Thursday, January 27, 2011

Vegan Jam Surprise Muffins...Vegan Cheezy Crackers...Vegan Chocolate Peanut Butter Cookies

These turned out really yummy. I am out of whole wheat flour but have some oat flour on hand which has 3 grams of fiber in each serving so it is better than white flour! And it works really well in most things. Very yummy in this recipe. I used a variety of jams - homemade peach butter, mango-passion fruit jam, and blackberry jam.

Jam Surprise Muffins
1 cup all purpose flour
1/2 cup oat flour
1/4 cup sugar
2 t baking powder
1/4 t salt
4 T flax meal
6 T water
1/4 cup canola oil
3/4 cup soy milk
1 t vanilla
jam of choice
Preheat oven to 400. Combine flour, sugar, baking powder, and salt. In separate bowl, mix flax and water. Let sit 2-3 min. To flax mixture add oil, milk and vanilla. Add to dry mixture. Divide among 12 muffin cups. Place a dollop of jam in the middle of each muffin. Bake 15-20 min or until golden.

I am constantly trying to come up with good snacks to make for my hubby and my kiddos. I modified this recipe a bit because I didn't have all the ingredients. They are slightly cheesy in flavor, due to the miso I think. These crackers are seriously delicious - the only problem is they are a bit higher in fat than I would like them to be. Next time I would greatly reduce the amount of fat in the recipe and replace it with additional milk probably to help the dough stay together (I have put my modifications below). These were a hit and made enough for several days of snacks for all three boys!

Savory Cookies All' Italiana (adapted from 500 Vegan Recipes)
1/4 t Italian seasoning
1 T white miso
3 T oil
1 cup flour
1/4 cup oat flour
1/4 cup oats
1 1/2 t baking powder
1 T vegan shortening
6 T unsweetened milk
Combine dry ingredients. Combine wet ingredients. Use a mixer to add wet to dry until tacky dough forms. Divide into 12 portions. Press down on each portion to form a thin patty, using flour if needed to prevent sticking. Place on greased cookie sheet. Repeat with remaining portions. Bake at 350 for 12-15 min or until lightly browned.
I made these cookies when I tried a month of veganizing couple years ago. They are so delicious! Melt-in-your-mouth goodness!

Chocolate Peanut Butter Cookies (adapted from...oops I am not sure which cookbook. I copied a page out of a book and not sure which one!)
1/4 cup sugar
1/4 cup vegan chocolate chips
1/4 t sea salt
1 cup flour
3 T cocoa powder
1 t baking powder
1/2 t baking soda
1/4 cup maple syrup
2 -2 1/2 T agave or more maple
1 t vanilla
1/4 cup peanut butter
Preheat oven to 400. Combine wet ingredients. Combine dry ingredients. Use mixture to add wet to dry. Fold in chocolate chips. Place spoonfuls on greased cookie sheet. B ake 8-10 min.
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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.