|
 |
|
10/18/2004
this recipe was found in the vegetarian family cookbook by nava atlas. it's an awesome book with both dairy and vegan options for every recipe.
ingredients:
1 1/2 tbsp olive oil
1 tbsp soy sauce
1-1 1/2 lb seitan (recipe in separate post), cut into bite size chunks
2 cups stock (liquid from the baby corn, seitan or canned vegetable broth)
1 cup broccoli, cut into bite sized pieces
1 cup baby carrots (or regular carrots, sliced)
2 cloves garlic, minced
3 tbsp corn starch
1 cup mushrooms
1/2 onion, diced
directions:
heat the oil and soy sauce slowly. add the seitan and stirfry until lightly browned set aside. this step is important. the first time i made this i cooked the seitan with the rest of the vegetables and the came out way too chewy.)
put half of the stock along with the broccoli, carrots and garlic in a pan. bring to a simmer and cook, stirring frequently, until the carrots are tender, but crisp.
dissolve the corn starch into a small amount of the remaining stock. add it with the rest of the stock to the pan together with the seitan and the baby corn, mushrooms and onion.
when the liquid thickens and everything is hot, season to taste with soy sauce and serve over jasmine rice.
Posted at 05:21 pm by imperfectly
permalink
to make buddhist's delight you need seitan. you can go to your natural food store and pay $4 for a tiny 8 oz package, or you can make your own. if you start with vital wheat gluten (wheat gluten flour) it's really not that hard. this recipe comes from the vegetarian family cookbook by nava atlas. a really awesome book with vegan and dairy options for every recipe. it does make a shitload, i usually end up freezing 2/3 of it.
ingredients:
4 tbsps soy sauce
2 1/4 cup vital wheat gluten
2 vegetable buillon cubes
3-4 slices ginger
11 cups water
directions:
mix 1 cup of the water with 2 tbsps of the soy sauce. place the flour in another bowl and start to gradually add the liquid to it. it's gonna form a very stiff dough. work it with your hands, until it's smooth but stiff.
turn out the dough on a floured board and knead 30 times. return it to the bowl, cover with a tea towel and let rest for 15 minutes.
while the dough rests, bring the rest of the water (10 cups) to a simmer in a huge pot. add the buillon cubes, ginger and the rest of the soy sauce. once the water is close to a simmer take the dough and divide in two. pull each part into long, narrow loaves.
with a sharp knife, cut each piece into 1/2 inch thick section. when the water is simmering, add the dough. simmer gently and steadily for 30 minutes. drain and let cool.
Posted at 05:03 pm by imperfectly
permalink
10/17/2004
yet another recipe from nava atlas' the vegetarian family cookbook. this soup is godsend (even if you're an atheist) if you're sick, like i happened to be when i made it. the recipe calls for baked tofu. i used white wave's italian herb and garlic (or something to that effect), but i'm sure any kind is fine. i also omitted the celery and used broken up spaghetti instead of pasta rings, and basil instead of dill. and yes, i know the carrots look like slices of tomatoes on the pic!
ingredients:
1 tbsp olive oil
8 cups and 2 tbsps water
2 celery stalks, finely diced
3 carrots, peeled and finely sliced
1 onion, minced
2 vegetable buillon cubes
1 tsp salt free all purpose seasoning
1/2 tsp dried dill or 1 tbsp fresh, minced
3/4 cup small pasta rings or other small pasta
1/2 cup or 4 oz baked tofu, finely diced
salt and pepper
directions:
heat the oil slowly with 2 tbsps of the water in a large pot. add the celery, carrots and onion. saute over medium heat until the vegetables begin to soften, about 10 minutes.
add the other 8 cups of water, the buillon cubes, seasoning mix and dill. bring to a boil, cover and simmer until the vegetables are tender, about 15 minutes.
raise the heat and bring to a rapid simmer. add the pasta and cook until al dente, 5-8 minutes. add the tofu, season with salt and pepper and serve.
Posted at 06:02 pm by imperfectly
permalink
10/15/2004
peanut butter cups (12-18 cups)
to the left you have completely chocolate covered peanut butter cups, the way aaron likes them. to the right you have them with chocolate only on top, like i want them. i found the recipe in how it all vegan! by tanya barnard and sarah cramer.
ingredients:
1/2 cup margarine
3/4 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup sugar
1 cup chocolate chips
1/4 cup soy milk
1/4 cup nuts, chopped (omitted on the pic)
directions:
melt the margarine in a pot. once it's melted, stir in peanut butter, graham crumbs, and sugar and mix well. spoon about 2 tbsp. of the mixture into cupcake paper liners.
in a different pot or bowl melt the chocolate and the milk together over medium heat (microwave or stove top) until completely melted, stirring often. spoon chocolate over top of the peanut butter cups. garnish with nuts. let sit in the fridge or freezer for 6-8 hours before serving.
if you are a chocolate freak and want chocolate all the way around, put the peanut butter cups you need to let them rest in the fridge for at least 6-8 hours before doing this: when the chocolate is melted, take the peanut butter cup out of the liner and simply drop it in the melted chocolate. turn over with a fork. when it's completely covered, fish it out and place it on a plate. put the peanut butter cups back in the freezer or fridge and let sit for several hours before eating.
always keep the peanut butter cups in the fridge or freezer. they get soft fast and are much yummier hard.
Posted at 06:43 pm by imperfectly
permalink
10/13/2004
super easy and relatively cheap. a veganised version of something my mom used to make.
ingredients:
some onion (about 1/8), finely chopped
2-4 smart dogs, sliced
about 1 cup soy milk, preferably plain
ketchup
chili sauce
salt and pepper
butter for frying
directions:
chop the onion finely. melt the butter in a pan and add it. fry until it looks yummy. add the sliced smart dogs. let cook for about 5 minutes. add they soy milk and some ketchup. stir until the two are mixed in a thin sauce. add some chili sauce, salt and pepper to taste. let cook for a few minutes. make sure it gets hot enough to bubble, this makes the sauce thicken. serve over rice.
Posted at 09:46 pm by imperfectly
permalink
|
|
|
