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!)

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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. 🙂

Cheezy goodness!

February 17, 2010 at 6:40 pm | Posted in Uncategorized | 4 Comments
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No, I have not gone back to eating cheese. My cheezy goodness shout of happiness to the heavens above is that I made my first vegan cheeze sauce last night. I am so happy. I must have dreamt about that stuff all night after eating it in all its fake cheese glory. Finally, something that is able to satisfy my cheese cravings. I think I could eat that sauce on every meal, three meals a day. Last night, I made cheezy veggie stuffed baked potatoes. These pictures do not do that sauce justice.

Somewhere under all that cheeze mess and veggies is a baked potato.

Cheeze sauce recipe (Spicy version)

2 tsp. canola oil
1/8 tsp. crushed red pepper (omit if you dont want this to be spicy)
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 (nootch)
1 teaspoon Bragg Liquid Aminos
1 teaspoon dried chives

Heat oil, crushed pepper 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, nootch, Bragg Aminos, and chives. Reduce heat and simmer, stirring frequently. (I ended up adding in a lot more flour to thicken it up. If you need to do that just add in more nootch to compensate)

I don’t really have many posts from last week as I spent most of the week doing a detox fast. But, I did make some pretty sandwiches on homemade bread and a yummy salad.

Not much else has gone on in my kitchen lately. I have been making lots of delish smoothies, but every other vegan blog on the planet has pictures of those so who needs to see pictures of mine? I have plans this week of making seitan and my first kneaded bread so I will keep you updated. Do you make cheeze sauces? Do they satisfy you? Post and share here and let us know. Peace!

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