Thursday, April 19, 2012

Vegan Sausage and Pepperoni


Vegan Loaf x 2
This is one of th easiest Seitan items to make so grab your ingredients.
Pepperoni Style
and
Sage-Rosemary-Thyme -Fennel Style

This style recipe has been an like open source recipe on the web for awhile.

In making Seitan items the more Vital Gluten and less other ingredients
the chewier, more dense it will be.
Density/texture is also added by kneading.
Less Vital Gluten you use per other ingredients, such as Tomato paste,
Tahini,Beans and such the less dense and flexible for forming.
Less dense Seitan is able to absorb more spices and flavorings.
Dense Seitan needs marinating + lots of dry spices in the recipe
Experiment and don't expect every single batch to be perfect.
That why I purchase Vital Gluten by the 25lb Bag at Whole Foods.

PREHEAT OVEN TO 300
Prepare a 12' length of foil , lightly sprayed, set aside.

Seitan Pepi-Roni

In a bowl blend dry ingredients:
1 1/4 Vital Gluten
2 Heaping TBSP Nutritional Yeast
2 tsp Mustard Seed
2 tsp Toasted Whole Fennel Seed
(toast in a dry hot skillet until lightly browned)
2 tsp Paprika
2 Tsp Onion Powder
1 tsp Garlic Powder + 1 crushed Clove
1 tsp Red Pepper Flakes
1 tsp Salt
1/4 tsp Cardamom

WET: in a Food processor bowl-S Blade
2/3 C Water,room temp
2 TBSP Cashew Butter or Tahini
3 TBSP Tomato Paste or Ketchup
+I replaced this with Smoked Tomatoes just plucked form the smoker.
1 tsp Liquid Smoke or Dark Aged Soy Sauce
Hefty Splash of Red Wine Vinegar or Balsamic
1/2 tsp Maple Syrup or Raw Agave

PROCESS Wet ingredients to blend .
Add entire bowl of dry ingredients, process just to blend 5-6 twirls.

Remove from blender bowl and form a 2 inch thick length, around 8"in length.
Roll foil around but not squeezing.
Twist ends firmly closed.
Bake at 300, turning twice for
ONE HOUR AND 15 MINUTES.
Remove from foil pronto.
Allow to cool prior to slicing.

Optional: Brush log with mixture of Balsamic Vinegar + a little Agave.
Brush entire log, pat on a layer of cracked pepper or some sort of 'steak' rub.
Place in foil and bake.

The Seitan pepperoni style made for a great pizza topping
besides snacking with Dijon on Crostini or a sandwich on good rye.

Added to regular pizza dough flour:
Whole Fennel Seed, Onion Powder and a dash of Cayenne
Other times I have added a TBSP of Nutritional Yeast and even
Mexican Style Pizza I add fine diced Jalepeno Peppers to Pizza Dough.

Sunday, April 1, 2012

Vegan Muffins masquerade as Cupcakes



Banana-Coconut with Vanilla Frosting

Preheat oven to 350
Prepare Muffin pan for 10
Mini 20+


Toast a cup of grated coconut in a dry hot skillet on low-set aside
Place 1 TBSP FLAX meal in 1/4 C warm water set aside
Add these ingredients to a VitaMix, beverage blender or food processor:

1/3 C softened Vegan Buttery Spread, Coconut Spread or Shortening
1 TBSP Vanilla Extract
1/2 ripe Banana
1/2 C Plain or Vanilla Vegan beverage (Rice, Almond, Soy, Hemp, etc.)
1 TBSP Flax Meal in 1/4 C warm water.(this is far better than using EGG)
1/2 Cup Sugar
1 TBSP Raw Agave or Maple Syrup
2 tsp Water

Whisk the following in a bowl to blend well
1 1/2 C Unbleached White Spelt Flour or Plain unbleached flour.
1 1/2 tsp Baking POWDER
1 1/2 tsp Cinnamon
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Allspice

Add blender ingredients to dry ingredients with a hand mixer just until blended.
Fill muffin cups to 3/4 fill

Large 20-25 min
Mini-12+ min
Test press: if it springs back they are done.
Remove from muffin pan promptly and allow to cool

Frost then dip/swirl the muffin top in a bowl of toasted coconut
ENJOY!


For these I used the always great PAMELA'S FROSTING
WHEAT FREE-GLUTEN FREE
Just to display a store bought icing to use for convenience.
Basically if you read the ingredients that is a frosting recipe in itself.



SPELT flour- Once you start using Spelt flour you won't want to use any other. The same goes for Spelt Pasta.
It is nearly double the price of wheat flour.
When I am getting low I will blend Spelt 50-50 with my unbleached Wheat flour.
I prefer the lighter Unbleached-White Vita Spelt.
When I share my baked good with people they always comment on the great flavor.
Half the credit to the Spelt flour in the simple recipe. It feels energizing.
BENEFITS: higher in protein,flavor and is easier to digest.
As a chef/baker I have been using Spelt flour for 15 years.
Read all about Spelt here:
http://www.natureslegacyforlife.com/faqs/what-is-spelt/