Yesterday I made homemade seitan, and then used some of it to make fajitas (seitan, onions, mushrooms, and green pepper sauteed with chili powder, cumin, and garlic powder). I used my Cuisinart to do the kneading for the seitan--it made things SO much easier.
Here's the seitan simmering in its broth:
The fajita mixture sauteeing on the stovetop:
Served with a dollop of salsa:
Wednesday, October 25, 2006
Monday, October 23, 2006
I promise we eat much more "real" food than we do dessert.
Yesterday I bought a quart of chocolate Silk soymilk. I don't know why I bought a whole quart when I'd never tried it before. I didn't like this stuff at all--it tastes almost bitter to me. I would feel awful throwing out that much soymilk, so I started looking for dessert recipes I could use it in. The first one I chose was Guilt-Free Chocolate Brownie Cake from Nava Atlas's Vegetarian Family Cookbook. I just replaced the regular soymilk with chocolate. This was tasty and simple. It only used about 1/4th a cup of soymilk, though. I see a lot of chocolate desserts in our future.
I had leftover icing from the last cupcakes I made (actually, I STILL have leftover icing even after this), so I just had to make some more. This is another recipe from Vegan Cupcakes Take Over the World. The recipe had a choice to use non-hydrogenated margarine or oil. I went with oil just because it was faster and cheaper. I have a feeling the cupcakes would have turned out fluffier if I had used the margarine. They were still good, though.
Apparently I have a thing for non-photogentic food. This was a simple dinner. I mainly followed the recipe on the back of a box of chana masala spice mix. It was a little spicy, so I added some plain soymilk to tone it down a bit. I really want to figure out how to make my Indian food have more of a sauce the way it does in restaurants.
Monday, October 16, 2006
Crimson Velveteen Cupcakes with Vegan Fluffy Buttercream Frosting from Vegan Cupcakes Take Over the World. I used black cherry concentrate instead of red food coloring, hence the lack of "crimson" color in the cupcakes. They still turned out really well. I have lots of leftover icing, so I'll have to make more cupcakes soon.
Sunday, October 08, 2006
I used the chocolate chip cookie recipe from Vegan with a Vengeance, but took out 2 TB of flour and put in 2 TB of cocoa. I also added some almond milk (it was all I had on hand) since the batter was too dry. These turned out really well. They stayed soft, which, for me, is the mark of a good cookie. I took most of them to a Sukkot party last night (the ones in the picture are the ones I set aside for my boyfriend to eat at home) and they got eaten up.
Tuesday, October 03, 2006
The chili is from Robin Robertson's Fresh From the Vegetarian Slow Cooker and the corn muffin is from theppk.com. I LOVE the muffins. The chili is good, but next time I will probably use less water, as I don't like my chili quite so soupy. I can never get enough sweet potatoes, though.