rants & recipes

Vegan Tomato Cream Soup

Posted by trktos on 19-March-2011

Sick house here … luckily, not too bad though and already getting better by day 2 of sniffling … still, though, I wanted something hot and soupy, so I made a pot of tomato cream soup today. Turned out pretty good, though I will make some adjustments next time.

Ingredients:

  • 1 small onion, sliced
  • 3-4 cloves garlic, diced
  • handful of sun-dried tomatoes
  • olive oil
  • 28 ounce can of crushed tomatoes (mine had basil)
  • about 1 1/2 cup pizza sauce
  • dash soy sauce
  • 3 cups water
  • 2 vegetable broth cubes
  • 1/4 cup vegan margarine
  • scant 1/4 tub of tofutti cream cheese
  • 1 cup unsweetened mimic cream

Instructions:

  1. Sautee onion, garlic and dried tomatoes in some olive oil.
  2. Put canned tomatoes, pizza sauce, soy sauce, water, vegetable cubes and margarine in a stock pot. Add cooked onion, garlic and tomatoes.
  3. Heat to a boil and allow to simmer for about 20 minutes.
  4. Turn off heat, blend with an immersion blender.
  5. Add cream and cream cheese, continue to blend until smooth.
  6. Serve hot.

 

Notes:

  • Next time,  I will decrease the mimic cream … mimic cream has a flavor that I don’t really like and 1 cup is too much, in this recipe. I’ll probably go for 1/3 cup and make up the difference with broth.
  • I will probably decrease the cream cheese a bit, too.
  • I may add some cooked potato for thickener, and experiment with adding a sort of roux, as many recipes online call for flour.
  • With a few tweaks, this could definitely become a go-to meal for sick soup. And no chickens have to die.

 

 

Posted in 0: Recipes, easy, soup, tomatoes | Comments Off on Vegan Tomato Cream Soup

Oatmeal Walnut Chocolate Chip Quick Bread

Posted by trktos on 13-March-2011

Wanted something different for breakfast this morning … was planning on waffles but our waffle maker is having some issues, so I veganized this recipe instead (with some ideas from this one, too) … turned out pretty well, though the top was a little too crunchy for quick bread – crumbled a bit, when cut – but, as is, would be perfect for muffins.

Ingredients:

  • 1 cup water
  • 1/4 cup frozen orange juice concentrate
  • 1/4 cup vegan margarine, softened (oil would probably work fine, too … this was supposed to be 3/4 cup but I messed up. glad I did!)
  • 1/2 cup mimic cream
  • 1 “egg” – 2 tbsp ground flax seed, 1/2 tbsp ener-g, 4 tbsp water, 1/2 tbsp oil, 1 tbsp soy lecithin granules (is it obvious I couldn’t decide what egg replacer to use?)
  • 1 1/4 cup brown sugar (brown sugar is a pain to measure so I just used 260 grams)
  • 1 tsp vanilla
  • 1 cup whole oats
  • 1 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 2/3 cup vegan chocolate chips
  • 3/4 cup walnuts, chopped

Instructions:

  1. Mix ingredients for “egg” in a small bowl.
  2. In another bowl, microwave water, orange juice  and mimic cream (my “cream” was frozen, too).
  3. Add vanilla and oats to water/oj mixture.
  4. Mix softened margarine and brown sugar. Add to oat mix.
  5. In another bowl, mix remaining dry ingredients.
  6. Preheat oven to 350 degrees. Grease and parchment 2 8″ x4″ loaf pans.
  7. Fold thickened egg mixture into wet mixture.
  8. Combine wet and dry ingredients.
  9. Spoon into prepared pans and bake 50-60 minutes.

 

Notes:

  • Next time, I’ll add some orange zest, for a stronger orange flavor.

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Sweet Potato Black Bean Enchiladas with Green Chili Sauce

Posted by trktos on 12-March-2011

We’re going to a new vegan restaurant tonight but finished off all our leftovers last night for dinner, so I found myself in the rare situation of needing to actually cook lunch today.

I had organic sweet potatoes that needed to be cooked so we fixed some enchiladas with those and black beans – spicy, delicious and filling. And we have enough for lunch tomorrow!

(Halved and based on this recipe.)

Enchiladas

Ingredients:

  • 2 very large sweet potatoes
  • maybe 1 1/2 cans worth of black beans (if using canned, try 1 can and see if that’s enough)
  • 2 tsp curry powder
  • 1/2 tsp cumin
  • 2 tsp lemon juice
  • black pepper
  • dash soy sauce
  • 3 cloves garlic, minced
  • 6 very large flour tortillas (corn would be better but we were in a rush at the store, to catch the next bus home and I picked up the first vegan ones I saw … if you try corn, see original recipe for instructions.)
  • 1 recipe green chili sauce (recipe follows)
  • 1 block Follow Your Heart Monterey Jack vegan cheese

Instructions:

  1. Peel, cube and steam sweet potatoes until they’re soft.
  2. Mix spices, lemon juice, soy and garlic with potatoes.
  3. Fold in beans.
  4. Line a baking dish with some chili sauce.
  5. Make enchiladas, and place in dish.
  6. Cover with more chili sauce and top with shredded ‘cheese’.
  7. Bake in a pre-heated-to-350 degree oven for 30 minutes.
  8. Serve with additional sauce.

Green Chili Sauce

(halved, based on this recipe.)

Ingredients:

  • 8 ounces canned hot green chilies
  • 2 ounces canned jalapeño peppers
  • 2 cloves garlic
  • 1 bunch green onions
  • 1 cup water
  • 1 vegetable cube
  • 1 tbsp corn starch, mixed with a bit of water

Instructions:

  1. Combine all ingredients except the cornstarch.
  2. Bring to a boil.
  3. Optional – Turn off heat and mix with an immersion blender.
  4. Return to a boil, adding cornstarch to thicken.

Posted in 0: Recipes, beans, black beans, grains, starches, main dish, spicy | Comments Off on Sweet Potato Black Bean Enchiladas with Green Chili Sauce

Seitan Pepperoni

Posted by trktos on 8-March-2011

This past weekend, we made pizza. I wanted to try a new “meat” recipe for topping as the last crumbles I made for pizza didn’t have enough flavor. So I combined this recipe with this one and made some “pepperoni” … I thought the flavor and spiciness of these sausages increased, over a couple of days — pizza leftovers are the best! — so if I make this again, I may try to make it ahead a few days. While spicy and flavorful, it sort of lacked a bit of the classic pepperoni flavor … I’m not quite sure what to do, to improve that. But even as is, this will likely become my go-to pizza “meat”.

 

Ingredients

  • 2 1/2 cups vital wheat gluten
  • 1/2 cup nutritional yeast
  • 4 tsp black pepper
  • 1 tbsp paprika
  • 2 tsp smoked paprika
  • 2 tsp salt
  • 2 tsp crushed fennel seeds
  • 1 tsp crushed anise seeds
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dry mustard
  • 1 tsp black mustard seeds
  • 1 tsp ground cumin
  • 1/2 tsp red pepper flakes
  • 2 tsp smoke
  • 1 tsp marmite
  • 4 tbsp ketchup
  • 2 tbsp nut butter
  • 2 tbsp oil

Instructions:

  1. Combine dry ingredients.
  2. Combine wet ingredients, add to dry and mix until combined.
  3. Form into two logs and wrap in foil.
  4. Bake in preheated to 325 degree oven for 45 minutes.
  5. Turn and continue to bake for 30 more minutes.

 

Posted in 0: Recipes, meat subs, seitan, spicy | Comments Off on Seitan Pepperoni

The Oatmeal Raisin Cookies That Didn’t Completely Suck

Posted by trktos on 27-February-2011

I’m not quite sure why I have so much trouble with oatmeal raisin cookie recipes. I have a great chocolate chip cookie recipe, a delicious double chocolate cookie recipe … I even have a lemony sugar cookie recipe, that you can freeze the dough, and slice off and cook a few cookies at the time. I’ve made oatmeal cream sandwich cookies, too. But, for some reason, I’m cursed when it comes to oatmeal raisin cookies.

Anyway, tonight’s attempt was probably the best I’m had … my oatmeal raisin cookies – no matter what recipe I try – are usually oily, overly sweet – almost candy-like monstrosities. That’s why tonight’s attempt is such a drastic improvement for me. And I figured I’d better write down the recipe. Quick. I hope to be modifying and attempting again. (That’s the first time I’ve been able to say that, about a particular oatmeal cookie recipe!)

Based on this recipe.

Ingredients:

  • 1 cup “whole wheat” spelt flour
  • 1/2 tsp baking soda
  • scant 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3/8 cup dark brown sugar
  • 3/8 cup sugar
  • 2 tbsp maple syrup
  • 1/4 cup applesauce (next time, I won’t drain like original recipe suggests)
  • 1/4 cup oil
  • 1/2 tsp vanilla
  • 1 1/2 cups oats (not instant)
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts
  • 1/4 cup chocolate chips

Instructions:

  1. Mix oil, sugars, vanilla, applesauce and maple syrup together.
  2. Mix flour, cinnamon, baking soda and salt. Add wet ingredients and combine to form a dough, while folding in raisins, nuts and chocolate.
  3. Let dough sit for 10 minutes.
  4. Drop by rounded teaspoonful onto baking sheet.
  5. Bake in preheated-to-350 degree oven for 12-14 minutes. Let cool 10 minutes on baking sheet. Remove to racks to finish cooling.

Notes:

  • These cookies, as baked, were a little dry. They crumble easily. So, next time, I’m going to try a little more liquid. And perhaps, maybe some coconut oil in place of some of the vegetable oil. Maybe some pureed tofu to give it a little more binding?
  • Oh yeah, and I made a giant cookie, plus a little bit left over (which explains photo, below, of a giant cookie) … we were using our oven to make tempeh, so I used our microwave/convection oven (cookie sheets don’t fit).

Posted in 0: Recipes, chocolate chip, cookies, desserts, nuts, seeds, walnut | Comments Off on The Oatmeal Raisin Cookies That Didn’t Completely Suck

 
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