August 3rd, 2009

betty & veronica, summer, florida

Sunflower-oat patties -- vegan burgers for the trail

My husband and I recently went backpacking in the Appalacian mountains. Before we left, I made a dry veggie burger mix and put it in a Ziploc bag. Once we were ready to eat, all I did was dump some water into the bag, mix it up, form it into patties, and cook it over the fire. They were delicious enough that I might make a bag of the mix and keep it around for a quickie meal.


-1 cup old-fashioned oats
-1/2 cup raw unsalted sunflower seeds
-Enough dried mushrooms to make about 2 Tbs ground -- I used porcinis, but you could probably use shittakes if you want something a bit less pricey
-1/4 cup vital wheat gluten
-1/2 Tbs cumin
-2 Tbs nutritional yeast (I used large-flake since it's all I had around)
-2 Tbs dried parsley
-2 Tbs toasted sesame seeds
-1 tsp onion powder or 1 Tbs dehydrated onion flakes (I actually used 1 Tbs dehydrated thin-sliced shallots since I recently bought them for a Vietnamese recipe, but they're probably difficult to find outside of an Asian market)
-1/8 tsp garlic powder or 1/4 tsp granulated garlic
-1/4 tsp salt

In a food processor, grind the dried mushrooms to a powder. Add the oats and sunflower seeds and pulse until it is a coarse meal. Add the remaining ingredients and pulse until combined. When ready to eat, add 2/3 cup water and mix until combined. Form into patties. Either pan-fry in a pot over a campfire, or cook in a Dutch oven, or bake at 350 for about 10 minutes on each side. Serve with vegan mayonnaise or grainy mustard.

interesting breakfasts

This morning my boyfriend expressed boredom with his normal breakfast, which is usually cereal or a bagel. We started discussing what kinds of things he would rather have, but all he could say is that he wants to eat more vegetables and less bready stuff in the mornings. He usually rides his bike 10 miles to work after eating breakfast, so I want to be able to make him something that is filling and will give him lots of energy, but is also breakfasty. He is a great sport when it comes to trying all sorts of different things, so I have room to get very creative in this area. So, that being said, I would love to hear what you guys eat for breakfast. Does anyone have any suggestions that might fit this description? The only two ideas I have had so far are mini tofu quiches or huevos rancheros made with a tofu scramble. Any ideas are welcome! Thanks!

n00b post: tofu scramble

I'm a (former?) omnivore who has been dabbling lately in vegan cooking, and since I checked VwaV out of the library I've been eating almost entirely vegan. There are just so many delicious things to make in there that there's not much room in my diet for meat and dairy. I admit that I started with the Black Bottom Peanut Butter Silk Pie—I originally got the book in search of some new ideas for beans, but when I saw this pie recipe the clouds opened up and a voice called my name, and I had to make it. For a long time I'd been looking for a good peanut-butter pie recipe, but they were all too rich, full of whipped cream or cream cheese. The relatively light tofu-and-agar base of this pie made it a total winner that dazzled all my omni friends. I'd heard scary stories about agar, but working with it was easy even though I didn't stir constantly the way the recipe said--just whisked out the clumps at the end of the cooking period. I wish I'd gotten photos, but what can I say? The pie just disappeared too fast.

This morning I made my first tofu scramble. I started with the recipe in VwaV, but instead of the mushrooms I used some odds and ends of produce from the farmers' market: zucchini, okra, and a tomato, plus some parsley that needed using up on top. It turned out fresh and delicious. Here's a photo I took with my phone:

I didn't have as much success with the black-eyed pea croquettes--I think my black-eyes weren't cooked enough and/or I didn't drain them enough, but the mixture turned out too watery to form croquettes. I think I'm going to use it to stuff some peppers instead, with the breadcrumb mix on top. Next on the agenda: the everyday tamales from Vcon.

I look forward to sharing more vegan recipes with all of you.

Carrot fun (juice, puree recipes); freezing hummus; tahini

1) I just made some carrot juice from this recipe that involves only a food processor/blender, not a juicer. It turned out great--especially mixed with orange juice! I'm really pleased because my favorite store-bought juice had carrot in it but they've stopped selling it here. I thought of buying some 100% carrot juice for mixing, but it was $6 for a quart at the health food store! On the other hand, the 2 pounds of organic carrots I used to make this cost me $1.20.

2) Because of this, I now have a bunch of raw carrot puree, and I'm looking for some recipe ideas. I'd prefer not to make a soup--I already made some awesome curried carrot leek soup this week. Any good ideas? Enchiladas, maybe?

3) I just bought some tahini today so that I can make my first batch of hummus (using the recipe from the Moosewood cookbook). Any other suggestions for recipes that involve tahini?

4) Does homemade hummus freeze well? I googled it, but got conflicted responses. Many say yes; others say absolutely not; others say it only freezes well if you omit the olive oil.

Pasta e Fagioli

This soup was so easy and SO good - especially reheated on the second day after all the flavors had melded together in the fridge overnight. It's very similar to Olive Garden's version of the soup and, in my opinion, even better.

Pasta Fagioli

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Substitute for Ener-G?

Hey, all. I'm interested in making these pancakes from Vegan Yum Yum but I don't do Ener-g egg replacer. I 've never found it necessary, and I've generally just passed over recipes that called for it. But I really want to make these! What could I substitute? I could certainly use flax, I have tons of that. I also have applesauce and bananas at my disposal. Hm, I also have potato starch, which seems to be the main ingredient in Ener-g. (Here are the ingredients in full: Potato Starch, tapioca starch flour, leavening (calcium lactate [not derived from dairy], calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulose)

Here is the recipe:

Slow Rise Pancakes
Makes 8 thick 5″ pancakes

2 Cups All-Purpose Flour
2 1/4 tsp Active Dry Yeast (one packet)
1 tsp Salt
2 tsp Sugar
1 1/2 Cup Soymilk (or other non-dairy milk)
2 Tbs Oil
1 Ener-g Egg, prepared (1.5 tsp mixed with 2 Tbs water)
1/3 Cup Soymilk, for thinning the next morning, if desired

Whisk all the dry ingredients together until well combined. Add the rest of the ingredients (except the 1/3 cup of soymilk) and mix well. Cover with plastic wrap and refrigerate overnight. Use batter anytime the next day.

Once you’re ready to make pancakes, remove the batter from the fridge and stir in up to 1/3 cup of soymilk to thin it if needed/desired. Let the batter sit out on the counter for 20-30 minutes. Heat a non-stick pan over medium heat. Spray with spray oil and wipe out the pan.

Using a 1/3 cup measure, begin making pancakes.

Wedding Cake Recipes?

I'm making the wedding cake for my friends who are getting married in October... they're not vegan, but many of their guests (including myself) are. I was initially looking at traditional recipes but the bride has said she'd prefer it be vegan so everyone can enjoy it! 

My problem is that I'm having a hard time finding a good recipe. The couple I have found via google involve lemon, and she's specifically asked for no citrus. This is what she's looking for:

No lime, orange, or lemon flavors
Nothing involving alcohol (against her parents' religion)
No carrot cake

The cake needs to serve roughly 100-120 guests, somewhere in that neighborhood (they haven't sent out their invitations yet).

I know cupcakes will be suggested but we're doing that as well, in addition to the cake. 

Can anyone point me in the right direction?