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. πŸ™‚

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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. πŸ™‚ 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.

Gooey....

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 375ΒΊF oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

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.Β  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.

Seitan Tacos and Southwestern Stuffed Bell Peppers

March 29, 2010 at 5:17 pm | Posted in cooking, vegan | 1 Comment
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When I moved to Tijuana at 19 years old I was already a vegetarian so I never got a chance to eat a lot of the street tacos outside eating whole bean tacos (they are good, don’t knock them!) but I made sure I took many good looks at them. I don’t really know why, but I did and now I am really happy that I did as I was able to recreate chicken tacos using seitan. I was really pleased with the results and plan on making them again and again.

Sauteeing homemade chicken seitan.

After homemade taco seasoning was added.

They tasted so good I amost forgot to photograph the end product.

I still had some fresh corn tortillas leftover so the next day I made vegan chorizo and tofu scramble and we had tacos again.

Chorizo taco goodness.

Later that week I wanted to make stuffed bell peppers. I make them at least once a week but I wanted to mix it up, make them a little bit differently so I made them Southwestern style with corn and beans added in and served them with Tots. What a good dinner that was.

Why buy beans when you can make beans?

I threw in some enchilada sauce for flavor.

Red bell peppers are my fave. So sweet!

The finished product.

The tots were a great side. πŸ™‚

I really enjoyed the southwestern experiment but my fiance prefers the chorizo stuffed peppers. I will keep experimenting till I get it just right, but for a first try these were pretty good even if they were a bit spicy- even for my tastes. Note to self- don’t dice up and add home grown chili peppers to everything. Perhaps next time I will saute the tvp mixture before I stuff the peppers with it too. I was planning on it initially, but I forgot.

Please stay tuned for more cooking experiments! Until next time, I have a quick question for you the reader. Do you use tvp and or seitan? Do you make your own seitan if you use it? What do you like to use tvp and seitan for? I am new to using these items and am curious what you do with them.

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