Monday, February 28, 2011

Seasoned Fried Seitan, Vegan Seitan Gravy and Roasted Asparagus



Simple Seitan Recipe page 145
Simple Seitan was dipped in an Arrowroot/Water mixture for sticking.
Then rolled in a Southwestern Spice blend and a little flour.
(Add a little Garbanzo Flour for a kick)
Fried in a Safflower Oil to brown (3 min)

Vegan Mushroom Gravy page 97
1/2 C ground Seitan was added to the Gravy for this presentation.


Quick Roasted Asparagus

Thursday, February 24, 2011

Seitan Italian Style

Sliced a loaf of extra Seitan.Halved slices,processed with 2 Cloves smashed Garlic, 2 Tsp Olive Oil.
Into a bowl and added 1 TBSP Dry Italian Herb blend and 1 TBSP Fennel Seed, whole.

It made a great ingredient for this Pizza Bread w/Vegan Mozzarella. Simple Marinara, Spinach,Red Onion,razor sliced Garlic.
Also mini Italian sandwiches on fresh Rosemary-Spelt rolls.

Seitan is so simple to make.
We dedicated an entire chapter to Seitan fun.
Boiled stove top in chunks or cooked loaf style it is very versatile.
Seitan could supply the protein for an entire family very inexpensively.
It is a super protein low in fat and can be flavored many ways.



Bacon tastes the way it does because of the flavors added and process.
The same can be done with Seitan and it is animal and nearly fat free.
Chewy, Grill friendly and stores well refrigerated or frozen.
If a little dry it is easily reconstituted with a little water or stock.

Monday, February 21, 2011

Sloppy Seitan Joey


With a half of a loaf of Seitan left over from a recipe.

Sliced Seitan Loaf in half inch thick slices.
Chopped to chunky in food processor and added to this sauce:

Quick Sauce
1 12 oz Can Diced/Crushed Tomatoes
1/2 Medium Onion, chopped
2 tsp Chili Powder
1 Clove Garlic , crushed
1 TBSP BBQ Sauce
Pinch of Prepared Ground Mustard
2 tsp Brown Sugar or Maple Syrup
Splash of Cider Vinegar
Salt, White Pepper
Saute Onions until clear, toss in garlic and stir a minute.
Add dry Spices and Sugar,stir in well
Add Tomatoes. BBQ Sauce, Cider Vinegar
Taste for salt balance.
Add Seitan, cover, simmer 5 minutes.

Ketchup has been used in place of Tomatoes to good result.
Options: Add a splash of Liquid Smoke
Add 1/2 C Diced Red or Yellow Pepper

Served on a V8 Fueled Bun made with Spelt Flour
Satisfying lunch after a rigorous gym workout.

Roasted Portabello, Rutabaga Timbale, Broccolini



Portabello Cap marinated in Balsamic and spices then sauteed with Shallot and Fresh Rosemary, Pepper, Salt (Marinade: Balsamic with a dash of Dijon whisked in, Fresh chop Rosemary, White Pepper). Roasted at 365 apporx 15 min.
Broccolini quick saute, Olive Oil, Shallot, Lemon Juice, Pepper, Salt
Rutabaga, Potato, Carrot Mini Timbale , topping : chopped, dehydrated Spanish Onion blended with ground Raw Cashews, Walnuts finished with a splash of Roasted Tamari.
Nice to have a jar of this topping around to add to salads,
vegetables, snack on and even an extra ingredient on a sandwich.
Topping
2 Medium Onions are chopped fine,place in dehydrator overnight.
(Oven drying: Chop fine, spread on a sheet pan, cook at 120 for 6+ hours)
Place a handful each of Raw Walnuts and Cashews to rough chop
Place all in a bowl and stir in a TBSP of a Raw or Roasted Tamari.
Spread onto a sheet pan, lightly in a pre-heated 350 for 10 min.

Timbale
1 large Rutabaga-peeled, 1/4'd then in half inch thick slices.
(If left in water for awhile add a splash of acid like white vinegar to keep)
Boil in lightly salted water until a fork glides through
2 Large Red Potatoes, peeled, 1/4, boiled for mashing
(Potato amount: 1/3 more than Rutabaga)
1/2 C Carrot, grated
1/3 C Parsley and Dill, chopped
Salt, White Pepper, Pinch of Nutmeg

Drain Rutabaga and Potato and mash together in a bowl.
Blend in uncooked shredded Carrot and Spices plus
Cover bowl with a plate for 5 minutes then stir in herbs
OPTIONAL: Stir in 2 tsp Vegan Buttery Spread
Pack a small cup or a 1/2 C measure with mixture.
Run a knife around the sides and flip onto plate.
Top and Garnish.
TIP: Vegan Sour Cream makes a nice topping also.

Friday, February 11, 2011

Banana Coconut Dessert for a Movie Watchin' Winter Evening

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Yields 3/1/2 Cup Desserts

2 choices for the base of this easy dessert item
1. One Lb of Firm Tofu
OR
2. 1 1/2 C Raw Cashews, soaked 5 hours+, and blended
smooth with a little Safflower or Coconut Oil.

Place your choice of base in a blender and add
2 tsp Oil
1/3 C Coconut, dried shreds
2 tsp Arrowroot Powder, Corn Starch or Flax Meal to firm
2 tsp Lemon Juice
2 tsp Banana Extract/Oil
1 tsp Vanilla Extract
Pinch of Cinnamon and or Allspice
1/2 tsp Salt
1/2 C Vegan Sugar
1 TBSP Maple Syrup(optional)
Blend to achieve a smooth and shiny consistency.
Add a little water or oil for shine


Pour into ramekins, souffle cups or mini tims for a party platter
Sprinkle Coconut shreds to decorate on tops.
Bake at 360 to lightly brown tops.
When removed from hot oven decorate tops with Vegan Chocolate Chips
TIP
Add Half a Roasted Banana to the recipe along with a little Turmeric
to counter discoloration from the 'roastedness' of the Banana.
Southern Style:
Add Raisins to pre bake mixture and top, post bake, w/chopped Roasted Pecans.
INDIAN STYLE for Banana sensitive people:
Add Chai Spice, Raisins and Pistachios( top w/nuts post bake)
Now double that recipe and freeze a few
OR
Doubled this fills a full Pie Crust.
Pie Crust Recipe , page 241

Vegan Stroganoff Dinner

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This Stroganoff was a very popular lunch buffet at Veganopolis.
Simple Seitan, page 145
Vegan Mushroom Gravy , page 97, with a little Fresh Basil added.
Asparagus was microwaved 2 minutes with a handful of water in a
covered casserole dish.
Tossed with a little Lemon Juice, Salt,Mill Pepper and a sprinkle of Olive Oil and topped with Lemon Zest.

Fab Falafel

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Fabulous Falafel

Approx 30 Min including cooking time.
Yield : About a dozen 1 1/2" Balls
1 (15 ounce) can chickpeas (garbanzo beans), drained,
rinsed and medium boiled with one inch water above
for 15 minutes while your prep your indgredients

1/2 C Onion, chopped fine
1/2 cup Parsley,chopped fine
3 cloves Garlic, crushed
3 teaspoons ground Cumin
1 tsp Baking Powder
1 teaspoon ground Paprika
1 teaspoon Salt
1/2 tsp White pepper
1 pinch Cayenne pepper
1 TBSP lemon juice
1 tablespoon olive oil
1 cup bread crumbs ( fine ground crackers will do)
2 tsp Arrowroot Powder to stick (optional but holds better)
1 TBSP Chickpea Flour (optional)
A little water as needed to form balls
oil for frying

Smash Chickpeas in container with a masher
Add Oil, Lemon Juice, Arrowroot Powder, stir to blend
Add Parsely,Onion, Garlic,all Spices, blend
Add Breadcrumbs, Chickpea Flour, Baking Powder
Wet hands and add a little water to create a firm mash.

Form into 1 1/2" balls and brown evenly in 1/2 inch hot oil

TIP- If you prefer drier Falafel bake in a preheated oven for 10-15 Minutes post frying.
Another sticking option instead of Arrowroot:
2 tsp of Flax Meal in 1 TBSP warm water, let sit 10 min.

Sauce pictured
2 Options for sauce base
1. Vegan Mayo
2. 1 C Raw Cashews /soaked in 2 C water/ 5 hours/ processed with
Lemon Juice and a little oil until smooth.
To base choice add the following in 1/2 tsp increments to fordesired blend:
Paprika, Cuman, Ground Oregano, Lemon Juice, Salt along with
a dash of sugar or maple syrup.

This recipe makes a good Falafel Burger patty if you add more
arrowroot and a 1/4 C mashed Cooked Sweet Potato to stick.
Patties need to stay around 2 1/2" diameter at most.
Brown patties then bake at 350 for 20 min.

Wednesday, February 2, 2011

V8 (tm)Fueled Buns and V8 Bread


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One day while making Burger Buns I was enjoying a glass of V8 Juice.
"Hmmm..How about cutting the water in the recipe by 50% with V8?" I pondered.
Made them that way ever since. As a rule a wee bit of Salt and Sugar is added.

Try these for extra flavor:
2 to 3 tsp of Onion Powder and or 2 tsp Garlic powder give them a nice kick.
      1 to 2 TBSP Nutritional Yeast for  flavor and a B12 boost
      Try  Dried Italian Seasoning blend for dinner rolls or mini pizza puffs

Vegan Pancakes with Roasted Cherries and Candied Pecans

Sprinkle 2 handfuls pitted Cherries with sugar along with pinch of salt + a quick spray of oil.
Toss to coat in a bowl.
Spread evenly on a lightly oiled pan
 Roast  in a 400 degree oven about 15 minutes
watching not to burn sugar.
Roast 1/3 raw Pecans the same way.



Yield : approx 6 pancakes
Pancake Batter: 1 + 1/4 C Flour, stir in 1 +1/2 tsp Baking Powder, 1/4 tsp Baking Soda, 1/2 tsp Salt,1/2 tsp Cinnamon, pinch of Allspice

 In a small bowl stir to blend  wet ingredients: 
 1 +1/2 C Vegan Beverage, Rice , Soy or Almond, 2 tsp Vanilla,
1 TBSP Oil or melted Vegan Buttery Spread/Margarine
 Whisk wet into dry.
Stir in 1/2 C chopped Roasted Cherries + 1/3 C Chopped Roasted Pecans

 Ladle by the half cup into a medium heated skillet.
 Cook until bubbles appear evenly , flip and brown second side.
 Place in a covered ovenproof vessel  in a low oven to keep warm as you cook to desired quantity

Tips: Spelt flour, unbleached white, has a superior flavor and more protein
.        You may need to add a little more liquid like water with different flours.
        Add 1 +1/2 tsp Apple Cider Vinegar to your Rice Beverage and let sit 5 min to 'sour'
        Use a Vanilla Flavored Vegan Beverage
         Add a little Lemon Oil, Orange Oil, Banana Oil along with or in place of Vanilla for an interesting flavor.