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!

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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!

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!

I went to a local farmer’s market and bought some produce the other day. I got some zucchini, golden nugget squash, acorn squash, tomatoes, onions, mushrooms, peaches, rasperries and apples. I was wondering what I should do with all of this. For me, sometimes there is nothing better than a few uninterrupted hours in the kitchen. Cooking is like therapy. I banish everyone from the kitchen and usually I end up with way too much food, but I always feel relaxed and content after a nice long cooking session. Yesterday was one of those days for me. I started off by making Spicy Italian Sausage. It came out mighty tasty. I wanted to use it in pasta dish, but I couldn’t find a recipe that really appealed to me. I took the idea of Susan’s pumpkin and black bean casserole and altered it to fit the ingredients I had on hand. The end result was really good and I surprised myself. It came out more like a lasagna, which was what I was going for. Here’s what I changed in Susan’s recipe –

1 1/2 chopped spicy italian seitan sausage
1/2 cup chopped mushrooms
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4  teaspoon chipotle chile powder
15 ounces canned tomatoes, drained – liquid reserved

3 good sized zucchini sliced lengthwise

1/2 cup soymilk
4 oz tofutti cream cheese softened
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon Spanish paprika

In a large bowl, combine the sausage through tomato and set aside.

Preheat oven to 400 F. Lightly oil an 8×8 glass baking dish. Line the bottom with 1/3 of the zucchini slices. Cover with half of the sausage mix and repeat another layer of zucchini and sausage mix finishing with last of the zucchini slices.

Pour soy milk into medium sized bowl, add corn starch and wisk until blended. Add reserved tomato juice, cream cheese, salt and paprika and wisk until it’s a little foamy. Pour over casserole, cover with foil and bake for about 30 minutes. It should be nice and bubbly and zucchini should be tender. Remove foil and bake for an additonal 10 minutes.

Now that dinner was out of the way, I decided to make a cobbler with all of those lucious peaches I bought. I used Isa’s recipe from her PPK blog. I threw in 2 apples for good measure and it was really good. If you haven’t tried this recipe and you have some apples or peaches just laying around, get off your vegan butt and make this! You won’t regret it. I halved the sugar with agave nectar and subbed nutmeg for the allspice.

VeganMofo: Holy Haggis!

October 29, 2008

Well, after browsing these wonderful veganmofo entries for the last few weeks, I broke down and decided I needed to try something from one of my fellow Mofos. Vegan Haggis sounds disgusting and after watching how it’s made on Bizarre Foods in my pregan days, I was a bit turned off, but don’t let the name fool you, it’s yummy! I found my inspiration here at the Mosetta Stone . I had most everything already in my pantry. I did sub navy beans for kidney beans since I didn’t have any. This was soo good even the Omni ate it and also took leftovers for lunch today. I also made a version of the champ, throwing in fresh spinach for added veggie goodness. The meal was extremely satisfying and the perfect comfort food for our chilly day. I will definitely be making this again.

It’s been rough living out of the pantry, not for me, but for the Omni. I keep hearing that there’s nothing to eat, blah, blah, blah. And yet, there is chili, cookie dough, seitan o’greatness, spice cake, casserole, fruit, veggies, seeds, nuts and I could go on. For me, I look and think there is so much to eat, where do I start? But the king of processed foods, especially meats blech, says there is nothing to eat. No, there isn’t a bunch of shiitake in the fridge or pantry. It won’t kill him to eat something healthy, although according to him, he’s dying of starvation.

I snagged a lentil recipe from a message board I belong to and kinda changed it up. The end result was really good and I will definitley make this again. Here’s what I did –

Casserole
1 c lentils
1 c brown rice
2 cups frozen broccoli florets
1/2 of a chopped onion
1/4 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
two cloves minced garlic
3 c vegetable broth

Mix everything but the broccoli in a 9×13 glass baking dish, pour the liquid in and stir well. Add the broccoli, cover with foil, and bake at 350 for about 50 minutes. Once most of the liquid is absorbed, uncover and add breading then bake uncovered for another 10 minutes. Taste the rice before adding topping to check and see if it’s tender enough, if it’s not, add about 1/2 cup of water and bake for another 15 minutes. Everyone’s oven is different and I think mine runs hot, so things tend to cook faster.

Breading
2 slices of stale crusty bread
1/4 cup nutritional yeast
1/4 teaspoon salt
3 tablespoons chilled Earth’s Balance or like
1/4 teaspoon thyme

Blend until crumbly in a food processor or blender and sprinkle liberally over the top of casserole. The original recipe calls for it to be served with a little sourcream on top. I had some tofutti and it was pretty good!

Oh and on a a very positive note, the Omni and I sent in our absentee ballots. You bet your ass we voted for Obama and it felt great.


Times are tough and this vegan, is a broke vegan at the moment. As I said before, we’ll be living out of the pantry this week. It’ll take a bit of creative thinking, but it’s doable. This is our current pantry and this will give you an idea of what I have to work with:

top shelf
soy flour, whole wheat flour, molasses, agave nectar, and the kids cereals – Kix and generic cherrios

shelf 2

whole wheat thin spagetti, quinoa, red lentils, brown rice, dried navy beans, dried black beans, small chunk TVP, large chunk TVP, chickpea flour, whole wheat fussili, small shells, falafel mix, 4 boxes vital wheat gluten,

shelf 3
grits, quick oats, buckwheat flour, crackers, popcorn, organic carrot cake mix, the omni’s raisin bran, apple sauce, cashews, dry roasted peanuts, dry roasted edemame, peanut butter, raspberry preserves

bottom shelf
all purpose flour, organic raw sugar, nooch, soy sauce, maple syrup, chickpeas, navy beans, pumpkin, arichokes, diced tomato, black olives, pineapple

This was breakfast yesterday and it was soooo good. These pancakes turn our perfect every time.

Vanilla Cinnamon Pancakes
Ingredients
1 cup soy milk
2 tablespoons water
2 tablespoons oil
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon

Blend all ingredients.
Brush griddle lightly with oil and heat.
Drop by spoonfuls onto hot griddle.
When the pancake bubbles, flip it over.
Cook the other side until lightly browned.

Cinnamon Apples
Ingredients
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4-5 large cooking apples
2 tablespoons water
1/4 cup vegan margarine
2 T All purpose flour

Combine sugar, cinnamon and nutmeg in a large bowl.
Pare apples and chop into bite sized pieces.
Toss apples with sugar mixture in the large bowl.
Put apples, water, butter into a sauce pan.
Cover and cook over low to medium heat, stirring once or twice, for 15-20 minutes or until apples are tender.
Remove from heat and stir in flour until blended and thick. Serve over pancakes.