu in heated pan with a few spoonfulls of the marinade, sear until crisp on medium heat. It takes only a few minutes, flip tofu and sear the other side. Remove from heat and add vegan margarine to the pan you used for tofu. Sautee mushroom and veg for a few minutes and serve!