The most perfect sandwich, ever.

January 11, 2011 at 2:21 pm | Posted in baking, cooking, dehydrator, Life, vegan, vegetarian | 1 Comment
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No really, this is the most perfect sandwich I have ever had. After eating this particular sandwich I realized that I really can be vegan the rest of my life. The sandwich I am talking about is the Hummus, Tempeh, and Cucumber Wrap out of Skinny Bitch in the Kitch. These Skinny Bitches know whats up too as every recipe that I have used out of this book is easy and foolproof. This was my first vegan cookbook, back when I didn’t know what seitan was. No really, one of the recipes calls for seitan and I bought tempeh. It took me an entire year to figure out why the recipe came out so bad. My husband makes the best hummus, he is the Hummus Master and I made the tempeh. I guess that makes me the Tempeh Mastah. Basically the sandwich is a hummus wrap filled with cucumber, tomato, and tempeh. (The book has cucumber, lettuce, and tempeh.) We wrapped them in warmed whole wheat tortillas. I steamed the tempeh before I cut and fried it in the spices. Steaming tempeh before use reduces some of the bitterness and makes it more ready to absorb flavors. Steaming tempeh also gives it an undeniably moist and delicious texture. The spices and flavoring stuck nicely to the tempeh forming a tasty crust.

Fried tempeh.

Worth the effort.

I am currently making tofu jerky in the new dehydrator that I got for Xmas. It’s not done yet, but it will be soon. Well I hope so because I don’t want to have to stay up all night waiting for it. It’s been in the dehydrator for almost four hours. I have tempeh in the marinade right now that I plan on dehydrating overnight, I did not steam it before marinading as I want the jerky to have a chewy texture. I am also afraid that steaming it might cause it to fall apart in the dehydrator.

Tofu jerky in the dehydrator.

Here is the recipe I found online. I kept seeing it everywhere so I figured this must be the “official” vegan jerky recipe. Then I found it that it’s by my vegan fashion heroine Sara Kramer out of How It All Vegan. I still don’t own any of her cookbooks, but my house smells like jerky and I can’t honestly understand why I don’t yet. This will have to change sometime soon.


  • 1/2 cup soy sauce
  • 3 to 4 tbsp liquid smoke
  • 1/8 cup water
  • 1 tbsp onion powder (devotees use hing instead of garlic and onion powder, about a tsp.)
  • 1 tsp garlic powder or 1 clove crushed fresh garlic
  • 1 tbsp fresh ground black pepper
  • 1 tsp agave
  • 1 pound firm or extra firm tofu

In other food news I ate the most delicious prasadam bagel for breakfast this morning. Thank you Aarti. 🙂 It was a sweet little mini bagel. I now wish all bagels came in that size as I didn’t have to slice it to make it fit in the toaster. And I covered it in Toffuti Better than Cream Cheese.

Mmmm, prasadam...

Being on vacation has been wonderful. It’s enabled me to relax, center myself, and detox from caffeine and oodles of processed foods. (Thank you evil yet convenient work vending machines.) This vacation has enabled me to spend some much needed time with my husband to as he took this week off with me. I have been working almost non stop since our honeymoon ended. The last six months have passed very fast and I don’t plan on letting this year pass nearly as fast. I am going to stop and smell the roses more often, or in this case stop and smell the Toll House Cookies.


I used the “official” Toll House Cookies recipe off the internet but instead of eggs I substituted flax seed meal and water and I added about a teaspoon of baking powder. They rose nicely in contrast to last time where they barely rose at all. Last time I made these cookies I used Egg Replacer mix and they were extremely dry so I believe the flax seeds and baking powder were a better choice but not the correct one. The cookies were crumbly this time and had a nice mealy taste to them due to the flax but they were not dry and hard. Next time I bake these cookies I will add apple sauce to moisten them up and see how that goes. If that fails I will substitute out the flax seeds and apple sauce with plain soy yogurt and see how they come out.

Here is the recipe.

Original Nestle Toll House Chocolate Chip Cookies:

2 1/4 Cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup soft butter (margarine)
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 eggs (I used powdered Energy egg replacer)
2 cups chocolate chips
1 cup nuts (I left these out)

Combine flour, soda, and salt.
Beat butter, both sugars, and vanilla in a large bowl. Add the egg substitute and beat once more. Slowly add the flour mixture until well combined. Stir in chocolate chips and nuts.
Drop rounded tablespoons of batter onto baking sheets.
Bake in a preheated 375-degree oven for 9-11 minutes, or until golden brown.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15″x10″ jelly-roll pan. Bake in preheated 375ºF oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.


Everybody lets get sconed!

February 5, 2010 at 10:15 pm | Posted in baking, vegan | 2 Comments
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After going (mostly) vegan I haven’t eaten a scone since, well I can’t even remember when so I decided to make the scones out of Vegan With A Vengeance which if you don’t already own you need to buy it. I bought my copy used off Amazon for only $9. So see, you really don’t have an excuse not to own this bitchin cookbook. Oddly enough here in Utah scones are deep fat fried so it looks like I will have to venture out into the world and try one of these unique to Utah delicacies. But anyways, here are the scones I made.

Here is the recipe that I used, based upon Isa’s recipe.

1 cup wheat flour

2 1/2 cups all purpose flour

2 tbs baking powder

1/4 cup sugar

1/4 tsp salt

1/3 cup veggie oil

1/2 cup vegan creamer (I used So Delicious Coconut Milk)

3/4 cup  vegan milk (I used So Delicious Coconut Milk) and 2 tsp apple cider vinegar

1 cup cacao chips

Preheat oven to 400 degrees, grease a cookie sheet or line pan.

In a large bowl, sift together flour, baking powder, sugar, chocolate chips, and salt. Add the wet ingredients and mix until just combined.  The dough should be chunky and not sticky. Even if there is a light dusting of flour that is okay.

Drop by 1/4 cupfuls into the baking sheet and pat the tops to round them out. Bake 12-15 minutes and cool.

Brownies. Yum….

January 21, 2010 at 8:44 pm | Posted in baking, cooking | 2 Comments
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I am a pretty picky eater of brownies and cookies. To please me they must be moist and tasty. I have had many disasters before in brownie baking land but these brownies were a success. I think I cut the recipe out of Natural Health Magazine, but I am unsure.

I had to fudge the recipe a bit as I was missing a few ingredients and dislike macadamia nuts. I planned on putting walnuts in instead but as I was baking to alleviate the boredom of being sick I simply flaked. Here is the original recipe in its entirety. Enjoy.

Mocha Brownies with Macadamia Nuts

1 1/2 cups granulated maple syrup (where am I supposed to buy this? I used natural sugar.)

3/4 cup applesauce

2 tsp ground flax seeds or hemp seeds

2 tsp vanilla extract

1/3 cup semolina flour

3/4 cup unsweetened baking cocoa

1/2 tsp salt

3 tbs instant coffee crystals

1/2 unsweetened soymilk (I used coconut milk)

1/2 cup nuts, chopped

1 cup semi sweet chocolate chips

1. Heat oven to 350 F. Coat an 8 inch square baking pan lightly with oil or cooking spray.

2. In a med bowl, stir together applesauce, maple syrup granules, and 2 tbs water till smooth. Stir in flax or hempseeds and vanilla. In another bowl mix together flours, cocoa powder, salt, and baking powder. Fold dry ingredients into wet ingredients until just combined.

3. In a small cup dissolve coffee in 1/2 cup soy milk; fold into batter. Fold in nuts and chocolate chips.

4. Pour into prepared pan. Bake 40-50 minutes.

Eat and try not to burn your fingers as you devour the entire pan!!! YUM!

Retro MoFo

October 20, 2009 at 6:30 am | Posted in vegan mofo | 2 Comments
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mofo3Haribol y’all! It’s fall and the baking bug has bit me. I have been doing near obsessive research on natural/vegan baking. I really enjoy eating whole wheat pasteries and I look forward to learning how to cook them. In my research I discoved some yummy vegan cream fillings. They can be used to fill donuts, pies, etc. Whatever you think up. I have not used any of these yet but I plan on it in the near future. Perhaps not during the MoFo, but while it’s still fall. These recipies come from The Sweet Life Cookbook by Marcea Newman printed in 1974.

The Sweet Life: Marcea Newmans Natural Food Dessert Cookbook

The Sweet Life: Marcea Newmans Natural Food Dessert Cookbook


Oat Cream

1 cup rolled oats

1/2 cup oil

4-6 cups apple juice or cider

1/2 tsp salt

1/4 cup concentrated sweetner (optional)

1 tsp cinnamon

1 tsp vanilla

Soak whole or steel cut oats overnight. Roast oats in 1/4 cup oil, until lightly browned. (If using rolled oats omit soaking.)

Combine juice (adjust liquid content according to texture desired.) and oats into a heavy pot, and bring to boil, stirring occasionally. Add remaining oil, salt, and sweetener if desired. Lower flame, cover, and simmer at least 30 minutes.  Cook whole or steel cut oats at least 1 1/2 hours, or pressure cook for at least 45-60 minutes.

After cooking, add cinnamon and vanilla. Blend until creamy and smooth. This can be kept several weeks if properly chilled.

Chestnut  Creame

1 cup sifted chestnut flour

3-4 cups apple cider, mint tea, or water

3-4 tbs oil, tahini, or sesame butter

1/4 tsp salt

1/2 tsp cinnamon

1 tsp vanilla

Roast flour in a dry skillet until it begins to smell sweet. Allow to cool, then sift flour into liquid. Adjust the liquid content according to texture desired.

Cook on a medium flame, stirring constantly. Add tahini, or oil and salt.  Keep stirring until mixture boils. Reduce flame and simmer 15 minutes uncovered, stirring occasionally. Add cinnamon and vanilla, and mix until spice dissapears.

Does anyone know where to buy chestnut flour??

And last but not least.

Mock Whipped Creame

Blanch 4 cups almonds. Blend almonds, 1 tsp vanilla (add a little liquid if needed) in a blender until creamy.

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