May 30th, 2005

4:00am burrito

(I was up late, craving interesting flavors, and too lazy to cook rice.)

A couple oz. seitan, diced
1.5 large, firm pickles, diced
3 - 5 green onions, sliced thin
1 slice fennel seed bread*, torn into little pieces
1 whole-wheat tortilla
Bragg's or soy sauce
Vegenaise
sesame oil
black pepper
mustard

* I used Hungarian Fennel Seed Bread from "The Bread Lover's Bread Machine Cookbook", veganized, with some whole-wheat flour. The fennel seeds in the bread lend this recipe an additional zing of flavor. It is a great bread for toast and sandwiches.


Heat frying pan on medium/medium-hot

Stir-fry seitan in a little sesame oil until seitan is somewhat browned; add a few twists freshly-ground black pepper

Add sliced green onion; stir

And chopped pickles and stir-fry until desired texture of ingredients is reached (pickles should still be very firm)

Add one slice torn-up fennel seed bread

Add a few squirts of Bragg's; stir until mixed, but don't let the bread fall completely apart

Warm tortilla (I do this by laying it directly on top of food in frying pan, then covering the pan for about 30 seconds)

Put tortilla on plate and smear on desired amount of Vegenaise

Spill food into tortilla

Add a generous squirt a little spicy yellow mustard, fold tortilla, voila!
  • Current Music: Sleater-Kinney - Night Light

your most impressive dessert!

xchristinax and I are in an English class where people bring desserts, homemade and otherwise (but never vegan), to share with the class about once a week. Now that the semester is ending we want to bake something really awesome to share with the class and show them that vegan desserts can be amazing.

We've poked around in the memories a lot (quiz me! I know everything there, haha!). Some things we're considering are this cheesecake, truffles or the chocolate mousse pie from the Candle Cafe Cookbook (I think a lot of people here are familiar with it). The cheesecake looks amazing but a) neither of us have tried it before and b) we're worried that the class will be skeptical of a non-cheese "cheesecake" (AKA "uh...I don't want to eat that...VEGAN cheesecake?!") or try to compare it to "real cheesecake." I've made both the mousse pie and truffles a few times and they've come out well.

So...first of all, what's YOUR most impressive dessert? What should we bring to class?

And second of all--what's your take on the cheesecake v. truffles v. mousse pie question? Keep in mind that we live in New York so the non-vegans are used to high-quality Junior's cheesecake!

Thanks so much in advance!

amazing vegan cookies!

i posted yesterday about peanut butter because i wanted to make these cookies with natural peanut butter. anyway if you are looking for a good cookie recipe, you must must must make these cookies! they are so tasty. =D i'm so happy to find a good vegan baking recipe (i'm vegetarian, experimenting with veganism..)



pictures.Collapse )

recipe.Collapse )

i posted a couple more pictures, and what not in my food journal -> here.

Peach & Rhubarb Crumble

Sorry it took so long to post this, but it's worth the wait. I'd love to post a picture but my digital camera just died- I promise it looks beautiful and tastes even better!

Preheat oven to 375-

Filling-
2 cups canned peaches
2 cups fresh rhubarb
1/4 cup baking flower
1 cup organic, unrefined sugar

Cut rhubarb and peaches into 1/2 inch squares. Fold together in large bowl until evenly mixed. Gently fold in flower, then sugar. Don't over-mix.

Crust-
1 1/2 Cups flower
1/2 cup margarine
1/2 cold water
pinch of salt

Gently mix flower, margerine and salt together in a medium bowl with clean hands. Mix to the point where dough is even but not a solid substance. Add water, mix again.

Crumble
1 cup organic, unrefined sugar
1/2 cup margarine
1/3 cup flower
2 tbs cinnamon
handful of diced walnuts

Mix sugar, margarine, flower and cinnamon together lightly. Add walnuts.

Press crust into medium pie pan, dump in the filling and sprinkle the crumble on top. Pop it in the over for 45-60 minutes, let cool and ENJOY!
  • Current Mood: hungry
  • Current Music: Cato Salsa Experience

Perfect Crumpets: What's the Secret???

I just made crumpets for the first time. They tasted good, but didn't look that great and didn't taste quite right (too yeasty and almost too salty). Is the batter is supposed to be really gummy? When I was a kid I used to go to this cafe called Tea 'n Crumpets in San Rafael, CA. They made the best crumpets on the planet (and they were vegan, too!). I reeeeally want to figure out what the heck they did (light, fluffy, subtle yet distinct flavor, perfect every time!).

Any ideas?

The crumpets I made were quite good with peach and blackberry jams, fresh strawberries and French Roast coffee mixed with a bit of homemade Thai Iced Tea and Aaron Cometbus' latest book. Not a bad breakfast.
  • Current Music: 20 Minute Loop "Face Like A Horse"

(no subject)

Hey.. does anyone know how to make the equivalent of Subway's Sweet Onion Sauce? I'm assuming you can't buy it from them. Just curious if anyone knew of a product that tastes the same or has a recipe for one. Thanks.

scones

i just ordered a bag of white chocolate chips from pangea! i'm hoping to bake some raspberry white chocolate chip scones with them, because i remember loving those long ago, before i became vegan. i saw a scone recipe in the archives, but it calls for spelt flour, which i sort of hate. so i was just wondering if anyone had a great scone recipe, especially one for something like raspberry or chocolate chip scones. i'm also googling some conventional scone recipes seeing if any look like they could be veganized...

i also ordered some sort of jar of "just like honey" that's in the new catalog, which i'm excited about. the ingredients in it look like they'd be really easy to replicate homemadely.

Yummy Freakin' Japanese Pancakes!

Tonight I made Okonomi Yaki posted by moanaeyez and let me tell you, it was spectacular!!!

My modifications:

--I omitted the carrot and used some chopped green beans instead.
--It required more than 2/3 C. water--- more like 1 C. water-- but this could be because I used whole wheat flour.
--I topped the pancakes with vegetarian oyster sauce instead of tankatsu and a rice seasoning seaweed blend instead of powdered seaweed.

You must try these! I could not stop eating them.

Liquor Cake

I just tried this recipe for Kahlua Cake that someone posted on one of the vegan boards a few weeks ago. (I am sorry, I don't remember who posted or on what board!)Anyway, here is the original recipeCollapse )

I used caramel liquer instead of Kahlua and caramel vodka instead of plain. I would use all liquer next time, as I don't think the vodka really contributed anything to the final product and the extra richness would be good. I also decreased the oil to about 3/4 cup, but I think you could get away with even less. I used a 13 X 9 pan instead of a bundt pan.

The carnivores I fed this to absolutely loved it! : )

quickie tofu

1/4 block tofu, diced
nutritional  yeast
1 couple tsps of tamari
flax seeds

1T toasted sesame oil
2 drops (or more) hot sesame oil

1 scallion, chopped (white and green parts)
1" ginger, diced

1C broccoli, cooked (I nuked frozen broccoli.  Fresh would have been better, but I was so hungry!)

In a bowl, coat the tofu with the nutritional yeast, adding some tamari to help with the sticking.  Stir in some flax seeds once everything is coated.

Heat the oils over medium and toss in the tofu, scallions and ginger.

Add a little water to the bowl where you coated the tofu (a really little bit...maybe a few tablespoons) and whisk it around to pickup some of the leftover yeasties and flax.  Pour this into the pan.   Saute until the sauce thickens and the tofu gets firm. 

Stir in the broccoli, tossing to coat.

Eat!  I bet it would have been good over noodles or rice, but I was feeling pretty lazy.  Other veggies would have been nice, too, but I didn't have any.