Monday, February 14, 2011

I decided to make up a bundle of Valentines goodies for my boys and had lots of fun doing so! I made dried pineapple in my dehydrator (my hubby's favorite but I have never made it before - we have tried it at Whole Foods but it is soooo expensive!), granola bars, peanut/pretzel/chocolate clusters, fruit and nut trail mix, honey roasted chickpeas, and bagel chip/pretzel snack mix.

I love to make fofars (previous post) and I use Gardein beef tips for the filling. However, Gardein (as much as we love it) is quite pricey at $3.99/package. I had some baked seitan log in the fridge just asking to be used, along with some leftover pie dough from the last time I made fofars. I decided to attempt a new and revised version of the famed fofars. I heated a bit of oil in a skillet and threw in a chopped onion and about 3 cups diced potatoes (I figured adding a good amount of potatoes and onions would expand the mixture quite nicely, eliminating the need for the bulk of the filling to be "meat"). I cooked those until almost done and then threw in about 1 cup diced seitan (I wouldn't recommend boiled for this - it's too spongey. Use a baked seitan).
I generously doused this mixture with freshly cracked pepper and some salt. I then poured this mixture into a pie plate and topped it with my leftover pie dough that I had rolled out. I baked for about 20 min at 400 until the crust was browned and then served it with a mixture of ketchup/A1 like we do with fofars. It was delicious and every bit as good as it's Gardein counterpart, not to mention much cheaper. And by making this into a one-crusted pie, I eliminated the need of rolling out each circle of dough like I do when making the original fofars. Needless to say, this will be made time and time again I suspect!

I made tostadas out of leftover beans I made the other day (modified version of Morgan's beans - see previous post). I simply brushed my corn tortillas with canola oil, sprinkled with a tad of garlic salt and broiled them on each side until crispy. I made a Mexican slaw and guacamole and also chopped up tomatoes. These were fabulous! That pot of beans makes a lot of meals and each time we eat them I can't get over how deliciously flavorful they are! Since I have already posted the recipe for the beans, I will just post the slaw recipe.

Spiced Mexican Slaw
2 1/2 cups shredded cabbage
1/2 cup vegan mayo (I used homemade)
1 t cumin
2 t chili powder
1/4 cup chopped fresh cilantro
2 t minced dried onion
1 t garlic powder
1/2 t salt

Combine all ingredients and stir well.

This was another of Morgan's recipes (Littlehouseofveggies) which I tweaked a bit. It was quite delicious and the "ranch" was so flavorful. I would modify a few things next time and have typed the recipe as such. I was in a hurry (as frequently happens!) to get dinner on the table for 3 very hungry boys so the picture is terrible and I also didn't fill the wrap with as much as I would have liked. Next time I would mix cabbage with the ranch and serve it that way. It needed something else (recipe called for lettuce, tomato and carrots I think) and I think cabbage would give it a good crunch factor and also add lots of good nutrition. A definite make-again.

Buffalo "Chicken" Wraps (adapted from Littlehouseofveggies)

Vegan Ranch Slaw (what I would do next time)
1/2 cup vegan mayo
1/4 cup soymilk
2 t dried parsley
1 tsp dried dill
1 tsp garlic powder
cracked black pepper
1 1/2 cups shredded cabbage
Combine all ingredients. Set aside

Spicy Buffalo Sauce:
1/2 cup Louisiana Hot Sauce
2 tsp garlic powder
Combine ingredients and set aside.

2 cups thinly sliced seitan (I used homemade boiled seitan)
1 cup flour
1 t garlic salt
1 t pepper
1/3 cup soy milk
oil for pan frying

Combine flor, garlic salt and pepper in shallow bowl. Pour soy milk into separate shallow bowl. Dredge seitan slices into milk and then flour. Heat oil (just enough to cover bottom of skillet) and pan fry strips until golden on each side. Drain on paper towels.

Toss seitan with buffalo sauce. Take a tortilla or wrap. Layer seitan and ranch slaw on wrap and roll up. Eat with extra hot sauce if desire

These cookie were delightful - very fudgy and moist and chewy. So yummy! Recipe to come...

1 comment:

  1. I love the Valentine's that you made for you faimly! They are way too cute, and great idea!

    All your meals look so yummy! I think I need to try your fofar....for sure! :o)


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.