vegancooking

This is modification of this recipe from PPK and it turned out much better than I expected!

You'll need:
1 block of extra-firm tofu
sesame oil
soy sauce
garlic
veggie broth (or water)
a 9x13 pan

If you're organized and think of it, drain and press your tofu. (I did mine for about 10 minutes and it was fine.) Preheat your oven to 400 F.

In the bottom of the 9x13 pan, mix equal parts sesame oil and soy sauce (I think I used about 3 T each) with 1/4 cup of veggie broth or water. Stir in a couple of cloves of minced garlic (I used about 1 t crushed stuff from a jar). Cut the block of tofu into 8 slices, stick them in the pan in a single layer, and turn them over so they're coated with the sauce. Bake 25 minutes covered with tinfoil, then take the foil off, flip the slices, and bake 25 more minutes uncovered. I'd advise using a nonstick pan if you have one, as I used my pyrex dish and had to soak it all day to get the little bits of sauce off!

Makes 2-3 meal-size servings.

I've tried making two vegan recipes for brownies and they've both turned out terribly. One was from the Garden of Vegan, the other was from How It All Vegan.

What is the deal with these cookbooks? I've also had problems with filling for pies -- I just made a vegetable pie and the filling was supposed to comfortably make one pie, but I had enough for two, and when I made a cheesecake, the same thing happened (and it turned out like pudding instead of cheesecake).

Ok, so: brownie recipes, and is there something wrong with me, or is it the cookbooks?

Thanks.

For the longest time, I've always used the same old muffin recipe (one from How it All Vegan), I was never really impressed with it, but it never dawned on me to try a new recipe. It was always way too soft and mushy, and just... not good. I'd always end up throwing away most of them on the second day.

The other day I bought a new "commercial" muffin/cupcake pan and at 830 this morning got the urge to make blueberry muffins.

I took a cupcake recipe and a muffin recipe, sort of combined them to come up with a freaking ridiculously awesome recipe. Oh my god.

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( Kung Pao SeitanCollapse )

I made this Spanish rice with things I had on hand, and hope you'll be inspired by the idea.

1 c. brown rice (before cooking)
1 sm. or 1/2 lg. onion
3 roma tomatoes
cumin (to taste)
chipotle chili powder (to taste - much milder than regular chili powder)
hot sauce (to taste)
2-3 tbsp canola oil

Precook brown rice until nice and fluffy. (I cooked it yesterday and left it in the fridge.)

Add canola oil to medium-high skillet until hot. Add minced onion and diced tomato, and cook until mushy. Add cumin and chili powder to taste. Add cooked brown rice and toss around. Add your favorite hot sauce (I used Texas Pete) to taste.

(I made mine hot enough that it feels like getting really close to a warm fire - nice and toasty, but not unpleasant.)

You could even add a little bit of liquid smoke and see how that turns out.