May 16th, 2006

pook and bert

Stink Bomb, Please and Thank You

I have a rooommate who is moving "soon" but taking entirely too long to do so.  He's just being a lazy, stupid, stoner kid.  He needs to be motivated.

As the passive aggressive one of the house, I'd like to try driving him out with the foulest smelling vegan food I can cook up.  I was thinking boiled cabbage, but surely you guys can suggest far worse concoctions? This doesn't have to taste good.  Chances are the dog will eat whatever we make, so long as it's not spicy, dog-poison.

  • Current Music
    Rainer Maria "I'll Keep It With Mine"


Okay. So, in baking I have always used: unbleached all-purpose flour, whole wheat flour, or whole wheat pastry flour. i have never used self-rising flour or cake flour. as far as i know, self-rising is regular all-purpose with baking powder and salt added. cake flour is all-purpose with the CRAP sifted out of it so that it is super super fine. self-rising i'm assuming would be used in, well, stuff that you want to rise when you dont have baking powder on hand. cake flour, obviously for cakes.

my question is, do any of you have uses for self-rising or cake flours other than the obvious? like using one or the other in a certain recipe to give it a better/fluffier texture, combining it with other flours to get this or that effect, etc. or even out of laziness - wanting fluffy pancakes but being too sleepy in the morning to do anything other than add liquid and stir to make a batter.

what are your favorite ways to use self-rising and cake flours?
cute lil deer

Uses/fixes for over-seasoned seitan?

Hey, guys and gals,

So, v_gan's delicious-looking Sweet and Sour Seitan in veganfoodpics got me thinking about some seitan (okay, a LOT of seitan) that I made over spring break, didn't use up, and left in the freezer at home. It was one of my first attempts at making seitan and I WAY overseasoned it - and now I'm afraid that it'll be even stronger when I go home and use it, 'cause I packed it into containers with its broth. Any ideas on ways to use overly flavored seitan up? We used OJ, white wine, and a bunch of herbs in the broth, among other things, and it's way too strong. My only ideas are:

-Make another non-seasoned batch, grind both batches up, and mix them to cut down the flavor, then use in a shepherd's pie or something
-Boil the overseasoned seitan in plain water for a while - would this get some of the taste out?

Any other ideas, either for recipes or to fix the plain seitan itself? Thanks!

bbq chicken seitan

I bought some packaged chicken style seitan and I wanted to make bbq seitan. Should I cut the seitan and cover it in flour like I did with tofu, or just fry it up as is?

*This is my very first time trying to make seitan!
**I checked the memories and I really couldn't find exactly what to do. I also googled and I think I should shake it in flour but I just don't know!

Help! Thank you;)
vegan: hail seitan

"Kentucky Fried" Seitan... Success!

For a while now, I have been craving KFC. I could never find vegan "chicken" patties that were breaded and fried, as unhealthy as it is. I couldn't find pre-packaged seitan in the patty shape, either. So, using my handy La Dolce Vegan cookbook, I made some seitan on my own. I'm sure you guys don't need another seitan recipe, but if you really want, I'll post it. Then, I searched the lovely vegancooking archives and found a recipe for KFC-esque seitan. I didn't include the MSG and didn't have a couple of the ingredients, but I just wanted to say it turned out great! I took some pictures:

Photobucket - Video and Image Hosting

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If you're looking for an unhealthy treat, and have a horrible KFC craving, make this recipe!

EDIT: Per request, I'm posting the recipe and how to make it into a patty shape :)

This is from La Dolce Vegan by Sarah Kramer.

Basic Instant Gluten

1/2 Cup vital wheat gluten flour
1/2 Cup water

In a medium bowl, stir together the wheat gluten and water until it becomes elastic. Knead for five minutes and set aside. Makes two large or four small servings.

Faux Chicken

Basic Instant Gluten

2 Cups water
1/4 Nutritional yeast (omitted because I didn't have any)
2 Tbsp tamari (I just used Bragg's)
1 Tsp onion powder (omitted because I didn't have any)
1 Tsp dried sage (omitted because I didn't have any)
1/2 Tsp dried thyme
1/2 Tsp salt
1/4 Tsp celery seed

added by me: one veggie bullion cube, because I've always thought it makes broth taste chicken-ish

In a large saucepan, bring all of the broth ingredients to a boil. Slice gluten into steaks, chunks or strips and drop carefully into broth (note: I divided the gluten in half and shaped the halves into mounds. Then I flattened them with my hands so they looked as patty-like as possible). Reduce heat and cover with lid. Let simmer for 50 - 60 minutes, stirring every 10 minutses, until broth has reduced completely. Use "chicken" immediately in your dish of choice or store in the refrigerator (for up to six days) or the freezer (for up to six months). For a chewier texture, once you've boiled the "chicken", bake it at 350 degrees F in a lightly oiled baking dish for 30 minutes (note: I didn't do this since the KFC recipe has you bake the seitan anyway). Makes two large or four small servings.

Hope that helps!

'meat and potatos cooking'

Last night I made the best-est meal ever:

Vegan bolognese, polenta and a delicious salad. Actually the salad was left over from Saturday. This meal didn't take too long, but doing it after doing laundry (and having a beer) wiped me out. Still it would be great weekend or entertaining cooking.

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These are vegan-ized recipes from 'cuisine at home weeknight menus'. Other than the pork-chop dishes there was a lot of stuff in here to easily vegan-ize.