Monday, November 29, 2010

Blueberry Muffins...Nacho Taco Salad...Smoky Chipotle Tempeh...Tofu Piccata

I haven't been very good about keeping up on my recipes and pictures! Here are several new yummies!Recipes to come...

This blueberry muffin recipe turned out perfect! I veganized the Better Homes and Gardens recipe for muffins and added blueberries.Yum!

Blueberry Muffins
1 cup white flour
¾ whole wheat pastry flour
1/3 cup sugar
2 t baking powder
½ t salt
1 T flaxmeal mixed with 3 T water
¾ cup almond milk
¼ cup oil
1 ½ cups frozen or fresh blueberries

Combine dry ingredients. Separately combine wet ingredients. Fold wet ingredients into dry. Fold in blueberries. Distribute evenly into 12 muffin cups. Bake at 400 for 15-18 min.

I made the cheezee sauce from Vegan on the Cheap to accompany these nachos. The nachos were good overall, though I likely wouldn't make the sauce again. It was pretty strong in flavor. It was fairly good mixed with the other ingredients but just wasn't our favorite. I had some leftover "chicken" seitan that I pulsed into "grounds" and seasoned with garlic salt, cumin, and chili powder. I layered tortilla chips with the cheezee sauce, guacamole, salsa and seitan. Quite a yummy Mexican meal.

Cheezee Sauce (Vegan on the Cheap)
2/3 cup nutritional yeast
3 T cornstarch
1 1/4 t salt
1/2 t garlic powder
2 cups unsweetened soy milk
1 T olive oil
2 t lemon juice
2 t apple cider vinegar
1 t mustard

In saucepan, combine yeast, cornstarch, salt, and garlic powder. In separate bowl, combine remaining ingredients. Slowly whisk wet ingredients into dry over medium heat. Continue stirring until mixture becomes thick and hot.

I found this recipe in the Candle Cafe cookbook and modified it a bit. The recipe made a huge amount of marinade so I cut it in half. It was still more than enough sauce. I also decided to slice the tempeh and layer it on rolls rather than cutting it into burger-like shapes. I didn't marinate it overnight either but it was still really yummy. It was best when dipped in a pool of the marinade/bbq sauce. A bit spicy but not too hot. Unfortunately, we had grumpy kiddoes so I was in such a hurry to get dinner on the table that I forgot to take a pic until after we had already finished dinner and I was putting leftovers away! So, the pics aren't all that great of this meal but at least you have an idea of what the tempeh adn sauce look like!

I have been so pleased with making baked tofu - crusting it with panko makes for such a nice crisp coating without all the fat of frying. I saw a recipe for a lemon caper sauce served over tofu and modified it a bit and then crumb-coated and baked my tofu instead of using the method in the original recipe. I thought it turned out surprisingly well and the lemon-caper sauce was very piccata-like, thus the name I chose for this semi-made-up recipe!

Barbequed Tempeh-Chipotle Sandwiches (adpated from The Candle Cafe Cookbook)
1 t chipotle chili powder
1 minced garlic clove
1 1/4 cups tomato sauce
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup coconut crystals or sugar
1/8 cup mustard
1/2 t dried basil
1/2 t sea salt
1 8 oz package tempeh

Combine all ingredients except tempeh and buns in a ziptop bag. Mix well. Simmer tempeh in pot of water for 20 min. Add to marinade. Marinate for as long as possible (preferably a few hours but not necessary). Remove tempeh from marinade and slice into strips. Heat oven to 425. Place slices of tempeh on grill rack coated with cooking spray. Cook 5-7 min on each side. Place strips on buns. Heat remaining marinade and serve to the side.

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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.