Friday, July 26, 2013

Best Seitan Roast recipe



Here is an excellent technique to create flavorful, moist and
easy slicing Seitan Roast
The texture is delightful!

We used the SIMPLE SEITAN recipe from the The Veganopolis Cookbook.
+ heaping TBS of Smoked Paprika

Blend liquid ingredients and spices in a processor.
Add the Vital Gluten and blend to just incorporated into liquids.

Instead of kneading the mixture it is simply formed into a loaf or 2.

Sear all sides on a hot skillet.
This seals in moisture and keeps texture intact.
Next place in a roasting pan that has a tight lid.
Place roast in covered by 2 inches of veg stock,
mushroom broth and/or even a dash of Liquid Smoke.
Cover tightly and cooked at 350 for 1 hr and 15.

You will probably never cook Seitan any other way.

We also slice thick portions and grind/chop for Bolognese.

Change up the spice blends in the recipe for different cuisines.

The Seitan Roasts in this photo even had Horseradish added.

MENU RECIPE AND PHOTOS ON THE WAY!


Wednesday, March 13, 2013

Pakora Recipe




Make your own tasty Pakora and tweak the flavors.

Heat one inch of Oil in a saucepan or pot
Have long tongs ready to use.

Batter for a platter full of Pakora:

Prepare a bowl of large Broccoli and Cauliflower florets
Trim the tips off Green Beans , add to bowl

2 Cups Chickpea Flour (besan)
1/2 C chopped Cilantro leaves
2 tsp Onion Powder
1 1/2 tsp Baking Powder
1 1/2 tsp Salt
1 tsp Turmeric
1 tsp White Pepper

Optionals: Paprika and or Ginger Powder

Whisk the dry ingredients to blend

Slowly add 1 C water WITH 2 tsp of Tamarind paste blended in

Achieve a very thick batter that will stick to the vegetables and not run off

Brown a few pieces at a time on the hot oil. Set aside on paper to drain

TIP: Try this recipe replacing spices with a Cajun spice blend : 0

Namaste




Tuesday, February 26, 2013

Pan Seared Brussels Sprout



Of all the ways to prepare Brussell Sprouts this is my favorite
Why boil away that nice flavor and firm texture?

Seared Brussels Sprout Vegan Style

2 Brussels Sprout
1 Shallot or 2 teaspoons, fine dice
2 teaspoons Vegan Margarine/Spread
1/4 C Veg Stock
Juice of 1/2 Lemon
Cracked Pepper and Salt to taste.

Place Brussels Sprout in a bowl and shake
several times to assist removing loose outer leaves.

Place a skillet on medium high flame.

With a small prep knife slice stem to flush with
body of sprout.
Half the Brussels Sprout
Dice Shallot
Place margarine in hot skillet
When that just begins bubbling add Shallot
Heat for 1-2 minutes or until clear
Turn flame to high, add Brussels Sprout
Add several grinds of Pepper + a sprinkle of Salt
Sear to dark in color stirring frequently
Cook until 'blackened'.
Once they are seared add Veg stock, cover
Simmer,covered, for about 2 minutes

Add Lemon juice, taste for Salt and Pepper
Serve

Other choices:
Toss in a handful of slivered Almonds after simmering and
stir until Almonds are slightly browned

Add a Sprinkle of ground Smoked Almonds

Same technique minus Lemon juice:
Saute with Roasted Sesame Oil sprinkle Black Sesame Seeds

Try using the very least amount of fat/oil or vegan spread in
sautes and substitute Veg Stock for needed moisture
This leaves vegetable flavors textures more intact
TIP
Keep a jar of prepared Veg Stock in the cooler, ready to use




Monday, January 28, 2013

Vegan Pumpkin Sticky Rolls


Sock Monkey and I decided to take a coffee break and enjoy these.


This appears lengthy to assemble but is actually easy and quick.
5-8 Min to assemble dough and set to rise.
12-15 to assemble filling and topping

Options: Change up the filling here and add Pecans, Coconut,
even diced Pineapple.
The topping and filling here is what I had on had to use up.

The richness and moisture with the added pumpkin is addictive.
Only 6 TBSP oil which isn't too bad for an item as such.

RECIPE


6 tablespoons Vegan Margarine or Spread, to be divided
1/2 C Plain Vegan Beverage, soy, almond, rice, etc.
+warmed to approx 116 degrees+
1 Level TBS active dry yeast
3 1/2 C all-purpose flour + a 1/2 C for rolling dough out
1/4 C (packed) light or dark brown sugar
1/3 C granulated sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 tsp baking powder
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom (or allspice)
1 teaspoon ground ginger
2/3 C pumpkin puree, canned
1 TBS Flax Meal in 1/4 C warm water, set aside 5 min
Oil for coating dough rising bowl

Filling
2/3 C light or dark brown sugar
1/3 C granulated sugar
1/4 C maple syrup or raw agave
1/2 tsp salt
12 tsp ground cinnamon
Have ready on the side:
1 C Raisins

Glaze
2 TBS vegan beverage
2 C powdered sugar, sifted
1-2 tsp vanilla powder or extract
( I often use 1 TBS Of Coconut Oil in the glaze)

Have your food processor ready with the dough blade

Melt the 6 TBS vegan margarine in a skillet
Set aside to cool to room temp!

NEXT:
In a 2 C Pyrex Cup or a small bowl:
Place yeast in warmed 1/2 C vegan plain beverage
+ sprinkle of sugar to activate yeast
*Warmed = 116 slightly warmer than your body temp

NEXT:
Put togther dough elements:
In a large bowl:
add flour, sugars, salt and spices
Blend with a whisk
Set aside
In another bowl stir to blend or use a hand mixer:
the now creamy yeast/beverage
2/3 C canned pumpkin puree
flax/water mixture,
sugars : (1/3 Granulated, 1/4 Packed brown),
Plus
HALF of the 6 TBS of melted vegan margarine
* You will use the other 3 later
Stir to blend or blend with a hand mixer on low setting
Add dry ingredients, stir/blend just to form a dough ball

PLACE IN FOOD PROCESSOR WITH DOUGH BLADE
Process for 3 min.

Place dough in a large lightly oiled bowl covered with
plastic wrap ,set in a warm spot until double in size
About 1 hour or so

While all that is taking place:
Prepare filling:
Place elements of filling in a bowl :
sugars, spices, agave or maple syrup, set aside

Make your Glaze ahead of time and place
it in the frig to stay consistent and thick
Glaze:
In a bowl place 2 C sifted confectioners-powdered sugar
With a hand mixer blend in 2 TBSP Plain vegan beverage
plus the vanilla
Achieve a thick consistency
Adjust moisture if needed

Prepare 2 round 8 or 9 inch cake pans:
Lightly oil and lightly flour
OR use one -9 x 13 rectangle pan
You may also choose to use parchment paper but
very lightly oiled
Oil tends to cause burn before fully cooked

+ CHILL DOUGH 15 MIN IN REFRIGERATOR PRIOR TO ROLLING +
NEXT: Preheat oven to 350
Rolling dough:.
On a floured surface roll the dough out to approx 16" x 11"
Achieve as close to 1/4 inch thickness as possible.
Remember the dough will rise and fatten.

Brush or spread remaining 3 TBS melted margarine
over the entire rolled surface
Spread the filling upon the dough evenly
Roll the rectangle of dough with filling
from the long 16" side , slowly and firmly
Some filling may slip out but that is expected.
Once firmly rolled slice 1/2 INCH slices of the roll
with a SERRATED knife
Just go ahead and gently saw through at 1/2 inch intervals

Place cut lengths close together in the prepared pans
Bake at 350 for approx 25 min
Use the old finger test and if the tops spring back
the delicious treats are finished baking
Allow to cool and go crazy with a glaze design

Sit back, make a wish and enjoy!