Wednesday, May 30, 2007

Wieners'O'Greatness

Lachesis' Seitan'O'Greatness has been feeding me for the last week, but alas I ran out. So I made more, but this time, I made it into wieners!!! They taste great. I followed the recipe exactly, just made smaller logs and cut the cook time down to 65 minutes. Perfect for the grill. Yummy!

Tiny little foil rolls:


Yummy little weiners:


Naked in a bun:


Covered in Joanna's Tester Lemon Tahini:

Monday, May 21, 2007

Lachesis' Seitan & Flatbread

Fresh log of Seitan'o'Greatness!
OMIGOD! Why did I wait so long to make the Seitan'o'Greatness? It is so good, and SOOOO easy! Click HERE for her awesome recipe.



I also made flatbread from scratch for the first time. Every recipe I found on line was the same, but different, so I made up my own:

A tall stack of freshly made flatbreads!

50/50 Flatbread
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 tbsp sea salt
1 1/4 cups water

Mix Flours and salt together in a large bowl.
Slowly add the water.
Mix with your hands until you get a nice big dough ball.
Knead dough for a few minutes.
Split into 16 equal pieces.
Roll each piece flat (about the size of a small pancake.)
Using a nonstick pan on high heat, cook each piece, one at a time, for about 1 1/2 to 2 minutes on each side.

Yield: 16 pieces














After I made the seitan and the bread, the only logical thing left to do was to make a sandwich!

Saturday, May 19, 2007

Baked Stuffed Tofu & Brocolli

I was inspired by a fellow PPKer who was trying to figure out how to recreate a dish. My mind was awhirl when I came up with this one. It is baked, breaded and stuffed tofu. It's stuffed with Dijon Mustard, Cashew Nut Cheese, Sundried Tomatoes, and a little fresh Parsley. After I stuffed it, I coated the entire mass with a thin coating of Vegannaise and Panko whole wheat bread crumbs. Drizzled it with a little olive oil and baked it at 350 degrees for 20 minutes. I am going to do it again, and when I perfect it, I'll post the recipe.





Wednesday, May 16, 2007

Vanilla Cake with Lemon Creem Cheeze Frosting & Rasberries

Yummy! Yummy! Yummy!

This cake is a recipe from "Hot Damn & Hell Yeah!" It's a yellow/vanilla cake. I frosted it with Lemon Creem Cheeze Frosting and framed the whole thing with fresh rasberries. Yummers.





Lemon Creem Cheeze Frosting
Ingredients
1.5 pounds (1.5 boxes) powderes sugar
1 tub of Tofutti Better than Cream Cheese
1/3 cup Earth Balance
1/4 cup lemon juice
2 tspn lemon extract
1 tspn vanilla extract
Directions:
Using an electric mixer, mix the cream cheese and margarine together until fluffy. Add in the vanilla and lemon extracts and the lemon juice. Slowly add in the powdered sugar in batches. Continue to add the sugar until you get the thickness that you want (you may need more or less sugar depending on your desired consistency.) Keep mixing an additional 5 minutes to get it really creamy and fluffy. Store refrigerated until ready to use.

Tuesday, May 8, 2007

Edamame Burgers


Get in my belly!

Yep, green burgers. This is my first attempt at an edamame burger...it firmed up quite nicely and fried up nice and crispy. Thankfully so, since this recipe made 16 patties! I fried up 6 tonight, and then froze the rest. I'm gonna try baking them as well (less fat, ya know?) Oh, and feel free to half the recipe if you don't need 16 patties!

Edamame Burgers
Ingredients:2 cups of shelled and frozen edamame
1 15oz can garbanzo beans, with the liquid
1 8 oz package of sliced mushrooms (about 2 cups)
1/2 cup finely ground raw cashews
1/2 cup nutritional yeast
4 cloves garlic
1/2 tsp ground cumin
1/4 tsp liquid smoke (optional)
1 tsp Bragg's Liquid Aminos (or soy sauce)
+/- 3 1/2 cups besan flour
Sea Salt and fresh cracked pepper to taste
Oil for frying

Directions:
Place the frozen edamame and the entire can of garbanzo beans, including the liquid in a saucepot to warm. This step is to defrost the edamame, if you use fresh or precooked edamame, you can skip this entire step. Place all ingredients, except the flour and oil into a food processor and puree until smooth. Into a large mixing bowl, pour the contents of the food processor. Slowly add the flour until a thicker consistency is formed. I originally started with 2 cups of flour, but ended up needing 3 1/2 to get the right consistency. Place the entire bowl in the fridge for 20-30 minutes to stiffen up and make it easier to handle when forming the patties. Form into to burger patties. Fry until golden brown on both sides. Freeze any uncooked patties between layers of wax paper.

Yield: 16 patties














All pattied up and ready to cook!

In the frying pan, almost ready!

Draining off the excess oil.

Wouldn't be a burger without a big ol' schmear of Vegenaise!


Tuesday, May 1, 2007

MacUncheeze Casserole

Once again, I am trying to recreate a dear love of mine. Macaroni and Cheese. I have tried many recipes. This one is a mixture of ideas from all of those. I think it came out pretty good.

I love me some mac and cheese!

Baked Mac and cheese always seems to taste just a bit better then the one pot stuff!



MacUncheeze Casserole

For the Sauce:
2 cups soy creamer (I use Silk)
1/2 cup Nutritional Yeast
1 tbsp tahini paste
2 tbsp mellow white miso
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp ground mustard
2 tbsp cornstarch
1/2 cup finely ground raw cashews

Sauce Directions:
Put all sauce ingredients into a blender and blend until very smooth. Pour into a saucepot and heat on medium heat, stirring constantly until it thickens

Other Ingredients:
1 lb pasta, prepared as directed in salted water
1/4 cup vegan margarine (I like Earth Balance)
1/4 cup Nutritional Yeast
1/4 cup finely ground raw cashews
a pinch of paprika
salt and pepper to taste

Directions:
Preheat oven to 350 degrees. Mix prepared and drained pasta with margarine until melted. Add prepared sauce, sprinkle in a pinch of paprika. Pour pasta into a 9x12 casserole and sprinkle the top with the nutritional yeast, cashews, salt and fresh cracked pepper to taste. Bake at 350 for 15-20 minutes or until the top is golden and crispy. Remove from the oven and let sit a few minutes before serving.

Yield: 10 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