Veganizing

Monday, April 18, 2011

I have been wanting to try Morgan's (Little House of Veggies) breakfast burritos for a long time and I finally did. The recipe doesn't call for smoked tofu but my friend Tara (Vegan Piggy) recommended it. I am officially in love with Central Soy's Smoked Tofu. That stuff is incredible!!! The texture is utterly fabulous - chewy and firm, the flavor is delish, and there is no weird tofu taste! I modified the recipe a bit because I didn't have some of the ingredients or because my fam wouldn't have like them. These were delicious!!! Oh and might I say that I used the leftover smoked tofu that I didn't use in the burritos for some yummy wraps?! I made one with some homemade dill dressing (some homemade tofu mayo sprinkled with garlic powder, sea salt, cracked black pepper, and dill) spread on a tortilla, topped with crumbled smoked tofu (warmed), topped with fresh spinach, tomatoes, cucumber, and a drizzle of chipotle hot sauce. Wow!!

I love Vegan on the Cheap and actually just bought it! Yay! This skillet dinner was really yummy. There was nothing fancy about it but it was just good vegan comfort food. Easy and yummy. We drizzled it with ketchup and A1.

Skillet Hash (adapted from Vegan on the Cheap)
2T olive oil
1 medium onion chopped
2 medium carrots, chopped (I served carrots to the side so didn't add this)
2 large potatoes, peeled and chopped
2 cups chopped seitan (like seitan o greatness or another baked seitan)
½ t each dried marjoram, fennel seed, and salt
¼ t pepper

In a large skillet, heat oil. Add onion, carrots and potatoes and cook until tender. Add seitan and cook until browned. Add spices. Serve.

This recipe comes from VeganDad. It was kind of a funky combo of flavors and veggies but it was good. I am not sure I would make it again but it was a meal that I just felt good about eating! It was loaded with veggies and had a subtle flavor. I served it with homemade apple-peach chutney from last year's visit to the orchard in Marshall (where my parents live - yay for family who lives in the country! :-) ). You can find the recipe at VeganDad (Easy Green Curry). BTW, I used 2 T green curry paste - he doesn't specify amount on that ingredient??

I made Urban Vegan's Monkey Bread Deconstructed. It was pretty yummy but not fantastic. I wouldn't make it again so I am not posting the recipe :-)

I have come up with the perfect Vegan Buttermilk Pancake Recipe! Yummy!!

Vegan "Buttermilk" Pancakes
2 cups flour
2 1/2 cups soy milk
2 heaping T soy flour
3 t baking powder
1 t vinegar
2 T sugar
3 T oil

Mix dry ingredients. Mix milk and vinegar and let sit 2 min. Add remaining wet ingredients. Whisk dry with wet. Ladle on to hot griddle and cook on each side until golden.

2 comments:

Just UsApril 19, 2011 at 10:51 AM
Wow, everything looks so good! I've never had smoked tofu, but it sounds like it would be perfect in a breakfast burrito.
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Healthy on PurposeApril 20, 2011 at 3:51 AM
Michelle- you should give it a try! Delicious!!
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"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 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 (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.

Pumpkin Bread

The vegan version!

1 1/2 cups flour
1 1/4 t baking soda
1 t salt
1 t cinnamon
1/2 t ground nutmeg
1 cup solid pack pumpkin puree
1 cup brown sugar
1/2 cup soured soymilk (add 1 T vinegar to your half cup measure and fill the rest with soymilk
egg replacement for 1 egg
2 T vegan margarine

Preheat oven to 350. Mix dry ingredients together and set aside. Mix wet ingredients and stir into dry until incorporated. Pour into greased loaf pan and bake 45-1 hr or until toothpick inserted comes out clean.

Whole Wheat Batter Bread

2 1/2 cups warm water
2 packages active dry yeast
1/4 cup honey (or agave)
6 cups whole wheat pastry flour
4 t salt
4 T non-hydrogenated vegetable shortening

Dissolve yeast in water. Add honey, half of flour, salt and shortening. Beat 2 min o med speed of mixer, scraping sides of bowl frequently. Blend in remaining flour until smooth. Scrape sides of bowl. Cover with damp cloth and let rise in warm place until doubled in size - about 30 min. Stir down by beting 25 strokes. Shape nad place in 2 greased 9in loaf pans. Smooth tops with floured hand. Let rise again for about 40 min. Bake in 350 degree oven for 40-45 min or until browned and cooked through.