Wednesday, January 31, 2007
1 tsp. salt
1/2 tsp. onion powder
1 tsp. pepper
1 tsp. garlic powder
2 cups unbleached white flour or whole wheat pastry
4 Tbsp. nutritional yeast (optional)
3 Tbsp. yellow mustard
1/2 cup water
2 Tbsp. baking powder
2 to 3 lb. tofu
3 1/2 cups vegetable oil
• Mix together the salt, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl.
• In a separate bowl, dilute the mustard with 1/2 cup water.
• Add 1/3 cup of the flour mixture to the mustard mixture and stir. Add the baking powder to the dry flour mixture and mix.
• Dip chunks of the mock chicken into the mustard batter, then drop each chunk into the flour mixture and coat with the desired amount of “crust.”
• Fry the chunks in hot oil on medium-high heat in a large skillet or deep fryer until crispy and golden brown, turning as needed.
I didn't use any nutritional yeast in mine, simply because I was all out of it. I only used one package of tofu (which I'd frozen and then defrosted), and I definitely should have halved the rest of the ingredients. This was really tasty, though, and it doesn't have a really strong mustard-y flavor. Shortly after this picture was taken, I dipped my tofu in ketchup. Mmmmm mustard and ketchup. My boyfriend willingly took all of the leftovers for lunch today, so I give this two thumbs up.
The baked risotto is from Nava Atlas's The Vegetarian Family Cookbook (you can see a little bit of the cookbook peaking out of the top of the picture--woopsie). This recipe was so much easier than making risotto the traditional way. Honestly, the one time I made it "traditionally" before, I didn't really like it. That was just me being picky, though, as I don't really like creamy non-dessert stuff all that much. I still had arborio rice to use up, though, and noticed this recipe and thought I'd give it a try. It bakes for an hour, stirring every 15 minutes. At first I thought it wasn't going to work at all, as the first couple of times I stirred it looked remarkably like it had when I first put it in the oven. The last time I stirred, though, it had magically turned into something resembling risotto. I thought it was going to be a little too liquidy, so when I was supposed to add a cup of water at the last stirring, I only added half a cup. It's really thick now, so I probably should have followed the directions, but honestly I kind of liked the texture better than the previous time I'd made risotto.
The green beans are nothing special. They are organic ones from a can. I added black pepper and a bit of liquid smoke. They're actually pretty good for beans from a can.
Monday, January 22, 2007
Friday, January 19, 2007
Thursday, January 18, 2007
Monday, January 15, 2007
This is another recipe from my boyfriend's momma. I am forever in her debt for teaching me to make some decent biscuits. Mine were always kind of hard and dense before, but not now! Folding them over several times while rolling them out really is the trick.
Homemade "Buttermilk" Biscuits
2 cups self-rising flour (sifted) (I subbed 2 cups all purpose flour, 3 teaspoons baking powder, 1 teaspoon salt)
¼ cup shortening (I used the spectrum stuff and it worked great)
¾ cup "buttermilk" (soymilk + vinegar)
Preheat oven to 400 degrees.
Place sifted flour into bowl, add shortening and use pastry blender or fork to cut shortening into small particles.
Add "buttermilk" a little at a time until a medium-soft dough is formed. (More may be needed if dough is too hard.)
Turn out onto floured surface, and dust with more flour. Pat with hands to form ball. For flat biscuits, roll out and cut. For tall biscuits, fold dough in half and pat down about 3 or 4 times then roll out and cut. Place in pan with edges touching. Bake at 400 degrees for 10 – 13 minutes or until golden brown. Yum!!
This was the first dish we made using the pressure cooker my boyfriend got me for Hanukkah. I must admit that even though I am the one who asked for a pressure cooker, I was scared to use it. Have I mentioned that I scare really really easily? This recipe came from Lorna Sass's Great Vegetarian Cooking Under Pressure. If this recipe is any indication of the quality of the rest of the book, it is an AWESOME cookbook. We absolutely loved this dish. I think it was one of my favorite dinners yet. I thought I was going to find black-eyed peas to be an odd addition to a Caribbean dish, but they were really good. The only substitution I made in the recipe was to use two jalapeños instead of a red chili pepper, but that was because I already had the jalapeños on hand and needed to use them up.
As promised, this is the recipe I shared for the Recipe Exchange. It is actually my boyfriend's momma's recipe. She has made it for years in a non-vegan version. When we were visiting for the holidays, she veganized it for me. I liked it so much that she gave me the recipe for it. The casserole in the picture does not have any soy cheese on it, as I was all out. I liked it just as much without the soy cheese, though.
5 tbsp. Earth Balance, divided
1/3 cup diced onions
1/2 pound fresh mushrooms - sliced
White pepper, to taste
Garlic powder, to taste
1/2 tsp. salt
1 tbsp. cooking sherry (optional)
1/4th cup all purpose flour
2 cups plain soy milk
1 cup raw rice, cooked according to package directions
16 oz. fresh or frozen broccoli, cooked until tender
1 cup vegan soy cheese (mozzarella or cheddar style), optional
Preheat oven to 350 degrees F.
Preheat oven to 350 degrees F.Sprinkle onions and mushrooms with garlic powder, white pepper and salt, then sauté in 3 tbsp. Earth Balance and 1 tbsp. cooking sherry until onions are tender.
In saucepan, melt 2 tbsp. of Earth Balance, remove from heat and add ¼ cup flour. Stir until blended, it may be lumpy. Add 2 cups soy milk a little at a time, stirring with whisk until smooth. Return to medium heat and stir until thickened. Add mushroom mixture to sauce and stir to combine.
In large bowl, combine rice, broccoli, 1 tsp. salt and sauce. Pour into large casserole dish and sprinkle with soy cheese. Bake at 350 degrees F for 15-20 minutes or until bubbly.
Friday, January 12, 2007
You have been invited to participate in a recipe exchange. (for the 2 names above, vegan recipes or non-meat, vegetarian recipes, thanks!)I have enough people now and sent off my email--thanks!
Please send a recipe to the person whose name is in the number one position above (even if you do not know her or him), preferably something quick and easy without too many ingredients.
Then copy this letter into a new email, move my name to the number one position, and put your name in the number two position. Only your name and mine should appear on the list when you send out your email. Send the email to ten people. If you cannot do this within seven days, please let me know so it will be fair to those participating. You should receive 36 recipes.It is fun to see where these recipes come from. Seldom does anyone drop out because we can all use recipes. The turnaround is fast because there are only two names on the list. Bon Appetite!
Tuesday, January 09, 2007
I saw these bagel dogs on bunnyfoot's blog and I just had to try them. They are so cute (and tasty)! I was thinking that my package of Yves' veggie dogs had eight links in them, but after I'd already divided the dough in eight parts, I realized there were only six in the package. Hence the twist of bagel dough you see in the picture. The success of the bagel dogs has boosted my confidence to actually try making bagels. I promised my boyfriend a couple of months ago that I would make some. I should probably deliver on that promise.
Sunday, January 07, 2007
The posole recipe came from Lorna Sass's Short-Cut Vegetarian. This might be one of the easiest dinners I've ever cooked. It's sort of a stew (with tomatoes, hominy, black beans, and corn along with some spices). Apparently posole is another name for hominy, although I'd never heard that name before reading it in the cookbook.
The beer bread was another incredibly simple recipe to go with the posole stew (I really feel the need to add the word "stew" to the recipe's name, as it's more than just hominy). I found the recipe here. I used one of the beers my boyfriend had in the fridge, which was an ice brew. I thought that was synonymous with light beer, but apparently it is not. I could kind of taste the bitterness of the beer, but my boyfriend said that ice brews have a slightly higher alcohol content. We'll have to try this again with a "better" beer. The crust got kind of hard, but it was still soft inside. Maybe I'll just turn the oven down a bit next time.
I recently read that to help clean the microwave, you should boil some water in it for a couple of minutes. It helps loosen up the icky stuff stuck in there. To make it smell good, you can add lemon slices to the water, so that's what I did with the lemons after I was done squeezing and zesting them.
I kept hearing such good things about soy nog (especially the Silk brand), so I really wanted to try some. Now, I've never had egg nog either, but I was disappointed with the stuff. To me, it had an odd banana-ish flavor that I wasn't expecting. I didn't want to be wasteful and just pour the stuff down the drain, so I was excited when Bryanna posted this recipe for some vegan eggnog muffins. I left the cranberries and pecans out of mine because 1) I'm picky and 2) I didn't have any. My topping wasn't as pretty as hers because I was out of Earth Balance and Smart Balance Light does not create a crumbly topping. It was still tasty, though.
Wednesday, January 03, 2007
Chickpea Coconut Curry
2 cans (15 oz. each) chickpeas
1 can straw mushrooms
1 can baby corn
1 large onion, chopped
1/4 cup white wine
1 teaspoon red curry paste
1 tablespoon curry powder (or 2 if your curry powder is mild or you really like spicy food)
1 1/2 teaspoons garam masala
1 1/2 cups vegetable stock
3/4 cup coconut milk
fresh ground pepper, to taste
In large skillet over medium heat, cook onion in white wine until softened. Add remaining ingredients and bring to a boil (may have to increase heat to medium-high). Once boiling, lower heat and simmer uncovered for 30 minutes. Serve over rice.
This made a ton (I would say at least 8 servings), so you might want to halve the recipe if you're only cooking for two people or so. I was expecting the sauce to cook down more, but it really didn't.
Monday, January 01, 2007
These are peppermint patties; I got the recipe from SDGvegan's blog, Vegan-licious (recipe here). These were AWESOME. Mint+chocolate=heaven.
This one is candy cane chocolate bark. I found organic candy canes at the local health food store--yay! The recipe is the Sublime Chocolate Bark recipe from Dreena Burton's Vive le Vegan, but I subbed the candy canes for the dried fruit and nuts. I had fun taking a hammer to the candy canes, and I kind of wished that the noisy guy who lives downstairs had been home to be annoyed by it (but I checked and he wasn't--I wouldn't seriously have sat there banging on the floor if he'd been home. Even though he is rude, I just can't be that rude back.).