Saturday, February 12, 2011

Mexican Spiced Seitan and Pinto Burritos...Vegan Crackers...Sausage Pasta...

Still trying out lots of snacks for my boys. Keith isn't fond of these but Braed and hubby like them. After making them I immediately packaged them into serving sizes so it is easy to throw one container in my husband's lunch box each day (which is pictured here).

Cheezy Quackers (adapted from 500 Vegan Recipes)
1/2 cup flour
1/2 cup oat flour
1/3 cup nutritional yeast
1/2 t black pepper
1 t fine sea salt
4 T vegan butter
1/4 cup soy or almond milk, unsweetened

Combine flours, yeast, pepper, and salt. Cut in butter. Add milk until soft dough forms. Dust cutting board with flour and roll out dough to 1/4 in thick. Use a small biscuit cutter or cookie cutter of choice to cut out crackers. Bake at 350 for 15-18 min, depending on thickness.
This is a recipe I have made before - it's a veganized version of a Rachel Ray dish. I made it a bit differently this time and it was fabulous. One of the main things I did differently was I used a different type of sausage and I also used tofu sour cream instead of tofu ricotta for the lemon spiked topping (sorry, forgot to take picture of the finished product so it is not pictured). I was running low on time and the ingredients for tofu ricotta and tofu sour cream are very similar. I didn't like the tofu sour cream very well (as a sour cream substitute) so I decided to try it out in this recipe - perfect! Here is the revised recipe.

Sausage and Broccoli Pasta With Lemon Spiked Tofu Ricotta
1 lb ziti pasta
zest and juice of 2 lemons
1 T olive oil
1 ½ cups vegan spicy sausage, sliced (recipe below if you want to make your own)
3 cups broccoli cut into florets
1 onion, chopped
4 large cloves of garlic, sliced
1 ½ cups water
1 cube faux chicken boullion
1 recipe tofu sour cream (see below)
crushed red pepper for sprinkling

Cook pasta according to package instructions. Add broccoli for last 3-4 min of cooking. Drain and set aside. Heat oil in large skillet. Add onion, garlic and sausage. Cook until browned. Remove sausage from pan and set aside. Add water and boullion to pan. Stir until starts to simmer. Cook for additional 3-4 min. Add juice and zest of 1 lemon. Add pasta and broccoli and stir. Stir sausage into pasta. Combine tofu sour cream with juice and zest of remaining lemon. Spoon pasta into bowl, top with a generous scoop of sour cream and a sprinkling of crushed red pepper.

Spicy Italian Vegetarian Sausages (adapted from

Makes 8 links
2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
1 1/2 t seasoned salt (I use homemade)
2 tbsp granulated onion
1 to 2 tbsp fennel seed, optional (I used 1 T)
2 tsp coarsely ground pepper, preferably freshly ground
2 tsp ground paprika
1 tsp dried chili flakes, optional (I left these out because I figured too spicy for kids)
1 tsp ground smoked paprika (didn't use bc I didn't have any but I am sure it would be yummy!)
1/2 tsp dried oregano
1 tsp salt
2 1/4 cups cool water*
1 t garlic powder
2 tbsp olive oil
2 tbsp soy sauce
1. In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.
2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Bake at 325 for 30-40 min or until firm.

Tofu Sour Cream (Source: 500 Vegan Recipes)
7 oz extra firm tofu, drained and pressed
¼ cup raw cashews, ground into fine powder
1 T lemon juice
1 T rice vinegar
1 T white miso
1 T canola oil
Place all ingredients in a blender and blend until very smooth.

I love burritos and one of the things that makes the burrito especially delicious (IMO) are the beans. You can have plain, boring beans or you can have beans that require little else to make a great burrito! Morgans beans are some of the best beans I have made. The first time I made them, I only had cooked beans and made the recipe with those. This time I had dry beans and with a slight tweaking of the recipe, I made this pot of goodness. Allowing them to cook all day in the crock pot makes the best flavored beans. Yum! Buttery and full of flavor. I modified the recipe in that I use minced dried onions and garlic powder instead of fresh onion and garlic. I also omit the oil from the recipe and leave the beans whole instead of mashing them.
I also made some Mexican spiced seitan and we filled our tortillas with beans, seitan, salsa, homemade sour cream (not my favorite - I think I need to stick with Tofutti on this one), and guacamole. Yum! A quick and easy dinner.

Mexican Spiced Seitan
1 1/2 cups seitan, pulsed in food processor until coarsely crumbled
3 t oil
1 T chili powder
1 t garlic salt
2 t cumin
1 T dried minced onion

Heat oil, add seitan and spices. Cook until browned.

Modified Version of Morgan's Pintos (LittleHouseofVeggies)
1 16 oz bag dried pintos
5 cups of water
2 T minced dried onion
2 t garlic powder
2 Tbsp. tomato paste
2 bay leaves
1 Tbsp. cumin
1 tsp dried coriander
1 tsp chili powder
1 tsp garlic salt
1 t sea salt
pinch of pepper

To Make: Add all ingredients in a crock pot. Make sure that you have enough water that your beans are covered by a few inches. Cook on low about 10 hours (you can just let it cook all day), or on high for about 5-6 hours.

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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.