Filed under: vegan cheese
As promised here are the pictures of the vegan cheese I made. I used the Monteray Jack recipe from the uncheese cookbook. The only thing is I find it very salty. I know the dairy version of Monteray Jack is also a bit salty but this is over the top. I am going to rework the recipe to be less salty. Will let you know how it turns out. In the meantime here is the picture
It’s Sunday… I didn’t do as much cooking as usual. What I did make are fresh rolls (no pics, I’m sure you’ve seen enough) Vegetable Barley Stew, and my test at a donut recipe, which turned out fab, but am still tweaking it so no recipe just yet (they don’t look like real donuts. I don’t the have proper pan yet, so used a muffin tin for now. but they tasted like the real thing!!!). I also made cheese using a recipe fromt he Uncheese Cookbook. I will post a picture tomorrow as it needs to chill over night, was tres easy to make and tasted yummy, I snuck a taste.
In the meantime here are the pictures and the Stew Recipe:
The donut shots are before the decorations and after.
Here is the stew, followed by the recipe.
Vegetable Barley Stew (for a 5 quart slow cooker)
1.5 cups barley
1 cup TVP
1 cup Faux meat
4 cups kale shredded
1/2 cup fresh corriander
1.5 cup corn kernals (cooked)
1 medium sweet pepper diced
1 medium onion diced
3 cloves garlic crushed
1 5.5 oz can tomato paste
4-6 cups vegetable broth (or enough to come up to 1/2 inch below the rim of your slow cooker)
pepper to taste
1 tsp dried oregano
1 tsp dried sage
1 tsp dried basil
1 tsp dried marjoram
toss it all in your slow cooker cook on low for 8 hours or high for 4
whoo hoo I have a new camera and what a difference in the pictures… yeah!!!
So today I made corn muffins… and vegetarian chili. I am showing a video of before and then a photo of afterwards.
So here we go with the before.
this is the well, after, we were eating when I realized I forgot to take a picture and of course the bowl is the after, after, after… YUMMY
Recipe:
Vegetarian Chili
Ingredients
1 540 ml can red kidney beans (drained)
1 796 ml can plum or diced tomatoes (do not drain)
1 156 ml can tomato paste
1 340 Gram Package of Veggie Ground Round (this is the soy product that looks like ground beef) or 2 cups Seitan
1 Chili Mix (see below)
1 Small Onion diced
1.5 cups water
1 Tablespoon Oil
Chili Mix
3 tsps ground cumin
1 tsps ground oregano
1 tbsp chili powder
What to do
In a large pot using the oil, sauté the onions and ground round for about 2 minutes.
Then add in the Chili mix and the water.
Mix well and let boil for about 2 minutes.
Then add all the other ingredients.
Simmer for about 30 minutes or until it reaches desired thickness.
Filed under: Seitan and the things to do with it, beans, cheese cake, faux meat
Oye, I am so full right now…. I seem to be a cooking machine right now, must be the fact that I don’t want to leave my house!!!
Today I cooked BBQ Seitan wings. I basically threw together a sauce using chinese hot sauce (comes in a bottle with a rooster on it), and some vegan butter, the coating for the ‘wings’ was flour, paprika and thyme.
I also made fresh rolls with lettuce, shredded carrots, buckwheat soba noodles and fried chicken flavoured seitan. I also made a spicy peanut sauce.
I made spicy fries and mushroom gravy. The biscut and beans are from yesterday. I also had cheese cake with blueberry sauce. sorry forgot to take a picture and now it is all gone! I need a nap!
Filed under: Recipes, Seitan and the things to do with it, baking, beans, cheese cake, dessert, faux meat, slow cooker, stew
today I made quite a bit of food… tomorrow there will be even more.
Here what I made today
~Baking Powder Biscuts (from Sarah Kramer’s cookbook)
~Quinoa Stew
1 cup Quinoa
1 cup veggie broth
8 mushroom
2 ribs celery
one large can plum tomatos (use the juice)
1 small onion
3 cloves garlic
1 tsp thyme
1 tsp oregano
first saute the onions, garlic and celery, when onions are getting transluecent, throw in mushrooms, saute for a bit more, then add the Quinoa, saute for about 5 more minutes then add the broth. Bring to a boil, then simmer for another 20 minutes. Stir once in while so it doesn’t stick to the bottom of the pot.
~Chicken Flavoured Seitan (viki’s recipe)
INGREDIENTS
2 cups vital wheat gluten
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
1/4 tsp cumin seed or ground cumin
1/4 tsp garlic powder
2 cups cold water
1/3 cup tamari or soy sauce
8 cups water
1/2 cup tamari or soy sauce
3 tsp chicken flavored broth powder (a vegan product available in many natural food stores)
DIRECTIONS
In a large bowl, mix together the vital wheat gluten, rosemary, thyme, sage, cumin seed, chicken flavored broth and garlic powder. In a separate bowl, combine the water and tamari or soy sauce. Using a strong spoon and mixing quickly, slowly pour liquid into gluten mixture. The gluten will develop very fast and become very rubbery and elastic. If there is any remaining dry mix, quickly add a small amount of water to soak it up. Personally once the liquid is mixed, I mix the rest with my hands. Once thoroughly mixed, knead the dough for approximately 5 minutes. Once done needing shape into a log about 10” long. Set aside to rest for 15 minutes.
In a large stock pot, combine 8 cups cold water with 1/2 cup tamari or soy sauce and vegetable stock cube or powder to taste. Cut gluten log into desired shapes, maximum 1/2 inch thick. Individually drop the gluten pieces into the cold stock. Once the dough is in the cold broth, set to boil. Once boiling reduce heat to low, cover, and simmer for 45 minutes to 1 hour. Seitan may now turned into any creation you like.
~Mini Cheese cakes (recipe to come)
~Veganized Dianne Smart’s Baked Beans (slow cooker recipe)
2 16 oz cans of Navy Beans or 1 small bag of dry Navy Beans (if you are going to use dry, soak for 24 hours in hot water.
1 1/2 cups molasses
1 1/2 cups water
1 small onion
6 slices vegan bacon
1/2 tsp powdered ginger
1 5.5 oz can of tomato paste
pepper to taste
Before placing the ingredients in the pot, make sure you spray the walls with vegetable oil, the beans may stick. In a separate bowl combine all ingredient till the beans are completely covered with sauce. Pour all ingredients into the oiled crockery and then cook on low for 8 hours. Do not use the high setting for these beans as they will cook too fast and dry out.
I had some kale that getting a bit wilty, so decided it was time to create another slow cooker recipe. Everyone needs to eat their greens and kale is the perfect one for a soup. try it out and let me know what you think!
Here is the recipe:
2 bunches kale cut
2 spring onions diced
2 ribs celery diced
1 small onion diced
2 cloves garlic diced
1 19oz can of chickpeas drained/rinsed
1 5.5 oz tomato paste
2 tsp dried basil
2 tsp dried marjoram
2 tsp dried parsley
2 tsp dried oregano
1 tsp dried sage
4 cups vegetable broth or enought to fill your crock pot to 1/2 inch below the rim
In a 5 quart Crock Pot mix all the ingredients together. Cook on low for 8 hours or high for 4 hours… of course I recommend that you cook this on the lower setting… it just makes it so much more yummy!
Yummy! Crockpots rule!!!
Today’s dinner brought to you in part by Viki! Seitan Stew topped with steamed bok choy and Scones with syrup topping. We don’t have recipes right this moment, but will post them when we do.
Today the soup was literally everything in my fridge…. The end result is it kinda looked like and tasted like risotto.
Am calling this The Crazy Crack Pot Stew (again I apologize for the crappiness of my very old camera)
1 medium onion
3 cloves of garlic
2 cups of pasta (not noodles)
1/2 cup TVP
2 cups frozen peas/carrots
3 ribs celery diced
4 green onions diced
3 carrots diced
1 cup red sweet pepper diced
1 cup faux chicken
1 cup plain soy milk
1 Veggie hotdog
Vegetable broth (not sure how much but after you put everything in the slowcooker fill with broth till it’s all covered)
Cilantro to garnish
Put all ingredients in your crock pot, cover with vegetable broth, cook on high for approx 3 hours.
Filed under: Uncategorized
12 flour tortillas (8 inches each)
1/2 teaspoon salt
1 garlic clove, minced
2 teaspoons tamari soy sauce or soy sauce
2 teaspoons rice vinegar
2 teaspoons dark sesame oil
2 small eggplants, cut into 1/4-inch sliced (about 1 1/2 lb.)
vegetable oil, for brushing eggplant
1 cup plain soy yogurt
1 tablespoon sesame seeds
1. Heat oven to 250 degrees. Wrap tortillas in foil and bake about 10 minutes, or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on high for 30 to 60 seconds.
2. Meanwhile, in small bowl, whisk together garlic, tamari or soy sauce, vinegar and sesame oil. Set aside.
3. Preheat stove-top grill or griddle according to manufacturer’s directions. Brush eggplant lightly with oil and place, oiled side down, on grill. Cook over medium-high heat for 4 to 5 minutes. Transfer eggplant to a platter and brush with garlic sauce, then cut each slice into three.
4. To assemble, place 2 to 3 pieces eggplant in each tortilla. Garnish wit h dollop of yogurt and sprinkling of sesame seeds. Wrap tortilla around filling ingredients.
Filed under: Blogroll, Hints and Tips, corn muffins, dessert, slow cooker, sunday food
It’s Sunday and cooking day. I do admit I didn’t make enough food for the week. It’s been a busy website day, but I did make two items. Slow Cooker Channa Masala and Corn Muffins. Yummy! The corn muffins were perfect with the Channa Masala!
Here is a picture of my plate, it contains, a corn muffin, the Channa Masala with some Toffuti Sour Cream (I’m addicted to it), Sweet and Sour TVP (I didn’t make that one) and yes, that is white rice, I had a mouthful and gave it to someone else to eat. Once you switch to other rices, such as brown, white rice is kinda gross.
Here is a picture of my yummy Corn Muffins. These can be eaten with a meal. I usually eat them with curry dishes or Chili, but it can also be a desert or snack or be substituted for cake when making strawberry short cake.
