voluptuous vegans

Vegan Cheese
February 27, 2007, 1:35 am
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


Stew and Donuts posted by Carolina
February 26, 2007, 1:45 am
Filed under: barley, donuts

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

Vegetarian Chili posted by Carolina
February 25, 2007, 12:37 am
Filed under: beans, Faux beef, mexican, Uncategorized

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


Vegetarian Chili


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.

Sunday Food (feb 18, 2007) posted by carolina
February 19, 2007, 1:19 am
Filed under: beans, cheese cake, faux meat, Seitan and the things to do with it, Uncategorized

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!

lots ‘o’ food

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)

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)

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.

kale soup (slowcooker) by Carolina
February 17, 2007, 1:52 am
Filed under: slow cooker, soup, things to do with vegetables

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!

Tuesday dinner posted by Viki
February 13, 2007, 11:35 pm
Filed under: baking, Seitan and the things to do with it, slow cooker

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.