Tuesday, August 31, 2010

The most fabulous Thai Pizza...and pretty delish veggie pot pie too!

Thai Pizza (Source: adapted from Eat Drink and Be Vegan)
2/3 cup natural peanut butter
1/3 cup ketchup
2 T rice vinegar
2 T soy sauce
2 large cloves minced garlic
1 1/2 T fresh chopped ginger
1/4 t crushed red pepper (used a lot more than that!)
1/4 cup coconut milk
1 T additional coconut milk
1 pizza crust
5 green onion stalks, chopped (I cooked these first as I can't eat raw ones)
2/3 cup bean sprouts
1 cup shredded carrots
1/2 cup chopped fresh cilantro
1/2 cup peanuts

Combine sauce ingredients (peanut butter through coconut milk)in blender until smooth. Spread over pizza crust (I didn't bake my crust first but if you want a crisper crust, I would recommend baking for 5-10 min prior to toppings and final baking). Sprinkle remaining ingredients on top of sauce. Bake at 400 degrees for 15 min or until crust is browned.

Primavera Potpies (Source: Adaptable Feast - once again, a pretty modified version. I added and deleted several things so this is only kind of like the original!)
Pie Crust: (this is my family recipe rather than the one used in the book)
1 1/2 cups flour
1/2 t salt
1/2 cup non-hydrogenated shortening (I love the Jungle brand though Whole Foods has stopped carrying it. Going to look online as it is far superior to any other non-hydrogenated shortening I have tried)
4-5 T water
Combine flour and salt. Cut in shortening. Add water until dough forms. Don't add too much or dough will be too sticky.
1/2 cup flour
4 cups vegetable stock (I used Better than Boullion Faux Chicken which I think tastes more like veg stock than chicken stock - worked well)
2 T olive oil
1 cup chopped onion
2 t minced garlic
2 medium carrots, peeled and chopped
1 large potato, peeled and chopped
2 stalks celery, chopped
1 cup chopped mushrooms
1/2 cup lima beans
1 t faux chicken boullion (for added flavor)
salt and pepper to taste

Put flour in a small bowl and whisk in 1 cup veg broth. Set aside. Heat oil in a medium saucepan over medium heat Add onion, garlic, carrots, and potato. Cook for about 10 min, adding a small amount of broth if necessary to keep from sticking. Add remaining stock, celery, lima beans and mushrooms and simmer for 2-3 min. Add flour/broth mixture and stir. Reduce heat and simmer until potatoes and carrots are tender. Ladle filling mixture into invidual oven-proof bowls or dishes or into one large casserole dish. (I made individual ones for my family as we have different veggie likes. This worked out perfectly to provide taste-delights for everyone!). Top each pie with prepared pie crust. Bake at 400 degrees for 15-20 min or until crust is golden and filling is bubbly. Enjoy!


  1. I love Thai anything! Yum! Did you use seitan for the pot pie? Did you perfect your seitan yet?

  2. Me too! I will post the recipe very soon I promise! Been busy! Didn't use seitan in the potpie - just veg. And, I haven't made seitan again - I used what I had in several dishes and then just haven't managed to make it again but definitely plan to! I have a couple recipes I would like to try. I am also going to make a sausage recipe that uses vital wheat gluten - we will see how it goes!


Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.