voluptuous vegans

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.


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


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

Baked Beans (with Seitan)

Pizza (with Spelt Crust)

Cheesecake (yummiest ever, if you bribe us we may put the recipe here)

Happy Robbie Burns Day
January 25, 2007, 3:22 pm
Filed under: Faux beef, Recipes, scottish tradition

Vegan Haggis… but I still refuse to eat it!  I got this from Veg World

This recipe can be prepared in advance, ready to bake before serving. The quantities are for four people, but don’t worry if the servings look small – the dish is very filling.

  • ½ cup (3 oz, 75 g) fine oatmeal (the pinhead variety works best)
  • 2/3 cup (4 oz, 110g) of brown or green lentils
  • 1 large onion, chopped
  • 1 tbsp. vegetable oil
  • 2 large carrots, finely grated
  • 4 to 6 mushrooms, sliced
  • 1 tsp. ground spices (your choice of cumin, turmeric, paprika or nutmeg, in any combination)
  • 1 tbsp. soy sauce
  • One 14-oz (400 g) can of kidney beans, drained and rinsed
  • 2 cloves of garlic, finely minced
  • Salt and pepper to taste
  • Knob of dairy-free margarine

Oven: Pre-heat to 375F (190C)Put the oatmeal in a bowl and cover with water. Let it stand for at least an hour. Drain thoroughly.Place the lentils in a pan of water and boil rapidly for 20 – 30 minutes or until soft (the time will vary according to the type of lentils). When the lentils are ready, drain and rinse them in a sieve.Sautée the onion in the oil until it is soft. Add the carrots and mushrooms, and cook for a little longer. Then add the spices, soy sauce, cooked lentils and about a quarter of the kidney beans.Using a food processor or blender, purée the remainder of the beans to form a thick paste (add a little water if necessary to prevent it getting too stiff). Add this to the lentil and vegetable mixture.Finally, add the drained oatmeal, salt and pepper, and the garlic. If the mixture looks too dry, add the margarine. Mix well.Transfer to an oven-proof dish and bake for 30 to 40 minutes. 

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.

Sloppy Smiki’s by Viki Ackland
January 18, 2007, 3:23 pm
Filed under: Recipes, tempeh

I package regular tempeh

1/2 onion diced or onion powder (for the onion haters out there)

2 cloves garlic diced into small pieces

1  5.5 oz  can tomato paste

2 tsp chilli powder OR 1 tsp chilli paste

1/2 tsp salt

splash hot sauce

cook the garlic and onion until brown in a bit of water. Stir in the tempeh, chilli powder and salt and simmer until cooked. Add the tomato paste or tomato sauce, whichever you like, the paste will be a thicker consistency.

Spoon on your fav bread or wrap with a slice of vegan cheese and YUM YUM !! I used a roti wrap myself as it was all I had available !!

Salmon Supreme Rolls by Viki Ackland
January 17, 2007, 3:54 pm
Filed under: Recipes, rolls, salmon

1 package of faux salmon steaks (soy) from King Cafe (if you live in

4 rice paper wraps package

mint leaf

brown rice

sprouts of your choice  

Easy to do, just layer the above starting with the salmon in the wrap and off you go. Wraps are easy to do, you just get them wet in hot water for 1/2 a minute and lay flat.  

For a dipping sauce we used a peanut sauce with some hot sauce.

Magical Meatloaf by Carolina Smart
January 14, 2007, 5:32 pm
Filed under: Blogroll, Meat loaf, Recipes, sunday food

Ok, I haven’t actually tried this yet. I made the recipe using the Magical Meatloaf generator at the Vegan Lunchbox Blog. Jennifer is brilliant by the way 🙂

Once I am done the fast, this is the first thing I am cooking. Please go ahead and try it in the meantime and let me know what happens.

Magical Meatloaf

1/2 cup walnuts
2 TB canola oil
One onion, diced
One large garlic clove, minced
Two celery ribs, diced
One cup mushrooms, cleaned and chopped
2 cups vegetarian burger or sausage crumbles
1 cup dry whole wheat bread crumbs
1/4 to 1/2 cup vegetable broth, as needed
1/2 cup uncooked polenta
1 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried rosemary
1 tsp. ground cumin
Several dashes vegetarian Worcestershire Sauce
2 TB soy sauce
I can tomato sauce

Preheat the oven to 350º. Spray a loaf pan or 8×8 square baking pan with nonstick spray and set aside (an 8×8 pan makes a crisper loaf).

Grind the walnuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you’ve chosen in the vegetable oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.

Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through. Add the tomato sauce to the top of the loaf during the last 10 minutes.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Cold leftover slices of make a great sandwich filling.