Monday, June 13, 2011

Veggie Burgers, BBQ Tofu and Corn Salad, Savory "Beef" Cobbler

I cooked a bunch today, taking advantage of the fact that my hubby was home to help with the kiddos. Pretty yummy new recipes!

I put a new spin on a recipe I have made before and designed a "beef" cobbler instead of just a veg one. Turned out pretty tasty. I adjusted the veggies in Keith's a little since he doesn't like onions or green beans. I added lima beans to his on top of the other veggies. Everyone loved it. The kids each ate 3 helpings!!

Savory “Beef” Cobbler (adapted from Vegan on the Cheap)

2 cups washed and cut green beans
5 potatoes, peeled, diced
1 onion, diced
5 large carrots, sliced
1 cup corn
1 ½ cups baked seitan, diced and browned in 2 t olive oil.

Steam potatoes, onion and carrots until tender – about 15 min. Add green beans and steam additional 5 min. Add seitan. Set aside.

3 T vegan margarine
1/4 cup flour
1 1/2 cups faux beef stock
2 t worcestershire sauce
2 t cracked black pepper
1 cup plain unsweetened soy milk

Melt margarine in a medium saucepan. Whisk in the flour until smooth. Slowly stir in the stock and soy milk. Stir until sauce thickens - about 7 min. Add sauce to filling mixture.

2 cups flour
2 t baking powder
1 t salt
2 T vegan margarine
1 cup plain unsweetened soy milk

Combine flour, baking powder and salt. Use a pastry blender to cut in the margarine until coarse crumbs form. Add the soy milk until thick dough forms.

Preheat oven to 400 degrees and spray a 9x13 baking dish with cooking spray. Pour veggie mixture into prepared pan. Top with spoonfuls of topping. Bake for about 30 min or until topping is browned.

This salad was fantastic! So fresh and delicious. I think it would be wonderful served in a tortilla as a wrap or in a pita - which is what I plan to do with the leftovers!

Barbecued Tofu and Corn Salad with Cilantro Vinaigrette (adapted from Everything Vegan)

Cilantro Vinaigrette

1 cup cilantro leaves
½ cup canola oil
¼ cup fresh lime juice
¼ cup orange juice
1 T agave
½ t garlic powder
Combine all ingredients in blender and blend until smooth:

1 16 oz package extra firm tofu (I used Central Soy, smoked tofu), diced
½ cup barbecue sauce
1 cup corn kernels
1 cup cooked pinto beans
4 cups chopped romaine

Heat skillet coated with cooking spray over medium heat. Add tofu and cooked until lightly browned. Add bbq sauce and stir. Heat 3 min. Remove from heat and set aside. In a bowl, combine tofu, corn, and beans. Mix. Add vinaigrette and stir. When ready to serve, spoon tofu/corn salad over lettuce and toss to serve.

These are the best veg burgers I have made. My kiddos loved them and my hubby did too. A sure win for all! The only downside, they are made with TVP which isn't exactly healthfood. However, I figure it is better than real burgers and TVP is super cheap! These burgers were so easy to make too! In the picture, the burger has obviously not been "dressed" so looks kinda boring! Of course vegan mayo, ketchup, mustard, pickles, and tomatoes were added!

Gluten-Free Veggie Burgers (adapted from Everything Vegan)
1 cup TVP
1 cup boiling water mixed with 1 t faux beef boullion)
1 T ground flax seed
2 T hot water
¼ cup ketchup
4 t cornstarch
2T canola oil

Pour boiling broth over TVP in large bowl. Set aside. Add hot water to flax seed in separate bowl. Let sit 5 min. Add flax to TVP and add remaining ingredients except oil. Stir until well incorporated. Form into patties (I made 6 patties). Heat oil in skillet. Cook patties until browned on both sides. Serve in corn tortillas for a gluten free bun option or on regular buns for the non-gluten-free option!

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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.