So many good eats!

March 14, 2011 at 12:56 am | Posted in cooking, Life, tempeh, tvp, utah, vegan, vegetarian | 1 Comment
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Hi! It’s been about a month or two since I’ve posted last. Sorry about that. I have just been so busy working overtime and long days that I have had no motivation to blog, just too pooped. But that hasn’t stopped me from cooking up some great food. When I downloaded the pictures to the PC today I was overwhelmed, with 115 pictures! Can you believe it? That’s a lot of food. I have been experimenting a lot with recipes from Appetite for Reduction. Its a great cookbook, if you don’t own a copy run out and get one right now! I think I must make that Jerk Asparagus twice a month now as it’s so darn tasty. I am also a bit obsessed with the Cajun Blackened Tofu too. My husband said it was a little bit spicy though, so if your not a pepper head like me you might want to tone down the spices in the recipe a little. Here are some of the pictures of things that I’ve cooked over the past month.

Rainbow Chard with Shells, TVP, and Daiya

Not healthy, but yummy tasty comfort food. And it tastes pretty kid friendly too

Fronch Toast with real Maple Syrup.

Smokey braised turnip greens and tempeh.

Italian tofu with uncheese bread and Panko n herb Cauliflower.

Seitan taco night!

A salads not complete without raw sunflower seeds!

Chickpea Seitan patties with Coconut Rice and Jerk Asparagus

Leftover Chickpea Cutletts with Mustard Sauce and Rainbow Chard

 

Thats all for now. I’ll post more later. 🙂

Down home American cooking.

January 9, 2011 at 6:02 am | Posted in cooking, utah, vegan | Leave a comment
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Meatloaf and mashed potatoes with gravy. To me, that is about as American as it gets. Well, my husband had a craving for mashed potatoes with Isa’s Corn Gravy and I wanted some tempeh but was too lazy and impatient to make any that night so I made (un)meatloaf instead. This is some freaking delicious and healthy meatloaf. I made some minor changes to the recipe to make it resemble the one I grew up eating. Instead of garlic/onion powder I used hing and I substituted out the ketchup for the same amount of pasta sauce. (My mother would never put ketchup in her meatloaf, never.) I also added about a half teaspoon of liquid smoke in an effort to make it taste more meaty. It was nice and subtle. Next time I am going to try adding Worcestershire sauce and see what happens.

Recipe by Bryanna Clark Grogan from “The Fiber for Life Cookbook”, also reprinted in “No More Bull!” by Howard F. Lyman

Yield: One 10-inch round loaf or one 9 x 5-inch rectangular loaf

2 C boiling water

Vegetarian bouillon for 4 cups broth (optional)

1/2 C ketchup

2 Tbs soy sauce

2 C textured soy protein granules

1/2 C oat bran

1/2 C wheat or rice bran

1/4 C ground flaxseeds

2 Tbs extra virgin olive oil or roasted sesame oil (*I have omitted this before; no problem*)

1 Tbs nutritional yeast flakes

1 tsp each: garlic granules, onion powder, and dried thyme (or other herb of choice) (Vaishnavas, sub out the unofferables for a large pinch of hing)

Freshly ground pepper to taste

Ketchup, tomato sauce or barbecue sauce as topping

Preheat oven to 375 degrees F.

In a medium bowl, dissolve the bouillon in the boiling water. Add the ketchup and soy sauce. Add the soy protein and let stand 5 to 10 minutes, or until the liquid is all absorbed. Add the remaining ingredients, except the topping. Mix well. Pack into an oiled 10-inch shallow glass casserole, or a 9 x 5-inch loaf pan. Spread the topping sauce over the top evenly. Bake for 45 minutes.

Oh, I had the pleasure of stopping by Cakewalk Vegan Bakery in Salt Lake City yesterday and I picked up the most delish eclair. Yes, Virginia, there is a vegan eclair! The eclair was amazing, and the filling was to die for. I regret only picking up one.

And the product I am reviewing this week is Roads End Spicy Nacho Chreese Dip. I was over at Cakewalk Bakery on Xmas eve with my husband picking up our holiday treat boxes order and I saw this dip and felt inspired to pick it up. They only had one bottle left so I took it home with me. It was so delicious. Nachos are my comfort food of choice and I really really like to dip my jalapeno kettle chips in nacho cheese dip also. This stuff rocks. You must buy some now. It tastes great and it has a great texture and the spicy flavor is actually spicy. I can pronounce most of the ingrediants too which is an added bonus. It is basically a thick nootch based sauce with jalapenos. Yum.

****** out of 5 (Yes, six out of five!)

Plantain Tacos and holiday eats.

December 30, 2010 at 2:37 am | Posted in cooking, Life, utah, vegan, vegetarian | Leave a comment
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Haribol! How were your holidays? Good I hope. Did you receive any vegan or vegetatrian gifts? I recieved a few. My mother in law blessed us with a crock pot and a dehydrator. I am so exited! My dear husband gave me this really cool Vegetarian/vegan hoodie and Isa’s new cookbook Appetite for Reduction. This is perfect crock pot weather and I have so many things to dehydrate!

Now that the new year is almost upon us a real blizzard has come to Utah. It snowed a couple of inches in the blink of an eye and it was snowing sideways! Now isn’t that crazy?

For Christmas we decided to forgo the Tofurky and have a Greek Feast! It was pretty good. We prepared falafel, hummus, tabouli, tzatziki, and gyros marinated tempeh. All in all it was a pretty nice alternative. For dessert we ate pastries from Cakewalk Bakery in Salt Lake.

I had a hard time finding a good  marinade recipe for the tempeh. Any suggestions?

A few weeks back we had a craving for tacos and we made Plantain and black bean tacos! Yum! These tacos are my fave quick lunch to make as if I already have some salsa and guacamole prepared I can get them ready in 30 minutes or less.

Thank you for reading! More exiting meals to come!

Vegan Shepherd’s Pie

December 15, 2010 at 7:36 pm | Posted in cooking, Life, utah, vegan, vegetarian | 1 Comment
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Shepherd’s Pie is one of those foods that is traditionally thought of to be meat laden and very heavy, however I am lucky enough to have no pre-conceptions of how one should taste as I never once ate a Shepherd’s Pie growing up. Many traditionally meaty foods I have never eaten until I was vegan.  My first Shepherd’s Pie experience was from the frozen section of Trader Joe’s. Oh how I miss shopping at Traders. Why there are none in Utah is beyond me. It was sooooo good! It had tvp inside and mashed potatoes on the outside. I lived off them for an entire winter, and then like most foods I am obsessed with from Traders they just stopped stocking them one day and they never returned. Fast forward to last winter. Vegetarian Times magazine had an amazing recipe post for Sweet Potato Shepherd’s Pie. It is one of my husbands favorite dishes that I make. The filling is turnips and cannelloni beans. Yum!

Today’s item review is for Galaxy Nutritional Foods Vegan Cheese Slices, American flavor.

I like these a lot, especially since they have been reformulated. They are easy to find and have a nice texture very similar to real processed cheese slices. I haven’t yet  tried to eat them out of the plastic by themselves yet. This vegan cheese tastes great and has a nice melt to it. I put them on everything: veggie burgers, sandwiches, etc…I do however wish for a Jalapeno Jack flavor though…. 🙂

***** out of 5 stars

Linguine in Lemon Cream Sauce

December 14, 2010 at 12:59 am | Posted in cooking, Life, utah, vegan | Leave a comment
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I am trying to be more frugal and make wiser grocery store trips. I am upset that food gets wasted and decided to write a meal list for two weeks and try to target 7 dishes. The meal list is as follows: Sweet Potato Shepard’s Pie , Cauliflower Mash, Mexican Food, Masala Cornmeal Brussels Sprouts , Linguine in Lemon Cream Sauce, Mustard Sauce, and Chickpea Tagine.    Sone of these I have made a million times with consistent success last winter so they were easy choices: Sweet Potato Shepard’s Pie, Mexican Food, and the Chickpea Tagine. The rest of these just looked good and had economical ingredients.

So far I have made the Linguine in Lemon Cream Sauce. It was pretty good, but my husband liked it more than I did. I also think it would have tasted better if I had followed it as written, with real cream cheese. I used Tofutti cream cheese which I don’t think tastes very much like cream cheese but I use anyways. The sauce just tasted a little off to me, but in all it was a satisfying meal in 30 minutes.

I recently had a lucky find at the grocery store, some biscuit cutters with fluted edges. They were inexpensive and I was so exited! I decided to break them in last week and made biscuits and gravy with tvp sausage. This was my first time using all purpose wheat flour instead of pastry flour on the biscuits. They were good and tasty, but I prefer a flakier biscuit so back to pastry flour. I found the most amazing white gravy recipe on Chez Bettay The Vegan Gourmet. I prefer to make my own soy crumbles out of tvp, but in a pinch breaking up patties would work pretty nice too.

Stuff we have tried lately.

The Sweet and Sour stuff was good. It tasted a lot like all the other vegan “meat” we get from the Asian grocery store. We were not in the mood to eat any grains the night we ate this so we put it on top steamed broccoli and zucchini. These fake meats are nice to have around the house for work nights and lunches on days off. I just microwave them for 2 minutes.

The product I am reviewing this week is Smart Deli Turkey Slices. Yum! I eat these alot and they taste great and are inexpensive. They are also pretty easy to find as I see this brand whenever I go to a major grocery store like Smiths or Wynco.

**** 4 out of 5 stars

They reminded me of pork chops…

December 5, 2010 at 2:07 am | Posted in cats, cooking, Life, utah, vegan, vegetarian | 2 Comments
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I made seitan cutlets for the first time a few nights ago.  They were pretty good, but I made them a little chewy, and when I took them out of the oven I remarked to my husband that well, they look a little bit like pork chops. They were small and kinda round, and had a brownish tint to them. Well, I fried them in a little oil and served them up with some Spicy Boiled Collards and realized that they had a similar texture to the pork chops I remember eating as a kid- chewy. CHEWY. I was sad. Next time I’ll add a bit more water to the initial gluten mixture in the hopes that they are not chewy. I followed the recipe to the letter, and have I ever mentioned that I am not always good at taking instruction? I’ll keep you updated on the seitan cutlets when attempt two happens. Still, not bad for a first try.

See what I mean?

Does anyone here use Mimic Cream? I read about it on one of my fave blogs, Veganize it… Don’t Criticize it! And I can’t wait to try it. Apparently Good Earth in Provo sells it.

Down home vegan

December 2, 2010 at 3:46 am | Posted in cats, cooking, Life, utah, vegan, vegetarian | 3 Comments
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Wow, tonight’s dinner was so good I had to blog about it when it was still fresh in my mind. I made Hot Sauce Glazed Tempeh with mashed potatoes smothered in Jalapeno Corn Gravy. Wow, talk about delish broke food. 🙂

Both recipes come from Veganomicon. (Normally I would just embed links for everything, but the link thing on WordPress is still broken.)

Hot Sauce Glazed Tempeh
By Isa Chandra Moskowitz

Ingredients:

1 8 ounce package of tempeh

1/2 cup broth
1/4 cup hot sauce
2 tablespoons olive oil
2 tablespoons soy sauce
3 tablespoons fresh lemon juice (juice from 1 lemon)
hing
1 teaspoon cumin
1/2 teaspoon oregano
1/8 teaspoon cayenne pepper

Bring a pot of water to boil.

Whisk all marinade ingredients together in a bowl large enough to fit the tempeh slices.

Cut the tempeh in half widthwise then cut each of those squares diagonally to form 4 large triangles. When the water is boiling, add the tempeh, lower the heat and steam for 10 minutes.

Use tongs to remove the tempeh and then immediately place them in the marinade bowl for 1 hour, flipping them every now again to cover with the marinade.

Preheat a greased grill pan over medium high heat. To grease it, brush lightly with olive oil or if you have a spray bottle of olive oil, that works, too. (Get a spray bottle of olive oil already!)

Grill each side for 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 more seconds.

Alternative broiling instructions:
Preheat the oven broiler. Place tempeh in a rimmed pan (I like to use my cast iron pan for such purposes). Spoon some of the marinade over it and broil for 5 minutes. Flip it and spoon some more marinade over it and cook for another 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 more seconds.

Jalapeno Corn Gravy

Ingredients:

1 cup veggie broth
1 tbsp cornstarch
1 tbsp olive oil
hing
2 jalapenos, diced
2 cups corn
1/4 cup milk (I used almond)
2 tbsp lemon juice

Saute the hing and jalapenos in the oil for 5 minutes, until soft.
Add the corn and cook for 5 minutes.
Mix cornstarch and broth together in a bowl. Add broth mix and milk to pan, stir, and let thicken for four minutes. Remove from heat.

Transfer to blender or food processor and puree. Add lemon juice to taste.

I felt like such a grownup eating this.

Things soon to come: seitan, more greens, and fudge!

Mofo Tofu

November 29, 2010 at 4:54 am | Posted in cooking, Life, utah, vegan, vegan mofo | Leave a comment
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Mofo Tofu almost sounds like something I would expect to find in the perfect hipped out vegan Asian fusion restaurant I wish existed. Mofo Tofu is Isa’s recipe for Italian Marinaded Tofu out of V’con pressed in a Tofu Express I served the tofu with boiled Turnip Greens.

Overall I really liked the tofu marinade recipe but I felt overall like the tofu needed a sauce or something to go with it. But I couldn’t for the life of me figure out what type of sauce would be good on it so I just sprinkled on some nootch and drizzled jalapeno infused olive oil on it as I’m out of Tabasco. The Turnip greens were inspired by the Spinach and tomatoes recipe out of the same cookbook and came out amazing, but I will use less water/broth next time.

I was very impressed with the Tofu Xpress: http://www.tofuxpress.com/ I pressed my tofu and went to bed. When I woke up it was less than half the size it was the night before. I cubed it and placed it back in the Xpress container with the marinading lid and went to work. Nine hours later I cooked the tofu. It was pressed consistently and evenly and seems to be of sturdy construction. It is very small, just a tad bit larger than a pound block of tofu so I can see why some people own more than one.

Rating: ***** out of five stars

MoFo slacking, again.

November 7, 2010 at 9:19 pm | Posted in cooking, utah, vegan mofo | Leave a comment
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I have been working so much and then I got a cold (which I’m just getting over) so I ended up being a week late on starting my MoFo. Late despite all the thought and planning that has gone into this sadly. I planned all sorts of stuff that I did’nt end up doing, but here is my first MoFo offering. My fave nacho cheeze sauce recipe. This is my go to recipe when I want nachos or cheese fries.

Cheeze Sauce

2 tsp. canola oil
2 tsp hing
1 1/2 tablespoons unbleached flour
1 1/3 cups hot vegetable broth
1/3 cup almond milk
1/2 cup nutritional yeast
1 teaspoon Bragg Liquid Aminos

Heat oil, and hing in a saucepan, over medium heat for 2 minutes. Add flour and cook while stirring until beginning to brown, about 2 minutes. Stir in the broth add when thickening add the almond milk, yeast, Bragg Aminos, and reduce heat and simmer, stirring frequently

More to come, I promise. 🙂

Green Tomato Adventure Time!

October 27, 2010 at 6:10 pm | Posted in Animal Rights, cooking, utah, vegan | 2 Comments
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We just had our first snow fall last night. I woke up this morning and the grass was all white. I am still not used to snow, nor do I like it (at all) but I have to admit that it looks very pretty. Due to the cold weather we picked all the green tomatoes out of our garden as we wouldn’t loose them to the freezing night temperatures. I decided to make “baked” fried green tomatoes as it sounded healthier than the fried ones I grew up eating. I was not impressed. They sucked actually. Lucky for us I made a ton of them and stored some for later use which I fried in oil the following week and we were very impressed. If you have more green tomatoes than you can eat in one sitting I highly recommend baking the ones you won’t eat right away and storing them in the freezer or fridge for future frying action.

Baked "fried" green tomatoes with steamies. Blah.

This time I fried the green tomatoes and served them with Collard Greens and faux beef from the Asian Market in SLC. The faux beef smelled like it was Asian spiced, but we were happy eating it and nope, no Asian spicing to be found. Good stuff, quite versatile. I highly recommend it.

I was scrolling through recipes on Food.com and I found this Skillet Beef and Macaroni recipe that begged to be veganised. It was something to do with the fact that I had all the ingredients at home to create a vegan version of it. So, I did. Also, it’s been pretty cold lately and I wanted something filling and hearty to eat. My husband enjoyed it, but he said it needed some veggies on the side as it was too heavy for him. I agree, but I have to admit I was feeling much too lazy to cook the Kale in the fridge. Here is a link to the veganized version of the recipe.

The item I am reviewing today is Daiya Vegan Mozzarella. Damn good stuff. It melts, it stretches, and omg, it even tastes like cheese. This stuff is awesome and will help me kick my cheese addiction. Here is a good link on why cheese is so addictive. Really, seriously, cheese is addictive and after I gave it up I had cheese related dreams for almost a year. And if you think you are helping animals by being a lacto-veg that’s a nice sentiment and a good start but it’s not reality. Dairy cows end up slaughtered and become cheap hamburger meat for fast food restaurants while boy calfs either become veal or end up in a dead pile. There is no animal sanctuary for exhausted under producing dairy cows. For more information click this link.

Now it’s time to read and relax and try to get over this cold.

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