this is what I am making for dinner tonight and it smells delicious
http://blog.fatfreevegan.com/2011/12/seitan-stuffed-with-walnuts-dried-cranberries-and-mushrooms.html
cant wait to try it, serving it with mashed potatoes and green beans :)
Tuesday, December 13, 2011
Wednesday, December 7, 2011
Friday, November 4, 2011
Gluten free cookies
This was purely an experiment and it turned out well on the first try :)
I didnt measure anything except the flax egg replacer and the arrowroot powder, everything else was eyeballed and to taste. These measurements are all approximate.
1c gluten free all purpose flour
1-1 1/2c quinoa, ground to a course flour
1/3c almond meal
4Tbs flax meal mixed with 8Tbs hot water
1/3c oil
1/2c packed brown sugar
1/2c cane crystals
1Tbs lemon juice
1tsp almond extract
1-2tsp cinnamon
1c chopped dried fruit, or any dried fruit of choice like raisins, currents, cranberries etc.
Preheat oven to 400*F
Combine flours in mixing bowl, add all other ingredients except dried fruit and mix well. It should be the consistency of a firm and sticky dough ball.
Place tablespoons of dough on sprayed cookie sheet and bake for 10min. Remove from oven and cookie sheet. Cool and eat :)
I didnt measure anything except the flax egg replacer and the arrowroot powder, everything else was eyeballed and to taste. These measurements are all approximate.
1c gluten free all purpose flour
1-1 1/2c quinoa, ground to a course flour
1/3c almond meal
4Tbs flax meal mixed with 8Tbs hot water
1/3c oil
1/2c packed brown sugar
1/2c cane crystals
1Tbs lemon juice
1tsp almond extract
1-2tsp cinnamon
1c chopped dried fruit, or any dried fruit of choice like raisins, currents, cranberries etc.
Preheat oven to 400*F
Combine flours in mixing bowl, add all other ingredients except dried fruit and mix well. It should be the consistency of a firm and sticky dough ball.
Place tablespoons of dough on sprayed cookie sheet and bake for 10min. Remove from oven and cookie sheet. Cool and eat :)
Monday, October 24, 2011
Apple Raspberry Tart
12 apples peeled, cored and sliced thin
1 quart frozen raspberries
1c sweetener
cornstarch
1-2 TBS lemon juice
2c flour
1/4c oil
1/2tsp salt
water
1/2c flour
1/4c brown sugar
2Tbs melted margarine
In a 9X13 casserole dish, combine flour and salt with oil, slowly add water by the TBS until it sticks together to form dough. Press dough into the bottom of the pan. Prick with fork multiple times. Bake at 350*F for 10 minutes.
In a large skillet combine apples, raspberries, sweetener, lemon juice, and starch. Heat until thickened and apples start to turn translucent. Pour into casserole dish.
In a medium bowl combine 1/2c flour, brown sugar and margarine. Sprinkle over top of apple mixture and bake for 35 minutes at 350*F or until its bubbly and topping is golden brown.
1 quart frozen raspberries
1c sweetener
cornstarch
1-2 TBS lemon juice
2c flour
1/4c oil
1/2tsp salt
water
1/2c flour
1/4c brown sugar
2Tbs melted margarine
In a 9X13 casserole dish, combine flour and salt with oil, slowly add water by the TBS until it sticks together to form dough. Press dough into the bottom of the pan. Prick with fork multiple times. Bake at 350*F for 10 minutes.
In a large skillet combine apples, raspberries, sweetener, lemon juice, and starch. Heat until thickened and apples start to turn translucent. Pour into casserole dish.
In a medium bowl combine 1/2c flour, brown sugar and margarine. Sprinkle over top of apple mixture and bake for 35 minutes at 350*F or until its bubbly and topping is golden brown.
Louisiana Greens and Sausage (vegan)
Louisiana Greens and Sausage
Serves 6
2 tsp Olive Oil
1/4 tsp crushed red pepper
4 cloves garlic, minced
1 medium sized onion, coarsely chopped
1 14 oz. bulk style soy sausage (I used Soyrizo brand that I found at Walmart)
16 oz. mixed greens, such as mustard, collard, turnip and spinach (I used turnip
greens)
2 1/2 Tbs red wine vinegar
1/3 Cup vegetable stock
2 Cups vegetarian chicken stock, boiling
3/4 Cup tomato sauce
1/2 Tsp dried thyme
Serves 6
2 tsp Olive Oil
1/4 tsp crushed red pepper
4 cloves garlic, minced
1 medium sized onion, coarsely chopped
1 14 oz. bulk style soy sausage (I used Soyrizo brand that I found at Walmart)
16 oz. mixed greens, such as mustard, collard, turnip and spinach (I used turnip
greens)
2 1/2 Tbs red wine vinegar
1/3 Cup vegetable stock
2 Cups vegetarian chicken stock, boiling
3/4 Cup tomato sauce
1/2 Tsp dried thyme
Monday, October 17, 2011
Special K Loaf
This is the link to the recipe for the special K loaf. I tweak it to make it vegan.
http://www.cooks.com/rec/view/0,1714,151175-250192,00.html
For the cereal I usually just use regular corn flakes, for the eggs I use flax meal, 1Tbs flax meal and 3 Tbs hot water for each egg called for and a package of firm tofu (not silken) for the cottage cheese. I usually double or triple the recipe and put it in a 9x13 baking dish. If it is not moist enough I add soymilk and if it is too moist I usually add oats or a little flour to help it hold together.
http://www.cooks.com/rec/view/0,1714,151175-250192,00.html
For the cereal I usually just use regular corn flakes, for the eggs I use flax meal, 1Tbs flax meal and 3 Tbs hot water for each egg called for and a package of firm tofu (not silken) for the cottage cheese. I usually double or triple the recipe and put it in a 9x13 baking dish. If it is not moist enough I add soymilk and if it is too moist I usually add oats or a little flour to help it hold together.
Nearly naked apple pie
I do not have exact measurements for this recipe outside of the apples and the quinoa, I just added a bit of this and a bit of that to taste. This was something I put together for the people at church who cannot eat gluten. Next week I am going to try creating something with millet.
Nearly Naked Apple Pie
24 apples, peeled cored and sliced thin
brown sugar
maple syrup
cinnamon
ginger
nutmeg
cornstarch
1c quinoa cooked with 2c water
chopped peanuts
preheat oven to 350*f
spray a deep 9x13 casserole dish
In a bowl combine cooked quinoa with some brown sugar, maple syrup, and cinnamon, press approximately 2/3 of the quinoa into the bottom of the casserole dish and bake for 15-20 minutes. Set aside the remaining 1/3 quinoa.
In a large deep skillet combine apples, some brown sugar, some maple syrup, cinnamon, ginger and just a dash of nutmeg. Cook until the apples release their juice, then add cornstarch mixed with cold water to thicken. Simmmer and stir until thickened.
Pour apples into baking dish. Combine chopped peanuts with the remaining quinoa and crumble over the top of the apples. Sprinkle the top with cinnamon sugar.
Bake until top is golden brown and apples are bubbly.
Serve warm or cold.
Nearly Naked Apple Pie
24 apples, peeled cored and sliced thin
brown sugar
maple syrup
cinnamon
ginger
nutmeg
cornstarch
1c quinoa cooked with 2c water
chopped peanuts
preheat oven to 350*f
spray a deep 9x13 casserole dish
In a bowl combine cooked quinoa with some brown sugar, maple syrup, and cinnamon, press approximately 2/3 of the quinoa into the bottom of the casserole dish and bake for 15-20 minutes. Set aside the remaining 1/3 quinoa.
In a large deep skillet combine apples, some brown sugar, some maple syrup, cinnamon, ginger and just a dash of nutmeg. Cook until the apples release their juice, then add cornstarch mixed with cold water to thicken. Simmmer and stir until thickened.
Pour apples into baking dish. Combine chopped peanuts with the remaining quinoa and crumble over the top of the apples. Sprinkle the top with cinnamon sugar.
Bake until top is golden brown and apples are bubbly.
Serve warm or cold.
Wednesday, October 12, 2011
Some holiday favorites at our house...
Sweet Potato Souffle
6 Sweet potatoes
1/2c sugar or apple juice concentrate
I can crushed pineapple, drained
1/2c soymilk
1/2c melted vegan margarine
1 tsp vanilla extract
2Tbsp flax meal mixed with 6Tbsp hot water
1c brown sugar
1/3c flour
1/3c melted vegan margarine
1c chopped pecans
Peel, chop and boil sweet potatoes until tender.
Preheat oven to 350*F.
In a large bowl mash sweet potatoes, mix in sugar or juice concentrate,pineapple, soymilk, 1/2c margarine, vanilla, and flax mixture. Spread sweet potato mixture in a sprayed 9x13 pan.
In a medium bowl combine brown sugar, flour, margarine, and pecans. Crumble over the sweet potato mixture and bake for 30-40 minutes.
Holiday Stuffing
12oz dry bread cubes
1bag soycurls soaked in water to rehydrate
3/4c vegan margarine
2 large stalks of celery chopped
1c chopped onion
1/2 tsp dried thyme
1 tsp salt
1 tsp ground sage
2c vegetable broth or vegan chicken like broth
Melt margarine in a deep skillet, add onion and celery and saute until tender. Remove from heat.
Preheat oven to 350*F.
In a large bowl combine bread cubes, thyme, salt, and sage. Pour the sauteed onion and celery with the margarine over the bread cubes. Toss together. Pour enough broth into the bread cubes to moisten but not too much that it becomes soggy. Mix in soycurls.
Place stuffing in sprayed casserole dish and bake for 30 minutes.
6 Sweet potatoes
1/2c sugar or apple juice concentrate
I can crushed pineapple, drained
1/2c soymilk
1/2c melted vegan margarine
1 tsp vanilla extract
2Tbsp flax meal mixed with 6Tbsp hot water
1c brown sugar
1/3c flour
1/3c melted vegan margarine
1c chopped pecans
Peel, chop and boil sweet potatoes until tender.
Preheat oven to 350*F.
In a large bowl mash sweet potatoes, mix in sugar or juice concentrate,pineapple, soymilk, 1/2c margarine, vanilla, and flax mixture. Spread sweet potato mixture in a sprayed 9x13 pan.
In a medium bowl combine brown sugar, flour, margarine, and pecans. Crumble over the sweet potato mixture and bake for 30-40 minutes.
Holiday Stuffing
12oz dry bread cubes
1bag soycurls soaked in water to rehydrate
3/4c vegan margarine
2 large stalks of celery chopped
1c chopped onion
1/2 tsp dried thyme
1 tsp salt
1 tsp ground sage
2c vegetable broth or vegan chicken like broth
Melt margarine in a deep skillet, add onion and celery and saute until tender. Remove from heat.
Preheat oven to 350*F.
In a large bowl combine bread cubes, thyme, salt, and sage. Pour the sauteed onion and celery with the margarine over the bread cubes. Toss together. Pour enough broth into the bread cubes to moisten but not too much that it becomes soggy. Mix in soycurls.
Place stuffing in sprayed casserole dish and bake for 30 minutes.
Saturday, October 8, 2011
Apple Bars
This is the dessert my little girl made for potluck at church.
http://allrecipes.com/Recipe/apple-squares/detail.aspx
to veganize it we just used flax meal and hot water for the eggs.
:)
http://allrecipes.com/Recipe/apple-squares/detail.aspx
to veganize it we just used flax meal and hot water for the eggs.
:)
Thursday, October 6, 2011
Donuts, veganized :)
http://www.food.com/recipe/krispy-kreme-doughnuts-copycat-51199?scaleto=24&mode=null&st=true
to veganize this recipe here are my substitutions
scalded milk - soy milk with lemon juice heated in the microwave to lukewarm
eggs - 1Tbsp flax meal plus 3Tbsp hot water mixed until gooey like eggs for each egg called for in recipe
shortening - vegan margarine
I also didnt have any powdered sugar for glaze so I just used some brown sugar, sugar, margarine, soy milk and vanilla to make a glaze like frosting for the donuts.
these are not very good for you but they taste good and are a nice treat in moderation.
to veganize this recipe here are my substitutions
scalded milk - soy milk with lemon juice heated in the microwave to lukewarm
eggs - 1Tbsp flax meal plus 3Tbsp hot water mixed until gooey like eggs for each egg called for in recipe
shortening - vegan margarine
I also didnt have any powdered sugar for glaze so I just used some brown sugar, sugar, margarine, soy milk and vanilla to make a glaze like frosting for the donuts.
these are not very good for you but they taste good and are a nice treat in moderation.
Saturday, October 1, 2011
Deviled Egg Wanna Be's
1 block of tofu
2-3 cups of prepared instant mashed potatoes, thick
vegenaise
mustard
sugar
Slice tofu and then cut slices into triangles. Place on sprayed baking sheet and bake at 350 for 10-15 minutes or until the edges start turning golden in color. Remove from oven.
Add vegenaise, mustard, and sugar to mashed potatoes to your own taste preference. Stir well. Using a teaspoon place a good dollop of potato mixture on top of each triangle of tofu.
Sprinkle with paprika and chill.
2-3 cups of prepared instant mashed potatoes, thick
vegenaise
mustard
sugar
Slice tofu and then cut slices into triangles. Place on sprayed baking sheet and bake at 350 for 10-15 minutes or until the edges start turning golden in color. Remove from oven.
Add vegenaise, mustard, and sugar to mashed potatoes to your own taste preference. Stir well. Using a teaspoon place a good dollop of potato mixture on top of each triangle of tofu.
Sprinkle with paprika and chill.
Maple glazed pears
I used a lot more pears than they called for and didnt increase the maple syrup that much, it was probably a cup at most of maple syrup that I used and a good pile of cut up pears, I also used probably a cup of walnuts.
http://www.cookthink.com/recipe/10336/Maple-Glazed_Pears_With_Pecans
http://www.cookthink.com/recipe/10336/Maple-Glazed_Pears_With_Pecans
Vegan Pot Roast
Slow Cooker Seitan Pot Roast
1 sweet yellow onion, peeled and coarsely chopped
1 pound baby carrots
1 pound small red skinned potatoes, quartered
salt and pepper (pepper optional)
1 cup vegetable stock
2 cloves garlic, crushed
1 teaspoon dried thyme
1 teaspoon dried marjoram
2 cups gluten flour
1/2 teaspoon onion powder
1 1/2cup water or more as needed
3 Tablespoons soy sauce
1 Tablespoon ketchup
1. Arrange the onion, carrots, and potatoes in the bottom of a lightly oiled slow cooker. Season the vegetables to taste with the salt and pepper and add the stock, garlic, and 1/2 teaspoons of thyme and marjoram.
2. In a large bowl, combine the gluten flour, onion powder, thyme, marjoram, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Add the water, soy sauce, and ketchup. Mix well, adding a little more water if the mixture is too dry, then knead for 2 minutes until smooth. Shape the gluten to fit inside your cooker and place on top of the vegetables. Put a lid on the slow cooker and cook on low for 4 hours, or until the seitan and vegetables are cooked.
3. To serve, remove the vegetables from the slow cooker. Cut the seitan into slices and arrange them on a serving platter. Surround with the vegetables and spoon the cooking liquid over all.
Serves 4.
For my slow cooker I had to cook this on high for about 6 hours. I didnt think that the gluten was getting done enough on top of the veggies after a few hours so I removed the roast and veggies and placed the gluten in the bottom of the crock in the broth and then finished cooking it, after it was done, I removed everything again and made a gravy with the broth. Next time I make this I will place the gluten in the bottom of the cooker to start with.
For the gravy:
I put a few tablespoons of oil in a skillet, then when it was hot I added a handful of flour, I mixed it in, then let it start to brown. I then added the liquid from the crock pot and 2cups of cashew milk that I made in the blender. Whisked it smooth and poured it over the sliced gluten roast and veggies.
1 sweet yellow onion, peeled and coarsely chopped
1 pound baby carrots
1 pound small red skinned potatoes, quartered
salt and pepper (pepper optional)
1 cup vegetable stock
2 cloves garlic, crushed
1 teaspoon dried thyme
1 teaspoon dried marjoram
2 cups gluten flour
1/2 teaspoon onion powder
1 1/2cup water or more as needed
3 Tablespoons soy sauce
1 Tablespoon ketchup
1. Arrange the onion, carrots, and potatoes in the bottom of a lightly oiled slow cooker. Season the vegetables to taste with the salt and pepper and add the stock, garlic, and 1/2 teaspoons of thyme and marjoram.
2. In a large bowl, combine the gluten flour, onion powder, thyme, marjoram, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Add the water, soy sauce, and ketchup. Mix well, adding a little more water if the mixture is too dry, then knead for 2 minutes until smooth. Shape the gluten to fit inside your cooker and place on top of the vegetables. Put a lid on the slow cooker and cook on low for 4 hours, or until the seitan and vegetables are cooked.
3. To serve, remove the vegetables from the slow cooker. Cut the seitan into slices and arrange them on a serving platter. Surround with the vegetables and spoon the cooking liquid over all.
Serves 4.
For my slow cooker I had to cook this on high for about 6 hours. I didnt think that the gluten was getting done enough on top of the veggies after a few hours so I removed the roast and veggies and placed the gluten in the bottom of the crock in the broth and then finished cooking it, after it was done, I removed everything again and made a gravy with the broth. Next time I make this I will place the gluten in the bottom of the cooker to start with.
For the gravy:
I put a few tablespoons of oil in a skillet, then when it was hot I added a handful of flour, I mixed it in, then let it start to brown. I then added the liquid from the crock pot and 2cups of cashew milk that I made in the blender. Whisked it smooth and poured it over the sliced gluten roast and veggies.
Sunday, September 25, 2011
Strawberry Banana Cream Dessert
Strawberry Banana Cream Dessert
3-4c puffed rice cereal (not rice krispies) crushed
6-8 bananas, creamed in a blender or food processor
a few splashes of lemon juice to help keep the bananas from turning brown
1 block of firm silken tofu
1/2 c cashews
1c soymilk
3Tbs starch
1 quart frozen strawberries, thawed or fresh
1 pkg vegan jello
Place tofu, cashews, soymilk and starch in a blender and process until smooth. Transfer to a saucepan and heat to thicken. Once thickened add to bananas.
In a 9X13 baking dish place the crushed rice cereal, pour the banana mixture over the crust.
In a saucepan put frozen berries and heat to boiling, once boiling remove from heat and add vegan jello, stir well and pour over the banana cream.
Place in the fridge to set.
3-4c puffed rice cereal (not rice krispies) crushed
6-8 bananas, creamed in a blender or food processor
a few splashes of lemon juice to help keep the bananas from turning brown
1 block of firm silken tofu
1/2 c cashews
1c soymilk
3Tbs starch
1 quart frozen strawberries, thawed or fresh
1 pkg vegan jello
Place tofu, cashews, soymilk and starch in a blender and process until smooth. Transfer to a saucepan and heat to thicken. Once thickened add to bananas.
In a 9X13 baking dish place the crushed rice cereal, pour the banana mixture over the crust.
In a saucepan put frozen berries and heat to boiling, once boiling remove from heat and add vegan jello, stir well and pour over the banana cream.
Place in the fridge to set.
Sheep herder's cabbage
Sheep herder's cabbage
1 large head of cabbage chopped into small pieces about 1"
1 package of vegan hotdogs, sliced into small coin shapes
bread crumbs
your favorite recipe for cheese or mock cheese sauce
In a pot cook the cabbage in a little water until done, drain and set aside.
Preheat oven to 350*F. Spray a 9X13 baking dish. Layer 1/2 the cabbage, 1/2 the hotdogs, 1/2 the cheese sauce and 1/2 the bread crumbs in the dish, repeat. Spray the top layer of bread crumbs with cooking spray.
Bake 30 minutes or until bread crumbs are browned and cheese sauce is bubbly.
1 large head of cabbage chopped into small pieces about 1"
1 package of vegan hotdogs, sliced into small coin shapes
bread crumbs
your favorite recipe for cheese or mock cheese sauce
In a pot cook the cabbage in a little water until done, drain and set aside.
Preheat oven to 350*F. Spray a 9X13 baking dish. Layer 1/2 the cabbage, 1/2 the hotdogs, 1/2 the cheese sauce and 1/2 the bread crumbs in the dish, repeat. Spray the top layer of bread crumbs with cooking spray.
Bake 30 minutes or until bread crumbs are browned and cheese sauce is bubbly.
Sunday, September 11, 2011
vegan riblets
I dont remember where I got this recipe, I know it was online but I cant find a link so I will just repost the recipe here.
Vegetarian Ribs
2cups gluten
1/3cup nutritional yeast
2Tbsp smoked paprika
1Tbsp salt
3cups water
1/2cup peanut butter
1 large onion minced
1/2cup oil
2cups bbq sauce
1) In a large bowl, stir together the gluten, yeast, paprika, and salt. Pour the water in all at once and quickly mix with a sturdy spoon. Pour off any excess water.
2) If you want your ribs chewy, leave the gluten ball as it is, if you want less chewy remove it from the bowl and knead it for a couple of minutes on a clean surface. Return it to the bowl and coat it with smooth peanut butter. Set aside.
3) Heat the oil in a skillet over medium heat. Add onion, cook and stir until golden brown. Remove from the heat. Pour the onion and oil over the gluten ball. Poke a few times with a fork, allowing the oil to soak into the ball, let cool.
4) When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. Thats ok. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.
5) Preheat oven to 350*F
6) Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long, 2 inches wide and 1/2 inch thick. Dont try cutting them or rolling them out as that will make them behave more like bread and change the texture. Place the strips on a greased baking sheet.
7) Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with bbq sauce, return to the oven for another 10 minutes.
Vegetarian Ribs
2cups gluten
1/3cup nutritional yeast
2Tbsp smoked paprika
1Tbsp salt
3cups water
1/2cup peanut butter
1 large onion minced
1/2cup oil
2cups bbq sauce
1) In a large bowl, stir together the gluten, yeast, paprika, and salt. Pour the water in all at once and quickly mix with a sturdy spoon. Pour off any excess water.
2) If you want your ribs chewy, leave the gluten ball as it is, if you want less chewy remove it from the bowl and knead it for a couple of minutes on a clean surface. Return it to the bowl and coat it with smooth peanut butter. Set aside.
3) Heat the oil in a skillet over medium heat. Add onion, cook and stir until golden brown. Remove from the heat. Pour the onion and oil over the gluten ball. Poke a few times with a fork, allowing the oil to soak into the ball, let cool.
4) When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. Thats ok. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.
5) Preheat oven to 350*F
6) Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long, 2 inches wide and 1/2 inch thick. Dont try cutting them or rolling them out as that will make them behave more like bread and change the texture. Place the strips on a greased baking sheet.
7) Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with bbq sauce, return to the oven for another 10 minutes.
Carrot dogs
This recipe came to me from Julianne Pickle which was given to her by John Kannenberg. We really like these as a good vegan alternative to hotdogs, if you use baby carrots they can then be put into bbq sauce like lil smokies.
Carrot Dogs
Peel 2 pounds of carrots, cut into hotdog lengths, drop into boiling water for 7-10 minutes. Remove and cool.
Marinade:
2c water
2tsp garlic powder
2tsp onion powder
2tsp basil
1/2tsp bbq seasoning such as Mrs Dash Mesquite flavor
2Tbsp peanut butter
1tsp sugar
1tsp salt
1/2tsp celery salt
*combine all marinade ingredients and marinate carrots for at least 2 hours, longer is better.
*place on oiled baking sheet and bake at 350*F until tender or grill on bbq until tender
serve on buns with your favorite condiments
Carrot Dogs
Peel 2 pounds of carrots, cut into hotdog lengths, drop into boiling water for 7-10 minutes. Remove and cool.
Marinade:
2c water
2tsp garlic powder
2tsp onion powder
2tsp basil
1/2tsp bbq seasoning such as Mrs Dash Mesquite flavor
2Tbsp peanut butter
1tsp sugar
1tsp salt
1/2tsp celery salt
*combine all marinade ingredients and marinate carrots for at least 2 hours, longer is better.
*place on oiled baking sheet and bake at 350*F until tender or grill on bbq until tender
serve on buns with your favorite condiments
Friday, September 9, 2011
Mary's Sabbath Loaf
This is my adaption of a potluck staple from my church back home in Indiana.
3c TVP, reconstituted with hot water
6 slices soft bread, cubed
1tsp garlic powder
1 onion, chopped
1/4c oil
1/2 tsp oregano
12 oz vegan cheese, cubed, or 14oz tofu cubed
4 TBS flax meal mixed with 8TBS hot water
1tsp salt
1-2 TBS vegan Worcestershire sauce
bbq sauce to taste
1/2 c ketchup
3TBS brown sugar
Preheat oven to 350*F.
Saute onion in oil until transparent. In a mixing bowl combine TVP with bread cubes, pour onion and oil over TVP bread mixture, combine rest of ingredients, except ketchup and brown sugar. If too dry you may need to add a splash of non dairy milk, if too wet add enough uncooked oats so it will hold together. Press into greased 9X13 casserole pan. In a small bowl combine ketchup and brown sugar. Spread ketchup mixture over the loaf and bake for 35-45 minutes.
3c TVP, reconstituted with hot water
6 slices soft bread, cubed
1tsp garlic powder
1 onion, chopped
1/4c oil
1/2 tsp oregano
12 oz vegan cheese, cubed, or 14oz tofu cubed
4 TBS flax meal mixed with 8TBS hot water
1tsp salt
1-2 TBS vegan Worcestershire sauce
bbq sauce to taste
1/2 c ketchup
3TBS brown sugar
Preheat oven to 350*F.
Saute onion in oil until transparent. In a mixing bowl combine TVP with bread cubes, pour onion and oil over TVP bread mixture, combine rest of ingredients, except ketchup and brown sugar. If too dry you may need to add a splash of non dairy milk, if too wet add enough uncooked oats so it will hold together. Press into greased 9X13 casserole pan. In a small bowl combine ketchup and brown sugar. Spread ketchup mixture over the loaf and bake for 35-45 minutes.
Tuesday, August 23, 2011
vegan brats
These are a summertime favorite at our house. They are great grilled and served with potato salad and baked beans.
http://partyinmykitchen.blogspot.com/2009/01/vegan-bratwurst.html
http://partyinmykitchen.blogspot.com/2009/01/vegan-bratwurst.html
Tuesday, August 16, 2011
Lemon Cake with Strawberry jel topping
The cake: (adapted from How it All Vegan by Tanya Barnard and Sarah Kramer, I highly recommend this cookbook btw)
3c flour
4 tsp baking powder
1/2 tsp salt
1 1/2 c cane juice crystals
1 1/2 c soy milk
2 tsp lemon extract
4 tsp lemon juice
1/2 c oil
2 flax eggs ( 2 Tbsp flax meal mixed with 6 Tbsp hot water)
Preheat oven to 350*F. In a large bowl combine all ingredients until mixed. Pour into a greased cake pan and bake for 30-35 minutes. Check with a toothpick for doneness. Cool.
Strawberry jel topping:
1 quart frozen strawberries
1/2 -2/3 c cane juice crystals
1/4 c arrowroot powder
Place all in a medium sauce pan and heat until berries break down and can be mixed together and thickened. Pour over cooled lemon cake. Refridgerate and serve.
3c flour
4 tsp baking powder
1/2 tsp salt
1 1/2 c cane juice crystals
1 1/2 c soy milk
2 tsp lemon extract
4 tsp lemon juice
1/2 c oil
2 flax eggs ( 2 Tbsp flax meal mixed with 6 Tbsp hot water)
Preheat oven to 350*F. In a large bowl combine all ingredients until mixed. Pour into a greased cake pan and bake for 30-35 minutes. Check with a toothpick for doneness. Cool.
Strawberry jel topping:
1 quart frozen strawberries
1/2 -2/3 c cane juice crystals
1/4 c arrowroot powder
Place all in a medium sauce pan and heat until berries break down and can be mixed together and thickened. Pour over cooled lemon cake. Refridgerate and serve.
Monday, August 15, 2011
Monday, August 1, 2011
Vegan Chik'n like lunch neat
I found the basis for this recipe at the vegan dad blog site.
http://vegandad.blogspot.com/2008/06/veggie-lunch-meat.html
the things I changed:
I omitted the paprika, turmeric, fennel seed, and soy sauce.
I added two heaping tablespoons of chick it seasoning and two heaping tablespoons of another chick'n like seasoning to the mix.
This has turned out really well. I was thinking of the worthington meatless chicken slices for sandwiches and it is pretty close, and the best part is it is vegan and contains no artificial yucky-ness :) We are taking this with us to campmeeting to eat for our noon meals. you could slice it up and freeze it. I have made the original from the blog site and then made reuben sandwiches with it. So yummy.
for the reubens
prepared veggie lunch meat
loaf of good artisan or rye bread
sauerkraut
vegan swiss cheeze
vegenaise or vegan thousand island dressing
vegan margarine
slice the lunch meat, butter the bread on one side and place it margarine side down in a hot skillet, carefully spread bread with vegenaise or dressing, add meat, kraut, and cheeze, top with a buttered slice of bread and cook as you would a grilled cheeze sandwich flipping to brown both sides.
I do not like thousand island dressing or rye bread so I use a good artisan bread and vegenaise.
http://vegandad.blogspot.com/2008/06/veggie-lunch-meat.html
the things I changed:
I omitted the paprika, turmeric, fennel seed, and soy sauce.
I added two heaping tablespoons of chick it seasoning and two heaping tablespoons of another chick'n like seasoning to the mix.
This has turned out really well. I was thinking of the worthington meatless chicken slices for sandwiches and it is pretty close, and the best part is it is vegan and contains no artificial yucky-ness :) We are taking this with us to campmeeting to eat for our noon meals. you could slice it up and freeze it. I have made the original from the blog site and then made reuben sandwiches with it. So yummy.
for the reubens
prepared veggie lunch meat
loaf of good artisan or rye bread
sauerkraut
vegan swiss cheeze
vegenaise or vegan thousand island dressing
vegan margarine
slice the lunch meat, butter the bread on one side and place it margarine side down in a hot skillet, carefully spread bread with vegenaise or dressing, add meat, kraut, and cheeze, top with a buttered slice of bread and cook as you would a grilled cheeze sandwich flipping to brown both sides.
I do not like thousand island dressing or rye bread so I use a good artisan bread and vegenaise.
our favorite chocolate cake....
http://www.hersheys.com/recipes/4754/Black-Magic-Cake.aspx
Here are the substitutions to make it vegan:
use 1c soymilk with 1 Tbsp lemon juice or vinegar for the sour milk
use 2 Tbsp flax meal with 6 Tbsp hot water for the eggs
use 1c boiling water and 2tsp Roma for the coffee
use carob powder for the cocoa
This is the best chocolate cake recipe we have ever found, it is so light and fluffy.
we also use aluminum free baking powder and golden white whole wheat flour when we make it.
Here are the substitutions to make it vegan:
use 1c soymilk with 1 Tbsp lemon juice or vinegar for the sour milk
use 2 Tbsp flax meal with 6 Tbsp hot water for the eggs
use 1c boiling water and 2tsp Roma for the coffee
use carob powder for the cocoa
This is the best chocolate cake recipe we have ever found, it is so light and fluffy.
we also use aluminum free baking powder and golden white whole wheat flour when we make it.
this is an interesting looking recipe
http://chowvegan.com/2008/05/28/bbq-pulled-jackfruit-sandwich/
Ive never used jackfruit before but I will be looking for it at the asian market next time I go there so I can try this recipe.
Ive never used jackfruit before but I will be looking for it at the asian market next time I go there so I can try this recipe.
Friday, July 22, 2011
Vegan Ice Cream
2 cans coconut milk, refrigerated at least 24 hours more is better
1 c soy milk
1 block silken tofu
maple syrup to taste or other sweetener
favorite fruit or nuts
Open the refrigerated coconut milk from the bottom and drain the water off, scoop the solid into the blender, add the soy milk and tofu, sweetener and any flavorings.
Blend until smooth. Pour into an ice cream maker, add fruit or nuts and prepare according to manufacturers directions.
1 c soy milk
1 block silken tofu
maple syrup to taste or other sweetener
favorite fruit or nuts
Open the refrigerated coconut milk from the bottom and drain the water off, scoop the solid into the blender, add the soy milk and tofu, sweetener and any flavorings.
Blend until smooth. Pour into an ice cream maker, add fruit or nuts and prepare according to manufacturers directions.
Thursday, July 21, 2011
raw multi D bread
http://www.naturesbestnews.com/recipe.php?recipe_id=55
this is a site set up and run by a friend of mine back home in Indiana, Laurie Ousley.
this is a site set up and run by a friend of mine back home in Indiana, Laurie Ousley.
Tuesday, July 19, 2011
Delightful Berry Pie
Delightful Berry Pie
1 pie crust, prebaked
1lb bag of frozen strawberries or mixed berries
1can 100% fruit juice concentrate, berry flavored with apple juice*
1/2 can water
1/4 c cornstarch
1 can coconut milk, chilled in fridge for at least several hours
sweetener of choice
lime juice to taste
Place berries in pie crust.
In saucepan stir together starch, juice concentrate, 1/2 can water. Heat until thickened stirring constantly. Once thickened pour over berries and chill in refridgerator.
Open coconut milk can from the bottom and drain off the water. Place the solid coconut milk in mixing bowl, add sweetener and lime juice to taste and whip with a hand mixer. Once pie is cool and set top with the coconut cream mix. Slice and serve.
1 pie crust, prebaked
1lb bag of frozen strawberries or mixed berries
1can 100% fruit juice concentrate, berry flavored with apple juice*
1/2 can water
1/4 c cornstarch
1 can coconut milk, chilled in fridge for at least several hours
sweetener of choice
lime juice to taste
Place berries in pie crust.
In saucepan stir together starch, juice concentrate, 1/2 can water. Heat until thickened stirring constantly. Once thickened pour over berries and chill in refridgerator.
Open coconut milk can from the bottom and drain off the water. Place the solid coconut milk in mixing bowl, add sweetener and lime juice to taste and whip with a hand mixer. Once pie is cool and set top with the coconut cream mix. Slice and serve.
Sunday, July 17, 2011
Homemade Deodorant
1 part coconut oil
1 part cornstarch
1 part baking soda (may need to reduce this amount if you have sensitive skin)
a few drops of your favorite natural oil, such as lavender
an empty deodorant tube
Mix together the coconut oil, starch, baking soda, and oil. Press into an empty deodorant tube and place in the refrigerator. Use lightly as this seems to work better than the commercial deodorants.
(Thanks to Carina Vath for sharing this recipe)
1 part cornstarch
1 part baking soda (may need to reduce this amount if you have sensitive skin)
a few drops of your favorite natural oil, such as lavender
an empty deodorant tube
Mix together the coconut oil, starch, baking soda, and oil. Press into an empty deodorant tube and place in the refrigerator. Use lightly as this seems to work better than the commercial deodorants.
(Thanks to Carina Vath for sharing this recipe)
My favorite bean spread
2 cans black beans, rinsed and drained
1 can black olives, drained
2-3 dill pickles
1/2 small onion
1/4-1/2 cup vegenaise
Place all in a food processor and process until fairly smooth. Serve with bread, crackers or pitas.
1 can black olives, drained
2-3 dill pickles
1/2 small onion
1/4-1/2 cup vegenaise
Place all in a food processor and process until fairly smooth. Serve with bread, crackers or pitas.
Watermelon Slush
1 Watermelon, cut into chunks, about 16 cups
4 Tbsp sweetener (more or less depending on the sweetness of the melon)
4-8 Tbsp lime juice, to taste
Place 4 cups of watermelon, 1 Tbsp of sweetener, and 1-2 Tbsp lime juice in food processor or blender and process until smooth, pour into bowl and repeat until all of melon is blended. Place mixture in freezer. Stir mixture ever hour or so to keep it from becoming completely solid. Serve frozen.
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