voluptuous vegans


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

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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.



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!!!

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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

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~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.



The Dinner Party

Last night Janis, Anna and myself went to Viki’s for a dinner party. Viki cooked up a feast, with an Janis bringing a Lentil loaf and I brought an Asian salad. Oh and there was plenty of wine and Lychee Martini’s to go around. Below are recipes for the Lentil Loaf, sadly there is no picture for the Asian Salad. Recipes for the Baked Beans and Salmon Supreme Rolls are below. Sorry no recipe for the Pizza or Cheesecake yet.

Lentil Loaf

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LENTIL LOAF

2 c. cooked lentils
1 c. cooked brown rice
1/2 c. red peppers, chopped
1/2 c. onion, chopped
1/2 c. tomato, chopped
1/4 c. celery, chopped
1/2 c. bread crumbs
4 tbsp. tomato paste
3 tbsp. fresh parsley, chopped
2 tsp. basil
1 tsp. oregano
1/2 tsp. marjoram
1/4 tsp. hot pepper (opt.)
2 tsp. water

Combine all ingredients in large bowl. Turn into a non-stick loaf pan. Bake at 350 degrees for 45 minutes. Top with tomato sauce for last 10 minutes.

Salmon Supreme Rolls
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Baked Beans (with Seitan)
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Pizza (with Spelt Crust)
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Cheesecake (yummiest ever, if you bribe us we may put the recipe here)
cheesecake.jpg



Boston Baked Beans with Seitan by Viki Ackland
January 18, 2007, 3:28 pm
Filed under: beans, Recipes, Seitan and the things to do with it, slow cooker, Uncategorized

1 1/2 cups dried navy beans, soaked and drained

1 tablespoon canola oil

1 medium yellow onion, diced

2 cloves garlic, minced

2/3 cup ketchup

1/3 cup molasses

1/4 cup brown sugar

3 tablespoons vegetarian Worcestershire sauce

1/2 teaspoon salt

1/3 pound seitan, diced

Place beans in a large saucepan and add water to cover. Bring to a simmer and cook over medium-low heat and uncovered until tender, about 1 to 1-1/2 hours. Drain the beans, discarding the liquid.Preheat the oven to 350 degrees.

In a large flame-proof casserole or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook, stirring, for 4 minutes. Stir in the ketchup, molasses, brown sugar, Worcestershire sauce, and salt, and cook over low heat, stirring frequently for 3 to 4 minutes. Stir in the beans and seitan.

Cover the casserole and transfer to the oven. Bake for 40 to 50 minutes, during occasionally. Remove from the heat and keep warm until ready to serve.