Monday, September 22, 2014

Vegan MoFo VIII, Day 22: Green Castle Sliders

Green Castle Sliders from The Best Veggie Burgers on the Planet (page 87)

Today's recipe comes from The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes.  It's a testament to the fact that great things come in small packages.  These little sliders are so cute, and they just happen to taste good too.  Dress 'em up any way you want to.  Looking for classic flavors, add a slice of Daiya cheddar style cheese, lettuce, ketchup and a pickle.  Looking for something a little fancier?  How about with a schmear of Fennel and Shallot Marmalade topped with a pinch of microgreens?  Seriously, you can do anything you want to them.  They make for a great appetizer, or serve a few of them as a main course.

Green Castle Sliders
These are really cool, because after you make them, you can just refrigerate the logs and slice them up whenever you want a little burger. You can get at least twenty sliders from this recipe, so it also makes a great appetizer. Alternatively, you can use this spicy seitan in other dishes that call for seitan; just keep in mind that this recipe is a little breadier than traditional boiled seitan.

2 cups (288 g) vital wheat gluten flour
2 cups (240 g) whole wheat pastry flour
1/2 cup (60 g) nutritional yeast
1 tablespoon (6 g) ground black pepper
1 tablespoon (8 g) onion powder
1 tablespoon (8 g) garlic powder
1 tablespoon (7 g) paprika
1 tablespoon (8 g) cayenne pepper
1 1/2 cups (355 ml) water
2/3 cup (160 ml) olive oil
2/3 cup (160 ml) tamari or soy sauce
1/3 cup (94 g) ketchup

Preheat the oven to 350°F (180°C, or gas mark 4).
In a large bowl, combine the flours, nutritional yeast, black pepper, onion powder, garlic powder, paprika, and cayenne.
In a separate bowl, combine the water, oil, tamari, and ketchup.
Add the wet ingredients to the dry and incorporate well. Using your hands, knead the dough for several minutes. Let sit for about 10 minutes.
Divide the dough into 2 equal pieces.
Maneuver the wet mushy mass into a log shape in the center of a large piece of aluminum foil. Roll it tightly into a log, about 2 inches (5 cm) in diameter, twisting the ends nice and tight. Repeat with the other piece.
Place both logs in the oven, directly on the racks, and bake for 90 minutes.
Remove and let cool, and then unwrap.
Slice into pieces about 1/2 thick (1.3 cm) and serve.

Yield: 20 sliders

Friday, September 19, 2014

Vegan MoFo, Day 19: Cajun Red Beans and Rice

Cajun Red Beans and Rice Mix form Vegan Food Gifts (page 105)

Today's recipe is from Vegan Food Gifts: More Than 100 Inspired Recipes for Homemade Baked Goods, Preserves, and Other Edible Gifts Everyone Will Love. And while it's true that this jar of goodness makes a yummy gift, it's also true that these types of mixes also make for great pantry staples.  Whole food convenience foods, if you will.  Keep the jars in your pantry, and when you are ready to cook, pretty much all you have to do is add water!

Cajun Red Beans and Rice
Mixes like this not only make great gifts, but they are super nice to have on hand at home for easy dinner times during a busy week.

2 cups (360 g) dry uncooked white rice
1 tablespoon (1 g) parsley flakes
1 tablespoon (2 g) dried chives
2 teaspoons sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1 cup (185 g) dry uncooked small red beans

Place rice in the bottom of a quart sized mason jar.
Mix together spices and bay leaf, and place in a small resealable plastic bag.
Place seasoning bag on top of rice in the jar.
Top with red beans and seal.

Using a pretty ribbon or twine tie on the recipe card below:

To Prepare the Mix:

As written, this dish has no added fat! If you are not concerned about the added calories from fat, feel free to add a bit of nondairy butter to your final dish before serving.

Remove beans from jar.
Remove seasoning packet and set aside.
Rinse the beans.
Add beans and 4 cups (940 ml) water to a large stock pot or Dutch oven with a tight fitting lid.
Bring to a boil. Reduce to a simmer. Simmer, uncovered, for two minutes.
Remove from heat, cover and let stand for 1 hour.
Drain and rinse beans. Return beans to the pot.
Add 8 cups (1.88 l) fresh water and seasoning packet.
Bring to a boil. Reduce to a simmer. Simmer, covered, for 60 minutes, stirring about every 20 minutes.
Add rice. Stir to combine.
Simmer, covered, for about 30 minutes, stirring often, until rice and beans are tender and almost all of the moisture has been absorbed.
Discard bay leaf before serving.

Yield: 8 servings

Wednesday, September 17, 2014

Vegan MoFo VII, Day 17: Curry Tofu and Arugula Salad

Curry Tofu and Arugula Salad from
The Complete Guide to Vegan Food Substitutions (page 177)

Man, I don't know about all of you, but where I live we are experiencing a late summer heat wave like we haven't had in YEARS.  Hovering around 104 since Saturday. Sheesh.  You better believe no ovens are getting turned on around here. And if I can help it, no stove either!  This recipe from The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite is quick and easy, and requires no cooking.

Oh, and happy 20th anniversary to my lover!  I cannot believe I have been with this amazing man for 20 years already.  I seriously still feel like this kid in the photo.  Time really does fly.

Curry Tofu and Arugula Salad
*Quick and Easy
*Wheat Free
*Gluten Free
The more natural colors on your plate, the healthier the meal! This salad is a riot of peppery green arugula, sweet red peppers, and yellow curry dressing. You’re welcome to enjoy it on its own, but why not try scoop it onto a crostini or stuff it in a wrap or pita? If you are not a fan of arugula, feel free to substitute baby spinach.

1 pound (454 g) extra-firm tofu, drained and pressed, pan-fried if desired
3 ounces (84 g) stemmed arugula
1/4 cup (40 g) raisins
1/4 cup (30 g) pine nuts
1/4 cup (46 g) diced roasted red peppers
Half a medium red onion, finely diced
1 cup (224 g) vegan mayonnaise, store-bought or homemade (page XX)
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (6 g) curry powder to taste
Salt and pepper to taste

Chop tofu into small cubes and place in a large mixing bowl.
Add arugula, raisins, pine nuts, red peppers, and onion.
In a small bowl, whisk together mayo, vinegar, curry powder, salt, and pepper.
Add dressing to salad and toss to coat.

Yield: 4 main-dish or 8 side-dish servings

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni