Saturday, January 26, 2013

 I am working on trying to fix it! I found a recipe in an old cooking magazine the other day and it looked quite tasty but it was definitely not vegan...just vegetarian. I am always on the lookout for a good vegan meatball recipe and once I veganized this one, it claimed a place in my "keep and use again" recipe folder!

Walnut Meetballs
Egg replacer for 3 eggs (I used 4 1/2 t EnerG egg replacer and 6 T water mixed together)
 1 T dried minced onion
3 T fresh parsley, minced
1 1/2 t poultry seasoning
3/4 t garlic powder
 1/2 t salt
1 1/4 cups finely crushed saltine crackers (make sure they are free of hydrogenated oils and high fructose corn syrup!)
3/4 cup ground walnuts (I gave them a good whirl in my food processor until they were finely ground)
1/2 cup shredded vegan cheese (I used Trader Joes' new vegan cheese)

In a bowl, combine the first 6 ingredients (egg replacer through salt). Add crackers, walnuts and vegan cheese. Use your hands to mix well. Shape mixture into 1 inch balls and place in a 9x13 baking dish coated with cooking spray. Bake at 400 degrees for 25-30 min or until lightly browned on the outside. Serve with barbeque sauce, atop spaghetti and marinara, inside a sandwich...the possibilities are endless!! See below recipe :-) I love Chinese food! One of my favorite Chinese dishes is low mein but I find it a very difficult meal to replicate and end up with a result resembling a good restaurant version. I managed to come up with a pretty delicious replica this week and served it with the leftover Walnut Meetballs dunked in a sweet and tangy sauce!

Vegan Lo Mein
8 oz thin spaghetti (I used half white pasta and half whole wheat pasta), cooked to al dente
2 T soy sauce
4 T oil, divided
1/2 t garlic powder
1/2 t ground ginger
1/2 T ume plum vinegar or rice vinegar
1 T black bean paste
1/2 cup no-chicken broth or vegetable broth
1 t sugar
1 T cornstarch
5 green onion stalks, washed and chopped
1 cup sliced carrots
1 1/2 cups sliced cabbage
1 cup cut green beans

Heat 2 T oil in large skillet. Add onions, green beans and carrots and cook 4-5 minutes. Add cabbage and cook additional 1-2 minutes. In a small dish, combine 2 T oil, soy sauce, garlic, ginger, vinegar, black bean paste, broth, sugar, and cornstarch. Pour into pan and cook until just thickened. Remove from heat and toss with pasta.
Tangy Asian Sauce (drizzled over Walnut Meetballs in the picture)
1/2-1 t crushed red peppers (depending on spice preference)
3 cloves minced garlic
1 T chopped cilantro
2 T soy sauce
1 T finely chopped ginger
1/2 cup barbeque sauce
1/4 cup terriyaki sauce
1/4 cup hoisin sauce
1/4 cup no-chicken broth or vegetable broth

 Combine all ingredients in a saucepan over medium heat and cook until thick, bubbly and heated through - about 10 minutes. Serve over rice, veggies, or Walnut Meetballs!

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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.