January 15th, 2010

What Do Vegans Eat?: Philly "Cheese Steak"

I decided to take photos of the meals that my husband and I typically eat during the week and post them on my personal journal, to answer the question I hear so often--"What can you eat?" I've been watching vegancooking for years and I hope that the members will take an interest, or at least enjoy the food-porn. While the meals I feature may not be particularly complex, I think there is value in discussing the "normal" and everyday vegan diet. By "normal" I mean meals we make often without using a recipe or list to shop. I will admit to you that Paul and I rely too heavily on processed foods, so our everyday diet is not perfect, but we try.

Our Philly Cheese Steaks are the most fattening meal that we make semi-weekly. Not only does the meal call for a cheese alternative (we use Vegan Gourmet's Mozzarella), but also we use about a tablespoon of Vegenaise and a white baguette. We found the recipe for Philly Cheese Steaks on the back of the Tofurky "Philly-Style" Steak Deli Slices, but overtime it has become our own. We do not measure our ingredients.

We have to purchase the banana peppers at a conventional store, because Whole Foods doesn't carry products that contain artificial colors or preservatives.




MoreCollapse )





A bottle of cold IPA goes down well with this comforting meal.

Vegan Seafood

Recipe for vegan seafood: http://www.vegan-food.net/recipe/1197/Seitan-Seafood-Scallops-Fish-Clams-Shrimp/

INGREDIENTS

Gluten Dough

o 2 1/2 cups pure gluten powder (vital wheat gluten)
o 2 cups cold water

Cooking Broth

o 4 cups water
o 6 inch / 15 cm piece kombu seaweed
o 1 1/2 T salt
o 4 dried Chinese black mushrooms
o 2 T lemon juice
o 1 T sugar
o 1 t dried garlic


METHOD
To make the raw gluten, mix together the gluten flour and the water. Mix until if forms a smooth, firm dough. Knead briefly. Keep your hands wet when handling the dough for the rest of steps.

For Scallops: Shape the raw gluten dough into a long roll about 1 inch / 2.5 cm in diameter. Cut into little rounds like very thin scallops. Mix the cooking broth ingredients and bring to a boil. Drop in the gluten rounds and simmer for 30 minutes. Refrigerate overnight in the cooking broth.

For Fish: flatten the raw gluten into very thin fillet shapes. If your pieces are too big, just cut them. Mix the cooking broth and bring to a low boil. Add the gluten fillets and return to a low boil, rather than a simmer and cook for 30 minutes. this makes a softer seitan. Refrigerate overnight in the cooking broth.

For Clams: Tear the raw gluten into tiny bits. Bring the cooking broth to a boil and drop in the gluten pieces. Boil for 3 minutes and refrigerate overnight in the cooking broth.

For Shrimp: cut the raw gluten into little wedge shapes about 1 1/2 / 3.5 cm long and 1/2 inch / 1.5 cm thick. Mix the cooking broth and bring to a simmer. Drop in the gluten and simmer for 30 minutes. Refrigerate overnight in cooking broth.

NOTES
Remember that seitan expands quite a bit so whatever shape you cut, make the pieces at least half as small as you want them to be.

Seitan seafood can be used in stir-fries or batter-fried and served with a dipping sauce. Adding some nori or dulse seaweed flakes to the batter gives it a more seafood taste.

----------

if you are gluten intolerant you can use yam and tapioca flour [the vegan shrimp I buy premade is made of this]

I like vegan shrimps in a wrap with some green salad, teriyaki nori, and grapeseed oil.

enjoy
  • Current Mood: full
  • Current Music: doctor who

Quick and simple foods, and is egg neccessary for joints?

Hi guys, I browsed the tags a little for recipes, but I wonder if you had any ideas. I've got two questions.

1) I've recently been diagnosed with sciatica (back problems in short) and put on bed rest, this kinda works, but since I live as a student in halls, I'm effectively living on my own so it's impossible to be on straight up bedrest. I've just about managed to get someone to go to the supermarket for me, but they are pretty useless at buying anything short of ready meals so I'm worried about them purchasing all the stuff I would normally buy. They definietly won't go to a health food shop for me. Plus, there's no one here who could cook for me, so I still have to do all my own cooking.

So what I need is quick, easy (and preferably inexpensive) meals that a cooking-phobic omni could purchase the ingrediants in a supermarket for and that I could whip up without needing to spend too much time in the kitchen on my feet. If it helps, the guys in my flat are nice and respectful of me being vegan so things can be left cooking in the kitchen on their own if the preperation time is short but it needs to cook for a while. We have all the basic equipment, hot plates, oven, microwave, toaster, and I have a sandwhich toaster and blender.

I'm struggling for meals because usually I eat a lot of soups and pastas - I'm not a big fan of the texture of veg so I tend to blend it all up in a soup a lot. But I'm running out of things I can make easily.


2) With my sciatica I'm getting very, very clicky joints. It's not painful, as such, but whenever I move there's a loud enough click that the people around me are hearing it. A friend of my mums (an ex-vegan) told her that apparently egg has something to do with preventing the joints from clicking? She had the same problem and had to start eating egg. I discussed this with my doctor and she was pretty clueless, basically told me that in her personal opinion veganism was restrictive, but that I look healthy enough (sciatica aside) so she had no professional opinion. Any truth to it? Anything else I can eat because I really don't want to start eating egg. Knowing my medication isn't vegan is driving me crazy enough.

Thanks. :)