August 5th, 2006

Advice for a marinade/ veganized garlic chicken thing

Not a very good title, but it should do! ;>
I come as a humble supplicant at the altar of vegancooking. My omni BF and I were watching Good Eats on the food network the other day - it was the garlic episode "In the Bulb of the Night." Alton Brown (my geek cooking hero) made these fantastic garlic mustard greens, which had both of us drooling. Then AB starts on 40 cloves and a chicken...I hit fast forward, but the BF wants to watch. I start thinking about how I can veganize. BF asks for "the garlic dinner" and I take up the challenge. Made it last night...greens were excellent, and I subbed some seitan and some tofu for the chicken, thinking white and dark...BF loved it, but I felt it lacked flavor in the tofu, so I think marinate!

Thing is, I can't figure out what type of marinade, so here I am, asking for advice. Below is the recipe, with my substitutions in (). Help a girl out in her quest to prove vegan never has to mean "I can't have that", please!

40 Cloves and a Chicken
Recipe courtesy Alton Brown

1 whole chicken cut into 8 pieces (1 block extra firm tofu, cut in 8 squares, 10 pieces 2-bite size homemade seitan)
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. (dredge tofu and seitan lightly in cornstarch) Toss with a 2 tablespoons olive oil (coat bottom of cast iron skillet in oil) and brown on both sides in a wide fry pan or skillet over high heat (season with pepper and a few sprays of Bragg's). Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours. (some of the cloves were too done, so I'd say reduce time to between 1 hr to an hour and 15 min)

The cloves of soft garlic were amazing smooshed onto some warmed whole grain bread, and the tofu was nicely crisp on the outside and soft in the middle, but for all the lovely garlic flavor (which was making my eyes water in the living room while it was baking) it just lacked...something.

Thank you for your suggestions, and your time!

Chocolate pie made form avacados!

a lot of you are probably familiar with renée loux underkoffler: raw food-vagan-goddess. i made this delicious treat following her recipe! if any of you have seen the documentary "go further," this is the pie that she makes on the bus. she said this recipe came to her in a dream.... CHOCOLATE OF THE GODS MOUSEE PIECollapse )
delicious!


renée's raw pie crust recipe recipe, for those interested, here.....Collapse )

x-posted to raw_veganism, vegancooking, and vegrecipes.

  • Current Music: flowers in december - mazzy star

vegan spinach alfredo pizza

My girlfriend has, on a few seperate occasions, mentioned how much she misses alfredo... and how much she used to love papa johns spinach alfredo pizza back when she was veggie, before becoming vegan. So, we made a vegan version that was easily one of the best pizzas I've ever had (and that's only a slight embellishment).

Here's the recipe (I only provide measurements for tofu and soy milk, the rest is really up to your tastes):

1 12 oz package silken style tofu (I used mori-nu firm silken)
2 cups soy milk
Soy or rice parmesan
garlic powder
pepper & salt
pre-made crust or from scratch (there's a kroger brand one that has no dairy products in it, and is cheap)
Mushrooms
Tomatoes
Spinach
Onions

To make the alfredo, mash up the tofu and the soy milk. I did this by hand, and it worked out OK but it did take a fair amount of time. It'd be considerably easier with a food processor or blender.
Put mixture in pot over medium-low heat. Stir in parmesan and spices. The parmesan is what adds thickness, so add to taste/firm. I also added a little tofutti cream cheese, I figured it wouldn't hurt anything ;-)

Once the alfredo is done, cut up those veggies, and throw it all together. We added (if I recall) the sauce first, then onions, mushrooms, spinach, and tomatoes. I also sprinkled a little parmesan on top for good measure. Cook at 450 degrees for 10-12 minutes (or until the crust is brown).

Here are the results (kind of big)Collapse )

xposted to a few places, mainly for braggin rights ;)
  • Current Mood: calm
  • Current Music: Pitchshifter - Please Sir

Black Bean Pasta Salad

Black Bean Pasta Salad

-whole wheat spiral pasta
-1 onion
-4-5 cloves of garlic
-olive oil
-balsalmic vinegar (I used raspberry flavored)
-1 avacado
-1 can black beans
-half package of frozen corn (I had used half an ear I had left and sliced it off but I could have used a whole one)
-salt
-pepper


1- Boil pasta

2- Cut up onion and garlic and put in a bowl

3- Add equal amounts of olive oil and vinegar to said bowl (enough to make as a dressing obviously)

4- drain black beans and set aside

5-defrost corn/slice off cob/what have you

6-slice avacado into chunks

7- Find whatever way you prefer to make pasta cold (I just leave in fridge for awhile once it's ready and I finish up the dressing)

8-Toss dressing, beans, corn, avacado, and pasta together

9- Let sit in fridge for 1-2 hours so everything absorbs the flavor

10- add salt and pepper to taste

and eat.

I would have loved to added some cilantro to this but unfortunately didn't have any on hand. It was still delicious though. I wouldn't suggest if you're not a fan of garlic. I ate this a few hours ago and drank an iced coffee and I still stink :p I had also added feta cheese on top since I am not full vegan convert but I'm sure vegan feta would work fine as well.

I know it's pretty basic but I didn't see anything similar in here and decided to share since it seems like a good item to bring for a BBQ/Picnic and something picky omnivores would dig.